• Servings: 6 people
• Prep time: 40 mins
• Cooking time: 40 mins
• Total time: 1 hour 20 mins
• Difficulty: Easy

These Vietnamese pancakes, traditionally called Bánh Xèo, are perfect for a quick lunch to pull together. They are savory, crunchy, and umami-packed, using coconut cream for a touch of sweetness.

Ingredients:

• 230g rice flour
• 90g corn starch/tapioca starch
• 250ml coconut cream
• 800ml water
• 1 tsp salt
• ½ tsp turmeric powder
• 2 tsp fish sauce
• 3 sprigs of green onion (cut into 1 cm slices)
• 6 tbsp neutral oil

Filling:

• 500g shrimp (deveined and cut into 1 cm slices)
• 1 onion (thinly sliced)
• 500g bean sprouts
• 2 cloves of garlic (finely minced)
• 3 sprigs of green onion (cut into 3 cm slices)
• 300g ground pork
• Salt and pepper to season

Steps:

1) In a large mixing bowl, add cornstarch and rice flour, whisking thoroughly to combine them. In a tall flask, combine the coconut cream and water. Slowly pour in the coconut cream and water mixture to the dry mix, while whisking continuously.

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2) Add in the salt, turmeric powder, fish sauce, along with the spring onion slices, and whisk again. Cover the bowl with a plastic wrap and place in the fridge to rest for at least 20 minutes.

3) Meanwhile, place a cast iron pan on the stove and turn it up to medium heat. When the pan is hot, drizzle in a bit of oil to coat the pan. Add in the garlic and fry till fragrant for 20 seconds.

4) Toss in the shrimp, season with salt, pepper, and cook while stirring for about 3 minutes. Remove the shrimp from the pan and drizzle in some more oil.

5) Add in the minced pork. Season with salt, pepper, and fry while stirring for another 4 to 5 minutes, on high heat. Remove the minced pork from the pan and give the pan a quick rinse.

6) Place the cast iron pan back on the stove and allow the pan to heat up completely before adding in one tablespoon of oil. Remove the batter from the fridge and give the batter a quick whisk, allowing all the sediment to mix in with the liquid on top.

7) Add in one ladle of the batter and allow it to fully coat the pan. Add a large spoonful of the shrimp, as well as one spoonful of the minced pork. Toss in one handful of the bean sprouts and ½ a spoonful of the thinly sliced onions.

8) When the batter is starting to get crispy and release from the edge of the pan, sprinkle in a bit of the sliced spring onions (3cm).

9) Fold one edge of the pancake to the middle, then repeat to the other edge of the pancake as well. Slowly and carefully take the pancake out of the pan and place it onto a plate to serve.

Practical Tips:

1) Wait for the pancake to get crispy and release on the sides. Then you can easily fold each side into the center, which will make it easier to carry out of the pan.

2) It’s optional, but you can easily add many other vegetables such as cilantro, perilla leaves, and mint as a topping alongside the spring onions.

Chelsea Aye

Bánh Xèo (Vietnamese Pancakes)

Crispy turmeric rice-flour pancakes made with coconut cream batter, filled with shrimp, ground pork, beansprouts and onion.

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Servings: 6 people

Ingredients Method Notes

Ingredients

  

• 230 g rice flour
• 90 g corn starch or tapioca starch
• 250 ml coconut cream
• 800 ml water
• 1 tsp salt for batter
• ½ tsp turmeric powder
• 2 tsp fish sauce
• 3 sprigs green onion cut in 1cm slices, for batter
• 6 tbsp neutral oil for cooking
• 500 g shrimp deveined and cut in 1cm slices
• 1 onion thinly sliced
• 500 g beansprouts
• 2 cloves garlic finely minced
• 3 sprigs green onion cut in 3 cm slices, for filling
• 300 g ground pork
• salt and pepper to season the filling

Method

 

1. In a large bowl, whisk the corn starch and rice flour together. In a tall flask, combine the coconut cream and water. Slowly pour it into the dry mix, whisking continuously.
2. Whisk in the salt, turmeric, fish sauce and 1cm green onion slices. Cover the bowl with plastic wrap and rest in the fridge at least 20 minutes.
3. Meanwhile, heat a cast iron pan over medium heat. When hot, drizzle in a bit of oil to coat the pan. Add the garlic and fry until fragrant, 20 seconds.
4. Add the shrimp, season with salt and pepper, and cook, stirring, about 3 minutes. Remove the shrimp and drizzle some more oil into the pan.
5. Add the minced pork, season with salt and pepper, and fry, stirring, on high heat for 4 to 5 minutes. Remove the pork and quickly rinse the pan.
6. Return the pan to the stove and heat it up completely. Add 1 tablespoon oil. Take the batter from the fridge and whisk it quickly to mix in the sediment.
7. Add one ladle of batter and tilt to coat the pan fully. Add a large spoonful of shrimp, one spoonful of pork, a handful of beansprouts and ½ spoonful of sliced onion.
8. When the batter starts to crisp and release from the pan edge, sprinkle in some of the 3cm green onion slices.
9. Fold one edge of the pancake to the middle, then fold the other edge in. Carefully lift the pancake onto a plate and serve.

Notes

Wait until the pancake is crispy and releases at the sides before folding; it is easier to fold and lift. Optional toppings: cilantro, perilla leaves and mint alongside the green onions.

Total time: 1 hour 20 mins.