Tiếng Việt
日本語
简体中文
繁體中文
Banh Xeo, the Beloved Taste of Central Vietnam
Rate this recipeBanh xeo is no stranger to anyone. But to make the small central Vietnamese banh xeo – tiny in size but huge in flavour – you need a carefully worked-out recipe.
Today VN Cooking shares its recipe for the crispiest, tastiest banh xeo.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
10
Time
60 minutes
Servings
5
Level
Medium
Ingredients
Rice flour
200 g
Beer
1 can
Coconut milk
0.5 bowl
Turmeric powder
1 tablespoon
Spring onions
2 stalk
Pork
200 g
Fresh prawns
200 g
Onions
1 piece
Bean sprouts
100 g
Fresh herbs and greens
300 g
Implementation Steps
01
MAKING THE BATTER
- Mix the rice flour with a little salt, the turmeric powder, 2 bowls of cold water, 1/3 can of beer and 1/2 bowl of coconut milk.
- Add finely chopped spring onions to the batter and leave for about 45 minutes.
- Mix the rice flour with a little salt, the turmeric powder, 2 bowls of cold water, 1/3 can of beer and 1/2 bowl of coconut milk.
- Add finely chopped spring onions to the batter and leave for about 45 minutes.
02
PREPARING THE INGREDIENTS
- Thinly slice the pork and marinate with 1/3 tablespoon of salt, minced garlic, minced ginger, pepper and a little cooking oil.
- Trim the prawns' feelers, wash them and marinate with a little seasoning.
- Thinly slice the onions.
- Wash the bean sprouts.
- Thinly slice the pork and marinate with 1/3 tablespoon of salt, minced garlic, minced ginger, pepper and a little cooking oil.
- Trim the prawns' feelers, wash them and marinate with a little seasoning.
- Thinly slice the onions.
- Wash the bean sprouts.
03
COOKING THE FILLING
- Heat a pan. When the oil is hot, stir-fry the onions with the prawns and a little seasoning powder.
- When the prawns are cooked, add the sliced pork and stir-fry together. Once the meat firms up, turn off the heat.
- Heat a pan. When the oil is hot, stir-fry the onions with the prawns and a little seasoning powder.
- When the prawns are cooked, add the sliced pork and stir-fry together. Once the meat firms up, turn off the heat.
04
MAKING THE BANH XEO
- Heat a pan for the pancakes. When the oil is hot, swirl a thin layer of batter around the pan and cover for about 30 seconds.
- Put some filling in the middle, add bean sprouts and onions on top and cover for about 2 minutes.
- Remove the lid, fold the pancake in half, wait until it's golden, then flip it and lift it out.
Repeat until all the batter and filling are used up.
- Heat a pan for the pancakes. When the oil is hot, swirl a thin layer of batter around the pan and cover for about 30 seconds.
- Put some filling in the middle, add bean sprouts and onions on top and cover for about 2 minutes.
- Remove the lid, fold the pancake in half, wait until it's golden, then flip it and lift it out.
Repeat until all the batter and filling are used up.
05
MAKING THE DIPPING SAUCE
- Deseed the red chillies and tomatoes and blend until smooth.
- Mix 2 tablespoons of sugar, 5 tablespoons of water and 1.5 tablespoons of fish sauce and heat until the sugar dissolves. Add a little tamarind juice for sourness.
- Stir in the blended chilli and tomato.
- Deseed the red chillies and tomatoes and blend until smooth.
- Mix 2 tablespoons of sugar, 5 tablespoons of water and 1.5 tablespoons of fish sauce and heat until the sugar dissolves. Add a little tamarind juice for sourness.
- Stir in the blended chilli and tomato.
06
Your central Vietnamese banh xeo are ready.
Serve them with the dipping sauce above, or Mekong Delta style with a fish sauce dip – both are delicious.
Rolled up in rice paper with fresh greens, they're simply wonderful.
Serve them with the dipping sauce above, or Mekong Delta style with a fish sauce dip – both are delicious.
Rolled up in rice paper with fresh greens, they're simply wonderful.
Reviews
–
No ratings yet
Places to Visit in the Sacred Land of Chau Doc
Chau Doc, in An Giang province, became a city in 2013 (since mid-2025, after an administrative reorganization, the area has been made up of two wards, Chau Doc and Vinh Te). It is the province's economic hub, with the Tinh Bien International Border Gate and the vast rice bowl of the Mekong Delta, and it also draws a very large number of tourists every year.
The Deeper Meaning Behind 5 Traditional Vietnamese Tet Cakes
Banh chung, banh tet, banh khao… are the traditional Tet cakes no Vietnamese family can do without when spring and the new year arrive.
Tasty, Easy Vegetarian Dishes for Tet
At Tet, the ancestral offering meal is very important because it shows our devotion to those who came before us. Today many families replace the meat dishes with vegetarian ones, hoping for a peaceful and happy new year.
The Countries with the Best Chocolate in the World
It's no exaggeration to call Europe the home of the world's best chocolate. But which European countries make the finest? Join VN Cooking to find out in this article!
Exploring Gigamall, a Vietnamese Shopping Mall
Gigamall officially opened in Vietnam on 12 January 2019. The mall has 8 floors: 6 for shopping and entertainment and 2 for offices.
Da Nang Food Streets You Have to Eat Your Way Through
Da Nang is one of the cities in Vietnam most worth spending time in. Its famous scenery, bustling entertainment spots and distinctive local culture have drawn countless visitors, but what truly wins over travelers from afar is the city's incredibly rich food scene.
"Golden" Nutrients for Vegetarians
A vegetarian diet brings many benefits to the body and helps prevent illnesses such as heart disease, high blood pressure and constipation. But are you eating vegetarian the right way? Join VN Cooking to discover the "golden nutrients" every vegetarian needs!
A Handbook for Making Vegetarian Cooking More Appealing
More and more people are choosing a vegetarian diet for everyday eating, but most struggle with how to cook and how to make sure their dishes provide enough nutrition.
How to Make Irresistible Northern and Southern Banh Xeo
Banh xeo, the humble crispy pancake loved by so many, has become an essential part of Vietnamese cuisine. But each region has its own distinctive take on it.
Banh Xeo, the Beloved Taste of Central Vietnam