Summary: A crisp Vietnamese rice flour pancake with turmeric and coconut milk, filled with prawns, pork, beansprouts and spring onion, served with lettuce leaves and nước chấm dipping sauce. Total time 65 minutes, makes 6 pancakes.
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Category: Starters · Vietnamese Cuisine
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Quick overview
- Dish:
- Category: starters, vietnamese-cuisine
- Cuisine: Vietnamese
- Main ingredient: Rice flour, 300 g (fine, from long-grain rice)
- Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
- Total time: 65 minutes (30 min preparation + 35 min cooking)
- Difficulty: Advanced
- Servings: 6 (Portion weight: 473 g)
- Key technique: Swirling the batter in a hot high-sided pan and covering with a lid for a crisp shell
- Preparation types: Pan-frying, wok stir-frying, pickling vegetables
- Dietary info & allergens: crustaceans (prawns), fish (fish sauce), gluten (beer), soy (soy sauce)
- Suitable for: A starter for dinner, party nibbles, a weekend family lunch, or a dish for guests who want to try something new.
- Nutritional values (per 1 serving): 630 kcal, Protein: 25.5 g, Fat: 19.2 g, Carbohydrates: 85.2 g
- Storage: 2 days in the fridge, 1 month in the freezer
- Pairing: Vietnamese lager, dry cider, iced lime tea
- In short: Rice batter with turmeric and coconut milk, prawns, pork, beansprouts and spring onion, served with lettuce leaves and nước chấm sauce. Total time 65 minutes, 6 pancakes.
WAGUU says: “Bánh xèo isn’t served on a plate, but on a lettuce leaf. Anyone who eats it with a fork misses half the experience.”
Key facts
| Preparation time: | 30 minutes |
| Cooking time: | 35 minutes |
| Temperature: | Pan 200 °C, batter rests at room temperature |
| Number of servings: | 6 |
At a glance
Bánh xèo relies on a batter that must rest before frying, and a pan that must be so hot that the batter sizzles immediately on contact. The ratio of water to rice flour is crucial, as is the fact that the pancake is not flipped but finished under a lid. If you pour the batter into a lukewarm pan or make it too thin, you’ll get a soft pancake instead of a crisp one.
Ingredients
Base servings: 6 servings • Portion weight: 473 g
| Ingredient | Amount | Quality |
|---|---|---|
| rice flour | 300 g | fine, from long-grain rice |
| coconut milk | 200 ml | full-fat, unsweetened |
| prawns | 400 g | medium, raw, peeled, deveined |
| pork shoulder | 300 g | boneless, thinly sliced |
| beansprouts | 200 g | fresh, firm |
| spring onions | 4 pcs | fresh, sliced on the diagonal |
| onion | 1 pcs | yellow, cut into thin wedges |
| garlic | 4 cloves | fresh clove, finely chopped |
| turmeric | 6 g | ground, bright yellow |
| rice vinegar | 40 ml | mild, 4 percent acidity |
| fish sauce | 80 ml | fermented from anchovies, unsweetened |
| soy sauce | 30 ml | dark, naturally fermented |
| caster sugar | 30 g | light, coarse |
| lager | 100 ml | room temperature |
| sunflower oil | 60 ml | neutral flavour, for high heat |
| lettuce | 200 g | crisp, large leaves for wrapping |
| fresh coriander | 40 g | stem and leaf, no root |
| fresh mint | 20 g | fresh, leaves only |
| carrot | 2 pcs | firm, cut into thin matchsticks |
| daikon radish | 150 g | white, firm, cut into thin matchsticks |
| lime | 2 pcs | juicy, for juice and wedges |
| fresh chilli | 3 pcs | red, thinly sliced into rings |
Why you’ll love this recipe
- Crisp shell without deep-frying: The pancake is fried in a pan with a little oil. The crisp shell comes from the rice starch and the high heat.
- Eaten with your hands:The pancake is wrapped in a lettuce leaf with herbs and dipped in the sauce. The dish is brought to the table and each person assembles their own.
- Exact quantities for 6 servings:The batter, prawns, meat and vegetables are calculated for six pancakes. The number of servings can be scaled to the number of diners.
How it works:Bánh xèo is made in a hot pan, where the batter immediately sizzles and spreads into a thin layer. The batter includes beer and coconut milk, which lose water faster at high heat and help form a crisp crust. The pancake is not flipped, only covered with a lid so the filling heats through. Layering bean sprouts between two layers of batter keeps the filling inside and ensures the bottom doesn’t burn.
Recipe overview
Prep: 30 min | Cook: 35 min | Difficulty: Advanced | Serves: 6 | Type: Starter | Origin: Vietnamese
Detailed method
Overall method: 0 % done
Phase 1: Batter and resting – 30 min
Equipment: large bowl, whisk, sieve
1.Sift the rice flour into a bowl and add the turmeric. Pour in the water, coconut milk and beer and whisk to a smooth batter without lumps.
2.Strain the batter through a fine sieve and leave to rest at room temperature. During resting, the flour absorbs the liquid and the pancakes won’t tear.
Key check:The batter is as smooth as cream and coats a spoon in a thin, continuous film. The colour is deep yellow from the turmeric.
Before you move on:
Rest the batter for at least half an hour. If you pour it into the pan straight away, the pancakes tear when folded and the crust isn’t crisp.
Phase 2: Prepare filling and sauce – 15 min
Equipment: chopping board, bowl, small bowl, grater
1.Slice the pork shoulder thinly, pat the prawns dry with kitchen paper, cut the onion into wedges and slice the spring onions on the diagonal. Julienne the carrot and daikon and pickle them in rice vinegar.
2.In a small bowl, mix the fish sauce, soy sauce, sugar, lime juice, chopped garlic and chilli. Stir until the sugar dissolves.
Key check:The prawns are dry to the touch, the meat slices are evenly thick. The sauce is clear, amber-coloured and free of sugar grains.
Before you move on:
Wet prawns steam in their own water in the pan and make the pancake soggy underneath. Always pat them dry with kitchen paper first.
Phase 3: Stir-fry the filling – 8 min
Equipment: wok or large frying pan, spatula, tray
1.Heat some oil in the wok and stir-fry the meat slices until they lose their pink colour and take on colour. Remove to a tray and set aside.
2.Add the onion and prawns to the wok and stir-fry briefly until the prawns turn pink. Transfer to the meat and leave the filling to cool.
Key check:The meat is golden on the surface and pale when cut, the prawns are pink and firm. There is no water on the tray, just a thin layer of juices.
Before you move on:
Let the filling cool before using. A hot filling will start to cook the batter and make the pancake soggy underneath.
Phase 4: Cooking the pancakes – 20 min
Equipment: non-stick pan 26 cm, lid, spatula
1.Heat the pan over high heat and brush with a thin layer of oil. Pour in a ladleful of batter and swirl the pan so it spreads into a thin layer.
2.Place meat slices, prawns, onion and a handful of bean sprouts on one half. Cover with a lid and cook until the edges turn golden and start to lift.
3.Fold the pancake in half over the filling and leave in the pan a little longer so the crust firms up. Then transfer to a warm tray.
Key check:The edges of the pancake are golden and crisp, the centre is firm and the filling is hot. The pancake holds its shape when lifted with a spatula.
Before you move on:
Wipe the pan between pancakes and reheat it. On a cool pan the batter stays soft and the pancake tears.
Phase 5: Finishing and keeping warm – 6 min
Equipment: baking tray, foil, oven
1.Arrange the cooked pancakes on a baking tray in a single layer and cover with foil to keep them warm and crisp.
2.Prepare a bowl of herbs and lettuce leaves for wrapping. Keep the lettuce in the fridge until guests come to the table.
Key check:The pancakes are on the tray in a single layer, the foil is not tight against the crust and the lettuce is cold and crisp.
Before you move on:
Don’t stack the pancakes or the bottom ones will go soft and lose their crust. Arrange in a single layer and interleave with kitchen paper.
Phase 6: Serving and wrapping in lettuce – 5 min
Equipment: large platter, sauce bowls, chopping board
1.Serve the pancakes on a large platter with a bowl of lettuce, herbs and pickled vegetables alongside. Pour the nước chấm sauce into shallow bowls for dipping.
2.Show guests how: tear off a piece of pancake, place it in a lettuce leaf with herbs, wrap and dip in the sauce.
Key check:The pancakes are warm and crisp, the lettuce cold, the sauce clear. A piece of pancake stays wrapped in the lettuce leaf and doesn’t fall apart when dipped.
Equipment needed
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| non-stick pan | 26 cm diameter, with high sides | well-seasoned steel pan | a small pan won’t let the batter spread thinly and the crust won’t be crisp |
| lid | glass, 26 cm diameter | baking tray placed over the pan | without a lid the filling won’t heat through and the batter on top stays raw |
| whisk | wire, with rounded end | fork and patience | lumps in the batter will show as weak spots in the pan and tear |
| fine sieve | 18 cm diameter | dense mesh colander | unsifted flour creates lumps in the batter that burn in the pan |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | For 6 servings |
|---|---|---|---|
| Energy | 557 kJ / 133 kcal | 2636 kJ / 630 kcal | 15817 kJ / 3780 kcal |
| Fat | 4.1 g | 19.2 g | 115.2 g |
| of which saturates | 6.9 g | 6.9 g | 6.9 g |
| Carbohydrate | 18.0 g | 85.2 g | 511.2 g |
| of which sugars | 5.7 g | 5.7 g | 5.7 g |
| Protein | 5.4 g | 25.5 g | 153.0 g |
| Salt | 2.3 g | 2.3 g | 2.3 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: A tested recipe with precise ratios and visual checkpoints.
- Tip 1: Strain the batter through a sieve, even if it looks smooth. Every lump shows up in the pan as a weak spot that tears.
- Tip 2: Heat the pan gradually and wipe it between pancakes. A cold pan turns the batter into a soft flatbread.
- Tip 3: Spread the filling over one half only, in a thin layer. A thick layer stops the batter underneath from drying out.
- Tip 4: Keep the pancakes in a low oven in a single layer. Stacked, they go soft and lose their crust.
The science behind it
Rice batter contains no gluten, so it does not hold together the way wheat does. While the batter rests, the flour particles absorb the liquid evenly and the batter thickens. Beer and coconut milk help the crust form: alcohol and fat evaporate quickly in a hot pan and create a dry surface that browns after a moment. Bean sprouts placed between two layers of batter form an insulating layer, so the base does not burn and the filling steams through under the lid.
Fine Dining – Professional techniques
- Plate composition: Fold the pancake in half and place it on a large plate, with a lettuce leaf, a handful of herbs and a small bowl of sauce alongside. The guest assembles the dish at the table.
- Texture contrasts: Add thin cucumber slices and a few crisp fried shallots to the herbs. The crisp layer works against the soft centre of the pancake.
- Temperature contrast: Serve the pancake straight from the pan and the salad from the fridge. A hot crust and cold salad in one bite is the basis of the
- Aromatic additions: Stir a tablespoon of chopped lemongrass and lime zest into the sauce. The aroma opens up and the sauce gains depth.
Sensory radar
- Appearance: A golden-yellow pancake with crisp edges, pink prawns, pale meat, white bean sprouts and green spring onion inside.
- Aroma: First coconut milk with turmeric, then seared meat and prawns, finishing with fresh mint and coriander.
- Taste: Salty from fish sauce, sweet from sugar, sour from lime and pickled vegetables, faintly bitter from turmeric.
- Texture: Crisp crust, soft centre, firm prawns, crunchy bean sprouts and salad, smooth sauce.
Pairing
- Vietnamese lager: A light pale beer with higher carbonation clears the palate of fried batter. Serve it chilled at 6–8 °C.
- dry cider: Apple cider with acidity pairs with the pickled vegetables and lime. A sweeter cider overpowers the prawns.
- iced tea with lime: Strong iced tea with lime and a cube of ice. The tannins in the tea calm the heat of the chilli in the sauce.
Variations
Allergens and dietary information
Contains: crustaceans (prawns), fish (fish sauce), gluten (beer), soya (soy sauce) • Gluten: yes, from the beer in the batter • Not suitable for: people with an allergy to crustaceans, fish, gluten and soya
Suitable for
A starter for dinner, party food, a weekend lunch with the family, or a dish for guests who want to try something new.
Substitution guide
- rice flour: flour milled from basmati or jasmine rice, the texture will be the same
- prawns: chicken breast cut into strips or firm tofu
- pork shoulder: boneless chicken thigh or turkey breast, the searing time is shorter
- pale beer: sparkling water with a teaspoon of vinegar, the crust will be a little paler
- fish sauce: soy sauce with a teaspoon of salt, the flavour will be less pronounced
FAQ
Why does my pancake tear?
The batter had not rested enough, or it is too thin. Leave the batter to stand for half an hour and add a tablespoon of rice flour if needed. The pan must be hot and the layer of oil thin.
Do I have to put beer in the batter?
Beer helps build a crisp crust. You can replace it with sparkling water and a teaspoon of vinegar. The crust will be a little paler and less pronounced, but the pancake will still work.
How do you eat bánh xèo?
Tear off a piece of pancake, put it in a lettuce leaf with herbs, roll it up and dip it in nước chấm sauce. Eat it with your hands and leave the fork on the table.
Can I make the pancakes in advance?
The batter and the filling, yes – they keep in the fridge for a day. The pancakes themselves are fried just before serving; reheated in the microwave they go soft and lose their crust.
How many pancakes does one batch of batter make?
The basic batch makes six pancakes about twenty-six centimetres across. For smaller ones you get eight to ten, and fry them for less time.
What can I use instead of coconut milk?
Whole milk, or water with a tablespoon of cream. The flavour will be less coconutty, but the batter will work. The crust will be a little paler.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Prepare the batter and the filling in advance and fry the pancakes just before serving. Keep them in a low oven in a single layer. • 10+ people: Make a double batch of batter and rest it in the fridge – it keeps for up to six hours. Put the filling in bowls and let guests fill their own pancakes at the table. Pour the sauce into two bowls so guests do not crowd around one.
Sides and serving
Serving: Bánh xèo is served on a large platter with a bowl of salad, herbs and pickled vegetables. The nước chấm sauce belongs in shallow bowls so you can dip into it. A bowl of chilli on the table is for anyone who wants more heat.
Storage and reheating
Fridge: 2 days • Freezer: 1 month • Reheating: Reheat the pancake in a dry pan or in the oven so the crust crisps up again. Reheat the filling separately in a pan and serve the sauce fresh.
Author: WAGUU Petr & Team • Published: 9 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: The 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cooking
Phở Bò – beef noodle soup with star anise, cinnamon and charred ginger
Phở Gà – chicken noodle soup with a delicate broth, star anise and fresh herbs
Bánh Mì – crisp Vietnamese baguette with meat, pâté and pickled vegetables
Bún Chả – grilled pork slices and patties with rice noodles and a sweet-and-sour sauce
Gỏi Cuốn – fresh summer rolls in rice paper with prawns and herbs
Bún Bò Huế – spicy noodle soup from Hue with lemongrass and chilli
Cơm Tấm – broken rice with grilled pork, egg and fish sauce
Cao Lầu – a Hoi An speciality with firm rice noodles and crisp crackers
Chả Giò – fried Vietnamese rolls with meat, vegetables and noodles
Cá Kho Tộ – caramelised braised fish in a sweet-and-salty sauce
Chè – Vietnamese sweet desserts with beans, tapioca and coconut milk
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Most common mistakes
- Lukewarm pan – the batter does not spread and stays soft. Heat the pan until it starts to smoke.
- Thin batter – the pancake tears and will not hold the filling. Add a tablespoon of rice flour and leave the batter to stand for a moment.
- Too much filling – the batter underneath does not cook through. Keep the filling in a thin layer on one half.
- Wet prawns – they steam in their own water in the pan and the crust goes soft. Always pat them dry with kitchen paper.