How to make Vietnamese savory pancakes (Banh Xeo) using a non-stick pan - super easy!

Crispy and delicious Vietnamese savory pancakes (Bánh xèo) can be easily made at home with just a non-stick pan and a few simple steps; anyone can succeed on their first try.

Vietnamese savory pancakes (Bánh xèo) are a favorite dish for many, thanks to their attractive golden-crispy crust and flavorful filling, served with fresh vegetables and a sweet and sour dipping sauce. However, many people are hesitant to make bánh xèo at home because they think it's complicated, difficult to cook, and prone to sticking to the pan. In reality, with just a non-stick pan and a few simple ingredients, making bánh xèo becomes easier than ever.

With the recipe below, home cooks can easily make golden, crispy Vietnamese savory pancakes (banh xeo) without needing much skill. The special thing about this method is that it's quick and easy to do, the ingredients are readily available, and it's suitable even for beginners.

Banh xeo (Vietnamese savory pancake) is a familiar dish to many people thanks to its attractive golden, crispy crust and flavorful filling. (Photo: Dang Thanh Nhan)

Ingredients for making Vietnamese savory pancakes (Banh Xeo).

To make delicious Vietnamese savory pancakes (banh xeo) for the whole family, you will need to prepare the following ingredients:

- 1 pack of 500g Vietnamese pancake mix

- Crispy batter

- Shrimp

- Ground pork

- Bean sprouts

- Side vegetables such as cucumber, carrots, cabbage, lettuce, cilantro, basil, etc.

Besides the main ingredients, the dipping sauce also plays an important role in making the dish more flavorful and appealing.

Ingredients for making Vietnamese savory pancakes (banh xeo).

A delicious plate of Vietnamese savory pancake (banh xeo) is incomplete without a perfectly seasoned dipping sauce. The simple recipe includes:

- 200ml filtered water

- 100ml fish sauce

- 2 tablespoons of sugar

- 2 tablespoons of lemon juice

- Minced garlic and chili peppers

Stir well until the sugar is completely dissolved, then add the garlic and chili peppers. The dipping sauce has a harmonious sweet and sour flavor that will make the Vietnamese pancake even more appealing.

How to make Vietnamese savory pancakes (Banh Xeo) using a non-stick pan.

The first step in determining the deliciousness of the pancake is mixing the batter in the correct proportions. Put all 500g of pancake flour into a large bowl, add about 700ml of filtered water, and stir well until the mixture is completely combined and there are no lumps.

After mixing, let the batter rest for about 20 minutes. This is an important step to help the batter rise evenly, resulting in a thinner and crispier pancake. If you prefer a crispier pancake, you can add a small amount of crispy frying flour to the mixture.

The key to making a delicious cake lies in mixing the batter in the correct proportions.

While the dough is resting, prepare the filling. Heat a pan on the stove, sauté the onions and garlic with a little oil to create an appealing aroma. Then add the shrimp and minced pork and stir-fry until cooked.

When the filling starts to firm up, season with a little fish sauce and salt to taste. The filling should be stir-fried thoroughly but still retain the natural sweetness of the shrimp and meat so that when combined with the pastry crust, it creates a harmonious flavor.

Shrimp and minced pork are stir-fried until cooked.

The most important part of making Vietnamese savory pancakes (banh xeo) lies in the frying process. With a non-stick pan, this step becomes much simpler. First, heat the pan and then add a little cooking oil to coat the surface evenly. When the pan is hot enough, scoop a ladle of batter and quickly flip it to create a thin layer of pancake.

When the surface of the pancake starts to firm up, add a little more oil around the edges to increase crispness. Then, place the bean sprouts and the sautéed shrimp and meat mixture in the center of the pancake.

How to make pancakes using a non-stick pan is extremely easy.

Fry until the bottom of the pastry turns golden brown and the crust is crispy, then gently fold the pastry in half. At this point, you can remove the pastry to a plate. Repeat the process until all the batter and filling are used up.

Thanks to the use of a non-stick pan, the pancakes are easy to remove without tearing or sticking to the pan, making them ideal for those with little cooking experience.

Finally, arrange the cakes on a platter and cut them into pieces.

Finally, arrange the pancakes on a platter and serve with fresh, delicious raw vegetables. The crispy texture of the pancake, combined with the rich shrimp and meat filling, and dipped in sweet and sour fish sauce, makes the dish so appealing that you'll run out of dipping sauce before you even realize it.

Nhat Thuy

Source: https://vtcnews.vn/cach-lam-banh-xeo-bang-chao-chong-dinh-sieu-de-ar1019489.html