Exotic Vietnamese Banh Xeo

Banh xeo is a Vietnamese savory pancake made from rice flour, coconut milk, and turmeric. It is usually filled with bean sprouts, carrots, and green onions. We will teach you how to make an easy and delicious version of this classic dish.

Banh xeo has been a staple in Vietnamese cuisine for centuries. Its origins can be traced back to the Cham people, who inhabited the central and southern regions of Vietnam. The pancake is named after the sizzling sound it makes when it is cooked. It is a popular street food and is often served as an appetizer or main course. This recipe is for a basic banh xeo. You can add other fillings, such as shrimp, pork, or tofu. The dipping sauce is also essential for this dish. It is made with fish sauce, lime juice, sugar, and water. The sauce adds a salty, sour, and sweet flavor to the pancake.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 cup rice flour
• 1 cup coconut milk
• 1/2 cup water
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon salt
• 1/2 cup bean sprouts
• 1/2 cup shredded carrots
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro

Instructions

1. In a large bowl, whisk together the rice flour, coconut milk, water, turmeric, and salt.
2. Heat a large skillet or griddle over medium heat.
3. Pour 1/4 cup of the batter into the center of the skillet and swirl to coat the bottom.
4. Cook for 2-3 minutes per side, or until golden brown.
5. Transfer the banh xeo to a plate and fill with your desired fillings.
6. To make the dipping sauce, whisk together the fish sauce, lime juice, sugar, and water.
7. Serve the banh xeo with the dipping sauce.

Why It Works

• The rice flour gives the pancake its chewy texture.
• The coconut milk adds a rich flavor and makes the pancake moist.
• The turmeric gives the pancake its yellow color.
• The bean sprouts, carrots, and green onions add a crunchy texture and freshness.
• The dipping sauce enhances the flavor of the pancake.