Vietnam

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

Name: Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 6 servings
Cuisine: Vietnam
Ingredients: 1.33 cups cups brown rice flour; 0.5 tablespoon tablespoon brown sugar; 1 large large carrot; 1 pinch pinch cayenne; 1.75 cups cups coconut milk; 1 medium medium daikon radish; 1 egg; 1 cup cup enoki mushrooms; 0.67 cup cup basil leaves; 1 inch inch ginger; 0.25 cup cup mint leaves; 1 cup cup parsley; 1 clove clove garlic; 1 chili; 2 chilies; 4 green onions; 2 juice of lime; 1 cup cup mung bean sprouts; 2 chilies; 1 tablespoon tablespoon rice vinegar; 0.5 teaspoon teaspoon sea salt; 1.5 tablespoons tablespoons sesame oil; 6 servings servings sesame oil; 1.5 cups cups snow peas; 1 tablespoon tablespoon tamari sauce; 1 teaspoon teaspoon turmeric

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo) requires roughly 45 minutes from start to finish. One serving contains 390 calories, 8g of protein, and 22g of fat…

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By CookInstruction Kitchen Published 5 Sep 2026 Updated 3 Oct 2026 Updated Updated 1 week ago

Prep: 16 min
Cook: 29 min
Total: 45 min
Servings: 6
Difficulty: Advanced

Ingredients

1.33 cups brown rice flour

0.5 tablespoon brown sugar

1 large carrot

1 pinch cayenne

1.75 cups coconut milk

1 medium daikon radish

1 egg

1 cup enoki mushrooms

0.67 cup basil leaves

1 inch ginger

0.25 cup mint leaves

1 cup parsley

1 clove garlic

1 chili

2 chilies

4 green onions

2 juice of lime

1 cup mung bean sprouts

2 chilies

1 tablespoon rice vinegar

0.5 teaspoon sea salt

1.5 tablespoons sesame oil

6 servings sesame oil

1.5 cups snow peas

1 tablespoon tamari sauce

1 teaspoon turmeric

Quantities scale automatically with servings. Tap an ingredient to check it off as you go.

Cooking instructions

Step 1

Begin by preparing the pancake batter.

Step 2

Whisk together the rice flour, egg, sea salt, turmeric, cayenne and green chili. Gradually whisk in the coconut milk. The mixture should be a smooth, semi-thick batter that is of pouring consistency.

Step 3

Add a little water if necessary. Cover and set aside while you prepare the rest of the food.Now prepare the sauce.

Step 4

Whisk together all of the ingredients and set aside.For the filling, combine the carrot, radish, green onions, green chilies and snow peas.

Step 5

Put the herbs in another bowl and have your sprouts ready along with the mushrooms.

Step 6

Heat a teaspoon of oil over medium heat in a non-stick skillet. When hot, ladle 1/2 cup of batter into the pan and spread with the bottom of the ladle until you have a roughly 6 to 8 inch pancake. Fry for 6 to 8 minutes or until you have small holes forming and the bottom is crispy brown, then flip and fry for another few minutes on the other side.

Step 7

Transfer to a plate and keep warm in a 150 oven while you finish the rest of the pancakes you should finish with 4 to 6 pancakes.To serve, scatter a portion of the vegetables, herbs and mushrooms over one half of the pancake.

Step 8

Sprinkle some sauce over top and fold the pancake.

Step 9

Drizzle with more sauce and there you go.

Tagged: Dairy free Lacto ovo vegetarian Side dish

Recipe data from Spoonacular (spoonacular.com) · Original source

Read it through first

Skim all 9 steps before you start — it is the difference between cooking and firefighting.

Scale it

Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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