Description
A delicious and simple Vietnamese Pho-style Banh Xeo pancake recipe featuring a turmeric-spiced rice flour batter filled with savory shredded chicken or shrimp, fresh bean sprouts, and herbs. Perfectly crisp and golden on the outside with aromatic herbs and tangy sauces for an authentic, flavorful experience.
Ingredients
Scale
Batter Ingredients
- 2 cups rice flour
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil (plus extra for cooking)
Filling Ingredients
- 1 cup shredded cooked chicken or shrimp
- 1 cup bean sprouts
- 1/2 cup chopped green onions
Garnishes and Serving
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- Lime wedges for serving
- Sriracha or hoisin sauce for drizzling
Instructions
- Prepare the Batter: In a large bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt until smooth. Let the batter rest for about 30 minutes to hydrate and develop flavor.
- Heat the Pan: Place a non-stick frying pan over medium heat and add 1 teaspoon of vegetable oil to coat the surface evenly.
- Cook the Pancake Base: Pour about 1/2 cup of the batter into the pan, tilting it to spread the batter thinly and evenly over the surface.
- Cook Until Crisp: Let the pancake cook for 2-3 minutes, or until the edges lift away from the pan and the underside turns golden brown.
- Add Filling: On one half of the pancake, evenly distribute shredded cooked chicken or shrimp, bean sprouts, and chopped green onions.
- Fold and Finish Cooking: Fold the pancake over the filling to create a semi-circle and cook for an additional 1-2 minutes to warm through and meld flavors.
- Keep Warm and Repeat: Transfer the cooked pancake to a warm plate. Repeat steps 3 through 6 for the remaining batter and fillings.
- Serve: Serve the pancakes hot, garnished with chopped cilantro and mint leaves, accompanied by lime wedges and your choice of Sriracha or hoisin sauce drizzled on top for extra flavor.
Notes
- You can use either shredded cooked chicken or peeled cooked shrimp depending on your preference.
- Make sure the pan is well-heated and lightly oiled to achieve a crispy texture on the pancakes.
- Letting the batter rest allows the rice flour to hydrate fully, making the pancakes tender yet crispy.
- Feel free to add additional herbs like Thai basil or perilla leaves for extra aroma.
- For a vegetarian version, omit the meat and add extra bean sprouts or tofu.
