Banh Xeo Sizzling Vietnamese Pancakes
Crisp turmeric rice flour pancakes folded around prawns, pork and beansprouts, wrapped in lettuce with herbs.
- Time45 min
- LevelMedium
- Costabout £3.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the rice flour, turmeric, coconut milk, water, half the spring onion and a pinch of salt into a thin batter. Rest for 15 minutes.
15 min - 2
Mix the lime juice, fish sauce and sugar with 3 tablespoons of warm water for the dipping sauce.
- 3
Heat a little oil in a 25 cm non stick frying pan. Fry a quarter of the pork and prawns for 2 minutes until they start to colour.
2 min - 4
Pour in a quarter of the batter and swirl to coat the pan. Cover and cook for 2 minutes, then uncover and cook for 3 minutes until the edge is deep golden and crisp.
5 min - 5
Add a handful of beansprouts to one half, fold over and slide onto a plate. Repeat to make four pancakes.
- 6
To eat, tear off pieces, wrap them in lettuce with mint and dip in the sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.