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Bánh Xèo (Vietnamese Happy Pancakes)
4.4 from 38 votes

Bánh Xèo (Vietnamese Happy Pancakes)

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

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

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
    Cup of Yum
  1. 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)
  1. Mix all the dipping sauce ingredients. Set aside.
To Prepare The Fillings
  1. 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.
  2. 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
  1. 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.
  2. 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. .
  3. Remove the lid and reduce the heat to medium, cooking until the bottom of the pancake is crispy, 3-5 minutes.
  4. Once the bottom of the pancake is golden and crispy, fold the pancake in half over the filling. Transfer to a plate and serve.
  5. Continue with the remaining batter and filling, adding a little oil as needed before pouring the batter.