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Crispy fried pancake recipe (banh xeo)

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5 comments

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Rating:

3/ 5 stars 15 Votes

Cuisine: Vietnamese

Ingredients

Pancake filling
1 kg pork neck or fillet, sliced
2 tbspn hoisin sauce
2 tbspn fish sauce
1 tsp sugar
¼ tsp salt
Black pepper
2 tbspn oil.
1 onion, chopped
2 cloves garlic, chopped
20 prawns. cooked
100g mushrooms sliced
250g bean sprouts
50g dried onion

Pancake
340g rice flour
1 tspn ground turmeric
560ml coconut milk
560ml water
½ cup spring (green) onions, chopped
Oil for frying
20 prawns. cooked
100g mushrooms sliced
250g bean sprouts
50g dried onion
Oak lettuce
Mint leaves

Nuoc Mam Cham (Dipping Sauce)
4 limes, peeled and quartered
½ cup water.
½ cup fish sauce
1 medium carrot, grated
Sugar
Chilli, sliced
Garlic, finely diced

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Preparation

Pancake filling
Marinate the sliced pork in the hoisin sauce, fish sauce, sugar and seasoning for about 10 – 15 minutes.

In a wok or large fry pan, heat oil and fry onion till translucent. Add garlic and fry till onion begins to brown. Add pork and cook on high heat for approx 5 mins.

Pancake Mix
Dry ingredients in a large bowl. Add coconut milk and water and mix well to form a thick pancake batter. Add spring onions and allow to rest for 15 mins.

Heat about 1 tbspn of oil in a small fry pan and ladle in enough batter to cover pan.

Place cooked pork, prawns, mushroom, bean sprouts and dried onion over half the pancake, while still in the pan.

When pancake has cooked, fold uncovered pancake half over filling.

Serve with dipping sauce (nuoc cham), and lettuce and mint leaves.

Nuoc Mam Cham (Dipping Sauce)
Combine the lime, water, fish sauce and carrot in a food processor. Add sugar, chilli and garlic to taste.

If you enjoyed this Crispy fried pancake recipe (banh xeo) then browse more Vietnamese recipes, seafood recipes and our most popular hainanese chicken rice recipe.

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Comments (5)

26 Sep 2011 01:24 AEST

Masterfoodie

Brisbane

Bad Recipe

I was hopeful this recipe would work but it didn't. I don't think the measurements of coconut/water are wrong because any more or less would make it either too thick or thin. The problem is, I don't think you can make Banh Xeo using only rice flour. You need to add some other flour with it to help it hold its shape. Corn starch is another ingredient in other Banh Xeo recipes. The store bought pre-mix Banh Xeo packets mostly contains wheat flour.

Agree(2 people agree)

Disagree(1 people disagree)

19 Sep 2011 05:21 AEST

Philip Jackson

Northcote

Recipe is wrong.

Recipe is as fault. Either the quantity of rice flour or the quantity of liquid is wrong. I used 400ml coconut milk to 340g flour and and no water and the consistency seemed right.

Agree(1 people agree)

Disagree(1 people disagree)

12 Jul 2010 07:41 AEST

David

Aldgate

Careful of the batter

The batter just did not set, fell apart and saved it with an egg, but certainly not right. Will use the Koto recipe next time as ity is totally different.

Agree(2 people agree)

Disagree(0 people disagree)

14 Dec 2009 01:18 AEST

chad klyne

mermaid beach

video of traditional banh xeo

This is a video of banh xeo being made at the best banh xeo restaurant in all of Vietnam. http://www.youtube.com/watch?v=n5QtpNnOJZQ

Agree(3 people agree)

Disagree(8 people disagree)

21 Aug 2009 01:44 AEST

Vinny Phanphengdy

Rowville, VIctoria, Australia

Banh Xeo

I love Banh Xeo, It's yummy !

Agree(3 people agree)

Disagree(0 people disagree)

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