Crisp savoury Vietnamese rice pancakes filled with seasoned turkey, bean sprouts and spring onions, served with fresh herbs, lettuce and Nuoc Cham dipping sauce.
Recipe Details
- Course: Main Course, Lunch
- Cuisine: Vietnamese
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Difficulty: Easy
- Tags: Vietnamese, Bánh Xèo, Turkey, Pancakes, Crispy, Street Food, Rice Flour, Herbs, Main Course
Ingredients
Pancakes
- 1 cup rice flour
- ¼ cup cornstarch
- 1½ cups coconut milk
- ½ cup water
- ¼ tsp turmeric powder
- ¼ tsp salt
- 300g cooked turkey, shredded or thinly sliced
- 1 cup bean sprouts
- ½ cup spring onions, thinly sliced
- Vegetable oil, for frying
Nuoc Cham Dipping Sauce
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- ¼ cup water
- 1 red chilli, thinly sliced, optional
- 1 garlic clove, minced
To Serve
- Fresh lettuce leaves
- Fresh mint
- Fresh coriander
- Thai basil
- Cucumber, sliced
Method
1. Prepare the Pancake Batter
Add the rice flour, cornstarch, coconut milk, water, turmeric and salt to a large mixing bowl.
Whisk until smooth and well combined.
Leave the batter to rest for 10 to 15 minutes.
2. Prepare the Nuoc Cham
Combine the fish sauce, lime juice, sugar and water in a small bowl.
Stir until the sugar has dissolved.
Add the minced garlic and sliced chilli. Mix well and set aside.
3. Cook the Pancakes
Heat 1 to 2 tbsp of vegetable oil in a large non-stick frying pan over medium-high heat.
Pour in a small ladleful of batter and quickly swirl the pan to spread it into a thin layer.
Add some shredded turkey, bean sprouts and spring onions to one side of the pancake.
Cook for 2 to 3 minutes until the edges are crisp and the underside is golden brown.
Fold the pancake in half and transfer to a plate.
Repeat with the remaining batter and filling.
4. Serve
Serve the crispy pancakes with fresh lettuce leaves, herbs and cucumber.
Wrap pieces of pancake in the lettuce with the herbs and cucumber, then dip into the Nuoc Cham.
Notes
- Keep the pancakes thin to achieve crisp edges.
- Cook the pancakes individually and avoid overcrowding the pan.
- Leftover cooked turkey works particularly well in this recipe.
- Add extra chilli to the Nuoc Cham if you prefer more heat.
- The pancakes are best served immediately while they are still crisp.
