Growing up in the UK as part of a Vietnamese family, weekends in our house always meant one thing: cooking together. The kitchen would come alive with the sounds and smells of home. My grandparents, who came to the UK as refugees, brought with them little more than their recipes, their faith, and a determination to keep Vietnamese traditions alive.

On those weekends, the sound I remember most was the sizzle of Bánh Xèo batter hitting a hot pan. The name Bánh Xèo literally means “sizzling cake” in Vietnamese, named after that exact sound. The batter would bubble and crisp as coconut milk met the heat, while the smell of turmeric and pork filled the air. Even in our small East London kitchen, they could bring a taste of Vietnam to life.

Every time we made Bánh Xèo, it became more than just a meal. It was a family ritual, one person mixing the batter, another peeling prawns, someone else setting the table with lettuce, herbs, and dipping sauce. The laughter, the chatter, and that comforting aroma made the house feel full. Cooking this dish today reminds me of those moments, of how food helped my grandparents hold on to their culture and share it with us, one sizzling pancake at a time.

What Is Bánh Xèo?

Bánh Xèo is a traditional Vietnamese savoury pancake made from rice flour, turmeric, and coconut milk. The batter is poured into a hot pan, creating a thin, crispy shell filled with pork, shrimp, bean sprouts, and onions. It is typically served with fresh herbs, lettuce, and a Vietnamese dipping sauce, such as our delicious Boat People Sauce (nước chấm), which you can now buy on our website to accompany your pancakes!

Ingredients

Pancake Batter

  • 250g rice flour (not glutinous rice flour)
  • ½ teaspoon white sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground turmeric
  • 250ml coconut milk (coconut water also works)
  • Water, added gradually until the batter is thin and smooth, like crêpe batter

Filling

  • 2 tablespoons vegetable oil
  • 1 small onion, thinly sliced
  • 200g fresh shrimp, peeled and deveined
  • 200g pork belly, sliced thinly
  • 200g bean sprouts
  • 2 spring onions, sliced

Sides

  • Soft lettuce leaves
  • Fresh herbs such as perilla, mint, coriander, and Thai basil
  • Vietnamese pickled vegetables
  • Vietnamese Dipping Sauce

Substitutes and Additions

  • Swap pork and shrimp for vegan meat substitutes for a plant-based version
  • Try turkey bacon, crab meat, or tofu for a different twist

Method

  1. Make the batter.
    In a large bowl, combine rice flour, sugar, salt, turmeric, and coconut milk. Slowly add water, whisking until the batter is smooth and runny. The thinner the batter, the crispier your pancakes will be.
  2. Heat the pan.
    Warm a non-stick or cast-iron frying pan over medium-high heat and add a little vegetable oil. Wait until it is hot before adding the filling.
  3. Cook the filling.
    Add the onion, shrimp, and pork belly to the pan. Cook until the prawns turn pink and the pork starts to brown.
  4. Add the batter.
    Stir the batter, then pour a ladleful over the filling. Swirl the pan quickly to create a thin, even layer.
  5. Add vegetables.
    When the edges begin to crisp, sprinkle spring onions and bean sprouts on top.
  6. Crisp and fold.
    Let the pancake cook until golden and crispy around the edges. Fold one side over and slide it onto a plate.
  7. Serve and enjoy.
    Serve immediately with lettuce, herbs, pickled vegetables, and why not try dipping it in our Boat People Sauce!

How to Eat Bánh Xèo

To enjoy Bánh Xèo the traditional way, tear off a piece of the pancake, wrap it in lettuce with herbs and pickled vegetables, and dip it generously into the Vietnamese dipping sauce. Each bite is an explosion of flavour, crispy pancake, tender pork, sweet prawns, and the freshness of herbs all coming together perfectly. These pancakes are a sure winner for a fun family dinner!

A Family Recipe, Reimagined

When I make Bánh Xèo now, I still follow my grandparents’ method, though I have adapted it for a modern British kitchen. I use a non-stick pan instead of a cast-iron skillet and occasionally try new ingredients for fillings or use up what I have in the fridge, but the heart of the recipe stays the same.

Tips for the Perfect Bánh Xèo

  • Use a non-stick or cast-iron pan for best results.
  • Keep the batter thin for an extra crisp texture.
  • Stir the batter before each pour to keep it smooth.
  • Cook on medium-high heat and resist flipping too early.
  • Serve straight away while the pancake is hot and crispy.

What to Serve With Bánh Xèo

  • Boat People Sauce – Vietnamese Dipping Sauce
  • Vietnamese Pickled Vegetables
  • Fresh herbs and lettuce wraps
  • Vietnamese iced coffee, beer or jasmine tea is a perfect drink pairing

Final Thoughts

Bánh Xèo captures everything I love about Vietnamese cooking: freshness, balance, and the joy of sharing. It is light yet satisfying, humble yet full of flavour. If you try these delicious pancakes for yourself, be sure to share your photos with us on Instagram, tag @boatpeoplesauce – we’d love to see!