Vietnamese Pancake Recipe

Vietnamese pancake or Banh Xeo, which translates to "sizzling cake" due to the sound it makes when cooked, is a savory rice pancake filled with succulent shrimp, savory pork and crisp mung bean sprouts.

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Vietnamese pancake batter

• 200g (1 cup) of rice flour
• 400ml (2 cups) of still water
• 50ml (1/4 cup) of fresh milk
• 1/3 tsp turmeric powder
• 1/3 tsp baking powder (optional)
• 1/3 tsp salt
• 2 tbsp cornstarch or tapioca starch

Filling

• 400g (14 oz) shrimps or pork
• Spice: salt, pepper, soy sauce or fish sauce

Full instruction here

- In a mixing bowl, add 200g (1 cup) of rice flour, 2 tablespoon of cornstarch, 1/3 tsp salt, and 1/3 teaspoon of turmeric powder and 1/3 tsp baking powder (optional). The turmeric will impart a vibrant yellow color to the pancakes.

- Slowly pour 50ml (1/4 cup) of milk and 400ml (2 cups) of water into the bowl while stirring continuously. This will form a smooth, lump-free batter.

- Mix the ingredients thoroughly until the batter reaches a consistency similar to that of thin cream. It should be pourable but not too watery.

- Let the batter rest for at least 2 hours, ideally more than 4 hours. Resting the batter allows the rice flour to fully absorb the liquid, resulting in a smoother texture but also crispy and enhance the flavor.

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- Cleaning and deveining the shrimp (if any): Rinse the shrimp under cold water to remove any dirt or impurities, then gently lift and remove the vein with a knife or your fingers.

- In a bowl, combine the shrimp and/or sliced pork with a marinade of your choice.

- Wash the scallions and mung bean sprout under cold water. Finely chop the scallions and add them to the flour mixture.

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- Use a non-stick frying pan with a flat surface, approximately 8-10 inches in diameter, to ensure the pancakes cook evenly and don't stick to the surface.

- Place the pan on high heat and add about 1 tablespoon of cooking oil, ensuring it coats the entire surface of the pan. You can use a paper tissue to help coating the oil around.

- When the oil is hot but not smoking, ladle approximately 1/4 cup of the prepared batter into the center of the pan. Immediately tilt and swirl the pan in a circular motion, allowing the batter to spread evenly and thinly across the entire surface. Cover the entire bottom of the pan with the batter, but do not make it too thick.

- Immediately add a small handful of the prepared filling (shrimp, pork, mung bean sprouts or microgreens) to one half of the pancake.

- Let the pancake cook for several minutes until the filling warms through and the pancake becomes golden and crispy.

- Carefully fold the other half of the pancake over the filling, creating a half-moon shape.

- Gently press down on the pancake with a spatula to ensure the edges are sealed.

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Transfer the cooked Banh Xeo to a serving plate lined with paper towels to absorb any excess oil. Serve the Banh Xeo immediately while still hot and crispy.

Read full Vietnamese pancake recipe