Banh xeo

Bánh xèo is a crispy, stuffed rice pancake popular in Vietnam. The name refers to the sound the rice batter makes when it is poured into the hot skillet. It is a savoury fried pancake made of rice flour, water, and turmeric powder. It can also be called a Vietnamese crêpe.

Why do people like Banh xeo

The key to banh xeo’s sizzle-magic lies in the batter where the identity and ratios of grain powders are kept as family and vendor secrets. Depending on the desired consistency, flavour, crispiness, sponginess and texture upon cooling, banh xeo batter may be made purely from rice flour or even complicated concoctions of rice powder, wheat flour, corn starch and perhaps even tapioca powder.

In most of southern Vietnam and Saigon, banh xeo mien tay (South-western) is a crowd-pleaser with its rich taste due to the liberal use of coconut milk. This style is also universally accepted abroad as the flamboyant mascot of banh xeo.

Vietnamese food with authentic tastes and flavours

If you’re looking for real tasting Vietnamese food in Singapore, then you’ve got to give our Rice Noodle Salad a go! With no MSG, less oil, salt and sugar, indulge in a meal that makes your smile while keeping you healthy!

Ingredients that go into Banh xeo

• 1 cup rice flour
• ½ teaspoon white sugar
• ½ teaspoon salt
• ¼ teaspoon ground turmeric
• 1 cup coconut milk
• ½ cup water

How to cook Banh xeo

Step 1

Make the crêpe batter: Mix rice flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.

Step 2

Make the filling: Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shrimp; sauté until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.

Step 3

Preheat the oven to 200 degrees F (95 degrees C).

Step 4

Wipe out the skillet and reheat over medium heat. Add remaining 1/2 tablespoon oil. Stir crêpe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 cooked shrimp on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crêpe over and slide onto an oven-safe plate.

Step 5

Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, shrimp, and bean sprouts

Step 6

Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.

Vietnamese food delivery for corporate lunches

Qwang’s Rice Noodle Salad bowls are great for corporate lunches or group meals at the office. Coupled with our chilled Vietnamese coffee and you’ve got yourself a complete “happy” meal for everyone!

What can Banh Xeo be served together with