Banh Xeo is one of the most well-known dishes in the central region of Vietnam. This crispy pancake made of rice flour thinned with coconut milk, and get their beautiful yellow hues from ground turmeric. The rice batter then poured into a hot skillet create lacey and crispy crepes.
The crisp pancakes then folded over an array of delicious fillings, including chunks of chicken, prawn or dried shrimps, mung bean sprouts, and tons of fresh herbs.
You can make the rice batter night before and keep it in the fridge to save time and make the crepes extra crispy.
If you make this Chicken Banh Xeo, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas!
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- 110 g rice flour, sifted
- 200ml coconut cream
- 150ml water
- 1 teaspoon turmeric powder
- a pinch of sea salt & white pepper
- 100 gr boneless chicken fillet
- 50 gr prawns, peeled and coarsely chopped
- 30 gr mung bean sprouts, trimmed
- 30 gr cabbage, sliced thinly
- 1 clove garlic, minced
- 1 tbsp fish sauce
- salt and freshly cracked white pepper
- a pinch of white sugar
- 1 tablespoon vegetable oil
- a small bunch of mint leaves, picked
- small bunch cilantro, picked
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 teaspoon sugar
- 1 clove garlic, minced
- 2 red chili, minced
- To make the batter, whisk together rice flour, turmeric, salt, and white pepper. Slowly add the coconut milk and cream, whisk until the batter is smooth and no lump. Leave the batter rest for at least 30 minutes.
- Meanwhile, make the nuoc cham dipping sauce. Combine lime juice, fish sauce, water, and sugar in a small bowl. Stir until sugar dissolve, then add chili and garlic, stir to combine. Leave the sauce until ready to use.
- Take a large non-stick frying pan and heat 1 tablespoon oil. Saute the garlic and onion until fragrant. Add chicken slices and continue to fry until chicken is half cooked. Add prawns, season with fish sauce, a pinch of sugar, salt, and pepper. Remove from the heat and allow to rest. Wipe the pan clean.
- Lightly brush the pan with oil. Heat over medium-high heat until smoking. Pour about 1/3 cup of batter, swirling the pan around so the batter evenly coats the base. Cover the pan with a lid and cook for 5 minutes or until the pancake crisp.
- Strain the juice from the chicken mixture. Put about 1 tbsp chicken mixture in one side of the crepe, then top with bean sprouts and cabbage, then fold over the other half to form a semi-circular shape. Cook for another 1 minute.
- Finish with nuoc cham dressing on the side and serve immediately with the herbs.