Bánh Xèo

Name: Bánh Xèo
Total time: 1 h 10 min
Yield: 4
Cuisine: Vietnamese (Mekong Delta / South)
Ingredients: 250 g Rice flour; 40 g Cornflour; 1.5 tsp Ground turmeric; 200 ml Coconut milk; 400 ml Sparkling water, cold; 4 Spring onions, finely sliced; 1 tsp Salt; 250 g Pork belly, sliced thin; 300 g Raw prawns, peeled; 80 g Mung beans, split and skinless; 300 g Bean sprouts; 150 ml Neutral oil; 2 heads Lettuce and mustard greens; 1 large plate Mint, Thai basil, perilla, coriander; 4 tbsp Fish sauce (nước mắm); 4 tbsp Sugar; 3 tbsp Lime juice; 1 tbsp Garlic and chilli, minced

Named after the noise it makes: a thin turmeric-yellow rice batter poured into screaming hot oil, folded over prawns, pork and bean sprouts, then torn up, wrapped in lettuce with herbs and dunked in sweet-sour fish sauce.

Pinagmulan

Recipe ni Southern Vietnamese home kitchens · 🏺 Traditional · Saigon and Mekong Delta home cooking — sweeter, coconut-led, served with herbs by the armful

Southern Vietnamese street food · Mekong Delta — An ownerless dish with no documented creator. The reference confirms that the name refers to the sizzling sound the batter makes in a hot skillet, that the yellow colour comes from turmeric rather than egg, that the Mekong Delta version adds coconut milk and runs about 12 inches across while the central version is hand-sized, darker and uses fermented shrimp paste, the fillings of pork, prawns, spring onion, mung bean and bean sprouts, and service with fresh herbs, leafy greens and a sweet-and-sour garlic fish sauce. The sparkling water in this batter is this book's own addition and is flagged as non-traditional. Quantities are ordinary home proportions.

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Panoorin habang niluluto · 3 na video

MyHealthyDish Food Network Twaydabae

⏱ 70 min🍽 4 na serving🔥 540 kcal🇻🇳 Vietnam🌶️

Walang gatas

Mga hakbang

Whisk the rice flour, cornflour, turmeric and salt with the coconut milk and sparkling water until smooth, stir in the spring onion, and rest the batter 30 minutes. It should be as thin as milk.
💡 If the batter coats the back of a spoon, it is too thick — you will get a pancake. Thin it until it runs off like milk.
Mix the nước chấm: fish sauce, sugar, lime juice, garlic, chilli and 250 ml warm water. Wash the herbs and lettuce and pile them on a large plate — you want more greens than you think.
Heat a 24 cm non-stick or cast-iron pan over high heat with 2 tbsp oil until it is genuinely smoking. Fry a few pork slices and prawns for a minute, keeping them spread out over the base.
Stir the batter, then pour a thin ladleful into the middle and immediately tilt and swirl the pan so it runs right out to the rim. Scatter on mung beans and a big handful of bean sprouts, and drizzle another tablespoon of oil around the edge.
💡 It should shriek the moment the batter lands. If it only hisses politely, the pan is too cool — the dish is literally named after that sound.
Cover for 2 minutes to steam the sprouts, then uncover and cook 2 to 3 minutes more until the edges lift and go brittle and lacy. Fold it in half and slide it onto a plate.
💡 Do not fold it early. The underside needs those last uncovered minutes to dry out and crisp — folding a soft crepe traps steam and ruins it.
Eat it the way it is meant to be eaten: tear off a piece with chopsticks, lay it on a lettuce leaf with a few herbs, roll it up and dip it in the nước chấm. Cook the next one while people are still eating the last.

💡 Mga tip

There are two bánh xèo. The Mekong Delta one is huge — about 30 cm — thin, coconut-rich and bright yellow. The central Vietnamese one is hand-sized, darker, made without coconut milk and often with fermented shrimp paste. Both are correct.
This never survives the trip from pan to table twice over. Serve each one as it comes off the heat and let the cook eat last, as everyone in Vietnam does.
For a meat-free version, replace the pork and prawns with sliced king oyster mushroom and firm tofu, and swap the nước chấm for a soy, lime and sugar dip. The batter itself contains nothing animal.