Description
Vietnamese Pho-Style Banh Xeo Pancakes are savory and crispy rice flour crepes infused with turmeric and coconut milk, filled with shredded cooked chicken or shrimp, bean sprouts, and green onions. These delightful pancakes are folded and garnished with fresh cilantro, mint, lime wedges, and drizzled with Sriracha or hoisin sauce, making a perfect balance of flavors and textures in every bite.
Ingredients
Scale
Batter Ingredients
- 2 cups rice flour
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
Filling & Garnish
- 1 cup shredded cooked chicken or shrimp
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- Lime wedges for serving
- Sriracha or hoisin sauce for drizzling
Instructions
- Prepare the batter: In a large bowl, mix the rice flour, coconut milk, water, turmeric powder, and salt until you get a smooth batter. Let it rest for about 30 minutes to allow the flavors to meld and batter to thicken slightly.
- Heat the pan: Place a non-stick frying pan over medium heat and add about a teaspoon of vegetable oil, swirling to coat the surface evenly.
- Cook the pancake base: Pour approximately 1/2 cup of the batter into the pan and tilt it around to spread the batter thinly and evenly into a crepe shape.
- Cook until golden: Let the crepe cook for 2 to 3 minutes, or until the edges lift from the pan and the underside is golden and crispy.
- Add the filling: On one half of the crepe, layer shredded cooked chicken or shrimp, bean sprouts, and chopped green onions evenly.
- Fold and finish cooking: Fold the other half of the crepe over the filling and cook for an additional 1 to 2 minutes to heat through and meld the flavors.
- Serve: Transfer the finished pancake to a plate and keep warm while you repeat the process with the remaining batter and fillings.
- Garnish and enjoy: Serve hot, garnished with fresh chopped cilantro and mint leaves, lime wedges on the side, and a drizzle of Sriracha or hoisin sauce to taste.
Notes
- Use either shredded cooked chicken or shrimp based on preference or dietary needs.
- Make sure the pan is well-heated before pouring the batter to get the perfect crispy edges.
- Resting the batter improves texture and flavor, so don’t skip this step.
- Serve immediately for best taste as the pancakes can lose crispiness when cooled.
- Adjust the amount of turmeric according to your color and flavor preference.
