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Ban Xeo- Vietnamese crispy pancake and Nouc cham Recipe

Ingredients for people

    For the batter
  • Raw prawn(s) : 30 whole
  • Onion(s) : 1 whole
  • Soya beansprout(s) : 500 g
  • Rice flour : 255 g
  • Plain flour : 85 g
  • Ground turmeric : 3 Tsp

  • For the filling
  • Water : 800 ml
  • Unsweetened coconut milk : 400 ml
  • Spring onion(s) : 4 whole

  • For the garnish(es)
  • Baby gem lettuce(s) : 3 whole
  • Fresh coriander : 0.5 bunch
  • Thai basil : 0.5 bunch
  • Fresh mint : 0.5 bunch

    For the sauce
  • Water : 200 Tbsp
  • Caster sugar : 4 tbsp
  • Lime(s) : 1 whole
  • Fish sauce : 4 Tbsp
  • Red chilli(s) : 2 whole
  • Garlic clove(s) : 1 whole
  • 1For the batter

    Combine all batter ingredients except spring onions in a large bowl and leave to stand for at least 10 mins. Add spring onions when ready to make the crepes.

    Heat a large based pan and add oil. Add in sliced onion and peeled raw prawns. Cook the prawns until just turning pink, add a ladle of batter and swirl to make a thin base covering the ingredients.

    Cover with a lid for 2- 3 mins to steam the pancake batter and cook off the prawns fully. Remove lid and a good handful of drained beansprouts.

    Continue frying until the pancake starts to crisp and colour on base. Then fold pancake in half and serve

  • 2For the filling and garnishes

    Slice Onions, and soak beansprouts in water until ready to use

    Wash lettuce leaves, pick Basil and Mint leaves. Reserve until ready to eat.

  • 3for the sauce

    Combine water and sugar in a bowl.
    Add the lime juice and fish sauce to taste, obtaining a balanced flavour.
    Top with garlic and chilies

  • 4To serve.

    Place pancake on plate with lettuce, fresh herbs and Nam mouc sauce.

    Take a leaf of salad fill it with herbs and use it to wrap a piece of the pancake, dip in sauce and enjoy.

Chef's tip

«This Pancake can be made as a vegetarian option, simply add sprouting broccoli or shredded cabbage»

A traditional Vietnamese street food crispy pancake, filled with Prawns and beansprouts . Served with fresh herbs, crisp lettuce and fish sauce dip

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  • Preparation  20mins
  • Cooking time  10mins
  • Rest time  0h