These crispy, lacy Vietnamese pancakes—often called Bánh Xèo—are known for their sizzling sound in the pan and their delicious filling of pork, shrimp, mushrooms, and vegetables. They are light, crunchy, and packed with flavor.
Ingredients
For the Batter:
- 1 cup rice flour
- 2 tbsp cornstarch
- 1 cup coconut milk
- 1 cup water
- ½ tsp turmeric powder
- Salt to taste
For the Filling:
- 150 g pork (thinly sliced)
- 150 g shrimp (peeled & deveined)
- ½ cup shiitake mushrooms (sliced)
- 1 onion (thinly sliced)
- 1 cup bean sprouts
For Cooking & Serving:
- Oil for frying
- Fresh herbs (mint, lettuce, coriander)
- Dipping sauce (fish sauce or soy-based)
Instructions
Step 1: Prepare the Batter
- In a bowl, mix rice flour, cornstarch, turmeric, salt
- Add coconut milk and water
- Whisk until smooth and slightly thin
- Let it rest for 15–20 minutes
Step 2: Cook the Filling
- Heat oil in a pan
- Add pork slices and cook until lightly browned
- Add shrimp and cook until pink
- Stir in mushrooms and onions, cook until soft
Step 3: Make the Pancake
- Heat a non-stick pan with oil
- Pour a thin layer of batter (it should sizzle immediately)
- Swirl pan to spread evenly
Step 4: Add Filling
- Place cooked pork, shrimp, and vegetables on one half
- Add bean sprouts on top
Step 5: Cook Until Crispy
- Cook uncovered until edges turn crispy and golden
- Fold the pancake in half
Step 6: Serve
- Serve hot with fresh herbs and dipping sauce
- Tear pieces and wrap in lettuce before eating
Taste & Texture
- Crispy, thin, and slightly chewy
- Savory filling with juicy shrimp and pork
- Fresh crunch from bean sprouts and herbs
Tips for Best Results
- Use a hot pan to get the signature “sizzle”
- Keep batter thin for lacy texture
- Don’t overcrowd the pan
- Eat immediately for maximum crispiness
Final Thoughts
Sizzling Vietnamese pancakes are a perfect mix of crunch, freshness, and bold flavors. They’re fun to cook, visually exciting, and ideal for a special homemade meal.
