Find all the Secrets from an Asian Mama’s Kitchen in Mama Noi’s FIRST EVER cookbook. Order Now

Find all the Secrets from an Asian Mama’s Kitchen in Mama Noi’s FIRST EVER cookbook. Order Now

Crispy Vietnamese Pancakes (Banh Xeo)

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Banh Xeo is a crispy pancake made with rice flour, coconut milk and turmeric. I’ve used cooked chicken with my version to cut down on cooking time. You could also use rotisserie chicken as well. These are great as a starter with friends, or for a quick lunch. The spicy nuoc cham dressing brings everything together with its spicy, sweet flavour. 




10 minutes

40 minutes


140g (5 oz) rice flour

½ tsp turmeric

¼ tsp sea salt

125ml (½ cup) coconut milk

½ cup water

2 spring onions, finely sliced

vegetable oil

1 cup shredded cooked chicken (leftover roast chicken or rotisserie chicken is great)

1 small carrot, julienned into fine strips or coarsely grated

100g (3.5 oz) bean shoots

sprigs of coriander

mint leaves, to serve

lettuce leaves, to serve


Nuoc cham dressing:

3 tbsp fish sauce

2 tbsp white vinegar

3 tbsp sugar

1 tbsp lime juice

1 long red chilli, finely chopped

2 garlic cloves, finely chopped

Step 1

To make the batter, combine the rice flour, turmeric and sea salt in a large bowl. Whisk in the coconut milk, ½ cup of water and spring onions. Set aside for 10 minutes.

Step 2

For the nuoc cham, whisk together the ingredients and set aside until ready to serve.

Step 3

Heat a 22cm non-stick frying pan over medium-high heat. Pour in enough oil to just cover the bottom of the pan. Add one-third of the batter, swirling to thinly cover the pan. Scatter one-third of the chicken, carrot and bean shoots over half the pancake. Top with a couple of sprigs of coriander. Cook for 3-4 minutes or until the pancake is crispy and golden on the bottom side. Fold the pancake over to cover the filling, then slide onto a serving plate and keep warm. Repeat with remaining batter and filling, adding oil each time. Serve with herbs, lettuce and nuoc cham dressing.

Note Icon


– Instead of the chicken, you could substitute any cooked meats or seafood.

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What our customers say

Rated 4.5 out of 5
4.5 out of 5 stars (based on 2 reviews)
Very good50%
May 23, 2023

Thank you for Gluten Free deliciousness

Firstly thank you Marion for your lovely presentation style. Your video was easy to follow and straightforward. I made the pancakes for my son and I after having them from our local Vietnamese restaurant (they are divine) and they turned out pretty good first time! I made them with frozen prawns which I quickly fried beforehand. The Batter was a little thick so I’ll probably add a little more liquid but thank you fur a great recipe. 😊😊😊

September 28, 2022

Color, Texture, Taste!

This is one of our favorite recipes and the one I’ve come back to most often. It’s addictive and never gets old. It works beautifully with chicken, pork or shrimp. This one is a “home run,” Marion!

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