Introduction
Bánh xèo is one of Vietnam’s most loved traditional dishes. Known for its golden, crispy shell and savoury filling, this Vietnamese pancake is packed with prawns, pork belly, bean sprouts, onion and the rich aroma of coconut milk and spring onions.
The name “bánh xèo” comes from the sizzling sound the batter makes when it hits a hot pan. Across Vietnam, there are many regional versions, from smaller Central Vietnamese pancakes to larger, extra-crispy Southern-style bánh xèo.
If you want to make a delicious Vietnamese meal for your family at the weekend, this simple bánh xèo recipe is a great place to start.
Ingredients for Bánh Xèo
For the Batter
- 400g bánh xèo flour
- 500ml water
- 200ml coconut milk
- 1 teaspoon turmeric powder
- 2 spring onions, finely chopped
- 1 teaspoon salt
For the Filling
- 300g fresh prawns
- 300g pork belly
- 200g bean sprouts
- 1 onion
- Minced shallots
- Cooking oil
Fresh Herbs and Vegetables to Serve
- Lettuce
- Fresh herbs such as mint and coriander
- Fish mint, also known as diếp cá
- Perilla leaves
- Cucumber
For the Dipping Sauce
- Fish sauce
- Sugar
- Lime juice
- Minced garlic
- Minced chilli
- Water
How to Make Bánh Xèo
Step 1: Prepare the Batter
Add the bánh xèo flour, water, coconut milk, turmeric powder and salt to a large mixing bowl.
Whisk well until the mixture becomes smooth and there are no lumps. Add the chopped spring onions and mix again.
Let the batter rest for around 30 minutes. This helps the ingredients combine properly and gives the pancake a better texture when cooked.
Step 2: Prepare the Filling
Clean the prawns and remove the sharp ends if needed, then drain well.
Wash the pork belly and slice it thinly into bite-sized pieces. Peel the onion and cut it into thin wedges.
Marinate the pork belly with a little seasoning, black pepper and minced shallots for about 15 minutes.
Step 3: Cook the Filling
Heat a little oil in a pan. Add the minced shallots and fry until fragrant.
Add the pork belly and stir-fry until it begins to firm up. When the pork is nearly cooked, add the prawns and continue cooking until they turn pink and fragrant.
Set the filling aside while you prepare the pancakes.
Step 4: Cook the Bánh Xèo
Heat a non-stick frying pan over medium-high heat and add a small amount of oil.
Pour in one ladle of batter and quickly swirl the pan so the batter spreads into a thin, even layer.
Add the prawn and pork filling, followed by onion and bean sprouts.
Cover the pan for about 2 minutes to help the filling cook through. Then remove the lid and continue frying until the pancake becomes golden and crispy around the edges.
Fold the pancake in half and carefully transfer it to a plate.
Repeat with the remaining batter and filling.
Step 5: Make the Dipping Sauce
Mix the dipping sauce using the following ratio:
- 3 tablespoons fish sauce
- 3 tablespoons sugar
- 6 tablespoons water
- 1 tablespoon lime juice
- Minced garlic and chilli to taste
Stir well until the sugar has fully dissolved. Taste and adjust depending on whether you prefer it sweeter, saltier, more sour or spicier.
Tips for Extra Crispy Bánh Xèo
Use the Right Pan
A flat non-stick pan helps the pancake cook evenly and makes it easier to remove without breaking.
Let the Batter Rest
Resting the batter for around 30 minutes helps improve the texture and makes the pancake crispier when fried.
Pour a Thin Layer of Batter
The thinner the batter layer, the crispier the bánh xèo will be. Swirl the pan quickly so the batter spreads evenly.
Do Not Cover the Pan for Too Long
Covering the pan helps cook the filling, but leaving the lid on for too long can trap steam and make the pancake soft. Remove the lid once the filling is cooked, then allow the pancake to crisp up.
How to Serve Bánh Xèo
Bánh xèo is best served hot, straight from the pan.
To enjoy it the traditional way, tear off a piece of bánh xèo, wrap it in lettuce with fresh herbs and cucumber, then dip it into Vietnamese fish sauce.
The crispy pancake, savoury filling, fresh herbs and sweet-sour dipping sauce create a delicious balance of texture and flavour.
How to Store and Reheat Bánh Xèo
Bánh xèo tastes best when freshly cooked. However, if you have leftovers, place them in an airtight container and store them in the fridge for up to 2 days.
To reheat, use an air fryer or pan-fry the pancake again until it becomes warm and crispy. Avoid using the microwave if possible, as it can make the pancake soft.
Frequently Asked Questions
Why Is My Bánh Xèo Not Crispy?
The most common reasons are using too much batter, making the batter too thick, adding too much water, or cooking the pancake on a pan that is not hot enough.
For a crispier result, pour a thin layer of batter and cook until the edges are golden.
Can I Replace Coconut Milk with Fresh Milk?
Yes, but coconut milk gives bánh xèo a richer aroma and a more traditional flavour. Fresh milk can be used as an alternative, but the final taste will be slightly different.
What Vegetables Go Best with Bánh Xèo?
Popular choices include lettuce, fresh herbs, perilla leaves, fish mint, cucumber and mustard greens.
Can I Make Vegetarian Bánh Xèo?
Yes. You can replace the prawn and pork filling with mushrooms, tofu, mung beans, onions and other vegetables.
Final Thoughts
Bánh xèo is a rustic Vietnamese dish that is always exciting to eat. With its golden crispy shell, savoury prawn and pork filling, fresh herbs and flavourful dipping sauce, it is perfect for sharing with family and friends.
With a few simple ingredients and the right cooking technique, you can make delicious crispy bánh xèo at home.
To prepare this recipe, visit your local Asian supermarket or shop online for bánh xèo flour, coconut milk, fish sauce, turmeric powder, fresh herbs and other Vietnamese cooking essentials.