Crispy Banh Xeo with VUEKO Coconut
Crispy Banh Xeo with VUEKO Coconut
Flavorful VUEKO Coconut Banh Xeo Recipe
Banh Xeo, a Vietnamese savory pancake, is perfect as a snack or appetizer! Enjoy this healthy and delicious version made with VUEKO Coconut Milk for a richer flavor. Wrap crispy banh xeo and fresh vegetables in rice paper for a delightful culinary experience. The perfect balance of crispiness from being pan-fried in coconut oil and the savory filling makes this dish truly special!
Batter Ingredients- 110g Rice Flour (pancake-style rice flour recommended)
- 1 Tbsp All-Purpose Flour
- 1 Tbsp Turmeric Powder (for a vibrant yellow color)
- 1 tsp Sugar
- Pinch of Salt
- 200ml VUEKO Premium Coconut Milk
- 150ml Water
Filling Ingredients- 300g Pork (thinly sliced for stir-fry or ground)
- 150g Shrimp (peeled and deveined)
- 1 handful Bean Sprouts
- 1/2 Onion (thinly sliced)
- 1 handful Green Onions or Chives (cut into approx. 3-4cm lengths)
For Serving & Cooking- Assorted fresh lettuce and herbs (e.g., lettuce, perilla leaves, mint)
- 1 Tbsp Minced Garlic
- Chili Sauce (to taste)
- VUEKO Organic Extra Virgin Coconut Oil (generous amount)
- Rice Paper Wrappers
- 300g Pork (thinly sliced for stir-fry or ground)
- 150g Shrimp (peeled and deveined)
- 1 handful Bean Sprouts
- 1/2 Onion (thinly sliced)
- 1 handful Green Onions or Chives (cut into approx. 3-4cm lengths)
For Serving & Cooking- Assorted fresh lettuce and herbs (e.g., lettuce, perilla leaves, mint)
- 1 Tbsp Minced Garlic
- Chili Sauce (to taste)
- VUEKO Organic Extra Virgin Coconut Oil (generous amount)
- Rice Paper Wrappers
Cooking Instructions
Step 1
Let’s start by preparing the banh xeo batter. In a bowl, combine the rice flour, all-purpose flour, turmeric powder, sugar, and salt. Whisk the dry ingredients together. Gradually pour in the VUEKO Premium Coconut Milk and water, whisking continuously to create a smooth batter without lumps. Aim for a consistency similar to thin pancake batter that flows easily. (Letting the batter rest for about 10-15 minutes will improve its texture.)
Step 2
Now, let’s prepare the filling. Heat a generous amount of VUEKO Organic Extra Virgin Coconut Oil in a pan over medium-high heat. Add the pork and stir-fry until it loses its pink color. Then, add the shrimp and cook until they turn pink. Add the thinly sliced onions and stir-fry until they become translucent. Finally, add the bean sprouts and green onions (or chives) and stir-fry briefly until they are slightly wilted. Your filling is ready! (You can add a little minced garlic for extra flavor if you like.)
Step 3
Time to cook the banh xeo! Add a generous amount of VUEKO Organic Extra Virgin Coconut Oil to a non-stick frying pan and heat it thoroughly. Reduce the heat to medium. Ladle some batter into the pan and spread it thinly to form a crepe-like circle. Once the edges start to turn golden brown and crispy, add a portion of the prepared filling to one half of the batter. Cook for about 2-3 minutes, until the edges are nicely browned and crispy, and the banh xeo lifts easily from the pan. It’s done when the edges begin to curl up slightly.
Step 4
Finally, let’s assemble and enjoy! Briefly dip a sheet of rice paper in warm water until pliable, then lay it flat on a plate. Place a piece of the cooked banh xeo onto the rice paper. Add your favorite fresh lettuce and herbs on top. Fold the rice paper in half like a taco or roll it up into a cylinder. Dip in chili sauce mixed with minced garlic, or enjoy as is. Cut into bite-sized pieces and savor this delicious and healthy treat!
