How to make Banh Xeo (Vietnamese Sizzling Pancakes)

rice flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk offers creaminess.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in cost, while chicken is a common protein alternative.

pork

🥗Healthier: lean turkey

💰Cheaper: ground beef

Lean turkey reduces fat content, while ground beef is often less expensive.

Prepare your batter at least one hour before cooking by mixing all the batter ingredients together. Whisk until smooth and set aside.

Prepare your proteins: thinly slice your pork belly and make sure your shrimps are peeled and deveined.

In separate bowls marinate the pork and shrimps with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp fish sauce each.

Slice your white or yellow onion into 1/2" thickness.

Prepare the nuoc cham or the dipping sauce by mixing together all the ingredients. Any extra sauce can be stored in the fridge for 1-2 weeks.

Heat about 1-2 tbsp of You You Tea Seed Oil or other neutral oil in a skillet on medium high heat.

Add in some sliced onions, pork belly and shrimps then cook until lightly browned.

Before pouring in the batter, give it a good mix first. Then pour enough batter to cover the pan. I use about one ladle for a 10" skillet.

Once you pour in the batter, lift up the skillet and using a circular motion swirl the batter around to evenly spread it.

Add some bean sprouts and cover with a lid. Turn the heat down to medium and let it cook for 2 minutes.

Next, remove the lid and increase heat back up to medium high.

Pour some You You Tea Seed Oil or other neutral oil in a bowl and using a brush baste the edges of the pancake with the oil.

Cook until the edges get crispy and lift from the pan. This takes about 4 minutes for me.

Fold the pancake in half then plate and serve with fresh lettuce, herbs and nuoc cham.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens