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Bánh xéo recipe

Bánh xéo recipe

5 ratings

These thin and crispy turmeric pancakes – a street-food favourite in Vietnam – provide a savoury twist on sweet crêpes. They’re stuffed with prawns and beansprouts, plus loads of fresh herbs. Serve with a fiery homemade chilli dip – it’s got a kick! See method

  • Serves 6
  • Takes 55 mins plus chilling
  • 180 calories / serving


  • 75g brown rice flour
  • ¾ tsp ground turmeric
  • 150ml coconut milk
  • 2 spring onions, finely sliced
  • 8 tsp vegetable oil, for frying
  • 2 shallots, thinly sliced
  • 150g cooked king prawns
  • 100g beansprouts

For the dipping sauce

  • 1 red chilli, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp caster sugar
  • 1 tbsp rice vinegar
  • 2 tbsp lime juice

To serve

  • butterhead lettuce
  • fresh herbs (we used coriander, mint and Thai basil)
  • lime wedges

Perfect with:

Cobra Premium LagerThe smoothness and maltiness of Cobra beer is a solid match for the fire and spice of warming Asian cuisine Cobra Premium Lager
The smoothness and maltiness of Cobra beer is a solid match for the fire and spice of warming Asian cuisine
Shop ingredients
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    4g 19%
  • Sugars

    7g 8%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 17.6g Protein 7.3g Fibre 1.7g


  1. Combine the flour, turmeric and ¼ tsp salt in a mixing bowl. Gradually whisk in the coconut milk, followed by 75-100ml water to make a smooth batter the consistency of single cream. Rest in the fridge for 1 hr. 
  2. Mix all the ingredients for the dipping sauce in a bowl, with 2 tbsp cold water. Set aside. 
  3. Stir the spring onions into the rested pancake batter. If it has thickened, loosen with a little water. 
  4. Heat 2 tsp oil in a large, non-stick lidded frying pan. Add the shallots and fry for 3-4 mins until beginning to soften. Remove from the pan and set aside. 
  5. Add 1 tsp oil to the pan over a medium heat. Add a thin layer of batter and swirl to coat. It should look lacey; if not, increase the heat. Cover, reduce the heat and cook for 2 mins, then cook uncovered for 2-3 mins more until the pancake is crisp underneath. Carefully slide a fish slice under the pancake, fold it in half and transfer to a plate. Repeat to make 6 pancakes. 
  6. Add 1 tsp more oil to the pan and fry the prawns and beansprouts for 2-3 mins, until the prawns are hot. Return the shallots to the pan then divide the mixture between the pancakes, opening them slightly to fill. Serve with the dipping sauce, with lettuce, herbs and lime wedges if you like.

See more Savoury pancake recipes

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