These crispy Vietnamese pancakes bring back memories.
Of the great great great time I had in Vietnam.
Of warm, warm mornings waking up to glorious sunshine. Of leisurely rolling out of bed whilst thinking what to have to breakfast. Of wandering down crazy hectic roads is shorts and flip flops looking for that small breakfast shop that looks good.
Of wondering how to cross the road whilst the million and one mopeds don’t stop to let you through. Of hunger finally taking over as I pretty much close my eyes and make a run for it across the road where I spy breakfast in the distance.
Of drinking cool fresh coconut juice that reminds me of home as I wait for my crispy rice flour and coconut pancakes to be prepared. Stuffed full of chicken and vegetables, crunchy bean sprouts and chillies and fresh coriander.
Then the pancakes would come. And absolute silent food bliss for 15 whole minutes as I tuck in.
These savoury pancakes, known as banh xeo, are Vietnamese street food at its best. Should you ever be lucky enough to find yourself in Vietnam, please try these pancakes for breakfast. In the mean time here is my version of Vietnam on a plate.
Below are other pancake recipes you might like.
Coconut pancakes with cardamom.
Crispy Vietnamese Pancakes - Banh Xeo
Ingredients
Pancake batter
- 175 g (1 cup) rice flour
- 1/4 tsp ground turmeric
- Salt
- 240 ml (1 cup) coconut milk
- 180 ml (3/4 cup) ice cold water plus extra if necessary
- Oil for frying
For the filling
- 4 spring onions finely sliced
- 400 g of cooked pork or chicken finely sliced
- 150 g of bean sprouts
- Freshly sliced chilli
- Mixed herbs including mint and coriander cilantro
- Lettuce optional
For the dipping sauce (nuoc cham)
- 2 tbsp fish sauce
- 2 tbsp line juice
- Chopped chilli to taste
- 1/2 tsp sugar or to taste
- Small pinch of minced garlic optional
Instructions
- Combine all the ingredients for the batter and mix until smooth. Then set aside for about 1 hr until the batter thickens.
- Make the dipping sauce (nuoc cham) by combining all the ingredients and set aside.
- Heat a cast iron pan over high heat and add 1 tsp of oil until sizzling
- Stir the batter and add some batter to the pan, swirling it round to cover the base of the pan.
- Cook until the underside is golden. Flip pancake over for a quick 10 seconds.
- Then decant pancake onto a plate and spoon in various toppings of your choice and fold over and keep the pancake warm.
- Continue frying the batter adding in a tsp of oil for each new pancake till all the batter is gone.
- Serve warm stuffed pancakes with more herbs, a salad and the dipping sauce.
Me likes. Especially with the coconut milk.
Hope you enjoy these for pancake day then.
These look delicious! I love Vietnamese food, so fresh, wholesome and delicious. My husband and i went last year and loved it. So relaxed out there and the beaches are beautiful
I loved it too. Soooooo want to go back.
Wow! They look super tasty! Would love them for breakfast, loaded with prawns! <3
And anything else you want to add in.
What a wonderfully tasty pancake, Bintu! And I love the fillings for the wrap. You set up the visuals and memory for enjoying these pancakes so perfectly too – I can almost take a walk with you!
Thanks JV.
Such beautiful colours. They look so appealing.
They are really nice. The turmeric does make it very appealing.
These look so tasty, love the fresh ingredients in a pancake.
The bean sprouts in a pancake was new to me till Vietnam but I love that fresh crunch they add.
Lovely flavours there Bintu, sounds like a treat
Janie x
Thanks Janie, need to vary up the pancake rota.
I want to go to vietnam. Lucky you! the pancakes are great too!
It is so worth going if you can Fiona.
These sound completely divine, how did I miss them? Like Fiona, I’d love to go to Vietnam. So much to see before it’s all spoilt. GG
Hey if you ever need tips on Vietnam then let me know.
I’ve never had these before! They look so delicious. If I ever visit Vietnam, I’ll know what to eat 🙂
These and the Vietnamese chicken noodle soup.
I spent a few weeks traveling in Vietnam 15 years ago and the food was incredible, for me the favourite of all SE Asia. Your pancakes sound and look totally delicious, I’m bookmarking these!
SO nice to see that many of us have traveled to and sampled the food of Vietnam.
I’m not too familiar with Vietnamese food beyond pho, but this looks delicious.
In Vietnamese, banh xeo means “sizzling cake” for the sound the pancake batter makes when added to the hot pan. Inspired by the Vietnamese community in the Sydney suburb of Marrickville, this recipe packs a fresh and flavoursome punch.