VIETNAMESE PANCAKE MIX

I. Introduction

Bánh xèo – also known as crispy Vietnamese Sizzling Crepe / Pancake (Banh Xeo)

Where does Banh Xeo originate from?

The popular version of Banh Xeo hails from central Vietnam. It is thought that the dish originated from France during it’s occupation of Vietnam. While Banh Xeo does originate from central Vietnam, as most dishes do, they have been modified and adapted into different variations depending on region.

Bánh xèo (Vietnamese Sizzling Crepe / Pancake) is a savoury fried pancake made of rice flour, water, and turmeric powder. The word “xèo” depicts the sizzling sound when pouring the rice batter into the hot skillet. This “Vietnamese pancake” has a yellow outer layer and is filled with boiled pork strips, shrimp, bean sprouts and spring onion.

Bánh xèo (Vietnamese Sizzling Crepe / Pancake) reflects the cultural traditions and customs of many local diets in Vietnam.

Flour for making banh xeo is the most important ingredient, determining the success of Banh xeo. Our pancake Batter mix is produced with the best grains and ingredients coming from organic agriculture, mixed with the perfect ratio to create crispy, spongy, delicious pancakes, It’s completely free from pesticide, GMOs and whatever is artificial. Only 100% Natural flour. We pride ourself in sourcing only the best ingredients from local producers & marrying them with authentic Vietnamese flavors, bringing your guests an unforgettable dining experience.

Storage: Keep in cool, dry place away from direct sunlight

Packing: 400g or as buyer’s request

II. Are you interested in private labeling?

1. Contact us, select your product and create your own private label.
2. You can choose from the following lines: Flour & starchmix.
3. Make your products unique while respecting the environment: choose your packaging with our different formats and 100% recyclable materials.
4. Our graphic team can assist you with the creation of your brand with a captivating and eye-catching packaging, which will help your business grow, while respecting the norms and regulations of your country.

III. How to make Vietnamese Sizzling Crepe / Pancake (Banh Xeo)

3.1. INGREDIENTS

Batter

• 1 cup rice flour
• 1/4 cup corn starch
• 1/2 tsp turmeric powder
• 1/4 cup coconut milk
• 2 tbsp beer
• 1 egg
• 1 cup water
• 1/4 tsp salt
• 2 stalks green onions minced

Filling

• 3/4 lb pork shoulder thinly sliced
• 1/4 cup mung beans optional
• 3/4 lb shrimp
• 1/4 cup bean sprouts optional

Toppings

• 1 head lettuce
• 1 cucumber
• Mint
• 1/2 cup Vietnamese dipping sauce

Vegetables

• Lettuce
• Mint
• Fish Mint (Rau Diep Ca)
• Sorrel (Rau Chua)
• Vietnamese Balm (Kinh Gioi)
• Vietnamese Perilla (Tia To)
• 1 lb fresh bean sprouts
• 1 small yellow onion (slice thin)

Other Ingredients

• Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham)
• Vietnamese Pickled daikon and carrot (Do Chua)

3. 2.  PREPARE

1. Mix ingredients for the batter and refrigerate for at least 3 hours or overnight. It is best to refrigerate overnight to allow the batter to thicken.
2. Boil pork for half an hour. Slice into thin pieces and set aside.
3. Add mung beans to a pan with 1 cup of water. Boil for 10 minutes until mung beans are soft. Set aside.

3.3. INSTRUCTIONS

1. Take your batter out from the fridge and stir to reincorporate the batter.
2. Right before you begin making your banh xeo, add the minced green onions to your batter.
3. Before you start, make sure you have all your components ready. This would be your batter and fillings.
4. Add onions and shrimp to a nonstick pan that is 8 inches in diameter. Saute for 1 minute over medium heat until the shrimp turns slightly orange. Add in a few pork pieces.
5. Add 1 tablespoon of oil to the pan. Make sure the pan and oil are hot before adding in your batter.
6. Use a ladle to spoon in your batter. As you ladle in your batter, tip your pan in a circular motion so that the batter spreads in a thin layer throughout the pan. You should use a little less than 1/4 cup of batter each time. Add in 1 teaspoon of the mung bean and a small handful of bean sprouts. Cover and let cook for ~3 minutes until the banh xeo has cooked through and the outside is crispy.
7. Once the batter has cooked through, fold it in half.
8. Repeat process until your batter and/or filling is finished. After every 2 banh xeo you make, use a paper towel to clean the pan.
9. Serve with fresh herbs and Vietnamese dipping sauce (nuoc cham).

3.4. NOTES

• Don’t fret if you don’t get an entirely crispy shell. Because of all the moisture from the ingredients in the filling, you won’t get an entirely crispy shell. Make sure to serve right away for the best results.
• For the dipping sauce: In a bowl, combine sugar, water, fish sauce together and stir it well. (Remember the “magic ratio” 115 which means 1 sugar: 1 fish sauce: 5 water). Then add lime juice. For garnish, you can add some finely julienned carrots or tiny cells (juice follicle) of the lime. Add garlic and chilli at last.
• Banh Xeo batter is made from a mixture of rice flour, coconut milk and turmeric powder. When I make Banh Xeo at home, I usually get the premix Banh Xeo flour and make a few adjustments. I add a bit more rice flour to make it crispier, a bit more turmeric powder for a yellower color, and dash of MSG (optional) and salt. Everything is mix together with a bit of water and coconut milk.
• I also discover recently that the addition of egg makes the batter richer and crispier. The egg yolk provides the richness while the egg white helps with the crispiness when fried. The egg yolk also makes the batter yellower without using too much turmeric.