Seafood
Easy Vietnamese Seafood Pancake Recipe for Beginners
Vietnamese cuisine is a splendid tapestry of flavors and textures, celebrated for its harmonious balance of fresh herbs, robust spices, and vibrant produce. Among its myriad of dishes that captivate the palate of both locals and travelers alike, the Vietnamese Seafood Pancake, known as “Bánh Xèo,” stands out as a distinctive culinary masterpiece. This delightful dish is an emblem of Vietnam’s rich culinary heritage, offering a unique combination of crispy texture and savory fillings that embody the essence of Vietnamese cooking.
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The Cultural Significance
Bánh Xèo translates to “sizzling cake” or “sizzling pancake”, describing the satisfying crackle made when the rice batter hits the hot skillet. This onomatopoeic name reflects the dish’s cultural essence.
While the exact origins are debatable, Bánh Xèo is believed to have roots in Vietnamese rice-growing culture and the Mekong Delta region. Rice flour and turmeric from the nutrient-rich Mekong waters have long been staple ingredients.
Over centuries, Bánh Xèo became tied to Vietnamese cultural traditions:
- Central part of Tết festivities and family gatherings
- Specialty of Hương Phố village – “Bánh Xèo town”
- Street food and home cooking comfort dish alike
It also shows the blending of cultures in Vietnamese cuisine with ingredients like bean sprouts and stir-frying techniques borrowed from Chinese cuisine.
Regional Variations
Bánh Xèo takes on different regional forms across Vietnam’s diverse landscapes.
Northern Vietnam
- More bean sprouts and herbs
- Dipping sauce has vinegar, chili, garlic, sugar
Central Vietnam
- Smaller and thicker crepes
- Shrimp paste and coconut milk
- Spicy dipping sauce with chili and lime
Southern Vietnam
- Larger, thinner crepes
- Pork, chicken, or shellfish
- Nuoc Cham dipping sauce
So while Bánh Xèo maintains its sizzling soul everywhere, local tastes and ingredients create a culinary tapestry across Vietnam.
Ingredients
Bánh Xèo achieves its complex flavors through fresh, aromatic ingredients. Here are some staples in its construction:
Batter
- Rice flour – lends crispiness
- Turmeric powder – gives its signature yellow hue
- Coconut milk – adds rich creaminess
- Scallions – fresh, bright flavor
Fillings
- Shrimp – plump, briny succulence
- Pork – savory, umami slices
- Bean sprouts – fresh crunch and texture
Herbs
- Cilantro – vibrant, grassy flavor
- Mint – cooling contrast
- Basil – sweetness and aroma
Dip
- Nuoc Cham – bright, salty, sweet, sour and spicy
Instructions
- Make the batter – Whisk together rice flour, turmeric powder, coconut milk, water, and salt. Set aside to rest for 30 minutes.
- Prep the ingredients – Rinse and slice shrimp. Slice pork belly and onions. Rinse bean sprouts. Mince garlic. Pick fresh herbs.
- Heat oil in a skillet over medium-high heat.
- Pour 1/3 cup batter into the skillet and swirl quickly to coat the surface into a thin, even layer.
- Cook for 1 minute until underside is crispy and golden brown. Flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter to make 3 crepes.
- Fill the crepes – Place a crepe on a plate, scatter shrimp, pork belly, onions, bean sprouts and garlic down the center.
- Fold the sides inward to enclose the ends of the filling.
- Garnish with fresh herbs, vegetables and dipping sauce.
- Serve hot and enjoy the symphony of tastes and textures in every bite.
Tips:
- Use a nonstick skillet for easy flipping
- Ensure the oil is hot enough before cooking
- Spread batter thin and swirl quickly for an even crepe
- Don’t overfill crepes – a tight wrap is key
Creative Ways to Serve and Enjoy Bánh Xèo
Beyond the standard plated serving, here are some fun ways to enjoy Bánh Xèo:
- Wrap pieces in rice paper with herbs and dipping sauce for a fresh summer roll experience.
- Stuff into a baguette with cucumber and carrot slices for a Banh Mi twist.
- Top with fried eggs, avocado or tomato salsa for brunch.
- Sprinkle with bean sprouts, cucumber and lettuce for a salad-like texture.
- Pair with Vietnamese iced coffee or chrysanthemum tea for yin-yang contrast.
- Enjoy on its own for a perfect snack anytime.
Bánh Xèo Goes International
As Vietnamese cuisine gains global popularity, chefs worldwide are putting their own spin on Bánh Xèo:
- Korean Kimchi Bánh Xèo – spicy fermented cabbage kick
- Tofu Vegetable Bánh Xèo – vegan twist
- Chicken Quesadilla Bánh Xèo – Mexican flavors
- Pizza Bánh Xèo – tomato sauce, cheese and pepperoni crammed into the crepe
- Japanese Tempura Bánh Xèo – made with tempura battered shrimp
- Thai Green Curry Bánh Xèo – creamy, herby Thai curry flavors
This cross-cultural culinary creativity shows how versatile and universally appealing Bánh Xèo is as a dish. It’s exciting to see how this Vietnamese specialty can be reinvented around the world while retaining its essence.
Health Benefits and Nutrition
Beyond being utterly delicious, Bánh Xèo offers nutritional value:
- Protein – from shrimp, pork or chicken
- Fiber – bean sprouts are an excellent source
- Vitamin C – fresh herbs like cilantro and mint
- Iron – in the shrimp and pork
- Antioxidants – from turmeric and herbs
- Healthy fats – omega 3’s in pork and coconut milk
Making some modifications can further boost benefits:
- Use whole grain or coconut rice flour for extra fiber and minerals
- Load up on fresh veggies like carrots and peppers
- Choose lean proteins like chicken or firm tofu
- Use just a teaspoon of oil to keep it light
- Easy on the dipping sauce to limit salt and sugar
Conclusion: Vietnamese Seafood Pancake
This guide has shown just how delightful and culturally enriching the Vietnamese specialty Bánh Xèo is, from its origins to global reinventions. With its symphony of textures and flavors encased in a crispy turmeric crepe, Bánh Xèo is a stellar showcase of Vietnamese cuisine. Mastering the technique takes practice, but the reward of that first mouthwatering bite is worth every sizzle and flip. So head to your kitchen, gather the ingredients, and let’s start sizzling up some Bánh Xèo magic together. From traditional recipes to global fusions, this versatile dish invites creativity and customized flavors.
Ingredients
- For the Batter:
- -2 cups rice flour
- -½ cup all-purpose flour (optional)
- -2-3 teaspoons turmeric powder
- -1 teaspoon salt
- -1 (14 ounce) can coconut milk
- -1 ½ - 2 cups warm water
- -½ cup chopped green onions
- For the Filling:
- -½ pound shrimp, peeled and deveined
- -½ pound squid, sliced
- -¼ pound pork belly, thinly sliced (optional)
- -1 cup mung bean sprouts, trimmed
- -½ cup bean sprouts (optional)
- -1 carrot, julienned
- -1 small onion, thinly sliced
- -¼ cup chopped green onions
- -Vegetable oil for cooking
- For the Dipping Sauce ( Nước Chấm):
- -½ cup fish sauce
- -¼ cup water
- -¼ cup lime juice
- -2 cloves garlic, minced
- -1 red chili pepper, thinly sliced (optional)
- -1 tablespoon sugar
- -½ cup water
- Additional Accompaniments:
- -Lettuce leaves
- -Mint leaves
- -Basil leaves
- -Perilla leaves (optional)
Instructions
- Make the Batter: In a large bowl, whisk together rice flour, all-purpose flour (if using), turmeric powder, and salt. Gradually whisk in coconut milk and warm water until a smooth, pourable batter forms. Let the batter rest for at least 15 minutes, or up to 30 minutes, to allow the rice flour to fully hydrate. Stir in chopped green onions.
- Prepare the Filling: Marinate shrimp and squid in a bowl for 10 minutes with a tablespoon of fish sauce and a pinch of pepper (optional).
- Cook the Pancakes: Heat a well-seasoned cast iron skillet or frying pan over medium heat. Add a thin layer of vegetable oil, swirling to coat the pan. Pour about ¼ cup of batter into the pan, tilting the pan to spread the batter into a thin crepe.
- Assemble the Filling: Once the edges of the pancake start to set, quickly add a few pieces of shrimp, squid, and a sprinkle of mung bean sprouts, carrot, and onion to the center of the pancake.
- Fold the Pancake: Fold one side of the pancake over the filling, then fold the other side over to create a half-moon shape. Press down gently to secure the filling.
Notes
- You can adjust the amount of turmeric powder in the batter to achieve your desired level of yellow color.
- Pre-cook the pork belly slices (if using) for a few minutes before adding them to the filling.
- For a vegetarian option, omit the seafood and add additional vegetables like chopped mushrooms or julienned bell peppers to the filling.
- The leftover batter can be stored in the refrigerator for up to a day. Let the batter come to room temperature before using again.
- Leftover Vietnamese Seafood Pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat until crispy again.
Nutrition Facts
Vietnamese Seafood Pancake
Serves: 1 person
|
Amount Per Serving: 1 pancake
|
||
|---|---|---|
| Calories | 350-450 | |
| % Daily Value* | ||
| Total Fat 15-20g | 23.1% | |
| Saturated Fat 5-7g | 25% | |
| Trans Fat 0g | ||
| Cholesterol 150-200mg | 50% | |
| Sodium 500-700mg | 20.8% | |
| Total Carbohydrate 30-40g | 10% | |
| Dietary Fiber 2-3g | 8% | |
| Sugars 5-7g | ||
| Protein 20-25g | ||
| Vitamin A High | Vitamin C Moderate | |
| Calcium Moderate | Iron Good source | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me