Ban Xeo- Vietnamese crispy pancake Recipe

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

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the batter
  • Raw prawn(s) : 30 whole
  • Onion(s) : 1 whole
  • Soya beansprout(s) : 500 g
  • Rice flour : 200 g
  • Ground turmeric : 3 Tsp
  • Water : 250 ml
  • For the filling
  • Unsweetened coconut milk : 200 ml
  • Spring onion(s) : 4 whole
  • Baby gem lettuce(s) : 3 whole
  • For the garnish(es)
  • Fresh coriander : 0.5 bunch
  • Thai basil : 0.5 bunch
  • Fresh mint : 0.5 bunch



    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


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

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

  • 3. TO 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»

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