Bánh Xèo (Vietnamese Happy Pancakes)

Name: Bánh Xèo (Vietnamese Happy Pancakes)
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 3 people
Ingredients: 1 c rice flour; 1 c water; 1 c coconut milk; ½ tsp salt; 1 tsp Turmeric; 1 scallion; oil; 6 Tbsp warm water; 2 Tbsp sugar; 2 Tbsp lime juice; 2 Tbsp fish sauce; 1 garlic clove; 1 red chili; 2 c fresh bean sprouts; ½ lb pork; ½ lb small shrimp; 6 scallions; Lettuce leaves and herbs

User Reviews

4.4

57 reviews

Good

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 20 mins
Servings
3 people
Course
Breakfast, Snacks
Cuisine
Asian, Vietnamese

Bánh Xèo (Vietnamese Happy Pancakes)

Kimberly Perez

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Bánh xèo, or Vietnamese Happy Pancakes, are crepe-like pancakes that bring a light rice batter and ample fillings together for one tasty, crispy breakfast or snack!Yield: 6 filled pancakes

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Ingredients

Servings

For The Vietnamese Rice Flour Pancakes

1 c rice flour
1 c water
1 c coconut milk
½ tsp salt
1 tsp Turmeric
1 scallion, sliced thin
oil (for cooking)

For The Vietnamese Dipping Sauce (Nuoc Cham)

6 Tbsp warm water
2 Tbsp sugar
2 Tbsp lime juice
2 Tbsp fish sauce
1 garlic clove, minced
1 red chili (preferably Birds Eye or Thai), minced

For The Fillings

2 c fresh bean sprouts
½ lb pork (or mushrooms), sliced
½ lb small shrimp, peeled
6 scallions, sliced
Lettuce leaves and herbs (mint and cilantro), for serving

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Instructions

For The Vietnamese Rice Flour Pancakes

Mix all pancake batter ingredients together in a large bowl until smooth. Let the mixture stand for 30 minutes while you prepare the other ingredients.

For The Vietnamese Dipping Sauce (Nuoc Cham)

Mix all the dipping sauce ingredients. Set aside.

To Prepare The Fillings

Preheat a 9 inch, non-stick skillet with a lid over medium heat. Add the bean sprouts and cook until most of the moisture has evaporated. Remove the sprouts from the pan and set aside.
Increase the heat to medium high. Add 1 tsp of oil to the skillet. Add the pork and shrimp and cook for 2-3 minutes, until cooked through. Add the scallions and sauté for 1-2 minutes. Remove the mixture from the pan and set aside.

To Make The Pancakes

Add ½ tsp of oil to the skillet (if it looks dry) and pour about ½ c of the batter into the hot pan, tilting the pan quickly to create an even layer of batter that coats the pan.
Distribute some of the cooked filling and bean sprouts over half of the batter and cover the skillet for 2-3 minutes, until the edges begin to brown. .
Remove the lid and reduce the heat to medium, cooking until the bottom of the pancake is crispy, 3-5 minutes.
Once the bottom of the pancake is golden and crispy, fold the pancake in half over the filling. Transfer to a plate and serve.
Continue with the remaining batter and filling, adding a little oil as needed before pouring the batter.