If you’ve never had the pleasure of biting into a golden, crispy Vietnamese Banh Xeo, you’re in for a treat. This Vietnamese classic is a savoury rice flour pancake, often filled with shrimp, pork, and bean sprouts, then folded like a crêpe. The name itself translates to “sizzling cake,” inspired by the sound the batter makes when it hits the hot pan. Light yet indulgent, it’s a dish that perfectly balances crispiness, freshness, and bold flavours.
The Perfect Bite
What makes Vietnamese Banh Xeo so special is its contrast of textures and flavours. The pancake is thin and crispy on the outside, while the filling remains juicy and flavourful. Fresh herbs like mint, coriander, and Thai basil elevate each bite, while a side of nước chấm—a tangy-sweet fish sauce dipping sauce—brings everything together beautifully. Often served wrapped in lettuce or rice paper, it becomes a fun, hands-on dish that’s perfect for sharing.
Beyond the Traditional Shrimp and Pork
While shrimp and pork are classic fillings, Vietnamese Banh Xeo is incredibly versatile. If you want to try something different, here are some great alternatives:
- Chicken: Thinly sliced chicken breast or thigh makes for a lean but flavourful option. Marinate it in a bit of garlic, fish sauce, and black pepper for extra depth.
- Tofu & Mushrooms: For a vegetarian take, firm tofu combined with shiitake or oyster mushrooms adds a meaty texture and umami flavour.
- Crab or Scallops: If you love seafood, fresh crab meat or seared scallops bring a delicate sweetness that pairs wonderfully with the crispy pancake.
- Beef: Thinly sliced beef, stir-fried with a bit of lemongrass and soy sauce, can make for a more robust and satisfying filling.
- Extra Veggies: If you want a lighter option, julienned carrots, bell peppers, or even kimchi can add crunch and an extra flavour punch.
A Dish to Savour and Share
Whether you’re a fan of the traditional shrimp and pork filling or you’re looking to put your own spin on it, Vietnamese Banh Xeo is a fantastic dish to explore. It’s all about that crispy texture, fresh herbs, and the joy of wrapping and dipping. The next time you’re craving something different yet comforting, give this Vietnamese classic a try—you won’t be disappointed!
Vietnamese Banh Xeo
Ingredients
For the Pancake Batter
- 1 cup rice flour
- 1/2 cup coconut milk
- 1/2 cup water
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 2 large spring onions finely chopped
For the Filling:
- 200 g shrimp peeled and deveined
- 150 g pork belly thinly sliced
- 1 cup bean sprouts
- 1 small onion thinly sliced
- 2 cloves garlic minced
- 1 tsp fish sauce
- 1/2 tsp black pepper
For Serving:
- lettuce leaves Fresh
- Thai basil mint and coriander
- Nuoc Cham Vietnamese dipping sauce
Instructions
- In a bowl, whisk together the rice flour, coconut milk, water, turmeric and salt until smooth.1 cup rice flour, 1/2 cup coconut milk, 1/2 cup water, 1/2 tsp ground turmeric, 1/2 tsp salt
- Stir in the chopped spring onions and let the batter rest for 15 minutes.2 large spring onions
- Heat a pan over medium heat and cook the pork belly until slightly crispy.150 g pork belly
- Add the shrimp, onion, garlic, fish sauce and black pepper, stirring until the shrimp turns pink. Remove from the pan and set aside.200 g shrimp, 1 small onion, 2 cloves garlic, 1 tsp fish sauce, 1/2 tsp black pepper
- Heat a non-stick pan over medium-high heat. Lightly grease with oil, then pour in a thin layer of batter, swirling to coat the pan evenly.
- Place some shrimp, pork, and bean sprouts on one half of the pancake.1 cup bean sprouts
- Cover with a lid and cook for 2-3 minutes until the edges are crispy and golden.
- Ad the lettuce and mint, basil or coriander.lettuce leaves, Thai basil
- Immediately fold the pancake in half and slide it onto a plate. Repeat with the remaining batter and filling.
- Dip into **Nuoc Cham** for the perfect bite!Nuoc Cham