Authentic Bánh Xèo Recipe with My Mother-in-Law | Vietnamese Street Food at Home

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.

Make a big batch of fish sauce by combining 1 cup vinegar, 1 cup lemon juice, 1 cup fish sauce, 2 cups water, and 2 cups sugar in a Mason jar.

Optionally add garlic, chili, ginger, and carrot juice to the fish sauce mixture for flavor.

Soak the carrot in water before adding it to the fish sauce.

Cook green beans with a 1:1 ratio of water to green beans until desired consistency is reached.

In a bowl, combine 450 grams of white flour with 200 grams of sparkling water until the batter is thin.

Add 1 egg to the batter and beat it together.

Chop some green onion and add it to the batter mixture.

Pre-cook the pork to about 80% before making the pancakes to speed up the cooking process and prevent overcooking of the vegetables.

Pan-fry your choice of ingredients including pork, onion, mushroom, and shrimp.

Add a thin layer of batter to the pan, swirling it around while still wet.

Top the batter with cooked green beans and bean sprouts, then cover and cook on low heat for about 2 minutes or until the bottom is crispy.

For extra crispiness, add more oil and fry for another minute without burning.

Fold the pancake together once cooked and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens