Banh Xeo ( Vietnamese Rice Cake) Food Recipe

Going to start posting a few recipes from local dishes around the world I have picked up over my travels. First up is Banh Xeo

Food from Vietnam is divine here is one of my favourite Vietnamese dishes to try. And the Banh Xeo dish does not disappoint and your be wanting more.

Bánh xèo [ɓǎjŋ̟ sɛ̂w] is a crispy, stuffed rice pancake popular in Vietnam. Bánh mean cake while xèo means sizzle. The name refers to the loud sound the rice batter makes when it is poured into the hot skillet. It is a savoury fried pancake made of rice flour, water, and turmeric powder.

I remember my first experience of these, in the Ben Tahn Markets in Ho Chi Minh City. Such great texture, flavour and freshness. I have loved them ever since.

Food Ingredients 
Serves: 4 

Crepe

  • 160g rice flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 240ml coconut milk
  • 120ml water

Filling

  • 2 tablespoons sesame oil,
  • 1 diced onion
  • 2 cloves garlic, minced, or more to taste
  • 350g fresh prawns, peeled and deveined
  • 2 tablespoons fish sauce, or more to taste
  • Juice of 1 lime
  • Picked coriander bunch
  • 50g diced spring onion
  • 450g beansprouts
  • 1 bunch thai basil
  • 1/2 bunch mint
  • 4 lettuce leaves, or as needed

Method

  1. Mix rice flour, 1/2 teaspoon salt and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.
  2. Heat 1 1/2 tablespoon oil in a large pan over medium-high heat. Add onion and garlic; cook and stir until soften but not browning, 1 to 2 minutes. Add prawns; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce, lime juice and salt. Transfer filling to a bowl.
  3. Preheat oven to 110 C / Gas ¼.
  4. Wipe the pan and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 mug into the hot pan, swirling to coat the bottom. Lay 3 or 4 of the cooked prawns on the bottom half of the crepe. Top with a small handful of beansprouts, coriander, thai basil, mint and spring onions. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.
  5. Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
  6. Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.

Enjoy let us know how it goes

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