Taste Vietnam With This Easy Bánh Xèo Recipe!

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while providing a creamy texture.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

mung beans

🥗Healthier: lentils

💰Cheaper: split peas

Split peas are more affordable while maintaining a similar texture.

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Fish can be a less expensive seafood option.

Add 1 cup of rice flour to a mixing bowl.

Add 1 tablespoon of cornstarch, 1 teaspoon of sugar, ½ teaspoon of turmeric, 1 teaspoon of salt, and 1 teaspoon of white pepper to the bowl.

Add 1 large egg and 1 teaspoon of cooking oil to the mixture.

Pour in ½ cup of water and ½ cup of coconut milk, mixing until the batter is thin and watery.

Let the batter rest for 15 to 20 minutes.

Chop ½ cup of shallots and finely chop 2 cloves of garlic.

Heat oil in a skillet over medium-high heat and sauté shallots and garlic for about 1 minute.

Add 100 grams of peeled shrimp and cook until they begin to turn pink, then set aside.

Add 2 tablespoons of cooking oil to the skillet and pour in a thin layer of batter to cover the bottom.

Swirl the skillet to spread the batter evenly and cover for 1 minute.

Once the bottom turns brown, add a handful of blanched bean sprouts and cover again for about 1 minute until crispy and golden brown.

Carefully fold the pancake in half.

Make a dipping sauce by combining 1 cup of sweet chili sauce, 1 tablespoon of fish sauce, and 1 tablespoon of white vinegar.

Serve the pancakes with the dipping sauce, fresh cilantro, Thai basil, lime wedges, and lettuce leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens