Vietnamese Crispy Pancakes (Banh Xeo)

Ingredients

• 1 cup rice flour
• 1/4 cup cornflour
• 1 tsp turmeric
• 300ml coconut milk
• 200ml water
• 2 spring onions, sliced
• 200g raw prawns
• 200g pork belly, thinly sliced
• 2 cups beansprouts
• Oil
• Lettuce and herbs to wrap
• Nuoc cham to dip

Instructions

1. Whisk the rice flour, cornflour, turmeric, coconut milk, water and spring onion into a thin batter; rest 30 minutes.
2. Cook the pork and prawns until just done; set aside.
3. Heat oil in a pan, pour in a thin layer of batter, swirling.
4. Add some pork, prawns and beansprouts to one side.
5. Cook until very crisp on the bottom, then fold and slide out.
6. Wrap pieces in lettuce with herbs and dip in nuoc cham.

Serving suggestions

• Eat wrapped in lettuce with herbs.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions