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Crispy Vietnamese Pancakes (Banh Xeo) | Marion's Kitchen

Name: Crispy Vietnamese Pancakes (Banh Xeo) | Marion's Kitchen
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 140g (5 oz) rice flour; ½ tsp turmeric; ¼ tsp sea salt; 125ml (½ cup) coconut milk; ½ cup water; 2 spring onions, finely sliced; vegetable oil; 1 cup shredded cooked chicken (leftover roast chicken or rotisserie chicken is great); 1 small carrot, julienned into fine strips or coarsely grated; 100g (3.5 oz) bean shoots; sprigs of coriander; mint leaves, to serve; lettuce leaves, to serve; Nuoc cham dressing:; 3 tbsp fish sauce; 2 tbsp white vinegar; 3 tbsp sugar; 1 tbsp lime juice; 1 long red chilli, finely chopped; 2 garlic cloves, finely chopped

Prep 10m

Cook 40m

Total 50m

This crispy Vietnamese pancake recipe, also known as Banh Xeo, features a golden, turmeric-spiced pancake filled with shredded chicken, carrot, and bean shoots. Serve it with fresh herbs and a tangy nuoc cham dressing. A delicious and easy way to enjoy the flavors of Vietnamese cuisine at home.