If there's one Vietnamese dish that's won the hearts of food lovers worldwide, it's Bánh Xèo - the crispy, golden Sizzling Vietnamese Pancake. You'll find it on the menu of most Vietnamese restaurants globally. The good news is you don't need to dine out to enjoy it. You can easily make it at home and indulge as much as you like!
Like many Vietnamese dishes, Bánh Xèo is served with a generous amount of fresh vegetables, making it light, refreshing and surprisingly satisfying - even if you end up having more than you planned!
As we were enjoying Bánh Xèo for dinner tonight, my husband turned to me and asked, "What does 'Bánh Xèo' actually mean?". He loved it so much that he was curious about its name. The answer? "Xèo" means "sizzling" - a reference to the sound the batter makes when it hits the hot pan. That's why it's known in English as Sizzling Vietnamese Pancake.
Bánh Xèo is a crispy, savoury pancake with a hint of coconut, folded in half to hold a delicious filling. The classic version includes pork belly, king prawns, beansprouts, julienned carrots, thinly sliced onions and steamed mung beans.
For the batter, you can either buy pre-mixed Bánh Xèo flour (which already contains the right balance of ingredients) or mix it yourself. If making from scratch, here's the perfect ratio:
Mix these dry ingredients in 800 ml water to form a smooth batter. Then, stir in some finely chopped green parts of spring onions and let it rest for 20 minutes before frying.
The dipping sauce is what ties everything together, adding the perfect balance of sweet, sour, salty and spicy. It's incredibly easy to make. Simply mix 1 part fish sauce, 1 part sugar, 1 part lime juice, 5 parts water and minced garlic, finely chopped red chilli, and you're done! You might want to prepare this before making the pancakes as Bánh Xèo is best served immediately while crispy.
Heat a non-stick pan over medium heat and brush it lightly with olive oil. Once hot, pour a couple of scoops of batter into the pan. Quickly swirl it around and spread the batter into a thin, even layer that slightly extends up the sides.
Cover with lid for one minute to let the batter set. Remove the lid and add:
Brush a little oil around the edges of the pancake, cover again and cook for another 2 minutes - this helps steam the vegetables while keeping them crunchy.
Remove the lid, then use a spatula (or chopsticks) to carefully fold the pancake in half. By now, the edges should be golden and crispy.
Transfer to a plate and repeat until the batter and fillings are used up.
Bánh Xèo is best enjoyed fresh and crispy! Traditionally, it's served with lots of lettuce leaves.
For an extra authentic touch, served with pickled mooli and carrots on the side. It's optional but adds a refreshing crunch to balance the richness of the pancake.
We absolutely loved having Sizzling Vietnamese Pancakes for dinner tonight. It was light, crispy and so moreish that we ended up up eating a lot without feeling too full. If you haven't tried making it at home yet, I highly recommend it. It's fun, delicious and brings a little bit of Vietnam into your kitchen.
Will you give it a go? Let me know if you try it - I'd love to hear how it turns out.
Bánh Xèo, or Sizzling Vietnamese Pancake, is a crispy, savoury pancake filled with pork, prawns and fresh vegetables. Wrapped in lettuce and dipped in tangy fish sauce, it's a light yet flavour-packed dish that's perfect for any meal!