Banh Xeo - gluten free version

130.000VND

Bánh xèo is a crispy, stuffed rice pancake popular in Vietnam. Bánh means cake while xèo means sizzle. The name refers to the loud sound the rice batter makes when it is poured into the hot skillet. It is a savoury fried pancake made of rice flour, water, and turmeric powder.
Ingredients: rice starch, pork, shrimps, … This is the gluten free version which is 100% made from rice and fish sauce and gluten free soya sauce from coconut.

How to Eat Bánh Xèo (Vietnamese Crispy Pancake)

Bánh xèo is a delicious Vietnamese crispy pancake, traditionally enjoyed with fresh herbs, rice paper, and a flavorful dipping sauce.

  1. Cut the bánh xèo into smaller, bite-sized pieces.

  2. Prepare your wrap: Take a sheet of rice paper and add some fresh lettuce, herbs, and vegetables.

  3. Add the bánh xèo: Place a piece of crispy pancake, including its filling, on top of the vegetables.

  4. Roll it up: Wrap everything tightly into a fresh spring roll.

  5. Dip and enjoy: Dip your roll into Vietnamese sweet and sour fish sauce (nước mắm chua ngọt) and enjoy the perfect combination of crispy, fresh, and savory flavors!

Tip: For the best experience, enjoy bánh xèo while it’s still hot and crispy.

AI Food Summary

AI-generated from product information. Please ask our team about dietary requirements or allergens.
Estimated Nutrition
Per serving: one typical Vietnamese bánh xèo pancake with filling (~300 g total)
≈ 340–560 kcal
Protein≈ 25–40 g
Carbohydrates≈ 30–50 g
Total fat≈ 11–19 g
Dietary fiber≈ 3–5 g
AI estimate only — not a laboratory measurement or official nutrition label. Ranges illustrate uncertainty, not a guaranteed minimum or maximum. Ingredients, portions and cooking affect actual values. estimated from typical recipe ingredient amounts provided; includes shrimp, pork, rice flour batter, coconut milk and bean sprouts; assumes one pancake serving weighing about 300 g
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Description

Bánh Xèo Gluten free is a popular Vietnamese dish known as a crispy savory pancake. It’s typically filled with shrimp, pork, bean sprouts, and various herbs, making it a delightful and flavorful meal. The name “bánh xèo” translates to “sizzling cake,” which refers to the sound it makes when the batter is poured into the hot pan.

Ingredients

For the Batter:

  • 1 cup rice flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1 1/2 cups coconut milk (or water)
  • 1/2 cup water
  • 1 green onion, finely chopped

For the Filling:

  • 200 g (7 oz) shrimp, peeled and deveined
  • 100 g (3.5 oz) pork belly or thinly sliced pork shoulder
  • 1 cup bean sprouts
  • 1 cup mung bean sprouts (optional)
  • Fresh herbs for serving (e.g., lettuce, mint, cilantro, basil)

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