This popular Vietnamese street food is named banh xao, translated to mean "sizzling", because of the sound it makes as it cooks in the hot pan. 

Makes

Preparation

20min

Cooking

40min

Skill level

Easy
By
Average: 3.3 (145 votes)
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Ingredients

Pancake filling

  • 1 kg pork neck or fillet, sliced
  • 2 tbsp hoisin sauce
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • ¼ tsp salt
  • black pepper
  • 2 tbsp oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 20 prawns. cooked
  • 100 g mushrooms, sliced
  • 250 g beansprouts
  • 50 g dried onion


Pancake

  • 340 g rice flour
  • 1 tsp ground turmeric
  • 560 ml coconut milk
  • 560 ml water
  • ½ cup chopped spring onion
  • oil, for frying

To serve

  • oak lettuce
  • mint leaves

Nuoc mam cham (dipping sauce)

  • 4 limes, peeled and quartered
  • 125 ml (½ cup) water
  • 125 ml (½ cup) fish sauce
  • 1 medium carrot, grated
  • sugar
  • chilli, sliced
  • garlic, finely diced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 10 minutes

To make the filling, marinate the sliced pork in the hoisin sauce, fish sauce, sugar and seasoning for about 10–15 minutes.

In a wok or large frying pan, heat oil and fry onion until translucent. Add garlic and fry until onion begins to brown. Add pork and cook on high heat for about 5 minutes.

To make the pancakes, place flour and tumeric 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 minutes.

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

Place cooked pork, prawns, mushroom, beansprouts and dried onion over half the pancake, while still in the pan.
When pancake has cooked, fold uncovered pancake half over filling.

To make nuoc mam cham, combine the lime, water, fish sauce and carrot in a food processor. Add sugar, chilli and garlic to taste.

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