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.
- 175 g (1 cup) rice flour
- 1/4 tsp ground turmeric
- 240 ml (1 cup) coconut milk
- 180 ml (3/4 cup) ice cold water plus extra if necessary
- Oil for frying
- 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
- 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
- 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.