We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Banh Xeo
Winter 2023
One of my all-time favourite dishes—the fresh herbs and lettuce, hot pancake and sauce all come together as the perfect bite. Don’t think you don’t have to make the Nuoc Cham dipping sauce, because you do. It’s essential to the enjoyment of the dish.
Serves 4
PANCAKES
1 cup (250 mL) plain white rice flour
2 tbsp (30 mL) cornstarch
1/2 tsp (2 mL) turmeric powder
1/2 tsp (2 mL) sea salt
1/2 cup (125 mL) coconut milk
1 cup (250 mL) water
2 green onions, thinly sliced
1 serrano chili, thinly sliced
Vegetable oil, for pan-frying
FILLING
1 tsp (5 mL) vegetable oil, for frying
1 cup (250 mL) thinly sliced sweet white onion
12 oz (340 g) raw small (51-60 count) shrimp, peeled and deveined
2 cups (500 mL) bean sprouts
NUOC CHAM DIPPING SAUCE
1/3 cup (80 mL) water
2 tbsp (30 mL) sugar
Juice of a fat lime, about 4 tsp (20 mL)
3 tbsp (45 mL) fish sauce
1 serrano chili, minced
1 head Boston or bibb lettuce
1 cup (250 mL) mixed fresh herb leaves such as basil, mint and cilantro
1. To make batter, in a medium mixing bowl, whisk together rice flour, cornstarch, turmeric, salt, coconut milk and water until the mixture is smooth. Stir in green onions and serrano chili. Set aside to rest for 30 minutes.
2. To make filling, in an 8-inch (20-cm) nonstick frying pan over medium heat, add 1 tsp (5 mL) vegetable oil, and sauté onion until just starting to brown and soften, about 5 minutes. Add shrimp and cook until they just turn pink, about 2 minutes more. You don’t want to overcook either as they’ll be cooked again in the pancakes. Remove to a bowl and wipe the pan clean. You’ll be using it to make the pancakes soon.
3. To make the dipping sauce, in a small bowl whisk together water, sugar, lime juice, fish sauce and chili until sugar dissolves. Set aside.
4. To cook pancakes, add 2 tsp (10 mL) vegetable oil to the nonstick frying pan over medium-high heat and swirl around. Add 1/2 cup (125 mL) batter to the pan and swirl pan to cover the bottom evenly. Add 1/2 cup (125 mL) shrimp mixture, scattered evenly on top, then add a big handful of bean sprouts. Cover with a lid and cook for 3 minutes, or until bean sprouts have started to wilt and pancake has browned on the bottom.
5. Fold in half and transfer to a serving plate. Repeat the same process with the remaining ingredients, until you have four pancakes.
6. Serve whole lettuce leaves and herbs on the side of each plate, along with little side bowls of nuoc cham. To eat, you take a leaf and wrap bits of your cooked crepes in it, along with herbs, then dip in nuoc cham and enjoy.
Serves 4
