Mekong-Style Bánh Xèo (Vietnamese Sizzling Pancakes)

1. Mix the batter

• In a large bowl, combine 400g bánh xèo flour, 1 tsp turmeric powder, 150g tempura flour, and 1 egg. Add 1/2 can of beer, 300ml coconut milk, and 600ml water. Mix well until smooth, then let the batter rest for 1 hour.
• Chop spring onions and mix them into the batter. Add the remaining 1/2 can of beer and stir thoroughly.

3. Cook the bánh xèo

• Heat 1 tbsp oil in a nonstick pan. Once the pan is hot, pour in a thin layer of the batter.
• Add bean sprouts and the shrimp-pork filling in the center. Cover the pan for about 30 seconds to let the batter cook through. Then, uncover and wait until the bottom is golden and crispy and the edges lift slightly. Fold the pancake in half and transfer to a plate.
• Repeat until all batter and filling are used.

4. Prepare the dipping sauce

• Peel and julienne the carrot, then sprinkle with a bit of salt and mix well. Let sit for a few minutes and rinse. Mince garlic and chili.
• In a bowl, mix 1/2 cup water with 4 tbsp fish sauce, 2 tbsp sugar, and the juice of 1 lime. Stir until dissolved. Add the julienned carrot and minced garlic-chili.

5. Final Product

• Arrange bánh xèo and fresh herbs on a serving plate. You can enjoy them on their own or wrapped in rice paper with herbs, dipped in the sweet-savory fish sauce.
• These pancakes are golden and crispy on the outside, soft and fragrant on the inside, with rich shrimp and pork filling. A perfect harmony of texture and flavor from the heart of the Mekong Delta!

Bánh Xèo, which means “sizzling pancake” in Vietnamese, gets its name from the cheerful crackling sound the batter makes as it meets the hot pan. But beyond its fun name and golden crisp, this dish tells a much deeper story—one that is rooted in the warmth, generosity, and everyday joy of Southern Vietnam.

In the lush, river-laced Mekong Delta, Bánh Xèo is more than just a dish—it’s a tradition. It appears everywhere: at countryside family gatherings, on bustling street corners, and under the flickering lights of night markets where the scent of turmeric and coconut milk dances in the air. Local vendors, often older women with sun-kissed smiles, skillfully ladle the batter and tilt their pans with rhythm and care. The sizzling sound draws curious passersby, but it’s the charm of the cook and the familiarity of the food that keeps them coming back.

Each pancake is filled with pork, shrimp, and crunchy bean sprouts, then folded in half like a smile—a literal gesture of Southern hospitality. It’s usually eaten with heaps of fresh herbs, pickled vegetables, and wrapped in rice paper or lettuce leaves, dipped in sweet-and-sour fish sauce. The act of wrapping and dipping it together at the table turns a simple meal into a joyful, interactive experience.

Bánh Xèo reflects the spirit of the Mekong: relaxed, communal, and full of flavor. Whether it’s served on a plastic table by the roadside or in a home garden with hammocks swaying in the breeze, the dish carries the same warmth. It reminds people not only of their roots but of the laughter shared, the stories told, and the love that flows—just like the rivers of the Delta.

(Mekong-Style Bánh Xèo – Vietnamese Sizzling Pancakes)