Easy Vietnamese Pho-Style Banh Xeo Pancakes
Crispy pancakes filled with shrimp and fresh herbs, bringing the vibrant flavors of Vietnam to your table.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Vietnamese
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup coconut rice flour
- 1 1/2 cups water
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 cup cooked chicken or shrimp
- Fresh herbs (such as mint, cilantro, and basil)
- 1 lime, juiced
- Oil for cooking
Instructions
- Mix the coconut rice flour, water, turmeric, and salt until smooth. Let it rest for 15 minutes.
- Heat a non-stick skillet over medium heat and add a little oil.
- Pour a ladleful of the batter into the skillet, swirling to cover the surface evenly.
- Cook for 2-3 minutes until the edges are crispy.
- Add chicken or shrimp, fresh herbs, and lime juice on one half of the pancake.
- Fold the pancake in half and cook for another minute.
- Repeat with remaining batter and filling.
- Serve warm with additional lime juice.
Notes
Serve with a simple dipping sauce made of lime juice, fish sauce, and chili. Leftovers can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg