Banh Xeo, Crispy Vietnamese Pancakes


My very first video!! If you’re interested in seeing more then please show your support and click like! Scroll down for the RECIPE BELOW! (click show more)

Thuy Pham, The Little Viet Kitchen
Opening February 2015 in Angel, Islington

Facebook: TheLittleVietKitchen
Instagram: the_little_viet_kitchen

Vietnamese Crispy Pancakes: Banh Xeo

Ingredients to make 12 pancakes

350g of rice flour
150g of corn flour
200ml of coconut milk
1 teaspoon of salt
2 tablespoons of sugar
1 teaspoon of powdered turmeric
200ml of boiling water
700ml of cold water
6 spring onions, finely chopped

2 pear squash, thinly sliced
2 medium carrots, thinly sliced
400g of belly pork, boiled and thinly sliced
400g of prawns, boiled, deveined and halved

Dipping Sauce: Nuoc mam chua
60ml of fish sauce
60ml of rice vinegar
120ml of water
2 tablespoons of white sugar
2 tablespoons of lime juice
2 cloves of garlic, finely chopped
1 red bird’s eye chili, finely chopped

Let’s get started on the pancakes…

Excluding the spring onions, combine all the ingredients for the mixture into a medium bowl and stir until the consistency is smooth. Add the chopped spring onions and place in the fridge for an hour to set.

Heat up 1 teaspoon of oil in a small non-stick pan over a high heat.

Add a few slices of belly pork and prawns then pour in a ladle of the mixture, using enough to cover the whole pan. Add a small handful of the filling vegetables then lower the heat to a simmer and put the lid on for 2.5 minutes.

Remove the lid and maintain the low heat for a further 3.5 minutes until the pancake has that signature golden yellow colour.

Fold, take off the heat and it’s ready to eat!

Have your platter of herbs and dipping sauce ready and let the rolling begin! Its best served wrapped in as many herbs as you can possibly grip, then dipped in as much sauce as you can scoop… Well that’s the advice from my table anyway ☺

Making the sauce…

Leaving the chili and the garlic to one side, place the other ingredients into a pan on a medium heat and bring to the boil. Spoon out the froth that forms on the surface and immediately take off the heat.

Leave for 15 minutes to cool, add the finely chopped chili and garlic and you are ready to dip! Don’t add the chili and garlic too early or they’ll cook a little and sink to the bottom of the bowl. We want them crunchy and floating on top!


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  1. tried this and it doesnt work… the recommended batter is too too too too thin! 🙁 and the portion of about 500g of flour can feed an army!!

  2. Wow! I love Banh Xeo! I hope I can do it with you, Thuy. Please message me if you're up for it. Thanks.

  3. Im so used to hear vietnamese people speak English with American accents since i live in the usa but this is the first time i hear viet person speaks perfect english accent.. by the way the crape looks good..

  4. Thank you for your recipe! I've been craving this during quarantine and now I'll be able to make it for my mom once this is over! I just need to work on my technique because mine comes out a little too thick each time! I don't move my pan fast enough aahah

  5. video nay rat co y nghia , vi co nguoi noi tieng ANH de chia se cho nguoi nuoc ngoai , va the he nguoi VIET lon len o nuoc ngoai , cac chau cung co the hoc nau mon an VIET qua nhung cooking show in ENGLISH, thanks

  6. What a perfect video. I have never seen such a lovely cook present so perfectly the steps and it's all filmed beautifully. Great job! I am gobsmacked. Flabbergasted. Blown away.

  7. You are so funny and bashful! I loved your video. Sometimes a girls just gotta eat messy for the love of food lol. No shame about it! I cant wait to try your recipe! <3

  8. Am apreciat aceasta reteta , pe care am vazut-o si la niste conationali de ai mei.
    Cred ca aici reteta este chiar de la ea de acasa.

  9. Had this last night in Hoi An, so delicious and so excited that you have a restaurant in London as that's where we live! Looking forward to visiting when we come back

  10. Hi I love Vietnamese food so happy I came across your channel can you do a recipe on the Vietnamese Bun Rieu noodle soup. Thanx.

  11. Banh xeo Vietnam is not like that! They copied from the original so don't be fooled! Banh xeo Vietnam has no carrot, no chives and absolutely does not taste like that.

  12. Nice video. At least you showed us every obvious step but not telling us what you made the pancake and the sauce from.

  13. You want teach people how to cook.but you dont show how to made butter.i dont learn anything from you.not makes it sense😩😩😩😩

  14. Never in my life have I ever heard a Vietnamese person with a English accent. Here I am trying to learn to make one of my favorite dish, yet I'm being mind-blown about your accent LMAO

  15. I tried a recipe , not yours, it cracked when I fold it over. It is must add in the boiling water as that recipe didn't ask for boiling water. I think I must try your recipe next time.


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