How to Make Vietnamese Banh Xeo and Bo La Lot

I had just come away from what was the best tasting Banh Xeo (Vietnamese Pancake) I’d ever had, at Ngoc An Restaurant in Cabramatta, so I was inspired to attempt it in this broadcast. The two standout features of the dish from Ngoc An were that it was extra crispy, and had a dominant coconut flavour.

This first attempt sadly replicated neither, but it was still good. I was told after the fact by Trung, my Vietnamese long-time employee, that the secret ingredient to achieve jedi-level crispiness is wheat flour rather than corn flour/ tapioca flour which most recipes call for, so I’ve tweaked this write-up to reflect thus.

Vietnamese Pancake (Banh Xeo)


  • 270g rice flour
  • 90g wheat flour
  • 2 cups water
  • 250g coconut cream
  • 1 tsp salt or 2 tsps chicken powder
  • 4 Tbsps spring onion, sliced
  • 1 tsp turmeric powder
  • 1 onion, thinly sliced
  • 500g school prawns, shell intact
  • Any other seafood or sliced meat as desired
  • ½ kg beansprouts
  • ⅓ cup oil


  1. Combine rice flour, wheat flour, water, coconut cream, salt, spring onion and turmeric. Mix to a smooth batter.
  2. Heat one tablespoon of oil in a pan, then add onion slices and saute until soft.
  3. Add prawns and cook until done. Remove and set aside.
  4. Heat a little oil in pan, then ladle pancake batter and swirl to make a large, thin crepe.
  5. Drizzle more oil around the sides to crisp up. Sprinkle one half with prawns (plus any other filling) and beansprouts.
  6. Cover to cook a further 2 minutes. Remove lid and drizzle more oil to crisp up further.
  7. Fold in half and slide onto serving plate. Serve with lettuce, herbs and Vietnamese fish sauce.


Click here for Vietnamese fish sauce recipe AND for the Bo La Lot recipe >>


tn_Lenovo      Rode Mic

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