Dinner/ Recipes

Vietnamese Banh Xeo – Crispy Rice Flour Pancakes

13/01/2016 (Last Updated: 06/09/2019)

If an omelette and a pancake had a baby, you’d have these tasty little Banh Xeo. Named for the sizzling sound they make when cooking in a hot pan, these crispy delights make the perfect filler for Vietnamese Cold Rolls.

Banh Xeo on weaved plate with banana leaves.

We first came across Banh Xeo in Hoi An sitting on little plastic stools and stuffing them into rice paper rolls for lunch on the side of the road. We then learnt to cook them with the lovely ladies at Tra Que Water Wheel where we had a flippin’ great time creating these crunchy snacks.

Why this recipe works:

  • A great dish for gatherings, so people can eat them separately or team them up with other Vietnamese dishes like rice paper rolls.
  • You can switch up the protein to suit whatever you have in the fridge – even tofu!

 

Bang Xeo on sizzling pan.

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Why We Love This Recipe

Banh Xeo are crispy rice flour pancakes that are usually made with tasty little morsels of chicken, pork or fish cooked right into the pancake for extra deliciousness. 

We love flipping them in the air while cooking (of course you can use a spatula if you need!) – you can see how this turned out below the recipe for the both of us!

It’s great that these can be served as an appetiser or popped into a rice paper roll as a main meal.

Ready to get your sizzle on?

 

CLICK HERE TO SAVE RECIPE TO PINTEREST

 

 

How to make Banh Xeo

Place the chicken, pork or seafood into a bowl with the shallots, garlic, turmeric powder, pepper and salt. Mix well to combine. Allow to marinate for 5 mins.

Banh Xeo ingredients in a bowl - such as pork, shallot and tumeric.

Add the rice flour and water to a bowl and mix to form a batter. Add the whisked egg mixture and spring onion into the batter. Mix well.

Bowl of Banh Xeo Batter mixture.

Heat the peanut oil in a small circular omelette pan over high heat. Place a small amount of the meat evenly across the pan, then pour over enough batter to fill the pan. Cover for 1 min. Flip and continue to cook.

Spooning Banh Xeo batter into pan.

Repeat flipping until meat is cooked and the banh xeo is golden brown and crispy. Add some bean sprouts then fold in half. Repeat for remaining banh xeo.

Sprinkling bean sprouts on Banh Xeo.

Serve with rice paper wrappers, fresh coriander and Vietnamese mint. Sweet and sour sauce is an amazing dip!

Banh Xeo Tips

  • Make sure the pan is super hot to get that ultra crispy crunchy texture on your banh xeo.
  • Use chopsticks or a spatula to flip the banh xeo, if you think your hand flipping may end up with a banh xeo on your roof!
  • If you’re eating them with rice paper rolls prep all the other ingredients first, so the banh xeo is still nice and warm.

Banh Xeo on weaved plate with banana leaves.

FAQs

How to make banh xeo really crispy?

Get that pan hot! It’s name means sizzling pancake and that’s what you want. The rice flour is also what gives these pancakes the crispy texture.

How to eat banh xeo

The two most popular ways are either buy themselves with some dipping sauce, or placed in Vietnamese Rice Paper Rolls. They’re usually enjoyed hot, straight from the pan!

Where is banh xeo from?

Vietnam! As for where exactly though, some say around central Vietnam, although there are so many banh xeo varieties these days – you might as well try them all through your travels.

 

Variations & Substitutes

  • Swap around your proteins with whatever you like. Pork, chicken, seafood, tofu, vegetables – it’s completely up to you.
  • Replace the water with coconut water for a slightly different taste and version of this popular pancake!

 

Bang Xeo on sizzling pan.

★ Did you make this recipe? Please leave a star rating below!

Bang Xeo on sizzling pan.

Vietnamese Banh Xeo - Crispy Rice Flour Pancakes

If an omelette and a pancake had a baby, you’d have Banh Xeo. Named for the sizzling sound they make when cooking in a hot pan, these crispy delights are the perfect filler in Vietnamese Cold Rolls.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner, Lunch, Snack
Cuisine: Vietnamese
Servings: 6
Calories: 212kcal
Author: Wandercooks
Cost: $10

Equipment

  • Small frying pan

Ingredients

  • Rice paper sheets
  • 100 g bean sprouts
  • 100 g fresh coriander
  • 100 g fresh Vietnamese mint
  • Peanut oil

For the Batter

  • 1 cup rice flour
  • 1 ½ cups water
  • 1 egg whisked
  • 1 spring onion finely sliced
  • 2 tsp tumeric powder
  • 1 pinch salt and pepper

For the Marinade

  • 200 g chicken or pork or seafood diced small
  • 2 shallots finely chopped
  • 1 clove garlic finely chopped
  • 1 tsp turmeric powder
  • 1 tsp pepper
  • 1 pinch salt

Instructions

  • Place the chicken, pork or seafood into a bowl with the shallots, garlic, turmeric powder, pepper and salt. Mix well to combine. Allow to marinate for 5 mins.
  • Add the rice flour and water to a bowl and mix to form a batter. Add the whisked egg mixture and spring onion into the batter. Mix well.
  • Heat the peanut oil in a small circular omelette pan over high heat. Place a small amount of the meat evenly across the pan, then pour over enough batter to fill the pan. Cover for 1 min. Flip and continue to cook.
  • Repeat flipping until meat is cooked and the banh xeo is golden brown and crispy. Add some bean sprouts then fold in half. Repeat for remaining banh xeo.
  • Serve with rice paper wrappers, fresh coriander and Vietnamese mint. Sweet and sour sauce that we made for our fried spring rolls is an amazing dip if you need a recipe!

Notes

FAQs

  • How to make banh xeo really crispy? Get that pan hot! It's name means sizzling pancake and that's what you want. The rice flour is also what gives these pancakes the crispy texture.
  • How to eat banh xeo The two most popular ways are either buy themselves with some dipping sauce, or placed in Vietnamese Rice Paper Rolls. They're usually enjoyed hot, straight from the pan!
  • Where is banh xeo from? Vietnam! As for where exactly though, some say around central Vietnam, although there are so many banh xeo varieties these days - you might as well try them all through your travels.

Variations & Substitutes

  • Swap around your proteins with whatever you like. Pork, chicken, seafood, tofu, vegetables - it's completely up to you.
  • Replace the water with coconut water for a slightly different taste and version of this popular pancake!
 
Adapted from Tra Que Water Wheel

Nutrition

Calories: 212kcal | Carbohydrates: 28g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 66mg | Potassium: 355mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1939IU | Vitamin C: 14mg | Calcium: 69mg | Iron: 2mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

Where We Learned This Recipe

Brrr!

Shifting from hot and humid South East Asia to freezing cold Japan has been a bit of a shock to our system that’s for sure.

Today we decided to escape the cold and retreat inside with a frothy matcha green tea latte while we put the finishing touches on Vietnam: Discover. Cook. Eat. Woo!

Even so, the heater in this cosy little Japanese coffee shop is not quite warm enough to thaw the tips of our frozen toes. Remind me later I really need to buy some woolly socks.

Since our toes are dreaming of that sultry South East Asian weather we decided to share one last Vietnamese recipe to help warm us up from our trip through Hoi An, Vietnam.

If you’re an expert pancake flipper like Sarah then you’re in some luck. You can pull out those super awesome skills to flip these babies like a pro.

Exhibit A:

Vietnamese Crispy Rice Flour Pancakes (Banh Xeo) - Crispy, crunchy and golden brown… It’s flipping time to make these Banh Xeo already! | wandercooks.com

I gave it a try, I really did. But rather than a satisfying circle of awesomeness, all I ended up with was a rather sad mangled mess.

Exhibit B:

Vietnamese Crispy Rice Flour Pancakes (Banh Xeo) - Crispy, crunchy and golden brown… It’s flipping time to make these Banh Xeo already! | wandercooks.com

The results.

Vietnamese Crispy Rice Flour Pancakes (Banh Xeo) - Crispy, crunchy and golden brown… It’s flipping time to make these Banh Xeo already! | wandercooks.com

But that doesn’t matter! Who cares what it looks like, as long as it’s crispy, crunchy, and golden brown.

That’s what I say, anyway.

Vietnamese Crispy Rice Flour Pancakes (Banh Xeo) - Crispy, crunchy and golden brown… It’s flipping time to make these Banh Xeo already! | wandercooks.com

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24 Comments

  • Reply
    Patty at Spoonabilities
    05/09/2019 at 1:11 pm

    I am really excited to try your recipe! I LOVE Vietnamese food and these don’t look difficult to make at all!

    • Reply
      Wandercooks
      06/09/2019 at 11:21 am

      Same, Vietnamese is definitely up there with one of our favourite cuisines. 🙂

  • Reply
    Alexandra @ It's Not Complicated Recipes
    05/09/2019 at 12:46 pm

    Another divine recipe!
    Loving these flavours – and the whole family LOVES this recipe!

    • Reply
      Wandercooks
      06/09/2019 at 11:21 am

      Thanks Alex! 🙂 That’s so awesome to hear!!

  • Reply
    Kate
    05/09/2019 at 11:24 am

    These look so yummy! I love trying new recipes, can’t wait to try this one!

    • Reply
      Wandercooks
      06/09/2019 at 11:21 am

      Thank you!

  • Reply
    Sonal
    05/09/2019 at 11:15 am

    This is super amazing….complete gastronomical experience. I have never heard of these but I am glad that I discovered these delicious things here..bookmarking to make.

    • Reply
      Wandercooks
      06/09/2019 at 11:20 am

      Glad you found something new to try, that’s what we love!

  • Reply
    Colleen
    05/09/2019 at 11:03 am

    Oh my Goodness, I want these! Salivating, and can’t wait to try.

    • Reply
      Wandercooks
      06/09/2019 at 11:20 am

      Haha, they are pretty tasty! Hope you enjoy. 🙂

  • Reply
    Deb mclean
    09/03/2019 at 9:47 am

    Hi just found your great website ! We have just returned from Hoi an and the pancakes in the rice paper were our favorite. I want to give your recioe a go as we have had a few failures and yours looks great. The problem i have is thst the rice paper they use for these pancakes is different than they use for rice oaoer rolls
    It is more pliable thinner and doesnt need to be soaked on water. Any ideas of where these can be purchased or what they are called. They tend to be a half moon shape not round or square. I live in australia. Thanks for any advice

    • Reply
      Wandercooks
      15/03/2019 at 3:59 pm

      Hi Debbie, so nice of you to stop by! Hoi An is such a beautiful place with such delicious food, hope you guys had a wonderful time. For the rice paper – I think it’s called “banh trang phoi suong” we haven’t come across anything quite like it in stores here in Australia, so we tend to just use the regular rice paper sheets when making this at home! If you happen to find some, can you please let us know too? 😀

  • Reply
    Patricia @ Grab a Plate
    17/05/2016 at 11:48 pm

    Wow – this looks absolutely amazing! Love that it’s filled with bits of goodness! Love your photos — my fave = the steam coming off the Banh Xeo and skillet! Yum!

    • Reply
      Wandercooks
      18/05/2016 at 11:33 am

      Thanks Patricia, that’s definitely one of our favourites too. Just makes us want to reach through the screen and eat it up all over again. 😛

  • Reply
    Molly Kumar
    17/05/2016 at 4:19 am

    I love Vietnamese food and their pancakes are so delicious. Love your recipe and the flip pictures are super cute, at least yours landed on the pan, mine are all over the place 😉

    • Reply
      Wandercooks
      18/05/2016 at 11:31 am

      You know I actually looked up videos of how to flip things – eggs, pancakes, omelettes. One day I’ll get there! In the meantime I’m still more than happy to eat the practice versions! Hahah 😛 Good luck with your own flipping adventures Molly!

  • Reply
    Gloria @ Homemade & Yummy
    16/05/2016 at 9:03 pm

    I have never heard of these before…but they do sound delicious!! I think I might just have to give them a try.

    • Reply
      Wandercooks
      18/05/2016 at 11:29 am

      Thanks Gloria, give them a go, we’d love to hear what you think of these Vietnamese flavours. 🙂

  • Reply
    Bintu @ Recipes From A Pantry
    16/05/2016 at 7:14 pm

    I remember seriously downing 2 of these for breakfast every single day I was there.

    • Reply
      Wandercooks
      18/05/2016 at 11:28 am

      Breakfast, lunch and dinner over here! Haha 😛 I still haven’t managed to master the flipping technique so it’s a good thing Sarah’s such a pro 😛

  • Reply
    Martin @ The Why Chef
    12/02/2016 at 2:25 am

    Get in my belly!

    • Reply
      Wandercooks
      12/02/2016 at 11:41 pm

      Haha woke up to this today, and it cracked us up! So true though 😛

  • Reply
    Stella @ Stellicious Life
    15/01/2016 at 1:12 am

    This looks delicious! (Even if it does sound a bit complicated to achieve 😉 ) Love that second photo, gorgeous!!

    Yum, I could so eat a couple of these!

    • Reply
      Wandercooks
      16/01/2016 at 2:36 pm

      Haha – it may be tricky to flip but it sure is a lot of fun! Laura went back to using the spatula after that flippin’ fiasco. 😛

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