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Bánh Xèo is a crispy, stuffed rice pancake popular in Vietnam and a staple in many households. The name, literally translates to “sizzling pancake”, refers to the delightful sound the batter makes as it hits the hot skillet.

What makes Bánh Xèo truly special is its tantalizing contrast between the golden, crispy exterior and the fresh, aromatic herbs served alongside, often wrapped in lettuce leaves and dipped in a hot-sweet and sour dipping sauce.

If you are not a fan of food colouring, you may replace the yellow food colouring with an alternate food colouring, e.g. turmeric powder, carrot juice/extract. However, note that increasing the amount of turmeric powder could enhance the yellow colour, but may lead to a stronger flavour profile. Whereas carrot juice/extract tends to produce a more orange hue than the bright yellow traditionally associated with Bánh Xèo.

To get creative for this classic delight, and add a hint of creamy sweetness, we have used Kara UHT Coconut Cream in the crepe batter of this recipe.

If you are craving for something crispy, savoury, and with lots of greens, you should try this Bánh Xèo recipe with a Coconut Twist!

Enjoy~

Source: Recipes Are Simple