5 from 3 votes
Crispy Vietnamese Pancakes - Banh Xeo
Crispy savory Vietnamese rice flour and coconut pancakes.
Prep Time
10 mins
Cook Time
20 mins
Servings:
4
Calories:
390 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
Pancake batter
- 175 g rice flour 1 cup
- 1/2 tsp Turmeric or a bit more if you want a more golden pancake, ground
- salt
- 1 cup coconut milk 240ml
- 3/4 cup water plus extra if necessary, 180ml, ice cold
- cooking oil for frying
For the filling
- 4 green onions (spring onions) finely sliced
- 1 2/3 cups pork finely sliced, 400g, cooked, or chicken
- 3/4 cup bean sprouts 150g
- chili to taste, freshly sliced
- mixed herbs cilantro, including mint and coriander
- lettuce optional
For the dipping sauce (nuoc cham)
- 2 tbsp fish sauce
- 2 tbsp lime juice
- chili to taste, chopped
- 1/2 tsp sugar or to taste
- garlic optional, small pinch, minced
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.
Cup of Yum
Notes
- To get these gluten free pancakes nice and crispy, make sure the frying pan is nice and hot before adding in the batter.
- You can add sliced green onions or sliced chili directly into the pancake batter before frying.
- These pancakes need to be served warm to retain that crispiness. So prep the batter ahead and fry when needed.
- You can reheat the pancakes in the microwave.
- Feel free to add some chili or garlic to your Nuoc Cham dipping sauce if you want to amp up the heat.
- Sesame Spinach Salad.
- Chili Cucumber Salad.
- Cucumber Tomato Salad.
Nutrition Information
Calories
390kcal
(20%)
Carbohydrates
40g
(13%)
Protein
14g
(28%)
Fat
20g
(31%)
Saturated Fat
13g
(65%)
Cholesterol
35mg
(12%)
Sodium
753mg
(31%)
Potassium
335mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
186IU
(4%)
Vitamin C
8mg
(9%)
Calcium
35mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 390
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 35mg | 12% |
| Sodium | 753mg | 31% |
| Potassium | 335mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.