How To Make Vietnamese Pancakes 'Banh Xeo' - Marion's Kitchen

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.

To make the batter, combine the rice flour, turmeric and sea salt in a large bowl.

Whisk in the coconut milk, ½ cup of water and spring onions. Set aside for 10 minutes.

For the nuoc cham, whisk together the fish sauce, white vinegar, sugar, lime juice, red chilli, and garlic, and set aside until ready to serve.

Heat a 22cm non-stick frying pan over medium-high heat. Pour in enough vegetable oil to just cover the bottom of the pan.

Add one-third of the batter, swirling to thinly cover the pan.

Scatter one-third of the chicken, carrot and bean shoots over half the pancake. Top with a couple of sprigs of coriander.

Cook for 3-4 minutes or until the pancake is crispy and golden on the bottom side.

Fold the pancake over to cover the filling, then slide onto a serving plate and keep warm. Repeat with remaining batter and filling, adding oil each time.

Serve with herbs, lettuce and nuoc cham dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens