Vietnamese Pancake Recipes

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Banh Xeo Chay Recipe Recipe

Banh Xeo Chay Recipe

10.19.12 by Jackie

Papa, Maman and I went to China Town in the 13th arrondissement of Paris and bought a lot of Asian ingredients. When we got home, I whipped up Vietnamese crêpes called bánh xèo. I made them "chay" ("vegetarian" in Vietnamese), so my husband Lulu and all of us could share the same meal. The filling consisted of carrots, beans, tofu and fried jicama. 

Bánh xèo, served hot, are absolutely delicious. They're crispy on the outside and filled with lots of flavorful goodness.


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Banh Xeo Recipe Recipe

Banh Xeo Recipe

03.20.11 by Jackie

The exact translation of bánh xèo is a "sizzling cake that is deflating". The crêpe-shaped dish is made out rice flour, coconut milk and other herbs and spices. It's a lot thicker than the French version but equally delicious.

Bánh xèo is a specialty from Saigon, the region where my "Papa" comes from. When I was young back in France, I remember we would have family gathering every weekend with all my dad's family at Ông nội's (my paternal grandfather's home). Uncle Philippe (Chú mười) would be in charge of the cooking and he would make the most delicious bánh xèos, just like the ones available in the streets of Saigon. And now it's become one of our family's favorites. I try to make them when we have time on weekends and it's always a hit. As usual, I made one veggie version, as well as one filled with grilled meat and shrimp. These are great options, but the filling is really up to you!


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