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Bánh Xèo - Crispy Vietnamese Pancakes (Gluten Free)

These Vietnamese pancakes are perfect to make for a delicious and fun dinner
Course Main Course, Main Dish, Starter
Cuisine Vietnamese
Keyword Easy, Gluten-Free
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Servings 10 pancakes

Ingredients

For the pancakes

  • 2,5 dl Rice flour
  • 250 ml Coconut milk
  • 1 dl Water
  • 3 tsp Turmeric powder
  • 1 tsp Salt

For the topping

  • 24 Prawns
  • 12 Salad leafs
  • 2 dl Bean sprouts
  • 2 Carrots peeled and coursley grated
  • 1 Scallion (both white and green parts) thinly sliced
  • 6-8 Sugar snaps thinly sliced
  • Cilantro
  • Mint

For the dips sauce

  • 3 tbsp Fish sauce
  • 2 tbsp Tamari
  • 1 Lime juiced
  • 1 tbsp Rice vinegar

Instructions

  • Start by combining the ingredients for the pancake batter in a bowl. Whisk together until you have a smooth batter. Set aside and let it rest for 30 minutes while you prepare the rest of the ingredients.
  • Combine the ingredients for the dip sauce in a small bowl.
  • Cut and slice all the vegeables and place in bowls.
  • Preheat a small nonstick pan over medium heat with some olive oil.
  • Preheat another pan over medium heat with some olive oil.
  • Pour about 1/2 dl of batter into the small pan and distribute the batter evenly, making sure you have a very thin (about 2 mm) pancake. Fry for 1-2 minutes on each side, until golden brown. Repeat with the remaining batter.
  • Fry the prawns in 2-3 batches in the large pan. Fry for 2-3 minutes on each side, until golden brown. Don't fry for too long so they don't get dry and over fried.
  • Serve pancakes with topping, prawns and dip sauce.