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Bánh xèo Recipe – Vietnamese Fried Pancake

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500g rice flour Bột bánh xèo
150g all-purpose flour For deep frying
1 pack spring onion
5 pcs duck egg
500g pork belly
500g fresh prawns
300g beansprouts
1 litre water
500ml coconut milk

Bánh xèo Recipe – Vietnamese Fried Pancake

  • 20 mins
  • Serves 4
  • Medium


Bánh xèo (Vietnamese Fried Pancake) is not only a traditional delicacy that deeply encompasses the taste and cultural heritage of South Vietnam, but also a delectable and mouthwatering dish that can’t be left out from family and friendly gatherings. It is also a great snack to enjoy for special occasions. The crispy texture of the pancake blends so well with the soft and juicy pork belly, fresh prawns and the aromatic flavors of raw vegetables and herbs, leaving one desiring for more. Today we will walk you through the steps for making deliciously authentic southern style Bánh xèo.

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5 mins

Wash and clean pork belly and prawns. Cut the pork belly into thin pieces, take out prawn heads, legs and let dry. Stir fry pork belly and prawns until lightly cooked (or just cooked). Break duck eggs into a bowl and whip the mixture well.

5 mins

Making the batter

Add 500g rice flour (Bột bánh xèo) into a large bowl, add 150g all-purpose flour (Bột chiên giòn) and 1 litre drinking water, stir until the flour dissolves completely.

5 mins

When the flour has completely dissolves, add 1 bowl of minced spring onions, 500ml coconut milk, and beaten duck egg in and stir well.

5 mins


Heat the frying pan, add some cooking oil. When the oil is sizzling, add the pork belly and prawns in and stir fry roughly. Next, pour the flour batter on top and spread it evenly on the pan's surface. Add some beansprouts on top and close the lid for 2-3 minutes.


When the pancake is cooked and became crispy, take out and put on a plate. Enjoy with raw vegetable and mixed fish sauce with minced garlic and chili. Additionally, you can also use rice paper to make rolls and dip into sauce. Thanks for reading!


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