Exploring the world of sweet Vietnamese Banh Xeo is like finding a hidden treasure trove of flavors. With crispy pancakes filled with coconut, mango, or even a daring hint of durian, each bite offers a unique taste adventure. These recipes add a delightful twist to your table by blending traditional and tropical elements. Ready to uncover the secrets of these delicious treats? Let’s embark on this culinary journey together and bring some joy to your kitchen.
Classic Sweet Banh Xeo With Coconut and Sugar
Banh Xeo, a popular Vietnamese dish, is traditionally known for its savory flavors, but the classic sweet variation offers a delightful twist. This version combines the delicate crispiness of the crepe with the rich sweetness of coconut and sugar, creating a satisfying treat perfect for dessert or a sweet snack.
The key to making a perfect sweet Banh Xeo lies in balancing the right amount of sweetness with the natural flavors of coconut while guaranteeing that the crepes remain thin and crispy.
This recipe serves 4-6 people and includes a blend of rice flour, coconut milk, and sugar to create a batter that cooks to a golden-brown perfection. As the crepe sizzles in the pan, the aroma of coconut fills the air, promising a deliciously sweet experience. Serve this dish with a simple dipping sauce or enjoy it plain to savor the pure sweetness.
Ingredients:
- 2 cups rice flour
- 1 3/4 cups coconut milk
- 1/2 cup water
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 cup freshly grated coconut
- 4 tablespoons vegetable oil (for frying)
- 1 teaspoon vanilla extract
- 1/4 cup toasted sesame seeds (optional, for garnish)
Cooking Instructions:
- Prepare the Batter: In a large mixing bowl, combine rice flour, coconut milk, water, sugar, and salt. Whisk until smooth and free of lumps. The batter should have a thin, pourable consistency. Stir in the vanilla extract and freshly grated coconut for added flavor.
- Heat the Pan: Place a non-stick skillet or crepe pan over medium heat. Add a tablespoon of vegetable oil and swirl to coat the bottom evenly. Allow the oil to heat until it begins to shimmer.
- Cook the Crepes: Pour a ladleful of the batter into the hot pan, tilting to spread it out into a thin, even layer. Cook for 2-3 minutes until the edges begin to crisp and brown. Flip the crepe carefully and cook the other side for another 1-2 minutes.
- Continue the Process: Repeat the process with the remaining batter, adding more oil as necessary. Stack the cooked crepes on a plate, keeping them warm in a low oven if needed.
- Garnish and Serve: Sprinkle toasted sesame seeds over the crepes before serving for additional texture and flavor. Serve warm and enjoy the delightful sweetness.
Extra Tips: To guarantee your sweet Banh Xeo turns out perfectly crispy, make sure the batter is thin and smooth. Using a non-stick pan helps prevent sticking and allows for easy flipping. If the batter thickens over time, add a little extra water to maintain the right consistency.
For an added touch, you can serve the crepes with a drizzle of coconut syrup or a side of fresh fruits, enhancing the dish with additional layers of flavor.
Mango and Coconut Banh Xeo Delight
Mango and Coconut Banh Xeo is a tropical twist on the classic Vietnamese savory pancake that’s certain to tantalize your taste buds. This version incorporates the natural sweetness of ripe mangoes and the creamy richness of coconut milk, resulting in a delightful balance of flavors. The batter is made with rice flour, turmeric, and coconut milk, giving it a golden hue and a light, crispy texture.
When cooked to perfection, the pancake becomes a perfect vessel for the vibrant filling of fresh mango, shrimp, and herbs. This dish is both a feast for the eyes and a treat for the palate. Perfect for a weekend brunch or a unique dinner, Mango and Coconut Banh Xeo brings a fresh twist to traditional Vietnamese cuisine.
The combination of sweet and savory elements, along with the crispiness of the pancake, makes this dish irresistible. Serve it with a side of fish sauce dip for an authentic experience. This recipe serves 4-6 people, making it ideal for family gatherings or small dinner parties.
Ingredients for 4-6 people:
- 1 cup rice flour
- 1/2 teaspoon turmeric powder
- 1 cup coconut milk
- 1/4 cup water
- 1/4 teaspoon salt
- 2 ripe mangoes, peeled and sliced
- 200g shrimp, peeled and deveined
- 1 cup bean sprouts
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 2 tablespoons vegetable oil
- Fish sauce for dipping
Cooking Instructions:
- Prepare the Batter: In a mixing bowl, combine rice flour, turmeric powder, coconut milk, water, and salt. Whisk until the mixture is smooth and free of lumps. Let it rest for about 30 minutes to allow the flour to absorb the liquid.
- Prep the Ingredients: While the batter rests, prepare the filling. Peel and slice the mangoes, clean the shrimp, and chop the green onions, mint, and cilantro.
- Cook the Pancakes: Heat 1/2 tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Pour in a ladleful of batter, swirling the pan to evenly coat the bottom with a thin layer. Cook for about 2-3 minutes until the edges start to lift and the bottom becomes golden brown.
- Add the Filling: Place a few shrimp, slices of mango, a handful of bean sprouts, and a sprinkle of green onions, mint, and cilantro on one half of the pancake. Fold the pancake over the filling and press gently.
- Finish Cooking: Cook for another 2 minutes until the shrimp are cooked through and the pancake is crispy. Repeat the process with the remaining batter and filling ingredients.
- Serve: Transfer the cooked pancakes to a serving plate. Serve hot with fish sauce on the side for dipping.
Extra Tips:
For the crispiest Banh Xeo, make sure your pan and oil are hot before adding the batter. A thin layer of batter will yield a crispier pancake. If you prefer a vegetarian version, you can substitute the shrimp with tofu or mushrooms.
Feel free to adjust the amount of mango according to your taste preference. The key to a successful Banh Xeo is in achieving the perfect balance between the crispy pancake and the fresh, flavorful filling, so don’t hesitate to experiment with the ingredients to suit your taste.
Pineapple and Honey Banh Xeo
Banh Xeo, a Vietnamese savory pancake, is a delightful dish that combines crispy textures with a burst of flavors. Traditionally filled with pork, shrimp, and bean sprouts, this delicious pancake can be creatively adapted to suit different taste preferences. The Pineapple and Honey Banh Xeo is a sweet-savory twist on the classic, incorporating the tropical sweetness of pineapple and the rich, golden essence of honey. This version offers an invigorating and light alternative, perfect for those seeking a unique dining experience that balances sweetness with the traditional savory elements of this beloved Vietnamese dish.
The Pineapple and Honey Banh Xeo isn’t only a delight for the taste buds but also a feast for the eyes. The vibrant colors of the ingredients, from the golden pancake to the juicy pineapple and fresh herbs, make it an appealing centerpiece for any meal. This version serves approximately 4 to 6 people, making it an ideal dish for family gatherings or small dinner parties. The interplay of flavors in this Banh Xeo makes it a standout dish that will impress both seasoned enthusiasts of Vietnamese cuisine and newcomers alike.
Ingredients for 4-6 servings:
- 1 cup rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon turmeric powder
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 cup fresh pineapple, diced
- 2 tablespoons honey
- 1/2 pound shrimp, peeled and deveined
- 1 cup bean sprouts
- 1/2 cup green onions, chopped
- Fresh lettuce leaves
- Fresh mint and cilantro for garnish
- Dipping sauce (nuoc cham): fish sauce, lime juice, sugar, water, garlic, and chili
Cooking Instructions:
- Prepare the Batter: In a large mixing bowl, combine rice flour, cornstarch, turmeric powder, salt, and sugar. Gradually add coconut milk and water, stirring continuously until you achieve a smooth batter. Let the batter rest for about 20 minutes to guarantee all flavors meld together.
- Cook the Pineapple and Shrimp: In a large skillet, heat a tablespoon of vegetable oil over medium heat. Add the diced pineapple and cook until it begins to caramelize slightly. Add the shrimp and cook for another 2-3 minutes until the shrimp turns pink and is cooked through. Drizzle honey over the shrimp and pineapple, stirring to combine. Remove from the skillet and set aside.
- Make the Pancakes: Wipe the skillet clean and add another tablespoon of vegetable oil. Pour a ladleful of batter into the skillet, swirling to create a thin, even layer. Cook for 2-3 minutes until the edges start to crisp up.
- Add Fillings: On one half of the pancake, add a portion of the pineapple and shrimp mixture, bean sprouts, and green onions. Fold the other half of the pancake over the fillings and cook for an additional minute to guarantee everything is heated through.
- Serve: Carefully transfer the Banh Xeo to a serving plate. Repeat the process with the remaining batter and fillings. Serve the pancakes with fresh lettuce leaves, mint, and cilantro. Provide nuoc cham for dipping, allowing guests to wrap pieces of Banh Xeo in lettuce leaves and dip them into the sauce.
Extra Tips:
When making Pineapple and Honey Banh Xeo, verify your batter is thin enough to create crispy edges but not too watery. Resting the batter before cooking helps achieve the right texture. If possible, use fresh pineapple for its vibrant flavor, but canned pineapple can work in a pinch. Adjust the sweetness of the dish by varying the amount of honey according to personal preference. Finally, make sure your skillet is hot enough before pouring the batter to prevent sticking and achieve that perfect golden-brown, crispy texture.
Banana and Sesame Banh Xeo
Banana and Sesame Banh Xeo is a delightful twist on the traditional Vietnamese crepe, infusing the classic savory flavors with a hint of sweetness. This dish combines the familiar crunch of banh xeo with the rich, sweet notes of ripe bananas and the nutty aroma of toasted sesame seeds. Perfect for brunch or as a dessert, Banana and Sesame Banh Xeo is guaranteed to be a hit with family and friends, offering a unique culinary experience that bridges the gap between sweet and savory.
The crepe batter is made from a mixture of rice flour and coconut milk, giving it a slightly sweet and creamy texture. The bananas are sliced thinly and layered onto the crepe before it’s folded and cooked to crispy perfection. The sesame seeds add a delightful crunch and depth of flavor, complementing the soft, caramelized bananas. This recipe serves 4-6 people and is a fantastic dish to prepare when you want to impress your guests with something a little different yet incredibly comforting.
Ingredients:
- 1 cup rice flour
- 1 cup coconut milk
- 1/2 cup water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 3 ripe bananas, thinly sliced
- 1/4 cup sesame seeds, toasted
- 4 tablespoons vegetable oil
- 1/4 cup sugar
- Fresh mint leaves for garnish (optional)
- Lime wedges for serving
Cooking Instructions:
- Prepare the Batter: In a mixing bowl, combine rice flour, coconut milk, water, turmeric powder, and salt. Whisk until smooth and set aside for about 15 minutes to let the batter rest.
- Toast the Sesame Seeds: In a small skillet over medium heat, toast the sesame seeds until golden brown and fragrant. Be sure to stir constantly to prevent burning. Remove from heat and set aside.
- Cook the Banh Xeo: Heat a non-stick pan over medium-high heat and add 1 tablespoon of vegetable oil. Pour a small ladle of batter into the pan, swirling to create a thin layer. Cook for about 2-3 minutes until the edges start to crisp up.
- Add Bananas: Arrange a few slices of banana over one half of the crepe. Sprinkle a little sugar on top of the bananas. Let it cook for another 2 minutes until the bananas start to caramelize.
- Fold and Finish: Sprinkle toasted sesame seeds over the bananas. Using a spatula, fold the crepe in half to cover the bananas and sesame seeds. Press down gently and let it cook for another minute to ascertain the crepe is crispy.
- Serve: Transfer the banh xeo to a serving plate. Garnish with fresh mint leaves and serve with lime wedges on the side. Repeat the process with the remaining batter and banana slices.
Extra Tips: For the best results, confirm your pan is hot before adding the batter. This will help achieve the crispy texture that’s characteristic of banh xeo. If you prefer a slightly sweeter version, you can drizzle a little honey over the finished crepes. Additionally, experimenting with different types of bananas, such as plantains, can offer variations in flavor and texture. Enjoy the delicate balance of flavors and textures in every bite!
Sweet Potato and Caramel Banh Xeo
Banh Xeo, a popular Vietnamese dish, is traditionally a savory pancake made from rice flour, turmeric, and coconut milk, filled with a variety of ingredients such as shrimp, pork, and bean sprouts. This Sweet Potato and Caramel Banh Xeo is a delightful twist on the classic, adding a sweet and rich flavor to the traditional dish. The sweet potato adds a hearty texture, while the caramel provides a deep, sugary contrast that enhances the overall taste.
Perfect for a family dinner or a special occasion, this recipe serves 4-6 people and is certain to impress with its unique blend of flavors. This version of Banh Xeo combines the familiar with the novel, creating a harmonious balance of sweet and savory. The crispy exterior of the pancake, paired with the tender sweet potato and the luscious caramel, makes for an exciting culinary experience.
This dish isn’t only visually appealing but also a delightful treat for the taste buds, ideal for those who love experimenting with flavors. Follow this recipe to create a memorable meal that embodies the essence of Vietnamese cuisine with a modern twist.
Ingredients (Serves 4-6):
- 1 cup rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 1/2 cups coconut milk
- 1/2 cup water
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 tablespoons vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup water (for caramel)
- 1 teaspoon lime juice
- Fresh herbs (such as mint and cilantro), for garnish
- Lettuce leaves, for serving
- Fish sauce or soy sauce, for dipping
Cooking Instructions:
- Prepare the Pancake Batter: In a large mixing bowl, combine rice flour, cornstarch, turmeric powder, and salt. Gradually whisk in coconut milk and 1/2 cup water until the batter is smooth and lump-free. Let the batter rest for about 30 minutes to allow the flavors to meld.
- Cook the Sweet Potatoes: In a non-stick pan, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced sweet potatoes and cook for about 5-7 minutes, stirring occasionally, until they’re tender and slightly golden. Remove from the pan and set aside.
- Make the Caramel: In a separate saucepan, combine granulated sugar and 1/4 cup water. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color, approximately 8-10 minutes. Remove from heat and carefully stir in lime juice. Set aside to cool slightly.
- Cook the Banh Xeo: In the same non-stick pan used for the sweet potatoes, add the remaining vegetable oil and heat over medium-high heat. Pour a ladleful of the batter into the pan, swirling quickly to spread it thinly and evenly. Cook for 3-4 minutes until the edges are crispy and the pancake is lightly browned.
- Add Sweet Potato and Caramel: Place a few slices of sweet potato on one half of the pancake and drizzle with caramel. Fold the pancake over to enclose the filling. Press gently to secure.
- Complete the Dish: Continue cooking the remaining batter and sweet potatoes in batches, adding more oil as needed. Serve the Banh Xeo hot, garnished with fresh herbs and accompanied by lettuce leaves and fish sauce or soy sauce for dipping.
Extra Tips:
When making the caramel, be sure to watch it closely as it can burn quickly once it starts to change color. If you’re new to making caramel, it’s better to remove it from the heat a little early rather than risk burning it, as the residual heat will continue to cook the sugar.
Additionally, ascertain the batter is well-rested to achieve the best texture for your pancakes. Finally, feel free to adjust the sweetness of the caramel to suit your preference by adding more lime juice for a tangier flavor or more sugar for extra sweetness.
Jackfruit and Coconut Banh Xeo
Banh Xeo, a popular Vietnamese dish, is a savory pancake that combines various flavors and textures, offering a delightful culinary experience. Traditionally made with rice flour and turmeric, the pancake is crispy on the outside and filled with a variety of ingredients. In this version, we’re introducing an exotic twist by incorporating jackfruit and coconut into the mix, providing a unique blend of sweetness and creaminess to the dish.
This recipe is perfect for those who are looking to explore new flavors or for anyone who simply loves a creative take on traditional Vietnamese cuisine. Jackfruit, with its tender texture and slightly sweet flavor, pairs wonderfully with the rich, creamy notes of coconut. Together, they create a filling that balances well with the crispness of the Banh Xeo.
Whether you’re hosting a dinner party or simply want to treat yourself to something special, this Jackfruit and Coconut Banh Xeo is sure to impress. This recipe serves 4-6 people, making it a great choice for a family meal or a gathering with friends.
Ingredients:
- 2 cups rice flour
- 1/2 teaspoon turmeric powder
- 2 cups coconut milk
- 1 cup water
- 1/2 teaspoon salt
- 2 cups young jackfruit, shredded
- 1 cup coconut meat, shredded
- 1 cup bean sprouts
- 1/4 cup green onions, chopped
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- Vegetable oil for frying
- Fish sauce or soy sauce for serving
Cooking Instructions:
- Prepare the Batter: In a large mixing bowl, combine the rice flour, turmeric powder, coconut milk, water, and salt. Whisk the ingredients together until you achieve a smooth batter with no lumps. Set aside to rest for at least 30 minutes to allow the flavors to meld.
- Prepare the Filling: In a separate bowl, mix the shredded jackfruit and coconut meat. Confirm the jackfruit is well-drained to avoid excess moisture in the filling. Add the bean sprouts and chopped green onions, and mix well.
- Cook the Banh Xeo: Heat a non-stick skillet over medium-high heat and add a light coating of vegetable oil. When the oil is hot, pour a ladle of batter into the skillet, tilting it quickly to spread the batter evenly and thinly across the surface. Cook for about 3-4 minutes until the edges of the pancake start to crisp up.
- Add the Filling: While the pancake is still soft in the center, add a generous spoonful of the jackfruit and coconut filling onto one half of the pancake. Fold the other half over the filling and press gently with a spatula to seal.
- Crisp and Serve: Continue cooking for another 3-4 minutes, pressing occasionally until the Banh Xeo is golden brown and crispy on both sides. Transfer to a plate and repeat the process with the remaining batter and filling. Serve hot with fresh basil and mint leaves, and a side of fish sauce or soy sauce for dipping.
Extra Tips:
To achieve the best texture for your Banh Xeo, confirm your skillet is well-heated before adding the batter to prevent sticking and to get that perfect crispiness. If you prefer a spicier dish, consider adding a few slices of chili to your dipping sauce.
Additionally, if fresh jackfruit is unavailable, canned young jackfruit can be used, just make sure to drain and rinse it thoroughly. Finally, for a gluten-free option, verify that your rice flour and other ingredients are certified gluten-free.
Lychee and Mint Banh Xeo
Lychee and Mint Banh Xeo is a delightful twist on the traditional Vietnamese savory pancake, adding a rejuvenating burst of lychee and mint to the dish. Banh Xeo, literally translating to “sizzling cake,” is known for its crispy texture and is typically filled with a combination of shrimp, pork, and beansprouts. In this unique variation, the sweetness of lychee complements the fresh mint, creating a harmonious blend of flavors that excite the palate. This recipe is perfect for those who are looking to explore new tastes while still enjoying the authenticity of Vietnamese cuisine.
The key to mastering Lychee and Mint Banh Xeo lies in balancing the traditional elements of the dish with the exotic twist of lychee. The batter, made from rice flour, turmeric, and coconut milk, provides a light and crispy base. The filling, a medley of lychee, mint, shrimp, and vegetables, brings together a complex array of textures and flavors. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is sure to impress your guests and offer a unique culinary experience.
Ingredients (Serving Size: 4-6 people):
For the batter:
- 2 cups rice flour
- 1 1/2 cups coconut milk
- 1 1/2 cups water
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt
For the filling:
- 200 grams shrimp, peeled and deveined
- 200 grams pork belly, thinly sliced
- 1 can (20 oz) lychees, drained and halved
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves
- 1 onion, thinly sliced
- 2 cloves garlic, minced
For cooking:
– Vegetable oil
For serving:
- Lettuce leaves
- Fresh herbs (basil, cilantro)
Instructions:
- Prepare the Batter: In a large mixing bowl, combine rice flour, coconut milk, water, turmeric powder, and salt. Whisk until you have a smooth batter with no lumps. Let it rest for 30 minutes to allow the flour to absorb the liquids.
- Prepare the Filling: Heat a tablespoon of vegetable oil in a skillet over medium heat. Add the garlic and onion, sautéing until fragrant. Add the pork belly slices and cook until they start to brown. Stir in the shrimp and cook until they turn pink. Remove the mixture from the skillet and set aside.
- Cook the Banh Xeo: In a non-stick frying pan, heat a small amount of vegetable oil over medium-high heat. Pour a ladleful of batter into the pan, swirling it quickly to cover the base of the pan in a thin layer. Cook for about 2-3 minutes until the edges start to lift and turn crispy.
- Add the Filling: Place a portion of the cooked pork and shrimp mixture onto one half of the pancake. Add a handful of bean sprouts, lychee halves, and fresh mint leaves. Fold the pancake in half over the filling and press down gently.
- Finish Cooking: Cook for an additional 2-3 minutes, or until the bottom is golden brown and crispy. Remove from the pan and keep warm. Repeat with the remaining batter and filling.
- Serve: Serve the Lychee and Mint Banh Xeo hot, with lettuce leaves and fresh herbs on the side. Encourage guests to wrap portions of the pancake in lettuce leaves with herbs before eating.
Extra Tips:
To achieve the perfect crispiness, make sure the pan is adequately heated before adding the batter, and use just enough oil to coat the pan. If the batter appears too thick, you can add a little more water to achieve a thinner consistency for a crisper pancake.
It’s also important not to overcrowd the pan when adding the filling, as this can make the pancake difficult to fold. Finally, experiment with the amount of lychee and mint to suit your taste preference, ensuring a balance between the sweet and savory elements of the dish.
Sticky Rice and Mango Banh Xeo
Sticky Rice and Mango Banh Xeo is a delightful twist on the traditional Vietnamese savory pancake, incorporating the sweet and fragrant flavors of sticky rice and ripe mangoes. This version of Banh Xeo is perfect for those who enjoy a blend of sweet and savory in their dishes. The crispy outer layer of the pancake provides a wonderful contrast to the soft, sticky rice and juicy mango filling, making it a unique and satisfying dish for any occasion.
Banh Xeo, meaning “sizzling pancake,” is a popular street food in Vietnam, known for its rich flavor and delightful crunch. The addition of sticky rice and mango gives this variation a tropical flair, perfect for summer gatherings or as a revitalizing dessert alternative. This recipe serves 4-6 people, making it ideal for small parties or family meals. The key to success with this recipe lies in the quality of the ingredients, especially the mangoes, which should be ripe and fragrant.
Ingredients (Serves 4-6)
- 1 cup rice flour
- 1/4 cup cornstarch
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 2 cups cooked sticky rice
- 2 ripe mangoes, peeled and sliced
- 1 cup mung bean sprouts
- 1/2 cup cooked shrimp, peeled and deveined
- 4 scallions, chopped
- 1/4 cup vegetable oil
- Fresh herbs (mint, basil, cilantro) for garnish
Cooking Instructions
- Prepare the Batter: In a mixing bowl, combine the rice flour, cornstarch, coconut milk, water, turmeric powder, and salt. Whisk until smooth and let it rest for about 30 minutes. This allows the flour to fully absorb the liquid, resulting in a smoother batter.
- Cook the Sticky Rice: While the batter is resting, cook the sticky rice according to the package instructions. Once cooked, keep it warm and set aside for later use.
- Prepare the Mango and Shrimp: Slice the mangoes into thin strips and set aside. If the shrimp aren’t pre-cooked, sauté them in a pan with a tablespoon of oil until they turn pink and are fully cooked.
- Make the Pancakes: Heat a non-stick frying pan over medium heat and add a teaspoon of vegetable oil. Pour a ladle of batter into the pan, swirling to spread it evenly. Cook for 2-3 minutes until the edges start to lift and the pancake is slightly crispy.
- Add the Fillings: On one half of the pancake, place a layer of sticky rice, followed by a few slices of mango, a handful of mung bean sprouts, some cooked shrimp, and a sprinkle of scallions. Fold the other half of the pancake over the fillings.
- Cook Until Crisp: Continue cooking the pancake for another 2-3 minutes, pressing down lightly with a spatula to ascertain the fillings are heated through and the pancake is crispy.
- Serve: Carefully slide the Banh Xeo onto a serving plate. Garnish with fresh herbs and serve immediately for the best texture.
Extra Tips
When making Sticky Rice and Mango Banh Xeo, it’s crucial to use a non-stick pan to achieve the perfect crispy texture without the pancake sticking to the pan. Confirm the pan is well-heated before adding the batter, as this helps create the signature sizzle and crispiness.
Additionally, use ripe mangoes for the best flavor; Ataulfo or Haden varieties are excellent choices. If you prefer a vegetarian version, you can omit the shrimp or replace it with tofu or other plant-based proteins. Enjoy your tropical twist on a Vietnamese classic!
Passion Fruit and Coconut Banh Xeo
Banh Xeo is a traditional Vietnamese savory pancake, often filled with a variety of ingredients such as shrimp, pork, and bean sprouts. This unique version, Passion Fruit and Coconut Banh Xeo, adds a tropical twist to the classic dish. The combination of tangy passion fruit and creamy coconut in the batter creates a delightful contrast with the savory filling, resulting in a dish that’s both invigorating and satisfying. Ideal for a summer meal, this variation offers a fusion of flavors that can surprise and please even the most discerning palates.
Made for 4-6 people, this recipe requires a balance of fresh ingredients and a delicate touch when cooking the pancakes to achieve the perfect crispiness. The batter, infused with coconut milk and passion fruit juice, envelops a filling of shrimp, sliced pork, and crisp bean sprouts, garnished with fresh herbs for an aromatic finish. This variation of Banh Xeo is perfect for those looking to explore Vietnamese cuisine with a twist.
Ingredients:
- 1 cup rice flour
- 1 cup coconut milk
- 1/2 cup water
- 1/4 cup passion fruit juice
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 pound shrimp, peeled and deveined
- 1/2 pound pork loin, thinly sliced
- 2 cups bean sprouts
- 1 cup fresh herbs (mint, cilantro, and basil)
- 1/4 cup fish sauce
- 2 tablespoons sugar
- 1 lime, juiced
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- Lettuce leaves, for serving
Cooking Instructions:
- Prepare the Batter: In a mixing bowl, combine rice flour, coconut milk, water, passion fruit juice, turmeric powder, and salt. Whisk until smooth and let the batter rest for 30 minutes to allow the flavors to meld.
- Prepare the Filling: While the batter rests, prepare the filling ingredients. Season the shrimp and pork slices with a pinch of salt. In a separate small bowl, combine fish sauce, sugar, lime juice, and minced garlic to create a dipping sauce. Mix well until the sugar is dissolved.
- Cook the Banh Xeo: Heat a non-stick skillet over medium-high heat and add a small amount of vegetable oil. Pour a ladle of batter into the skillet, swirling it quickly to evenly coat the bottom. Add a few shrimp and slices of pork on one side of the pancake. Cook for about 2-3 minutes until the edges start to lift and the bottom is golden brown and crispy.
- Add Bean Sprouts: Scatter a handful of bean sprouts over the meat and fold the pancake in half. Continue cooking for another minute to make sure everything is heated through. Transfer to a serving plate and repeat with the remaining batter and filling.
- Serve and Garnish: Serve the Banh Xeo with fresh herbs and lettuce leaves on the side. Drizzle with the prepared dipping sauce or serve it on the side for dipping.
Extra Tips:
To guarantee the Banh Xeo is crispy, make sure the skillet is hot before adding the batter. The batter should sizzle upon contact with the skillet.
Also, thinly slicing the pork and evenly distributing the shrimp ensures quick and even cooking. If the pancakes are sticking, a little extra oil can help.
Experiment with different herbs to find the combination that best suits your taste, and don’t hesitate to adjust the sauce to achieve your preferred balance of sweet, salty, and sour flavors.
Sweet Corn and Coconut Banh Xeo
Sweet Corn and Coconut Banh Xeo is a delightful twist on the traditional Vietnamese savory pancake. This version infuses the tropical flavors of sweet corn and coconut, offering a slightly sweeter and more aromatic dish. Banh Xeo is known for its crispy edges and soft center, typically filled with a combination of shrimp, pork, and bean sprouts. The addition of sweet corn and coconut enhances the texture and flavor profile, adding a unique depth to this beloved dish.
Originating from the central and southern regions of Vietnam, Banh Xeo is a street food favorite that has captured hearts worldwide. The name “Banh Xeo” translates to “sizzling cake,” a nod to the sound the batter makes when it hits the hot skillet. This recipe for Sweet Corn and Coconut Banh Xeo serves 4-6 people and is perfect for a family meal or a casual dinner with friends. The combination of sweet, savory, and crispy elements will surely make this a go-to recipe for those who appreciate Vietnamese cuisine with a twist.
Ingredients for Sweet Corn and Coconut Banh Xeo (Serves 4-6):
- 1 cup rice flour
- 1/2 cup cornstarch
- 1/2 teaspoon turmeric powder
- 1 1/2 cups coconut milk
- 1 cup water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup sweet corn kernels (fresh or frozen)
- 200g shrimp, peeled and deveined
- 200g pork belly, thinly sliced
- 1 cup bean sprouts
- 4 green onions, chopped
- 1/4 cup vegetable oil
- Lettuce leaves, for serving
- Fresh herbs (mint, cilantro, and basil), for garnish
- Nuoc Cham (Vietnamese dipping sauce), for serving
Cooking Instructions:
1. Prepare the Batter:
In a large mixing bowl, combine rice flour, cornstarch, and turmeric powder. Gradually whisk in coconut milk and water until you achieve a smooth, lump-free batter. Add sugar and salt, stirring until fully dissolved. Let the batter rest for 30 minutes to allow the flavors to meld.
2. Cook the Fillings:
Heat a non-stick skillet over medium heat and add a little vegetable oil. Sauté the pork belly slices until they’re browned and crispy. Remove from the skillet and set aside. In the same skillet, add shrimp and cook until pink and opaque. Remove and set aside with the pork.
3. Make the Banh Xeo:
Wipe the skillet clean and add a tablespoon of oil. Pour a ladleful of batter into the skillet, swirling it to cover the bottom thinly. Scatter sweet corn, cooked pork, and shrimp over one half of the pancake. Sprinkle with bean sprouts and green onions.
4. Cook the Pancake:
Cover the skillet with a lid and let the pancake cook for about 2-3 minutes, or until the edges are crispy and the batter is set. Uncover and continue to cook for another minute to crisp up further.
5. Fold and Serve:
Gently fold the pancake in half to encase the fillings. Slide it onto a serving plate and repeat the process with the remaining batter and fillings. Serve the Banh Xeo with lettuce leaves, fresh herbs, and a side of Nuoc Cham for dipping.
Extra Tips:
For the crispiest Banh Xeo, make sure your skillet is hot before adding the batter. The sizzling sound is key to forming those coveted crispy edges. If you prefer a vegetarian version, substitute the shrimp and pork with tofu or mushrooms. Adjust the amount of turmeric to your liking for a deeper yellow hue. Finally, remember to adjust the heat as needed to prevent the pancakes from burning while still achieving a golden crisp.
Dragon Fruit and Honey Banh Xeo
Banh Xeo is a traditional Vietnamese dish known for its crispy, flavorful exterior and savory interior. With its golden hue and delightful crunch, it’s a favorite for many. This version, Dragon Fruit and Honey Banh Xeo, adds a unique twist to the classic recipe by incorporating the sweet and invigorating flavors of dragon fruit and honey. The addition of these ingredients balances the savory components, creating a harmonious fusion of flavors that will excite your taste buds.
The batter for Banh Xeo is typically made from rice flour, turmeric for color, and coconut milk for richness. In this version, dragon fruit purée is added to the batter, which not only introduces a subtle sweetness but also gives the batter a beautiful pink hue. The filling is a combination of shrimp, pork, and bean sprouts, lightly caramelized with honey, which complements the dragon fruit-infused batter. This dish is perfect for sharing, serving 4-6 people.
Ingredients:
- 1 cup rice flour
- 1/2 cup coconut milk
- 1/2 cup soda water
- 1/2 cup dragon fruit purée
- 1/2 teaspoon turmeric powder
- 1 tablespoon honey
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound pork belly, thinly sliced
- 2 cups bean sprouts
- 1/2 onion, thinly sliced
- Salt and pepper to taste
- Vegetable oil for frying
- Fresh lettuce leaves
- Fresh herbs (mint, cilantro, Thai basil)
- Lime wedges for serving
Cooking Instructions:
- Prepare the Batter:
- In a mixing bowl, combine rice flour, coconut milk, soda water, dragon fruit purée, and turmeric powder. Whisk until smooth and lump-free. Let the batter rest for 30 minutes to allow the flavors to meld.
- Cook the Filling:
- Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the shrimp and pork belly, and season with salt and pepper. Sauté until the shrimp is pink and the pork is cooked through.
- Add honey to the skillet, stirring to coat the shrimp and pork. Cook for another 2 minutes, allowing the honey to lightly caramelize. Remove from skillet and set aside.
- Prepare the Banh Xeo:
- Wipe the skillet clean and heat another tablespoon of vegetable oil over medium-high heat. Pour a ladle of batter into the skillet, swirling to cover the bottom thinly.
- Add a portion of the cooked shrimp and pork mixture on one half of the crepe, followed by a handful of bean sprouts and a few slices of onion.
- Cook until the edges of the crepe begin to curl and the bottom is crispy, about 3-4 minutes. Fold the crepe in half and slide it onto a plate. Repeat with the remaining batter and filling.
- Serve:
- Serve the Banh Xeo hot, accompanied by fresh lettuce leaves and herbs. Encourage diners to wrap pieces of the Banh Xeo in the lettuce with herbs and squeeze lime juice over the top for an added burst of invigorating flavor.
Extra Tips:
For the crispiest Banh Xeo, make sure your skillet is adequately heated before pouring the batter. The addition of soda water helps create a lighter, airier batter, contributing to the crisp texture.
Dragon fruit purée can be made by blending fresh dragon fruit flesh until smooth. If you prefer a spicier kick, consider serving with a side of chili sauce or adding sliced chilies to the filling. Enjoy experimenting with different herbs to find your perfect combination of flavors.
Durian and Coconut Cream Banh Xeo
Banh Xeo is a popular Vietnamese dish known for its crispy, savory pancakes filled with a variety of ingredients. This unique version, Durian and Coconut Cream Banh Xeo, adds an exotic twist to the traditional recipe by incorporating the rich and creamy flavors of durian and coconut. The combination of these two ingredients creates a delightful blend of sweetness and aroma, making it an unforgettable dish that will tantalize your taste buds.
Perfect for those who love to experiment with bold flavors, this recipe is certain to impress your guests and transport them to the heart of Vietnam with every bite.
The batter for these pancakes is made with rice flour, which gives them their characteristic crispiness. The addition of turmeric not only adds a vibrant yellow color but also imparts a subtle earthy flavor. The pancakes are filled with sweet durian and luscious coconut cream, along with other traditional fillings such as bean sprouts and fresh herbs.
This recipe serves 4-6 people, making it an ideal choice for a small gathering or family meal. With a few simple steps, you can create this delicious and exotic dish in the comfort of your own kitchen.
Ingredients (Serves 4-6):
- 1 cup rice flour
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 1/2 cups coconut milk
- 2 tablespoons vegetable oil
- 1/2 cup durian flesh, mashed
- 1/2 cup coconut cream
- 2 cups bean sprouts
- 1/4 cup chopped scallions
- Fresh herbs (mint, cilantro, basil)
- 1/2 cup shrimp, peeled and deveined
- 1/2 cup thinly sliced pork belly or chicken
- Lettuce leaves, for serving
- Fish sauce or soy sauce, for dipping
Cooking Instructions:
- Prepare the Batter: In a large mixing bowl, combine rice flour, turmeric powder, and salt. Gradually add coconut milk while stirring, until you get a smooth batter. Let the batter rest for 30 minutes to allow the rice flour to fully absorb the liquid.
- Cook the Fillings: In a non-stick skillet over medium heat, add a tablespoon of vegetable oil. Once hot, add shrimp and pork belly (or chicken) and cook until the meat is cooked through and slightly browned. Remove from the skillet and set aside.
- Make the Pancakes: In the same skillet, add a little more oil, then pour a ladle of batter, swirling the pan to spread it evenly into a thin layer. Add a few pieces of cooked shrimp and pork, a spoonful of mashed durian, a dollop of coconut cream, and a handful of bean sprouts onto one side of the pancake.
- Fold and Cook: Allow the pancake to cook for 2-3 minutes until the edges are crispy and the underside is golden brown. Carefully fold the pancake in half and cook for another minute. Remove from the skillet and place on a serving plate.
- Repeat and Serve: Repeat the process with the remaining batter and fillings. Serve the Banh Xeo hot, wrapped in lettuce leaves, with fresh herbs and a side of fish sauce or soy sauce for dipping.
Extra Tips:
For the best results, make certain your skillet is well-heated before adding the batter, as this helps to achieve the signature crispiness of Banh Xeo.
If you’re not a fan of durian’s strong aroma, you can adjust the amount to suit your taste or substitute with another fruit like jackfruit for a milder flavor.
It’s important to use fresh and high-quality coconut milk and cream to enhance the dish’s richness. Finally, experiment with different herbs to find your preferred combination of flavors and enjoy this delectable fusion of traditional and exotic Vietnamese cuisine!
Pandan and Sweet Bean Banh Xeo
Pandan and Sweet Bean Banh Xeo is a delightful twist on the traditional Vietnamese savory pancake. This version infuses the batter with the aromatic essence of pandan leaves, giving the crepe a light green hue and a subtle, sweet fragrance. The filling consists of sweet mung beans, providing a creamy texture that perfectly complements the crispy crepe. This unique combination makes it a standout dish for both its flavor and visual appeal, perfect for impressing guests or treating your family to something special.
To make this dish, you’ll need to prepare the batter, the sweet bean filling, and garnishes. The batter is made from a mixture of rice flour, coconut milk, and fresh pandan juice, creating a slightly sweet base that crisps up beautifully when cooked. The sweet bean filling, made from mung beans, sugar, and coconut milk, is creamy and rich, offering a delightful contrast to the crispy crepe. Served with fresh herbs and lettuce, this dish is best enjoyed with a tangy dipping sauce, adding a rejuvenating touch to each bite.
Ingredients for 4-6 Servings:
*For the Batter:*
- 200g rice flour
- 400ml coconut milk
- 150ml pandan juice (made from blending fresh pandan leaves with water)
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
For the Sweet Bean Filling:
- 200g mung beans, soaked and cooked
- 100ml coconut milk
- 4 tablespoons sugar
- 1/2 teaspoon salt
For the Garnishes:
- Fresh lettuce leaves
- Fresh herbs (such as mint, Thai basil, and cilantro)
- Dipping sauce (nuoc cham)
Cooking Instructions:
- Prepare the Batter: In a large mixing bowl, combine the rice flour, coconut milk, pandan juice, salt, and turmeric powder. Whisk the ingredients together until you achieve a smooth, lump-free batter. Set the batter aside for at least 30 minutes to allow the flavors to meld.
- Cook the Sweet Bean Filling: In a saucepan over medium heat, combine the cooked mung beans, coconut milk, sugar, and salt. Stir continuously until the mixture thickens and becomes creamy, about 5-7 minutes. Remove from heat and let it cool slightly.
- Cook the Banh Xeo: Heat a non-stick skillet over medium-high heat and add a little oil. Pour about 1/2 cup of the batter into the skillet, swirling to evenly coat the bottom. Cook for about 2-3 minutes until the edges begin to crisp up.
- Add the Filling: Spoon a portion of the sweet bean filling onto one side of the crepe. Allow it to cook for another minute to make sure the crepe is crispy.
- Fold and Serve: Fold the crepe in half over the filling and slide it onto a serving plate. Repeat the process for the remaining batter and filling.
- Garnish and Serve: Serve the Banh Xeo with fresh lettuce, herbs, and a side of nuoc cham dipping sauce. Encourage guests to wrap pieces of the crepe in lettuce leaves with herbs before dipping in the sauce.
Extra Tips:
For the best results, make certain your skillet is properly heated before adding the batter; this will help in achieving the signature crispy texture of Banh Xeo. Adjust the thickness of the batter with water if it seems too thick; it should be similar to thin pancake batter. If you can’t find fresh pandan leaves, pandan extract can be used as a substitute, but adjust the quantity to taste to avoid overpowering the dish.
Finally, remember that the key to a perfect Banh Xeo is patience—allow the crepe to cook thoroughly before folding to ensure maximum crispiness.
