Using Herbs and Spices

Vietnamese Recipes & Cuisines (Appetizers)

Stuffed Pancakes Recipe

(Bahn Xeo)

Pancake serves as an appetizer before the start of a main meal or a dessert at the end of a main meal. In some occasions, pancakes serve as a finger food or a light snack along with brewing hot coffee or soup.

Ingredients : Makes 8

250 g

375 ml

1 tablespoon

125 g

100 g

1

125 g

 

Serving :

Few pieces

1

1 sprig

1 sauce bowl

Rice flour

Water

Vegetable oil, plus extra for cooking the pancakes

Raw shrimps, peeled and deveined

Pork fillet, minced

Shallot, finely chopped

Bean sprouts

 

 

Lettuce leaves

Cucumber, deseeded and grated

Mint leaves and coriander (cilantro) leaves

Nuoc cham dipping sauce

Method :
  • Whisk the flour and water together thoroughly in a bowl and leave to stand while you prepare the filling.

  • Heat the vegetable oil in a wok and stir-fry the shrimps, pork, shallot and bean sprouts for 3 minutes until cooked.

  • Brush a 20 cm frying pan with a little oil and place over a high heat.

  • Pour in enough batter to cover the bottom of the pan and tip any excess back into the bowl,

  • Spread a thin layer of filling on to one half of the pancake, fold the other half over it and cook for about 5 minutes, until the bottom is crisp.

  • Turn the pancake over and continue to cook for another one or two minutes, then remove to a plate.

  • Continue until you have made all 8 pancakes.

  • To serve, cut the pancakes into pieces and wrap each piece inside a lettuce leaf with the cucumber and a few herbs.

  • Eat with nuoc cham dipping sauce.

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