Warm Up the Cold Season with Delicious Vietnamese Bánh Xèo

As the weather turns chilly, it’s the perfect time for moms to show off their cooking skills and make bánh xèo – the famous Vietnamese savory crispy pancake. This dish is not only fun to cook but also guaranteed to make your family, especially the kids, fall in love with every crispy, fragrant bite.

Below are two regional styles of bánh xèo – Southern and Central Vietnamese versions – each with its own distinct charm.

Method 1: Southern-Style Bánh Xèo

Ingredients

• 1 packet of bánh xèo flour mix (400g)

• 250g grated coconut

• 10 stalks of green onions

• 300g shrimp (preferably tiger prawns)

• 300g pork belly

• 400g straw mushrooms

• 2 onions

• 300g bean sprouts

• Cooking oil, salt, sugar, and MSG (optional)
  
  

Instructions

Step 1: Prepare the ingredients

• Shrimp: Remove the heads and veins, rinse well. Marinate with 1 tsp salt, 1 tsp sugar, 1 tsp ground pepper, and 1 minced shallot.

• Pork: Clean, blanch quickly in boiling water, then slice thinly. Marinate with the same seasoning mixture as the shrimp.

• Vegetables: Peel and thinly slice the onions. Trim the mushrooms, soak in saltwater for 5 minutes, rinse, and cut into thin strips. Wash the bean sprouts and chop the green onions finely.

Step 2: Prepare the coconut milk

Use the amount of water specified on the flour package. Divide it in half — use the first half to squeeze out the thick coconut milk (nước cốt) and the second half to make the thin coconut milk (nước dão).

Step 3: Mix the batter

Combine both coconut milks, add the bánh xèo flour, and whisk until smooth. Stir in the chopped green onions and season lightly with salt, sugar, and MSG. The batter should be smooth and slightly thick with a golden hue from turmeric in the mix.

Step 4: Prepare the filling

Heat a pan with 2 tbsp of oil. Sauté the pork first, then add shrimp and mushrooms. Stir-fry until just cooked and fragrant, season with half a teaspoon of seasoning powder, then remove from the pan and set aside.

Step 5: Make the pancakes

Heat a clean non-stick pan, add a little oil. When the oil is hot, pour in one ladle of batter, tilting the pan to spread it evenly into a thin layer. Cover and cook for about 3–4 minutes.

Step 6: Add the filling

Place some shrimp, pork, mushrooms, and bean sprouts onto one side of the pancake. Fold the pancake in half and fry until both sides are golden and crispy.

Step 7: Prepare the dipping sauce

Mix in a small bowl:

• 1 part fish sauce

• 1 part sugar

• 1 part vinegar

• 5 parts water
  Then add minced garlic and chopped chili. Stir well until the sugar dissolves.

Result:
Golden, crispy Southern-style bánh xèo with a rich coconut aroma and tender fillings, served with sweet-and-sour fish sauce and fresh herbs – a perfect comfort food for the family.

Method 2: Central-Style Bánh Xèo

Smaller in size but bursting with flavor, Central Vietnamese bánh xèo has a lighter batter and a slightly chewier texture.

Ingredients

For the batter:

• 200g rice flour

• 250ml water

• 50ml coconut milk

• 100ml beer (for extra crispiness)

• ½ tsp salt

• ½ tsp turmeric powder

• Chopped green onions, cooking oil

For the filling:

• 200g beef

• 200g shrimp

• 1 onion

• 100g bean sprouts

• Seasonings: sugar, salt, pepper, ginger, cooking oil, and stock powder

• Fresh herbs: lettuce, mustard leaves, mint, and perilla
  
  

For the dipping sauce:

• 3 tbsp fish sauce

• ½ tbsp boiling water

• 1 tbsp sugar

• ½ tsp MSG

• 2 minced chilies

• 1 tbsp minced garlic

• 1 tbsp lime juice

Instructions

Step 1: Prepare ingredients

Wash and drain all herbs. Thinly slice beef and marinate with minced garlic, ginger, pepper, and a bit of oil. Clean shrimp, trim feelers, and either peel or keep the shells on for a crunchier texture. Marinate them lightly just like the beef. Slice onions into wedges and chop green onions finely. Rinse bean sprouts and drain.

Step 2: Make the batter

In a mixing bowl, combine rice flour, turmeric, and salt. In another bowl, mix water, beer, and coconut milk, then gradually pour into the flour while whisking continuously to form a smooth, slightly runny batter. Add chopped green onions and a little oil, then let the batter rest for 30 minutes.
(Tip: Beer helps create extra lightness and crispiness in the pancakes.)

Step 3: Prepare the dipping sauce

Mix fish sauce, boiling water, sugar, and MSG until dissolved. Then add garlic, chili, and lime juice. Adjust the flavor to taste — balance of salty, sweet, sour, and spicy is key.

Step 4: Cook the filling

Heat oil in a pan, add onions, and sauté until fragrant. Add shrimp, then beef, and stir-fry quickly until just cooked. Do not overcook to retain tenderness.

Step 5: Fry the pancakes

Heat a non-stick pan and lightly oil it. Pour a small amount of batter to coat the bottom thinly. Cover for 30 seconds, then add a portion of the filling and some bean sprouts. Cover again for 2 minutes until crispy and golden. Fold in half and remove from the pan. Repeat until all ingredients are used.

Step 6: Serve and enjoy

Arrange the golden pancakes on a plate, garnish with fresh herbs, and serve hot with the sweet-and-sour dipping sauce. The Central-style pancakes are smaller, lighter, and often enjoyed wrapped in mustard leaves with herbs for a refreshing contrast to the crispy shell.

A Cozy Treat for the Whole Family

Whether you prefer the rich coconut flavor of the Southern bánh xèo or the delicate crispness of the Central version, both will warm up your home during the cold season. The sizzle of the batter hitting the pan and the aroma of shrimp and pork will make your kitchen the heart of the family gathering.

So, roll up your sleeves this weekend and treat your loved ones to this iconic Vietnamese dish – crispy on the outside, juicy on the inside, and full of love in every bite.