Banh Xeo (Crispy Pancake)

Crispy Vietnamese rice pancakes filled with pork and prawns, served with fresh herbs, lettuce, and a spicy dipping sauce.

Pork Dairy Free Gluten Free Prawns Pancake Vietnamese

Estimated Nutrition

Calories

646

kcal / serving

2584 kcal total

Carbs

68.5g

per serving

274 g total

Fat

28.2g

per serving

112.8 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

For dipping sauce

tbsp

Cornflour

CondimentsSauces

tbsp

Fish Sauce

For dipping sauce

Fruits

piece

Lime

Juice only

GrainsCereals

220

Rice Flour

Liquids

400

Coconut Milk

1 tin

Meat

300

Pork Loin

Thinly sliced

NutsSeeds

clove

Garlic

For dipping sauce

tsp

Turmeric

clove

Garlic

Finely chopped

bunch

bunch

To taste

To taste

OilsFats

tbsp

Peanut Oil

Seafood

piece

King Prawns

Peeled, halved

Vegetables

piece

Bird's-Eye Chilli

piece

Carrot

Julienned

piece

Banana Shallots

Halved and cut into thin wedges

130

Beansprouts

piece

Cos Lettuce

Washed and leaves separated

piece

Cucumber

Cut into thin batons

Method

Whisk 120ml water and sugar in a bowl until dissolved.

Stir in fish sauce, lime juice, bashed garlic, chilli, and julienned carrot to finish the dipping sauce.

Mix rice flour, cornflour, turmeric, salt, pepper, coconut milk, and 310ml water into a thin batter.

Fry shallots and garlic in peanut oil until fragrant.

Add sliced pork and prawns to the pan and cook through before transferring to a bowl.

Pour a ladle of batter and some filling into a lidded pan and cook until crisp.

Add beansprouts to half of the pancake, cook for one minute, and fold.

Assemble by placing sliced pancakes onto lettuce leaves topped with cucumber, mint, and coriander.