Gastronomixs

Vietnamese pancakes (bánh xèo)

Vietnamese pancakes are made with rice flour and served with meat or fish, vegetables, dressing, and garnishes. This pancake recipe includes prawns, pork belly, and squid, but all ingredients can be adjusted to taste.

Vietnamese pancakes (bánh xèo)

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Ingredients

250

g

rice flour

750

ml

water

½

tsp

ground turmeric

½

tsp

salt

As needed:

 

pork belly, thinly sliced

As needed:

 

young squid, sliced

As needed:

 

prawns, peeled

 

 

vegetables:

onion, cut into course rings or wedges

spring onion, in rings

200

ml

water

As needed:

 

sunflower oil

 

 

garnishes:

bean sprouts

mixed salad

cucumber, julienne

carrot, julienne

fresh herbs to taste: dill, coriander, mint, Thai basil, etc.

Preparation method

  • Mix the flour, water, turmeric, and salt until the batter has a watery consistency.
  • Allow the batter to rest for a while, so the yellow colour can intensify.
  • Heat a little oil in a large wok or non-stick frying pan on high heat.
  • First add the pork belly and fry until nearly cooked. Then add the onion and spring onion. Fry until the meat is just done.
  • Then add the prawns and slices of squid and briefly fry. Remove the filling from the pan.
  • Stir the batter again, as the rice flour quickly sinks to the bottom.
  • Use a soup ladle to pour a little batter into the pan (about 100ml). The batter should evenly cover the bottom of the pan.
  • Place the lid on the pan and cook the pancake for two to five minutes.
  • Add a little of the filling on one side of the pancake.
  • Fold the pancake closed so that it is the shape of a half-moon. Allow to rest in the pan for about two minutes. Then turn over the pancake and allow the other side to crisp up for about two minutes.
  • Add the remaining raw vegetables and herbs.

Serving suggestions

  • As a meal on its own.
  • As part of a composition with raw vegetables and herbs rolled in rice paper or a lettuce leaf.
  • Serve the pancakes with a sweet tomato sauce for dipping (nước mắm ngọt).
  • Variation tip: add coconut milk to the batter. This makes the pancake creamier but less crispy.

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