Vietnamese banh xeo traditionally has mung beans, bean sprouts, prawns and pork belly for the fillings, the pickled radish/carrot combo are added into the dipping sauce as well. This recipe works too, it has the essence of banh xeo
I grew up in vietnam and never encountered mung beans in the banh xeo served at my local places. Some had pork, some had just prawns. Theres no "traditional" ingredients other than the actual crepe. It all depends on your region.
I already know how to make Banh xeo because it’s my FAVORITE. But I still wanna try your recipe! Lol My bf’s Vietnamese and his mom taught me. We add green onion in the batter and we sometimes wrap the banh xeo in rice paper while we eat. Omg I love banh xeo lol
Tequila&Tea what we do is make sure all the veggies are washed and dried before wrapping so the lettuce acts as a barrier from the wet rice paper. And we wrap as we eat so it’s still crispy. It’s so good. I want it now lol
If you wrap Banh Xeo in rice paper it's central Vietnam eating style. Banh Xeo is a southern dish where it's consumed without rice paper but with lettuce and it's usually bigger than central Banh Xeo.
She said in the beginning, "this is MY version". When it comes to traditional recipes that have been passed on through generations some people recreate their own and that's okay. That's why I love cooking, there's no one way to create delicious flavors.
I definitely had a learning curve when making these. The first one I made was too thick and ugly. I thinned out the batter to make it spread in my pan. I found a 10” or even 6” pan was more manageable for me. So good with the sauce. I used cucumber,carrots, chicken and wonderful cilantro! Yum, Marion!
How did u thin the batter out? because I used all exact measurements and the same thing happened to me (it was thick and ugly) and I just used water....it was suu u I’ll tasty but I’m curious
There is one thing about eating banh xeo that I rarely see foreign chefs emphasize on, that is the greens used for wrapping, NOT JUST LETTUCE. When trying Vietnamese wraps and rolls you should up your game on the greens. In VN, there are many kinds of edible leaves to use in wraps and rolls beside lettuce and mustard green, but of course it is not easy to find outside of VN. So what I am trying to say is to incorporate your local edible greens to wrapping banh xeo, because that is the very spirit of Vietnamese wraps and rolls.
So good! Nothing beats my Mom’s all-you-can eat banh xeo with pork, shrimp and trumpet/enoki mushrooms. Will have to try your rotisserie chicken version!
Ha ha! I'm one of those who can't eat fresh coriander. I appreciate you mentioning that. I've gotten tired of video chefs saying that we should just get over it. Trust me I really wish I could! I love Mexican and Indian and SE Asian cooking but it means constant dodging the coriander. I can't eat bahn mi at all. On the bright side I wound up learning to make my own salad rolls because they looked amazing in restaurants but always pre-made and always with coriander. I put basil and mint in mine and they are heaven.
This looks so easy. Making it next week. I always have fish sauce in my pantry for things like this. I need to grow those chilis in my garden next year for sure!
Love this crepe, Asian taco, or whatever you want to call it. I love it with minced chicken and shrimps, sprinkled with bean sprout, and saute onion. Yumoo!!
I feel like it's Banh Mi inspired with the carrot and chicken filling, i usually have it with pork belly, shrimp, bean sprouts and green onions, still looks very tasty, I'll ask my mom to make it next time. There's also Banh Khot which is like the baby version of Banh Xeo from my mom's hometown in Vung Tau....Banh Xeo is my very favorite thing to eat
My Mum and Grandmother filled the pancakes with pork, prawns, beanshoots. All served on the table, banquet style. Grab a lettuce leaf, add herbs ( Vietnamese Mint, papilla herb, mint), more bean shoots, break off some pancake with your chopsticks and wrap it all in the lettuce leaf. Dip into the Nuc Chom ( they pronounced it as Nuc Mum) and enjoy. Pancakes were coloured with imitation saffron.
I am going to have to try this recipe! Love watching yours and Mama Noi’s videos! Reminds me of cooking with my Mama Lek (Thai Moms so feisty in the kitchen!) 😁
I try to prepare these tonight. Obviously! I need more practice!! Possibly I used the wrong pan and not enough oil because the batter stuck to the bottom of the pan. I am determined to perfect the recipe. I’ am addicted to these. It’s a party of flavors happening inside one’s mouth when you’re eating them.
Great tip with the thin batter! Mine have always been coming out a bit too doughy so I can't wait to try that out. I'm curious if you have ever tried using soda water or beer, a common variation to the recipe. Also some people cover it with a lid for the majority of the time and I can't figure out for the life of me what that does.
Marion, I’ve been following you since you appeared in Masterchef. Love your videos, I’ve tried your recipes, they’re delicious!!!!!! I live in Mexico City and wonder how I can get your products. Saludos con cariño desde Mexico 🌷🌷🌷
Vietnamese here 😋. Your recipe is a little bit different with traditional banh xeo, my mom will add green onion in batter, and pork belly and shrimp, etc, but your recipe looks yummy though.
Xin chào mọi người mình là người việt nam và mình cũng rất vui khi món ăn việt nam được đưa ra thế giới, thật tự hào... cơ mà có ai người việt nam ở đây không ????
People always forget or don't know, that if you want extra flavour when using lemons and lime, use the zest rather then thrashing it out. When I make my Nuoc Cham I always use the zest.
Hi Marion, do you use regular rice flour or glutinous rice flour for the pancake mixture? I'm looking forward to making these soon! Thanks for all the great recipes and helpful instructions.
Aian Cee that’s how it’s usually done so go for it! My mom cooks the pork belly and shrimp first with sliced onions and then she pours the batter. Then right before it’s ready she adds the veggie.
troy vo thanks! That sounds great! I actually like the idea of pouring the batter in - i imagined it would have a better hold of the filling, kinda like it’s glued together 😊 Thanks again Troy, can’t wait to try this!
Hey Marion, I am going to give these a go tonight. I wasn't able to get limes :(, so I had to use lemon's instead, not quite the same, but sauce is tasting great already. I haven't got enough turmeric, so I thought I would throw a few cumin seeds in the pancake batter, I love cumin.
The only rice flour I could get hold of was brown rice flour. The batter was a lot thicker than yours in the video. It seemed to be cooking fine but then completely broke apart into pieces when I went to fold it over. Any tips on how to adjust the batter recipe to make it work for brown rice flour please?! Thanks for the delicious recipes 😋
You can buy rice flour in Asian market and it's cheap. Another option, If you have white rice, you can soak the rice over night and use the regular blender to grind it.
I just cook tonight pancakes vietnamese but i did with mushrooms no meat or prawns. It is vegetarian without fish sauge. Just vegetarian sauge..it is still nice..
I tried these tonight. They were good, but I really couldn't seem to get them thin or crispy enough. The water-to-flour ratio seemed way off. Any tips?
Im hungry now......i have never made this dish....ive. Always ordered it...... Lol 😆 its delicious no matter where you are from.....xoxo ruk ruk yak gin nun dey .....lena from dallas texas xoxo hahahaah i have never picked it up & ate it like a taco......because of the delicious sauce.....lol
I had trouble making the crepe...it tasted good, but maybe I thinned batter out too much? I doubled the recipe and ended up using all the coconut milk, cooking on medium heat. Should I use a higher heat? Approximately how many minutes to cook the crepe? Delicious, but crepe did not come out like a taco shell, more like an omelet!
Pretty sure she is explicitly stating that this is "her" version because this realistically, it is not a traditional way of making this dish. There are also many secrets to making a great banh xeo (beer or coco rico soda) -- looking at her crepes they don't like look how a banh xeo should either :S
I made it today and it taste so good, but when i tried to fold it, somehow it ruin and it wouldn't stay together like crepe consistency, i used nonstick pan and i made sure it was enough oil in the bottom, but still taste good tho
Just like Marion, we’ve always used turmeric for color. Never curry, as it is just “one too many” ingredients in this already delightful, yet fragile melody of flavors. If you’ve every wondered what it is like to have a circus in your mouth. This is it.
![[ENG SUB] Cho thứ này vào pha bột BÁNH XÈO bánh giòn rất lâu không bị thấm dầu | Sizzle cake recipe](http://i.ytimg.com/vi/hxI-i5jAeB8/mqdefault.jpg)
Instead of turmeric my mom puts in curry powder. It gives the color and that extra savory flavor to the banh xeo! It’s so bomb!
I love that idea!! Thanks for the tip!
Might try that since I don’t have tuner in powder on hand but curry I do.
N I thought I was OG for doing that during university
I was thinking about adding curry powder in mine too lmao
My mom does the same!!!
Vietnamese banh xeo traditionally has mung beans, bean sprouts, prawns and pork belly for the fillings, the pickled radish/carrot combo are added into the dipping sauce as well. This recipe works too, it has the essence of banh xeo
Really depends on the region for the mung beans.
Central Vietnamese pancake doesn't have mung bean. It's just the Southern Vietnamese thing, I think.
Some ppl dun take pork so this recipe so 'tolerated' to those group.
I grew up in vietnam and never encountered mung beans in the banh xeo served at my local places. Some had pork, some had just prawns. Theres no "traditional" ingredients other than the actual crepe. It all depends on your region.
I already know how to make Banh xeo because it’s my FAVORITE. But I still wanna try your recipe! Lol My bf’s Vietnamese and his mom taught me. We add green onion in the batter and we sometimes wrap the banh xeo in rice paper while we eat. Omg I love banh xeo lol
Wont the banh xeo lose its crispiness and crunch when you cover it with rice paper ?
@Tadashi Okazaki not if you dilute them in stock (or water) and lime, then add sugar, chopped garlic and chili.
Tequila&Tea what we do is make sure all the veggies are washed and dried before wrapping so the lettuce acts as a barrier from the wet rice paper. And we wrap as we eat so it’s still crispy. It’s so good. I want it now lol
Heaven G , oh yeah. I love Vietnamese banh xeo. I love most Vietnamese food and I am non Asian. Vietnamese food are delicious!!
If you wrap Banh Xeo in rice paper it's central Vietnam eating style. Banh Xeo is a southern dish where it's consumed without rice paper but with lettuce and it's usually bigger than central Banh Xeo.
I love banh xeo!! I ate it at a restaurant. I couldn't think that I can make it at home but now I can thanks to you!! 😍😍😍
She said in the beginning, "this is MY version". When it comes to traditional recipes that have been passed on through generations some people recreate their own and that's okay. That's why I love cooking, there's no one way to create delicious flavors.
I just came back from Vietnam and they wrapped them in rice paper, and it was glorious! Can't wait to make my own!
Pancakes for breakfast, lunch or dinner can't be beat! Thanks as always for your recipes Marion.
I definitely had a learning curve when making these. The first one I made was too thick and ugly. I thinned out the batter to make it spread in my pan. I found a 10” or even 6” pan was more manageable for me. So good with the sauce. I used cucumber,carrots, chicken and wonderful cilantro! Yum, Marion!
How did u thin the batter out? because I used all exact measurements and the same thing happened to me (it was thick and ugly) and I just used water....it was suu u I’ll tasty but I’m curious
Lizelle Houston I just used water like you did.
Marion I made this for my family, I used my NutriBullet to turn rice into flour and it was so delicious, my family loved it.
There is one thing about eating banh xeo that I rarely see foreign chefs emphasize on, that is the greens used for wrapping, NOT JUST LETTUCE. When trying Vietnamese wraps and rolls you should up your game on the greens. In VN, there are many kinds of edible leaves to use in wraps and rolls beside lettuce and mustard green, but of course it is not easy to find outside of VN. So what I am trying to say is to incorporate your local edible greens to wrapping banh xeo, because that is the very spirit of Vietnamese wraps and rolls.
When she cut the lime and it sprinkled all over I went “Woooooo”!! Funny what I get excited about now a days. Such is life.
Hi Marion
I made this and it is Amazing and so easy to do.Will forever be a household recipe in my family🥰
So good! Nothing beats my Mom’s all-you-can eat banh xeo with pork, shrimp and trumpet/enoki mushrooms. Will have to try your rotisserie chicken version!
When I went to Hoi An, we cooked this during cooking class. It was amazing! And I am a fan of crispy stuff so it gets plus points for me.
Your version looks delicious! You should try wrapping it in spring roll paper (LIFE CHANGER!!!) 🤤
I am honestly OBSESSED with your videos! Can't stop watching them and impatiently wait for the next one haha
hi Marion,
Made this recipe and it came out amazing. didn't hv all the ingredients to serve but it was tres bien 😘
You are the best, Marion!!!!! I love all your recipes. ♥️🥰😘
Ha ha! I'm one of those who can't eat fresh coriander. I appreciate you mentioning that. I've gotten tired of video chefs saying that we should just get over it. Trust me I really wish I could! I love Mexican and Indian and SE Asian cooking but it means constant dodging the coriander. I can't eat bahn mi at all. On the bright side I wound up learning to make my own salad rolls because they looked amazing in restaurants but always pre-made and always with coriander. I put basil and mint in mine and they are heaven.
Best Vietnamese dish, I love it, my Vietnamese friend taught me how to make it.👍🏼
My fave Vietnamese meal!! Made this in a cooking class in Vietnam .
This looks so easy. Making it next week. I always have fish sauce in my pantry for things like this. I need to grow those chilis in my garden next year for sure!
Love this crepe, Asian taco, or whatever you want to call it. I love it with minced chicken and shrimps, sprinkled with bean sprout, and saute onion. Yumoo!!
SreyKmao La aw make it small enough and then it’s really a taco!
I don’t think it’s an Asian dish in general, it’s just Vietnamese.
I like this lady & her recipes of coarse!
Excellent recipe! I made it a few weeks ago and we’ve been craving it ever since. Gonna make again tonight. Can’t wait!!
Good stuff! And the production is easier than I expected it to be. Thank you, Marion. 😉
Having this tonight for dinner. Using pork belly and shrimp as filling. So excited!
That is absolutely amazing and scrumptious looking. Can I make that without turmeric? Or use less turmeric? Thank you for any help!!
You coukd use artificial saffron for colour 😊
!!CORIANDER!! Not really. I like coriander. I cannot watch you on an empty stomach. Amazing as always.
authentically you'd have pork belly, prawns, bean sprouts, and green onion in the pancake; all wrapped up in mustard greens.
@iKaBanana She said this was HER version.
Mary And i said authentically. My comment is an addition , not a criticism
Someone always want to pick a fight . . . .
I feel like it's Banh Mi inspired with the carrot and chicken filling, i usually have it with pork belly, shrimp, bean sprouts and green onions, still looks very tasty, I'll ask my mom to make it next time. There's also Banh Khot which is like the baby version of Banh Xeo from my mom's hometown in Vung Tau....Banh Xeo is my very favorite thing to eat
My Mum and Grandmother filled the pancakes with pork, prawns, beanshoots. All served on the table, banquet style. Grab a lettuce leaf, add herbs ( Vietnamese Mint, papilla herb, mint), more bean shoots, break off some pancake with your chopsticks and wrap it all in the lettuce leaf. Dip into the Nuc Chom ( they pronounced it as Nuc Mum) and enjoy. Pancakes were coloured with imitation saffron.
Thank you so much Marion for always giving me new inspiration and motivation to cook
OHH YEAH, my mom makes this, we cook meat and shrimp and onions first then pour on the crepe mix, and thennn fill it with veggies hah :P
This looks great! Do we *have* to use rice flour? Can't use wheat flour?
I am going to have to try this recipe! Love watching yours and Mama Noi’s videos! Reminds me of cooking with my Mama Lek (Thai Moms so feisty in the kitchen!) 😁
This dish was heavenly
This is my childhood. We would eat with peanut sauce... SO GOOD
I like savory way way more than sweet. This is my kind of crepe. Totally!
I try to prepare these tonight. Obviously! I need more practice!! Possibly I used the wrong pan and not enough oil because the batter stuck to the bottom of the pan. I am determined to perfect the recipe. I’ am addicted to these. It’s a party of flavors happening inside one’s mouth when you’re eating them.
Great tip with the thin batter! Mine have always been coming out a bit too doughy so I can't wait to try that out. I'm curious if you have ever tried using soda water or beer, a common variation to the recipe. Also some people cover it with a lid for the majority of the time and I can't figure out for the life of me what that does.
This looked so good and refreshing! Thank you for sharing
OMG🤗that is my favorite awesome ever food💘Mama I will thank you for my life and great cooking food😚🎁🎗R.I.P💔😭
Marion, I’ve been following you since you appeared in Masterchef. Love your videos, I’ve tried your recipes, they’re delicious!!!!!! I live in Mexico City and wonder how I can get your products. Saludos con cariño desde Mexico 🌷🌷🌷
I haven't seen this one on your Facebook, it looks absolutely amazing.
Vietnamese here 😋. Your recipe is a little bit different with traditional banh xeo, my mom will add green onion in batter, and pork belly and shrimp, etc, but your recipe looks yummy though.
Xin chào mọi người mình là người việt nam và mình cũng rất vui khi món ăn việt nam được đưa ra thế giới, thật tự hào... cơ mà có ai người việt nam ở đây không ????
This channel is underrated...
Agrrreeedd
Your crepes turned out nice! I get the pre made flour but might have to majesty it from scratch
People always forget or don't know, that if you want extra flavour when using lemons and lime, use the zest rather then thrashing it out. When I make my Nuoc Cham I always use the zest.
I love Vietnamese crispy fried pancake (A.KA. Banh Xeo)!
I love your cooking! And I have learned so many techniques from you! Thank you so much for all the recipes!
Hi Marion, do you use regular rice flour or glutinous rice flour for the pancake mixture? I'm looking forward to making these soon! Thanks for all the great recipes and helpful instructions.
rice flour is the best choice because glutinous flour won’t make a crispy texture.
You just made a video on my favourite dish, thank you Marion 😍😍😍😍😍🤤🤤🤤
Looks Amazing!
I like this recipe, easy does it! And I also think eating pancakes at any time of the day is great!
Is it ok to stir fry the filling first? Im thinking the crepe is so thin, so it might colored up even before the filling heats up?
Aian Cee that’s how it’s usually done so go for it! My mom cooks the pork belly and shrimp first with sliced onions and then she pours the batter. Then right before it’s ready she adds the veggie.
troy vo thanks! That sounds great! I actually like the idea of pouring the batter in - i imagined it would have a better hold of the filling, kinda like it’s glued together 😊 Thanks again Troy, can’t wait to try this!
Hey Marion, I am going to give these a go tonight. I wasn't able to get limes :(, so I had to use lemon's instead, not quite the same, but sauce is tasting great already. I haven't got enough turmeric, so I thought I would throw a few cumin seeds in the pancake batter, I love cumin.
Looks yummy & delicious t y for the recipe🙏🕊❤️
The only rice flour I could get hold of was brown rice flour. The batter was a lot thicker than yours in the video. It seemed to be cooking fine but then completely broke apart into pieces when I went to fold it over. Any tips on how to adjust the batter recipe to make it work for brown rice flour please?! Thanks for the delicious recipes 😋
Made it for dinner tonight! So yummy!
Oooh yum! Ill have to try this in summer!!
Thank you so much Marion! I made it for lunch today and it was so good!! I love the coconut smell.
I like them but the batter can be sweet. I love savory food ❤️
Hi marion can u use regular flour if I don't have rice flour ??
You can buy rice flour in Asian market and it's cheap. Another option, If you have white rice, you can soak the rice over night and use the regular blender to grind it.
Those look so good. I think I will cook that!!!
💛Love your videos!!! Gonna make this soon!!!💛
One of my favorites! Can’t wait to make this tomorrow!!!
Great recipe! Greetings from Munich
Do you use regular rice flour og glutinous rice flour?
Sounds good for a party but how long does it stay crispy?
I just cook tonight pancakes vietnamese but i did with mushrooms no meat or prawns. It is vegetarian without fish sauge. Just vegetarian sauge..it is still nice..
My all time fav!! So good!! :)
I’m gonna make this! Does the dressing store well?
It keeps for 2-3 days in the fridge :-)
It looks soooooooooo gooooood!!! 🤤🤤🤤🤤🤤🤤🤤
love it..
Looks fantastic, but it'd be great if you could come up with variations for those of us on low-to-no carb diets. We need your help!!
Hi Marion. Could you please tell me the measurement of how to make the Vietnamese pan cake. Thank you
Here it is! www.marionskitchen.com/crispy-vietnamese-pancakes-banh-xeo/
-Team Marion's Kitchen
I tried these tonight. They were good, but I really couldn't seem to get them thin or crispy enough. The water-to-flour ratio seemed way off. Any tips?
Im hungry now......i have never made this dish....ive. Always ordered it...... Lol 😆 its delicious no matter where you are from.....xoxo ruk ruk yak gin nun dey .....lena from dallas texas xoxo hahahaah i have never picked it up & ate it like a taco......because of the delicious sauce.....lol
i am a vietnamese Gordon Ramsay, and i watching your video right now (o_o)
My mom also add 2 tablespoon of beer to make the flour extra crispy
You deserve 3 million subscribers or more
Believe it or not some Vietnamese people add beer on to the flour to make it more crispy when fry
I had trouble making the crepe...it tasted good, but maybe I thinned batter out too much? I doubled the recipe and ended up using all the coconut milk, cooking on medium heat. Should I use a higher heat? Approximately how many minutes to cook the crepe? Delicious, but crepe did not come out like a taco shell, more like an omelet!
I love your videos Marion! My double chin and pop belly agree! 😉
Pretty sure she is explicitly stating that this is "her" version because this realistically, it is not a traditional way of making this dish. There are also many secrets to making a great banh xeo (beer or coco rico soda) -- looking at her crepes they don't like look how a banh xeo should either :S
It's looking very good to me.
looks really nice
is there other asian crepes/pancakes recipe ?
I hope so ^^
Bon appétit
I made it today and it taste so good, but when i tried to fold it, somehow it ruin and it wouldn't stay together like crepe consistency, i used nonstick pan and i made sure it was enough oil in the bottom, but still taste good tho
Should there be an egg to hold the pancake together?
Just like Marion, we’ve always used turmeric for color. Never curry, as it is just “one too many” ingredients in this already delightful, yet fragile melody of flavors. If you’ve every wondered what it is like to have a circus in your mouth. This is it.
I add the prawn and pork into the pan first, get some good colour on it THEN I pour the flour mix over.
My mouth is watery
automatic try to find this recipe after watching khan on masterchef au 😍
Its great to put some fine chopped scallions to the batter!
😊nice
there are lime seeds in the sauce, yummy
It's another version of south Indian neer dosa, but they dont have fillings. I really wonder, there are so many similar dishes all around the world.
Omg YUM!
Can i use normal flour??