Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)
“Discover the joy of making Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo) at home. This 45-minute vietnamese recipe delivers authentic flavors that will make your taste buds sing.”
🤖 Why This Recipe Matches Your Mood
Discover the joy of making Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo) at home. This 45-minute vietnamese recipe delivers authentic flavors that will make your taste buds sing.
This Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo) showcases the fresh, vibrant flavors of Vietnamese cuisine. Vietnamese cooking emphasizes balance, with light yet flavorful dishes built on fresh herbs, rice noodles, and nuoc cham.
From the bustling pho stalls of Hanoi to the banh mi carts of Ho Chi Minh City, Vietnamese food celebrates simplicity and freshness.
📋 Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)
📝 Ingredients
- •1 1/3 cups brown rice flour
- •1/2 tablespoon brown sugar
- •1 large carrot, scrubbed and grated
- •pinch of cayenne
- •1 3/4 cups of coconut milk + water if needed
- •1 medium daikon radish, scrubbed and grated
- •1 egg, beaten
- •1 cup enoki mushrooms, trimmed
- •2/3 cup fresh basil leaves, roughly chopped
- •1-inch piece fresh ginger, grated
- •1/4 cup fresh mint leaves, trimmed and roughly chopped
- •1 cup fresh parsley or cilantro, roughly chopped
- •1 clove garlic, crushed
- •1 fresh green chili, seeded and minced
- •2 fresh green chilies, seeded and sliced into small strips
- •4 green onions, washed and cut on an angle
- •juice from 2 limes
- •1 cup mung bean sprouts (see note below)
- •2 fresh red chilies, seeded and minced
- •1 tablespoon rice vinegar
- •1/2 teaspoon sea salt
- •1 1/2 tablespoons toasted sesame oil
- •sesame oil for frying
- •1 1/2 cups snow peas, sliced into small strips
- •1 tablespoon tamari sauce
- •1 teaspoon turmeric
👨🍳 Instructions
- 1
Begin by preparing the pancake batter.
- 2
Whisk together the rice flour, egg, sea salt, turmeric, cayenne and green chili. Gradually whisk in the coconut milk. The mixture should be a smooth, semi-thick batter that is of pouring consistency.
- 3
Add a little water if necessary. Cover and set aside while you prepare the rest of the food.Now prepare the sauce.
- 4
Whisk together all of the ingredients and set aside.For the filling, combine the carrot, radish, green onions, green chilies and snow peas.
- 5
Put the herbs in another bowl and have your sprouts ready along with the mushrooms.
- 6
Heat a teaspoon of oil over medium heat in a non-stick skillet. When hot, ladle 1/2 cup of batter into the pan and spread with the bottom of the ladle until you have a roughly 6 to 8 inch pancake. Fry for 6 to 8 minutes or until you have small holes forming and the bottom is crispy brown, then flip and fry for another few minutes on the other side.
- 7
Transfer to a plate and keep warm in a 150 oven while you finish the rest of the pancakes you should finish with 4 to 6 pancakes.To serve, scatter a portion of the vegetables, herbs and mushrooms over one half of the pancake.
- 8
Sprinkle some sauce over top and fold the pancake.
- 9
Drizzle with more sauce and there you go.
💡 Why This Recipe?
Discover the joy of making Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo) at home. This 45-minute vietnamese recipe delivers authentic flavors that will make your taste buds sing.
⭐ Pro Tips
- 1Read the entire recipe before starting to avoid surprises
- 2Prep all ingredients before cooking (mise en place) for a smoother experience
- 3For best results, use fresh, high-quality brown rice flour
- 4Taste as you go and adjust seasonings to your preference
🥗 Nutrition Information
Per serving
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