COPPER🇻🇳 Vietnam
Bánh xèo recipe
A crackling turmeric crepe you wrap in leaves.
Ingredients
- 200 g rice flour
- 200 ml coconut milk
- 1 tsp ground turmeric
- 200 g pork belly, sliced
- 200 g raw prawns
- 150 g bean sprouts
- 3 spring onions
- 1 lettuce and herbs, to wrap
- 3 tbsp fish sauce
How to make Bánh xèo
- Whisk the rice flour, coconut milk, turmeric and water into a thin batter and rest it.
- Get a pan hot with oil. Fry a little pork and prawn, then pour in a ladle of batter and swirl it thin, it should hiss, which is what the name means.
- Scatter bean sprouts over one half, cover for a minute, then fold the crepe over as the edges turn lacy and crisp.
- Tear pieces off, wrap them in lettuce and herbs, and dip in nước chấm.
What is Bánh xèo?
Bánh xèo is a traditional dish from Vietnam, cooked in a pan, and takes about 40 minutes from start to finish. It is built around rice flour, coconut milk and pork belly, sliced. The recipe below uses 9 ingredients and is written out step by step.
How long does Bánh xèo take?
At 40 minutes it is quicker than 71% of the 588 dishes in Copper's atlas. Copper's atlas has 4 dishes built on rice flour. The method runs to 4 steps.
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