BÁNH XÈO | Crispy Vietnamese pancakes

Bánh xèo is found in several regions of Vietnam, particularly in Central and Southern Vietnam. However, in the Mekong Delta, it has its own distinctive characteristics.

Southern bánh xèo are usually cooked in large frying pans, sometimes over a wood fire, and are known for their generous size and wide variety of fillings.

In Central Vietnam, bánh xèo are often smaller and cooked in small round pans, with a filling made mainly of pork, shrimp and mung bean sprouts.

In the Mekong Delta, the filling is often more generous and may also include duck, xá xíu pork, squid or other ingredients, depending on the region and family recipe.

Preparing the Ingredients

Cut the pork belly into thin slices.

Clean the pork fat, then cut it into small cubes about 1 cm in size. Rinse the shrimp, then trim the antennae.

Wash the vegetables and other ingredients thoroughly, then leave them to drain well.

Finely slice the onions, carrot, white radish and jicama.

Place the pork fat in a frying pan and cook over medium heat until it releases enough fat. Strain if necessary, then set aside the rendered lard.

The lard can be used instead of oil to cook the bánh xèo. It adds a richer flavour and helps the pancakes become nicely golden and crisp.

Preparing the Bánh Xèo Batter

Pour the contents of the bánh xèo flour mix into a large bowl.

As it is a ready-made mix, it already contains some seasoning. To make the batter even more fragrant and crisp, add 2 cans of coconut milk, 400 ml water, 1 teaspoon turmeric powder, 1 tablespoon seasoning powder and a little finely sliced spring onion.

Mix thoroughly until the batter is smooth and well combined.

Leave the batter to rest for about 30 minutes before cooking.

Preparing the Pancake Filling

Soak the whole mung beans, then place them in a steamer and steam for about 30 minutes.

Next, rinse the split mung beans, place them in a frying pan with 1 bowl of water, and cook over medium heat for about 20 minutes, until the water has evaporated and the beans are tender. Remove from the heat and set aside.

For the minced pork, stir-fry it briefly in a frying pan with a little seasoning powder until well seasoned and cooked through.

Cooking the Bánh Xèo

Heat a non-stick frying pan over medium-high heat, then lightly grease it with a little lard.

For the first pancake, pour in a ladleful of batter, starting around the edges of the pan, then quickly tilt the pan to spread the batter into a thin, even layer. Add a little more batter in the centre if necessary.

Cover and cook for about 2 minutes. This first pancake allows you to check the consistency of the batter before adding the filling.

Preparing the Pickled Vegetables and Nuoc Mam Sauce

Place the white radish and carrot cut into fine julienne strips in a bowl.

Add 3 tablespoons sugar and a little lime juice, then mix gently. Leave to rest for about 10 minutes, until the vegetables soften slightly while still remaining crisp.

Drain them lightly, then add a small amount to the sweet-and-sour nuoc mam dipping sauce when serving.

Tip: These pickled vegetables are intended to be eaten soon after preparation and add a fresh, slightly tangy touch to the bánh xèo.

Préparer la sauce nước mắm aigre-douce

Dans un bol, mélangez 75 g de sucre, 60 ml de nước mắm et 200 ml d’eau tiède jusqu’à dissolution complète du sucre.

Ajoutez ensuite un peu de jus de citron vert, ainsi que l’ail et le piment finement hachés. Mélangez bien, puis goûtez et rectifiez l’assaisonnement selon vos préférences.

Ajoutez enfin une petite quantité de carotte et de radis blanc marinés préparés précédemment.

La sauce nước mắm aigre-douce est prête à accompagner les bánh xèo.