The Ultimate Guide to Making Vietnamese Savory Pancakes (Banh Xeo)
The key to making delicious banh xeo lies in the batter. To create the perfect crispy texture, a combination of rice flour and cornstarch is essential. Adding a pinch of turmeric gives the pancakes a beautiful golden hue. For convenience, you can purchase pre-mixed banh xeo flour, which already includes turmeric and other spices. Alternatively, enhance the crispness by mixing in some extra crispy flour with the banh xeo flour.
In addition to the flours, gather salt, seasoning powder, sugar, coconut milk, filtered water or soda water, scallions or chives, and protein of your choice (shrimp, pork, and beansprouts are traditional options). For an extra crispy treat, add an egg to the batter.
As a guide, use the following proportions: 800 grams of rice flour, 2 tablespoons of cornstarch, 2 teaspoons of turmeric powder, 1 teaspoon each of salt, sugar, and seasoning powder, 400ml of coconut milk, and about 800ml of filtered water or soda water. If you don’t have a kitchen scale, maintain a 1:1, 1:5, or 1:2 ratio of flour to water.
Enhance the batter’s crispness and flavor by substituting some of the water with soda water or beer (maintaining a total liquid amount of around 800ml). For an even crispier treat, add an egg to the batter.
Enhance the color and crispness of your banh xeo with a pinch of turmeric and soda water or beer.
Before adding the liquid ingredients, mix the dry ones (except the scallions) together. Sieve the batter to achieve a smooth, thick consistency, then stir in the scallions. Allow the batter to rest for about 20 minutes before frying.
Filling Options
The beauty of banh xeo is that you can customize the filling to your taste. Traditionally, shrimp, pork, and beansprouts are popular choices. Simply chop your protein into small pieces, stir-fry them with a touch of seasoning, and set them aside until it’s time to cook the pancakes.
Cooking Tips
For the best results, use a non-stick pan. Add a little oil, and once it’s hot, pour a ladleful of batter into the center, quickly spreading it thinly and evenly across the pan. Cover the pan and let the batter cook for about a minute. When the surface looks slightly dry, add your chosen fillings, recover the pan, and cook for another 2 minutes. Finally, fold the pancake in half, and it’s ready to serve!
Spread the batter thinly for maximum crispness.
Repeat this process until you’ve used up all your batter and fillings.
Serve your banh xeo with a variety of fresh vegetables, such as lettuce and herbs, and a dipping sauce made from sweet and sour chili fish sauce.
