Banh Xeo

Recipes Category

  • MAIN


  • MEAT


Ingredients for 2 servings
  • 1 cup (135 g) Welna Tempura Batter Mix
  • 1 tsp. turmeric powder a good pinch of salt
  • 1 cup (240 ml) coconut milk
  • 8 fl. oz. (240 ml) beer 2 tbsp. oil
Dipping sauce (Nuoc Mam Cham):
  • 3 tbsp. lime juice (1 lime)
  • 2 tbsp. sugar
  • 1/2 cup (120 ml) water
  • 2-1/2 tbsp. fish sauce
  • 7 oz. (198 g) pork slice
  • 10 medium shrimp, peeled and deveined
  • 1 tsp. fish sauce
  • 1 tsp. rice wine
  • 1/4 tsp. sugar
  • 4 cups (240 g) mung bean sprouts
  • 2 tsp. oil
  • A green leaf lettuce, few cilantro stalk
  • Holy basil and other Vietnamese herbs


  • 1.
    Mix Welna Tempura Batter Mix, turmeric, salt in a bowl and make a well in the centre. Pour coconut milk first, and gradually add beer and mix well (batter should be watery, not like pancake). Let the batter rest for 15 minutes.
  • 2.
    Slice the pork in 1/8″~1/4″ (3mm ~ 6mm) thickness and marinate with fish sauce and rice wine and sugar, set aside.
  • 3.
    Heat a large fry pan, preferably non-stick one, in a med-high heat, add about 2 teaspoons of oil. When it’s hot enough, add the marinated pork and sauté until it get nicely brown.
    Once pork is done, remove them to a bowl then add shrimp into the fry pan and sauté for 30 seconds, set aside.
  • 4.
    Heat the fry pan in medium heat and add one tablespoon oil. Pour about a small soup ladle of the Banh Xeo mixture (1), then quickly swirl to spread evenly.
  • 5.
    Place half of cooked pork and shrimp (3) on the half side of the Banh Xeo and also put 2 cups of sprouts on top, cook for 4~5 minutes.
  • 6.
    Using a spatula or a food turner to fold Banh Xeo in half, cover the filling and cook for 2 minutes, then flip it, cook for another 2 minutes to make crispy.
  • 7.
    Repeat steps 5-6 to make another Banh Xeo.
  • 8.
    Place all ingredients for dipping sauce in a bowl and stir to dissolve.
  • 9.
    This is how you eat. Take about 2 bites of Banh Xeo and wrap it with lettuce leaf with cilantro and/or holy basil, as you like, dip into Nuoc Mam Cham.

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