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Vietnamese Banh Xeo

A crunchy, crispy pancake recipe that the whole family will enjoy.


For the pancake:

1 1/4 cups of rice flour

2 tsp cornflour

1 tsp turmeric powder

1 pinch of salt

400ml can of coconut milk

1 cup of water

Coconut oil for cooking

For the sauce:

Juice from 1 lime

1 clove of garlic, crushed

1/2 cup of Tamari or soy sauce

2 tsp coconut sugar

1 red chilli, sliced

1/2 cup of warm water

For the filling:

Fresh mint leaves

Fresh coriander leaves

Daikon radish


Bean sprouts

Spring onions

Protein of choice (tofu cubes, tempeh slices, fried or hard boiled eggs, pork, beef or shredded chicken).


1. Add all the pancake ingredients to a large bowl and whisk together until smooth. Set aside for 30 minutes.

2. Once the batter has sat for 30 minutes, add some coconut oil to a large frying pan and bring it to a high heat.

3. Pour a ladle of the batter mixture into the pan, swirling around to coat the base and slightly up the sides of the pan. Let the batter cook for about 5 minutes, or until it is crispy round the sides and golden on the base.

4. Remove from the heat, scatter with your chosen fillings and then fold in half.

5. Repeat with the rest of the batter and ingredients.

6. Just before serving, drizzle with the sauce.

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