Crispy Vietnamese Pancakes (BANH XEO)

This video shows just how easy it is to make delicious crispy Vietnamese Pancakes (BANH XEO)

The famous “sizzling cake” or the Banh Xeo is a Vietnamese version of crispy pancakes. Jumpack with flavourful ingredients that leaves you the OOHHH and AAHHH sound…

No more chitchat peeps let's get you to cooking!


What you need:


  • 300 g(1⅔ cups) rice flour

  • 125 ml(½ cup) coconut cream

  • 1 tsp ground turmeric

  • 1spring onions, thinly sliced

  • vegetable oil

  • 1 cup coriander leaves

  • 1 cup shiso leaves

  • 1 cup Vietnamese mint leaves

  • 2 red bird’s-eye chillies, thinly sliced

  • 2 carrots, thinly shredded

  • 160 g(2 cups) beans sprouts, trimmed

  • 24 cooked prawns, cleaned, peeled with tails intact

  • pork belly, cut into thin slices, cooked

  • chilli jam (see Note) and iceberg lettuce leaves (optional), to serve



Here's how you make Crispy Vietnamese Pancakes (Banh Xeo)


  • In a bowl, combine the rice flour, coconut cream, turmeric, spring onions, 2 cups of water and 1 tsp salt. Stir well until a smooth batter forms. Cover it with plastic and set aside for 1 hour to rest.

  • Pre-heat a frying pan over a medium- high heat. Add in a small amount of vegetable oil. after a few minutes add ½ cup of batter in the pan. To form the batter into a circle shape, churn the pan to form a circle shape.Let it cook for about 3 minutes and then put an amount of herbs, chillies, carrots, bean sprouts and 3 pcs prawns on the half side of the pancake. flip the other half of the pancake to coker the filling and cook for another minute. Prepare a platter and serve it with desired garnishes or leftover ingredients.

  • Repeat the procedure with the remaining batter and filling. Serve it with chili jam, spring onions, herbs or lettuce. (optional)


Banh Xeo



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Crispy Vietnamese Pancakes
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