How to Make Bánh Xèo (Traditional & Healthy Version)
Bánh Xèo, meaning 'sizzling pancake' in Vietnamese, is a beloved street snack originating from southern Vietnam. These vibrant, golden crepes are made from a rice flour and turmeric batter, filled with a delicious combination of shrimp, lean pork, bean sprouts, and fresh herbs. The name comes from the distinctive sizzle the batter makes when it hits the hot pan. Bánh Xèo is enjoyed across Vietnam, often as a communal meal, where family and friends gather around to make and wrap the pancakes together. The dish delights with its contrast of crispy edges and tender fillings, complemented by a medley of fresh greens and a tangy dipping sauce. Bánh Xèo is not only visually appealing but also offers a burst of flavors and textures in every bite—savory, aromatic, slightly sweet, and herbaceous. For those seeking a healthy, high-protein snack or light meal, Bánh Xèo stands out as a nutritious choice rooted in Vietnam’s rich culinary heritage.
Ingredients
- 1 cup Rice flour (bột gạo)
- 1/2 teaspoon Turmeric powder (bột nghệ)
- 1 1/4 cups Water
- 1/4 cup Coconut milk (light)
- 100g Shrimp (peeled & deveined) (tôm)
- 60g Lean pork (thinly sliced) (thịt heo)
- 1 cup Mung bean sprouts (giá đỗ)
- 2 stalks, finely chopped Green onions (hành lá)
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 cup Fresh lettuce & herbs (rau sống (mint, basil, perilla))
- 2 tablespoons Fish sauce (for dipping) (nước mắm pha)
Step-by-step instructions
Step 1 · Prepare the batter by whisking together rice flour
Prepare the batter by whisking together rice flour, turmeric powder, water, coconut milk, and a pinch of salt in a large bowl. Add chopped green onions and mix well. Let the batter rest for 10 minutes.
Step 2 · In a non-stick skillet
In a non-stick skillet, heat 1 teaspoon of oil over medium-high heat. Add pork slices, season with salt and pepper, and sauté until just cooked. Remove and set aside.
Step 3 · In the same pan
In the same pan, add shrimp and cook until pink and opaque. Remove and set aside with the pork.
Step 4 · Add a little more oil to the pan
Add a little more oil to the pan, ensuring it's evenly coated. Pour a thin layer of batter into the hot skillet, swirling to cover the base. Cover and cook for 2-3 minutes until edges begin to crisp.
Step 5 · Scatter cooked pork
Scatter cooked pork, shrimp, and a generous handful of bean sprouts over one half of the pancake. Cover and cook for another 2 minutes until the crepe is golden and crispy.
Step 6 · Fold the pancake over to enclose the filling
Fold the pancake over to enclose the filling. Slide onto a serving plate. Repeat with remaining batter and fillings.
Step 7 · Serve Bánh Xèo with fresh lettuce
Serve Bánh Xèo with fresh lettuce, herbs, and a side of fish sauce dipping sauce. Wrap pieces of pancake in greens and dip before eating.
Why this recipe is healthy
This traditional Bánh Xèo recipe uses a moderate amount of oil and lean proteins, making it lighter than many fried snacks. The inclusion of fresh greens and herbs boosts its micronutrient content while keeping it low in calories and high in fiber. The use of rice flour makes it naturally gluten-free, and the dish is adaptable for various dietary needs, making it a smart choice for health-conscious eaters.
A note on tradition
Bánh Xèo is a celebrated dish from southern Vietnam, often enjoyed during casual gatherings and family meals. While it is not tied to a specific festival, it is commonly served at weekend get-togethers and special occasions. Its popularity has spread to other regions, with each area adding unique touches to the batter and fillings. The dish embodies the communal spirit of Vietnamese dining, where sharing and wrapping pancakes together is as important as the meal itself.