VIETNAMESE BANH XEO SAVORY PANCAKES

Vietnamese Cuisine

Allergens: Shellfish | Gluten-Free | Dairy-Free | Nut-Free | Low-Carb Adaptable
Cuisine: Vietnamese
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Bánh Xèo (“sizzling pancake”) hails from Vietnam’s central and southern regions, where street-vendors ladle a bright yellow rice-flour batter—tinted with turmeric and coconut milk—into hot woks. As it crisps to lacy perfection, the pancake is filled with a savory mix of shrimp, thinly sliced pork, mung bean sprouts, and fresh herbs. Wrapped in lettuce or rice paper and dipped in tangy nuoc cham, Bánh Xèo epitomizes the balance of texture, heat, and herbal brightness that defines Vietnamese home cooking.

Ingredients (Makes 6–8 pancakes)

Batter

1 cup rice flour
¼ cup cornstarch
1 tsp turmeric powder
1 cup coconut milk
1 cup water
Pinch of salt

Filling

200 g shrimp, peeled & deveined
150 g pork shoulder, thinly sliced
1 cup mung bean sprouts
1 small yellow onion, thinly sliced
2 scallions, chopped
2 tbsp neutral oil (e.g., vegetable or coconut)
Salt & pepper, to taste

Dipping Sauce (Nuoc Cham)

3 tbsp lime juice
2 tbsp fish sauce
2 tbsp water
1 tsp sugar
1 small garlic clove, minced
1 bird’s-eye chili, finely sliced (optional)

To Serve

Lettuce leaves (butter lettuce or romaine)
Fresh herbs: mint, cilantro, Thai basil

Instructions

Make the Batter: Whisk rice flour, cornstarch, turmeric, salt, coconut milk, and water until smooth. Let rest 15 minutes.
Prep Dipping Sauce: Combine lime juice, fish sauce, water, sugar, garlic, and chili; stir until sugar dissolves. Set aside.
Cook Filling: In a nonstick skillet over medium-high heat, warm 1 tbsp oil. Sauté pork 1–2 minutes until just cooked; season lightly and set aside. In the same pan, add shrimp, season, and sear 1–2 minutes per side. Remove and set aside.
Fry the Pancakes: Wipe pan clean, return to medium-high, and add remaining oil. Pour in ~⅓ cup batter, swirling to thinly coat the bottom. Let sizzle 1–2 minutes. Sprinkle onions, scallions, a few shrimp pieces, pork, and sprouts on one half.
Crisp & Fold: Cook until edges are lacy and golden (2–3 more minutes). Fold the pancake in half over the filling and slide onto a plate.
Repeat: Continue with remaining batter and filling, wiping pan between batches if needed.

Dietary Substitutions & Allergen Swaps

Low-Carb Adaptation: Substitute batter with 1:1 mix of almond flour and coconut flour; thin with coconut milk and water.
Shellfish-Free: Replace shrimp with thinly sliced chicken or omit.
Gluten-/Dairy-/Nut-Free: Recipe is naturally free—no swaps required.
Allium-Free: Omit onion and scallions; add a pinch of asafoetida (hing) and extra herbs.

Chef’s Tips

Ultra-Thin Crust: The batter should be very runny—about the consistency of heavy cream.
Hear the Sizzle: The pan must be hot so the batter crisps instantly on contact.
Fresh Herbs: Serve with a variety—mint, cilantro, and Thai basil add bright contrast.

Wine Pairing

A zesty Albariño or off-dry Riesling Kabinett will cut through the richness, highlight the herbal notes, and echo the pancake’s subtle coconut sweetness.