Delicious Vietnamese Pancake – Bánh Xèo

Ingredients

The Pancake Batter

100g rice flour

200ml coconut milk

1 teaspoon turmeric

Pinch salt

Water or extra coconut milk as needed

Handful spring onions, finely sliced

Vegetable oil, for frying

The Filling

1 cucumber, centre removed and sliced

Handful beansprouts

Handful lettuce, finely sliced

Handful mint

Handful coriander

Handful Thai basil

Optional

Cooked prawns, halved

Cooked sliced pork

The Dipping Sauce

1 clove garlic, finely chopped

1 red chilli, finely chopped

Juice of 1 lime

1 to 2 teaspoons palm sugar

1 to 2 tablespoons fish sauce or light soy sauce

PREPARATION

Method

1. Prepare the batter

In a bowl mix rice flour, turmeric and salt. Gradually whisk in coconut milk until you reach a thin, single cream consistency. Add a splash of water if needed. Stir in finely sliced spring onions.

COOKING

2. Test the batter

Heat a non stick pan over medium heat with a little oil. Pour in a ladle of batter and swirl to coat the base thinly. The batter should spread easily but not be watery. Adjust consistency if necessary.

3. Add the filling

While the pancake cooks, scatter beansprouts and a small amount of herbs over one half. If using prawns or pork, add pre cooked pieces now.

4. Crisp

Allow the pancake to cook for 2 to 3 minutes until the edges become golden and crisp. Increase heat slightly if needed to achieve a crisp base without burning.

5. Fold and serve

Once the underside is crisp and golden, carefully fold the pancake in half over the filling. Slide onto a plate.

6. Make the dipping sauce

In a small bowl combine garlic, chilli, lime juice and palm sugar. Stir until sugar dissolves. Add fish sauce or light soy sauce to balance. Taste and adjust for sweet, sour and savoury balance.

Serve the pancake hot with extra fresh herbs and dipping sauce on the side.

School of Wok Tips

• Mix coconut milk thoroughly before measuring to avoid thick batter.

• Keep the batter thin for maximum crispness.

• Do not overcrowd the filling or the pancake will not fold neatly.

• Cook protein fully before adding to the pancake.

FAQs

Why is my pancake not crispy?

The batter may be too thick or the pan not hot enough. Use medium heat and allow time for the base to crisp.

Can I make this fully vegetarian?

Yes? Use light soy sauce instead of fish sauce in the dipping sauce and skip the seafood or  meat fillings.

What herbs are traditional for Bánh Xèo?

Mint, Thai basil and coriander are commonly served, but you can adjust depending on availability.