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Ban Xeo Vietnamese Pancakes

This Vietnamese-style spicy chilli, chicken and prawn pancake is ideal for those who like their pancakes for dinner as well as dessert. 

Course lunch, Main Course
Cuisine Vietnam
Keyword banana pancakes, chicken, Chilli, prawns
Prep Time 15 minutes
Cook Time 7 minutes
Servings 4
Author Ocado

Ingredients

  • 125 g rice flour
  • 1 tbsp butter melted, or flavourless oil
  • 1/4 tsp turmeric
  • 90 ml coconut milk
  • 250 g cooked chicken or pork cut into slices
  • 150 g raw prawns shelled
  • 3 small spring onions, or 1 large finely sliced on diagonal
  • 100 g beansprouts
  • 1 tsp oll
  • 2 tbsp sugar
  • 1 lime juice
  • 2 tbsp gluten-free fish sauce
  • 2 bird's eye chillies finely diced
  • 1 garlic clove peeled, chopped
  • 1 butterhead lettuce
  • 1 bunch of mint leaves
  • 1 bunch of coriander leaves
  • 1 onion peeled, sliced

Instructions

  1. Whisk the batter ingredients together (rice flour, butter, turmeric, salt, 175ml water, coconut milk).

  2. Heat a frying or crepe pan (or a wok) to a high temperature and pour in a tablespoon of oil. When this is hot, ladle in enough of your batter to just cover the base of the pan. Carefully fold 1 tbsp of whisked egg whites into the egg yolk batter and repeat until combined.

  3. After a few minutes, scatter the meat, onion, spring onion, prawns, and beansprouts over half the pancake. Fold half the pancake over, pour another teaspoon or so of oil around the edge of the pancake and cover with an upturned metal bowl or a lid and cook for about 3-4 minutes, until the ingredients start to soften, and the underneath of the crepe has started to turn golden and darker brown in spots.

  4. While the pancake is cooking, mix all the ingredients for the Nuoc Cham dipping sauce (4 tablespoons water, sugar, lime juice, fish sauce, chillies, garlic, flavourless oil) and whisk till the sugar dissolves. Tear the leaves from the lettuce leaving them as large as possible.

  5. Drain the pancake on some kitchen paper and pop it onto a plate; to eat, tear pieces of it off and wrap it up in the lettuce leaves with some of the fresh herbs. Dip into the nuoc cham and enjoy.