🥞 Bánh xèo (Vietnamese crispy pancake)

Name: Bánh xèo (Vietnamese crispy pancake)
Total time: 50 min
Yield: 4
Cuisine: Vietnam · South and Central Vietnam
Ingredients: 200 g fine ground rice (rice powder); 1 tsp ground turmeric; 400 ml cold water and 2 spring onions, sliced, for the batter; 200 g pork belly or shoulder, thinly sliced; 250 g shrimp, peeled; 200 g bean sprouts; 3 tbsp vegetable oil for frying; Lettuce leaves, mint, cilantro and Thai basil to serve; Nước chấm: 3 tbsp fish sauce, 3 tbsp sugar, 3 tbsp lime juice, 150 ml water, garlic and chilli

Origin: Vietnam · South and Central Vietnam

362kcal

per serving · 250 g

145kcal

per 100 g

20 gProtein8 g / 100 g

18 gFat7 g / 100 g

35 gCarbs14 g / 100 g

Bánh xèo is a large, thin, crispy pancake made from rice flour batter tinted yellow with turmeric. It is folded over a filling of shrimp, sliced pork and bean sprouts, then cut into pieces, wrapped in lettuce with fresh herbs and dipped in nước chấm, the sweet-sour fish sauce dip. The edges are lacy and crunchy, the inside soft and juicy.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp, pork, nuoc cham dipping sauce

Not veganbecause of: shrimp, pork, nuoc cham dipping sauce

Contains porkbecause of: pork

Not keto14 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Fish

What it is made of

rice flourturmericshrimpporkbean sproutsherbsnuoc cham dipping sauce

Recipe

4 servings50 min

Ingredients

200 g fine ground rice (rice powder)
1 tsp ground turmeric
400 ml cold water and 2 spring onions, sliced, for the batter
200 g pork belly or shoulder, thinly sliced
250 g shrimp, peeled
200 g bean sprouts
3 tbsp vegetable oil for frying
Lettuce leaves, mint, cilantro and Thai basil to serve
Nước chấm: 3 tbsp fish sauce, 3 tbsp sugar, 3 tbsp lime juice, 150 ml water, garlic and chilli

Method

Whisk the ground rice, turmeric, water, spring onions and a pinch of salt into a thin batter and rest for 30 minutes.
Heat a little oil in a large non-stick pan, add a few slices of pork and shrimp and cook for 1–2 minutes.
Stir the batter and pour a thin layer into the pan, swirling to cover the base; it should sizzle loudly.
Scatter a handful of bean sprouts over one half, cover for 2 minutes, then uncover and fry until the pancake is crisp and golden, 3–4 minutes.
Fold in half and slide onto a plate. Repeat, then serve with lettuce, herbs and nước chấm for dipping.

How to make it lighter

Use a good non-stick pan and brush it with oil rather than pouring: 1 tbsp oil ≈ 120 kcal.
Choose lean pork or use more shrimp and less pork in the filling.
Wrap each piece in lettuce with lots of herbs — it fills you up and makes one pancake go further.

History

The name is usually explained as imitating the loud sizzle ('xèo') the batter makes when it hits the hot pan. Bánh xèo is popular throughout southern and central Vietnam, where regional versions vary in size, from the large southern pancakes to smaller central ones.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Bánh xèo (Vietnamese crispy pancake) and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →