Bánh Xèo (Vietnamese Happy Pancakes)
User Reviews
4.4
38 reviews
Good
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Prep Time
45 mins
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Cook Time
35 mins
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Total Time
1 hr 20 mins
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Servings
3 people
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Cuisine
Asian, Vietnamese
Bánh Xèo (Vietnamese Happy Pancakes)
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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
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
- neutral cooking oil for cooking, generic cooking oil
For The Vietnamese Dipping Sauce (Nuoc Cham)
- 6 Tbsp water warm
- 2 Tbsp sugar
- 2 Tbsp lime juice
- 2 Tbsp fish sauce
- 1 garlic minced, clove
- 1 red chili (preferably Birds Eye or Thai), minced
For The Fillings
- 2 c bean sprouts fresh
- ½ lb pork (or mushrooms), sliced
- ½ lb Shrimp peeled, small
- 6 scallion sliced
- lettuce mint and cilantro), for serving, leaves
- herbs mint and cilantro), for serving, leaves
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.
Genuine Reviews
User Reviews
Overall Rating
4.4
38 reviews
Good
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