Crispy Vietnamese Pancake (Banh Xeo)

Course: LunchCuisine: Vietnamese, AsianDifficulty: Easy


Prep time


Cooking time




  • 1 cup rice flour

  • 2 Tbsp corn flour

  • 1 cup coconut milk

  • 1 cup cold water

  • 1 ½ tsp turmeric

  • 1 tsp sugar

  • ½ tsp salt, oil to fry

  • Ingredients for Filling
  • Mushrooms, Sprouts, Red pepper, Cabbage, Red onion, Tofu

  • All finely chopped

  • Garnish Mint, Vietnamese mint, coriander
    Sauces Hoisin Sriracha Soy Sweet chili


  • Mix all batter ingredients together in a bowl and set aside.
  • It’s best to prepare the batter a few hours ahead of time and keep in the fridge until ready.
  • Heat up a non-stick pan on a medium heat and pour a bit of oil on when its warm.
  • Let it heat up, then pour out about 1/3 cup of batter and take the pan off the heat briefly.
  • Pour the batter onto the pan and twist and turn the pan so the batter spreads evenly.
  • Cook the pancake for a couple of minutes then add a handful of the filling ingredients and place a lid on the pan.
  • Cook for a few more minutes. The pancake should look golden brown and be crispy when you peek at it.
  • When its golden fold it in half and remove with a big wide spatula.
  • Serve on a plate with the garnish herbs. Eat with sauces or as is!


  • This tasty, crispy pancake is quite like an eggy omelette

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