Bánh xèo is a Vietnamese fried savory pancake made of rice flour, water, turmeric powder, stuffed with slivers of fatty pork, prawns, diced green onion, and bean sprouts. They are served wrapped in mustard leaf, lettuce leaves or “banh trang” wrappers (rice paper), and stuffed with mint leaves, basil, and/or other herbs, and dipped in a sweet and sour diluted fish sauce: Nuoc Mam!
You can eat that for breakfast, lunch or dinner… you choose!
What is the cooking tip for this recipe?
Coconut Milk is the secret for a sweet hint to the recipe! Replace half of the beer with Coconut Milk but you don’t want to replace completely the beer because you want your pancake to be crispy!