About Vietnamese Pancake (Banh Xeo)
What is Vietnamese Pancake (Banh Xeo)?
Vietnamese Pancake, known as Bánh Xèo, sometimes called Vietnamese Crepes, is a popular traditional Vietnamese dish, which is a type of rice pancake stuffed with pork, shrimp, or other ingredients depending on the variants of the dish. The name ‘Bánh Xèo’ translates to ‘sizzling pancake‘, referring to the sound it makes when the rice batter is poured into the hot skillet.
You can pronoun Banh Xeo as “Bain Sew”, with your tone up for the first word and tone down for the second one.
Where is the origin of Vietnamese pancake?
The origin of the Vietnamese pancake, Banh Xeo, is traditionally associated with Central and Southern Vietnam. Historically, its development is believed to have been influenced by both indigenous culinary practices and foreign elements, possibly during the French colonial period.
Here are the comparison for differences between the Central Vietnamese pancakes and the Southern ones:
| Aspect | Central Vietnam pancakes | Southern Vietnam pancakes |
|---|---|---|
| Size | Smaller and often around the size of a hand | Larger and sometimes as big as a plate |
| Thickness | Thinner and crispier | Thicker with a crisp edge |
| Ingredients | Lesser fillings and more focus on the crispy texture | Includes a variety of ingredients |
| Serving Style | Often served as a snack or appetizer | Typically served as a main dish |
| Cultural Significance | Common street food reflecting the simplicity and historical influences of the region | Reflects the abundance and diversity of the Mekong Delta's culinary culture |
| Preparation | Cooked quickly on high heat for crispiness | Cooked slightly longer to accommodate more fillings |
What are Vietnamese Pancake (Banh Xeo) main ingredients?
A full dish of Vietnamese Pancake (Banh Xeo) contains 3 parts: batter, filling, and accompaniments. Each of these will contain different ingredients:
Batter
- Rice Flour: The primary ingredient for the pancake batter.
- Turmeric Powder: Gives the pancake its characteristic yellow color.
- Coconut Milk: Adds richness and subtle sweetness to the batter.
- Water: To thin the batter to the right consistency.
- Salt: For seasoning.
Filling
- Protein: Typically, a combination of pork slices and shrimp. However, variations might include beef, chicken, or tofu for vegetarian versions.
- Bean Sprouts: Added for a crunchy texture.
- Onions and Green Onions: For additional flavor.
Accompaniments
- Lettuce and Herbs: Such as mint, basil, and perilla, are used to wrap pieces of the pancake.
- Sauce: A dipping sauce made from fish sauce, lime juice, sugar, garlic, and chili peppers.
Keep in mind that these are ingredients for traditional Banh Xeo. As it has many variants across the country, the ingredients will be different.
Is Vietnamese Pancake (Banh Xeo) vegan/ gluten free?
Vietnamese Pancake (Bánh Xèo) in its traditional form is not vegan, but it is naturally gluten-free. However, in many restaurants, the dish is offered in both traditional and vegan options. Here are the breakdowns:
- Traditional Vietnamese pancakes (Banh Xeo) typically contain animal products like shrimp and pork. However, it can be made vegan by omitting these ingredients and using tofu, mushrooms, beans, or vegetables as substitutes.
- The batter itself, made from rice flour and coconut milk, is naturally vegan
- The pancake batter is made from rice flour, which is naturally gluten-free. However, some restaurants also use a little bit of wheat flour to make it crispy. Therefore, it is best to ask your restaurant before eating.
Criteria for a good Vietnamese Pancake
Here are the factors that you can use to know if a Vietnamese pancake (Banh Xeo) is good or not:
- Color: A good Bánh Xèo should have a vibrant, even golden-yellow color, indicating proper use of turmeric.
- Consistency: The edges should be thin and crispy, while the center can be slightly thicker, especially in Southern-style pancakes.
- Crispiness: One of the key signs of a well-made Bánh Xèo is its crispiness, particularly around the edges. The pancake should have a nice crunch but shouldn’t be too hard or brittle.
- Freshness of Ingredients: Fresh, high-quality ingredients are crucial. The shrimp should be tender, the pork should be flavorful, and the bean sprouts should be crisp.
- Aroma: The pancake should emit a pleasant aroma combining the scents of coconut, turmeric, and the fillings.
- Quality of Dipping Sauce: The sauce should have a harmonious blend of salty, sweet, sour, and umami flavors.
How to eat Vietnamese Pancake (Banh Xeo)
Step 1: Prepare your plate
Typically, the dish is served with a plate of fresh herbs, lettuce, and sometimes rice paper. Ensure you have these items on your plate before starting. As the dish is eaten using hands, it is recommended to wash your hand before enjoying Vietnamese pancakes.
Step 2: Cutting the pancake
The pancake is often quite large. Use your spoon (in Vietnamese culture we don’t use knives to cut Banh Xeo) to cut a manageable piece, about the size of a large bite or two. Sometimes you can mix the ingredients up to make it easier to eat.
Step 3: Create a roll
Follow these:
- If rice paper is available, soften it in water first and lay it on your plate.
- Place a piece of lettuce on the rice paper or directly on your plate if rice paper isn’t used.
- Add a variety of fresh herbs on top of the lettuce. Common herbs include mint, basil, and cilantro.
Then place the cut piece of Banh Xeo on top of the herbs. Carefully roll the lettuce (and rice paper, if used) around the Banh Xeo, similar to making a spring roll. The idea is to create a small parcel that you can eat in one or two bites.
Step 4: Dipping sauce & enjoy
Dip the roll into the accompanying sauce. This sauce is typically a mix of fish sauce, lime juice, sugar, garlic, and chili, and is essential for the full experience. Without this, the dish will be quite bland and unenjoyable.
Take a bite of your wrap. Ideally, you’ll get a mix of the crispy pancake, fresh herbs, crunchy lettuce, and the savory, sweet, and tangy flavors of the sauce.
Best restaurants to eat Vietnamese Pancake (Banh Xeo)
In Vietnam
Check these articles for details about the best restaurants to eat Vietnamese Pancake (Banh Xeo) near you in Vietnam:
- Best restaurants to eat Vietnamese Pancake (Banh Xeo) in Ho Chi Minh City
- Best restaurants to eat Vietnamese Pancake (Banh Xeo) in Hanoi
- Best restaurants to eat Vietnamese Pancake (Banh Xeo) in Da Nang – Hoi An
- Best restaurants to eat Vietnamese Pancake (Banh Xeo) in Phu Quoc
- Best restaurants to eat Vietnamese Pancake (Banh Xeo) in Can Tho
Outside Vietnam
If you are no longer in Vietnam and want to enjoy the dish in your home country, check these articles for details about the best restaurants in your country:
- Best restaurants to eat Vietnamese Pancake (Banh Xeo) in the US
- Best restaurants to eat Vietnamese Pancake (Banh Xeo) in England
- Best restaurants to eat Vietnamese Pancake (Banh Xeo) in Australia
- Best restaurants to eat Vietnamese Pancake (Banh Xeo) in Canada
Best tours & cooking class with Vietnamese pancake
If you are traveling in Vietnam and looking for the best food tours and cooking classes that include Vietnamese pancakes (Banh Xeo), here are the most recommended ones:
Local Night Walking Food Tour – 100% No Tourist
Ho Chi Minh City
Private Farm Tour & Cooking Class Half-Day (HCMC)
Ho Chi Minh City
Vietnamese pancakes (Banh xeo) recipe
Ingredients
For the Batter:
- 500g Bánh Xèo flour (Hương Xưa brand)
- 800 ml coconut milk (from two cans)
- Water (as needed for consistency)
For the Filling:
- Bean sprouts
- Pork belly, thinly sliced
- Shrimp, seasoned with salt and pepper
Vegetables and Herbs:
- Lettuce
- Mustard greens
- Perilla leaves
- Mint
- Other herbs as preferred
For Pickled Vegetables:
- Carrots
- Kohlrabi or white radish
- Vinegar
- Salt
- Sugar
For Dipping Sauce:
- Fish sauce
- Garlic, minced
- Chili, finely chopped
- Sugar
- Lime juice
How to make
1. Prepare the Batter:
- Mix the Bánh Xèo flour with coconut milk.
- Gradually add water until the batter reaches a smooth, pourable consistency.
- Let the batter rest to allow it to thicken slightly.
2. Prepare the Filling:
- Slice the pork belly into thin pieces.
- Season the shrimp with salt and pepper.
- Set aside the bean sprouts.
3. Pickle the Vegetables:
- Thinly slice the carrots and kohlrabi or radish.
- Pickle in a mixture of vinegar, salt, and sugar.
- Allow them to sit for a while to develop the flavors.
4. Make the Dipping Sauce:
- Combine fish sauce, minced garlic, chopped chili, sugar, and lime juice. Adjust the quantities to taste.
- For extra crispiness in the pancakes, add a bit of carbonated water to the sauce.
5. Cook the Pancakes:
- Heat a pan and optionally use pork fat for frying to get an authentic flavor.
- Pour a thin layer of batter into the hot pan, swirling it to spread evenly.
- Add the pork belly and shrimp on top of the batter.
- Cook until the bottom of the pancake is crispy and golden brown.
- Add bean sprouts to one half of the pancake, then fold it over.
6. Serve:
- Serve the Bánh Xèo hot with the pickled vegetables, fresh herbs, and dipping sauce on the side.
Secret recipe
The recipe above is the basic one for Vietnamese pancakes (Banh Xeo). However, there will be a lot of tips & tricks for making perfect, crispy, flavorful pancakes, which will be discussed in detail and clearly in our specific recipe article:
Vietnamese pancake (Banh Xeo) secret recipe: crispy, no oily, and full of flavors
FAQs about Vietnamese pancakes (Banh Xeo)
No, Vietnamese pancakes (Bánh Xèo) are not the same as American pancakes. Vietnamese pancakes are savory, made with a rice flour batter, filled with ingredients like pork and shrimp, and are thin and crispy. American pancakes are sweet, fluffy, and typically made from a wheat flour batter, often served with syrup.
The most similar dishes to Vietnamese pancakes (Banh Xeo) are Korean Pajeon (savory scallion pancakes), Chinese Jianbing (crispy folded crepe), and French Crêpes (thin pancakes, especially savory varieties).
However, they are just similar in some aspects, not everything.
Vietnamese people typically eat Banh Xeo for lunch or dinner. It’s less common as a breakfast dish.
Banh Xeo and Banh Khoai are distinct Vietnamese pancakes, differing in ingredients, origin, serving styles, and cooking methods. Banh Xeo, widespread across Vietnam, is larger and thinner, filled with pork, shrimp, and bean sprouts, and served with a fish sauce-based dip. Banh Khoai, from Hue in Central Vietnam, is smaller, thicker, and comes with shrimp, pork belly, egg, and a unique peanut sauce. While both are enjoyed with fresh herbs and lettuce, their distinct flavors, textures, and cultural significances set them apart within Vietnamese cuisine.
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