National Dish Vietnam: Banh Xeo (Recipe)
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Meet Banh Xeo, the sizzling rice pancake that has become one of Vietnam’s most beloved dishes. Crisp and golden, tinted a sunny yellow with turmeric, it is folded over a generous filling of meat, vegetables and fragrant herbs. The name itself echoes the satisfying xeo — the sizzle the batter makes the moment it hits the hot pan. Whether you serve it as a hearty main or a moreish snack, this is Vietnamese street food at its most fun and flavourful.
About Banh Xeo
Banh Xeo is a celebrated Vietnamese dish built around a rice-flour batter that is fried in a hot pan until thin and crisp. Loved across the country, it works equally well as a main course and as a casual snack. The pancake is traditionally filled with meat, vegetables and a tangle of fresh herbs, and it lends itself to endless variation. Its golden colour comes from turmeric, while the crackling edges give it that signature crunch that makes every bite so satisfying.
Ingredients (serves 1–2)
- 200g rice flour
- 1/2 tsp turmeric
- 1 tbsp sugar
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1/2 tsp salt
- 2 tbsp oil
- 200ml water
- 150g pork, thinly sliced
- 1/2 small onion, finely sliced
- 1/2 red pepper, finely sliced
- 1/2 small carrot, finely sliced
- 1/2 bunch fresh coriander
- 1/2 bunch fresh mint
- 2 tbsp roasted peanuts
Shopping for the ingredients
When shopping for banh xeo, it pays to choose ingredients that are fresh and of good quality. Where you can, opt for organic produce, and make sure the pork you buy is fresh and from a reliable source. Most of what you need is easy to find in a regular supermarket, while staples such as rice flour and fish sauce are best sourced from an Asian grocery or ordered online if your local shop falls short.
Preparing the dish
A little preparation goes a long way with banh xeo and keeps everything moving smoothly once the pan is hot. Slice the pork thinly so it cooks through quickly, and cut the onion, pepper and carrot into fine strips for an even filling. Wash and roughly chop the fresh herbs so they are ready to scatter over the pancake. With everything prepped and within reach, the cooking itself takes only minutes.
Step-by-step instructions
- In a bowl, combine the rice flour, turmeric, sugar, fish sauce, lime juice and salt.
- Add the water and oil and whisk well until you have a smooth, lump-free batter.
- Heat a pan and add a little oil. Pour in the batter and swirl it out into a thin, even layer.
- Scatter the pork, onion, pepper, carrot and herbs over the pancake.
- Fry for about 5 minutes, until the underside is golden and crisp.
- Fold the pancake over and cook for a further 5 minutes or so.
- Slide onto a plate and finish with a scattering of roasted peanuts.
Gluten-free / lactose-free version
Banh xeo is naturally well suited to a gluten-free diet, as the batter is built on rice flour rather than wheat. Just double-check that your fish sauce and any seasonings are certified gluten-free, since the occasional brand sneaks in additives. The recipe is also lactose-free by default, with no dairy anywhere in the ingredients. That makes it a brilliant choice for anyone with a gluten intolerance or who simply wants to avoid milk products.
Tips for vegans and vegetarians
There are a few easy swaps that make banh xeo suitable for vegans and vegetarians. In place of pork, use tofu or seitan, which soak up the flavours beautifully and add a satisfying bite. Replace the fish sauce with soy sauce for a plant-based take that keeps the savoury depth intact. Loading the pancake with extra vegetables and fresh herbs, much as you would a Banh Bao Chay, keeps it bright and full of flavour.
More tips and tricks
To get the crispiest results from banh xeo, make sure the pan is properly hot before the batter goes in and keep the layer thin. Letting the batter rest for half an hour helps it spread more evenly and crisp up better. A splash more oil around the edges encourages those crackling, lacy borders that everyone loves. Serve the pancake straight away while it is at its crunchiest, before the steam softens it.
Adapting the recipe to your taste
Banh xeo is wonderfully adaptable and happy to take on whatever you fancy. Swap in prawns, chicken or beef for the pork, or pack it out with mushrooms and bean sprouts for a lighter feel. Adjust the lime and fish sauce to dial the tang and saltiness up or down to suit your palate. A scattering of fresh chilli adds welcome heat for those who like a bit of fire.
Ingredient substitutions
If you find yourself short of an ingredient, banh xeo offers plenty of room to improvise. Coconut milk can replace some of the water in the batter for a richer, more fragrant pancake reminiscent of a Banh Lot Nuoc Dua. Cabbage or courgette stand in nicely for the carrot and pepper, and soy sauce works in place of fish sauce where you need it. Substitutions like these let you cook with whatever is in season or already in the cupboard.
Drink pairing ideas
A range of cooling, alcohol-free drinks pairs beautifully with banh xeo and balances its savoury richness. Freshly squeezed lime juice is a classic choice, its sharpness cutting cleanly through the crisp pancake. A glass of iced tea is equally refreshing and a fine match for a Vietnamese spread. For something more indulgent, a Vietnamese iced coffee such as Ca Phe Trung makes a lovely finish to the meal.
Serving and presentation ideas
Presentation turns banh xeo into a proper occasion. Cut the pancake into pieces and arrange them on a platter alongside a heap of crisp lettuce leaves and fresh herbs for wrapping. A little bowl of nuoc cham dipping sauce in the centre invites everyone to dig in and customise each bite. Pair it with light rolls such as Goi Cuon Tom Thit for a generous, colourful table.
A bit of history
Banh xeo is a much-loved part of Vietnamese cuisine with a history stretching back generations. It is widely thought to have taken its modern form in the 1920s, earning its name from the cheerful sizzle the batter makes as it hits the hot pan. Over time it has spread from regional kitchens to street stalls across the country, with northern and southern versions each putting their own spin on the filling. Today it stands as one of the most recognisable dishes of Vietnamese cuisine.
More recipe ideas
Summary: Banh Xeo
Banh xeo is far more than a simple pancake; it is a hands-on, sociable dish that captures the spirit of Vietnam. With its crisp, turmeric-gold shell and a filling of pork, vegetables and fresh herbs, it delights at every level. Whether you serve it as casual street food or as the centrepiece of a shared meal, banh xeo brings colour, crunch and conversation to the table. Give this Vietnamese classic a try — that first sizzling bite will win you over.
