Banh Xeo – Vietnamese Pancakes


These Vietnamese pancakes are made of rice, they are not sweet, but savoury and are eaten for dinner. Banh Xeo translates to “sizzling bread”, the name stems from the sound the batter makes when poured into the hot pan.

The batter is made from glutinous rice, or sticky rice, which are soaked in water and then blended into a smooth batter. The glutinous rice makes the resulting pancakes both crispy and chewy at the same time.

Glutinous rice is seldom available in mainstream supermarkets, so go to your nearest Asian grocery store and see if they have it.


Pancake Batter

2 dl Glutenous Rice (sticky rice)

4.5 dl Water

1.5 dl Coconut milk

0.5 tsp. Salt

1 tsp. Turmeric

2 pcs. Spring onions

Oil, for frying

Dipping Sauce

1 tbsp. Fish Sauce

1 tbsp. Sugar

1 tbsp. Lime juice , lemon juice or vinegar

3 tbsp. Water

1 pcs. Garlic cloves

1 pcs. Ginger root, raw

1 pcs. Chili


2 pcs. Carrot

250 gram Bean sprouts

15 pcs. Tiger prawns

To Serve

1 pcs. Iceberg salad

1 pcs. Fresh coriander

1 pcs. Thai basil


Soak the rice

Mix water and rice and leave to soak for at least 30 minutes. The rice should be soft enough to break between to fingernails.

Make the dipping sauce

Mix fish sauce, sugar, lime juice and water in a bowl. Stir until the sugar is dissolved.

Peel and finely dice the garlic and ginger or you can grate them finely. Cut the chilli into thin slices. Add everything to the bowl and stir.

Mix the batter

Drain some of the water from the rice, but save it! It will be used later.

Add the rice and a little of the water to a blender (it’s easier to blend the rice to a smooth dough smooth if only some of the water is added). Blend to a thin pancake batter with no chunky rice bits.

Add the remaining water, coconut milk, salt and turmeric and blend until mixed. Pour the batter into a bowl.

Rinse the spring onions and cut them into thin slices. Add them to the batter and stir to combine.

Prepare the filling

Peel the carrots and cut them into julienne strips (long thin strips) about 3-5 cm long.

Rinse the bean sprouts. If you can’t get fresh bean sprouts, use snap peas cut into thin strips instead.

Peel and gut the prawns. Cut them in two.

Fry the pancakes

Set the pan to 210 °C. When the pan is hot add a tbsp. of oil. Lightly stir the batter and then divide 1 dl of pancake batter on the whole surfafe of the pan.
1 dl is enough for the small 24 cm pan, if you use the large pan you will need about 1½ dl.

Place 6 prawn halves on the pancake before the batter sets. Add the carrot and bean sprouts in an even, but not too thick layer.

Start the timer and put the lid on. Let the vegetables and prawns steam for 2 minutes. Remove the lid and let the steam escape. Cook the pancake for a further 7 minutes without the lid. That’s 9 minutes in total.

Fold the pancake down the middle, so it forms a crescent. Cook for approximately another ½ minute on each side.

The pancake should take about 10 minutes in total from the time the lid is put on, until it is done.

Repeat with the remaining batter.

To serve

Rinse the lettuce and break the leaves into large pieces. They should be able to wrap a piece of pancake.

Rinse the fresh coriander and thai basil, pluck the leaves from the stems if necessary.

Serve the salad, herbs and dipping sauce with the pancakes. When you eat the pancakes cut them into smaller pieces and wrap them in lettuce with some of the herbs. Dip them in the sauce.

It’s a good idea, to give everyone their own little bowl of dipping sauce.