Description
Vietnamese Pho-Style Banh Xeo Pancakes are savory, crispy rice flour crepes infused with turmeric and coconut milk, filled with shredded chicken or shrimp, bean sprouts, and fresh herbs. This delightful dish captures the vibrant flavors of Vietnamese street food, offering a light yet satisfying meal perfect for any occasion.
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 (plus additional for cooking)
Filling & Garnishes
- 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, combine the rice flour, coconut milk, water, turmeric powder, and salt. Whisk thoroughly until you achieve a smooth, lump-free batter. Allow the batter to rest for about 30 minutes to hydrate and develop flavor.
- Heat the pan: Place a non-stick frying pan over medium heat and add a teaspoon of vegetable oil, spreading it evenly to prevent sticking.
- Cook the crepe base: Pour about 1/2 cup of the batter into the pan, tilting and swirling the pan to spread the batter into a thin, even layer.
- Cook until golden: Allow the batter to cook for 2-3 minutes until the edges lift away from the pan and the underside turns a beautiful golden color.
- Add the filling: On one half of the crepe, scatter shredded chicken or shrimp, bean sprouts, and chopped green onions evenly.
- Fold and finish cooking: Carefully fold the crepe over the filling to create a semi-circle, and cook for an additional 1-2 minutes to warm through and meld the flavors.
- Transfer and repeat: Slide the finished crepe onto a serving plate and keep warm while preparing the remaining crepes with the rest of the batter and fillings.
- Serve: Serve the Banh Xeo hot, garnished generously with chopped cilantro, mint leaves, and lime wedges. Drizzle with Sriracha or hoisin sauce to taste for added flavor.
Notes
- For a vegetarian version, substitute the chicken or shrimp with tofu or mushrooms.
- Allowing the batter to rest improves the texture and flavor of the crepes.
- Use a non-stick pan to ensure the crepes cook evenly and do not stick.
- Adjust the amount of turmeric powder to control the color and subtle earthiness.
- Serve immediately for the crispiest texture; leftovers can be reheated on a skillet.
