{"id":13758,"date":"2026-10-14T13:39:22","date_gmt":"2026-10-14T06:39:22","guid":{"rendered":"https:\/\/vietnatur.de\/banh-xeo-recipe-vietnamese-rice-pancakes-from-central-vietnam\/"},"modified":"2026-10-14T13:50:44","modified_gmt":"2026-10-14T06:50:44","slug":"banh-xeo-recipe","status":"publish","type":"post","link":"https:\/\/vietnatur.de\/en\/banh-xeo-recipe\/","title":{"rendered":"B\u00e1nh X\u00e8o Recipe: Vietnamese Rice Pancakes from Central Vietnam"},"content":{"rendered":"

Want to make B\u00e1nh X\u00e8o at home? This recipe brings the flavours of Central Vietnam to your kitchen. These small, golden rice pancakes have lightly crispy edges and a pleasantly soft centre. Filled with prawns, pork and crunchy mung bean sprouts, they taste delicious wrapped in fresh lettuce and herbs and dipped in a sweet and tangy fish sauce. Follow this step-by-step guide to make your own Central Vietnamese B\u00e1nh X\u00e8o.<\/em><\/p>\n

\"\"<\/p>\n

1. Origins and Food Culture<\/h2>\n

B\u00e1nh X\u00e8o is a traditional dish closely connected to everyday cooking in Central Vietnam. Unlike the large pancakes from the Mekong Delta, which feature thin, crispy edges and coconut milk in the batter, the Central Vietnamese version is smaller and fits into a small cast-iron pan. Its golden exterior is lightly crispy, while the inside remains soft and slightly chewy.<\/p>\n

This dish is especially popular on rainy or cooler days, when families gather around a warm stove to cook and eat together.<\/p>\n

2. Flavour<\/h2>\n

Turmeric and spring onions give the rice batter its distinctive colour and fragrant aroma. Fresh prawns and pork create a savoury filling, while mung bean sprouts add a refreshing crunch.<\/p>\n

To enjoy B\u00e1nh X\u00e8o, wrap pieces of the hot pancake in lettuce and fresh herbs, then dip them into a sweet and tangy fish sauce. Each bite combines warm, savoury flavours with crisp, fresh greens.<\/p>\n

3. Difficulty<\/h2>\n

Difficulty: Easy<\/strong><\/p>\n

The preparation is straightforward. The main thing to watch is a steady pan temperature when cooking the pancakes.<\/p>\n

4. Ingredients<\/h2>\n
    \n
  • Rice flour:<\/strong> 200 g, or one packet of ready-made B\u00e1nh X\u00e8o flour mix<\/li>\n
  • Turmeric powder:<\/strong> 1 spoonful<\/li>\n
  • Pork:<\/strong> 200 g, preferably pork belly with a balanced ratio of lean meat and fat<\/li>\n
  • Prawns:<\/strong> 200 g, preferably small prawns<\/li>\n
  • Mung bean sprouts:<\/strong> 100 g<\/li>\n
  • Beer:<\/strong> 100 ml<\/li>\n
  • Water:<\/strong> 250 ml when using the ready-made flour mix<\/li>\n
  • Spring onions, garlic, chillies, shallots and a fresh lemon<\/strong><\/li>\n
  • Lettuce and herbs to serve:<\/strong> Lettuce, coriander, mustard greens, Thai basil, fish mint and cucumber<\/li>\n
  • For seasoning and frying:<\/strong> Cooking oil or peanut oil, Vietnamese sat\u1ebf chilli paste, fish sauce, salt, sugar, ground black pepper and monosodium glutamate (MSG)<\/li>\n<\/ul>\n

    5. Method<\/h2>\n

    Step 1: Prepare the B\u00e1nh X\u00e8o Batter<\/h3>\n

    Traditional method using rice:<\/strong><\/p>\n

    Wash the rice thoroughly and soak it in water for 3\u20134 hours. Drain, then blend with fresh water to make a smooth, slightly thick batter. It should be neither too thick nor too runny.<\/p>\n

    Add finely chopped spring onions, \u00bd spoonful of salt, 1 spoonful of MSG and 1 spoonful of turmeric powder. Stir thoroughly until the seasonings are evenly distributed and there are no lumps.<\/p>\n

    Using a ready-made B\u00e1nh X\u00e8o flour mix:<\/strong><\/p>\n

    Pour the flour mix into a large bowl. Add \u00bd spoonful of salt and 1 spoonful of turmeric powder, then mix.<\/p>\n

    Gradually stir in 250 ml of water and 100 ml of beer until smooth. Add finely chopped spring onions and let the batter rest for about 30 minutes before cooking. If your packet size differs, adjust the liquid quantities according to the manufacturer\u2019s instructions.<\/p>\n

    Step 2: Prepare the Ingredients<\/h3>\n
      \n
    • For small prawns, trim the long antennae, clean the prawns and drain well. For larger prawns, remove the heads and shells, slit along the back and remove the digestive tract.<\/li>\n
    • Slice the pork into thin, bite-sized pieces.<\/li>\n
    • Wash the mung bean sprouts and drain well.<\/li>\n
    • Finely chop the shallots, garlic and chillies.<\/li>\n
    • Sort through the lettuce and herbs, wash thoroughly and drain.<\/li>\n<\/ul>\n

      Step 3: Marinate the Filling<\/h3>\n

      Place the pork in a bowl. Add \u00bd spoonful each of salt, sat\u1ebf chilli paste, ground black pepper and MSG, along with a little finely chopped white spring onion.<\/p>\n

      Mix well, cover and marinate in the refrigerator for at least 30 minutes. For a stronger flavour, leave it for 1\u20132 hours.<\/p>\n

      In a separate bowl, mix the prawns with \u00bd spoonful each of salt, sat\u1ebf chilli paste, MSG and ground black pepper. Marinate in the refrigerator for 30 minutes.<\/p>\n

      Step 4: Make the Dipping Sauce<\/h3>\n

      Mix 1 spoonful of hot water with 1 spoonful of sugar until the sugar has dissolved. Allow to cool slightly.<\/p>\n

      Add 2 spoonfuls of fish sauce, 2 spoonfuls of the chopped garlic-and-chilli mixture and \u00bd spoonful of lemon juice. Stir well and adjust to taste. The sauce should have a balanced combination of sweet, sour, salty and spicy flavours.<\/p>\n

      Step 5: Cook the B\u00e1nh X\u00e8o<\/h3>\n

      Preheat a small non-stick or cast-iron pan evenly over medium heat.<\/p>\n

      Spread about 1 spoonful of oil around the pan. Once hot, add 2\u20133 slices of pork and 2\u20133 prawns, then briefly fry on both sides.<\/p>\n

      Pour in a small ladleful of batter, swirling the pan to spread it into a thin, even layer. Place a small handful of mung bean sprouts in the centre and cover with a lid.<\/p>\n

      Cook covered for about 30 seconds. Remove the lid and continue cooking until the edges are dry and crispy and the filling is fully cooked. The exact cooking time depends on the pan temperature and the thickness of the ingredients.<\/p>\n

      Fold the pancake in half and transfer it to a plate lined with kitchen paper or a banana leaf. Repeat with the remaining ingredients.<\/p>\n

      Serve the B\u00e1nh X\u00e8o hot with lettuce, fresh herbs and the dipping sauce.<\/p>\n

      6. Buying Ingredients in Germany<\/h2>\n
        \n
      • Rice flour or ready-made B\u00e1nh X\u00e8o flour mix:<\/strong> Available in Asian grocery shops. Look for \u201cB\u00e1nh X\u00e8o\u201d on the packaging when buying a ready-made mix.<\/li>\n
      • Turmeric powder:<\/strong> Found in the spice section of many supermarkets and in Asian grocery shops.<\/li>\n
      • Pork belly:<\/strong> Available at supermarket meat counters or local butcher\u2019s shops.<\/li>\n
      • Prawns:<\/strong> Available fresh or frozen in supermarkets and Asian grocery shops.<\/li>\n
      • Mung bean sprouts:<\/strong> Look in the fresh produce section or visit an Asian grocery shop. In Germany, they are sometimes sold under the name \u201cSojasprossen\u201d.<\/li>\n
      • Vietnamese herbs, Thai basil, fish mint and young mustard greens:<\/strong> Best sourced from Asian grocery shops.<\/li>\n
      • Sat\u1ebf chilli paste and fish sauce:<\/strong> Also available in Asian grocery shops. This recipe uses Vietnamese sat\u1ebf chilli paste.<\/li>\n<\/ul>\n

        7. Frequently Asked Questions<\/h2>\n

        Why Is Beer Added to the B\u00e1nh X\u00e8o Batter?<\/h3>\n

        Beer can help make the batter lighter and crispier when fried. The right batter consistency, a sufficiently hot pan and a thin layer of batter are also essential for a good result.<\/p>\n

        How Can I Make Crispy B\u00e1nh X\u00e8o Without Them Sticking to the Pan?<\/h3>\n

        Preheat the pan evenly and spread enough oil around it before adding the batter. You should hear a clear sizzling sound when the batter hits the pan.<\/p>\n

        Remove the lid after the short covered cooking stage so that moisture can escape. Continue cooking uncovered until the edges release from the pan and become crispy.<\/p>\n

        What Is the Difference Between Central Vietnamese B\u00e1nh X\u00e8o and the Mekong Delta Version?<\/h3>\n

        Central Vietnamese B\u00e1nh X\u00e8o are smaller, have a slightly thicker batter and are usually made without coconut milk. They are often served with a garlic-and-chilli fish sauce or a strongly flavoured fermented fish sauce dip called M\u1eafm N\u00eam.<\/p>\n

        B\u00e1nh X\u00e8o from the Mekong Delta are much larger, with very thin, crispy edges. Coconut milk in the batter gives them a subtle, creamy coconut flavour.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Want to make B\u00e1nh X\u00e8o at home? This recipe brings the flavours of Central Vietnam to your kitchen. These small, golden rice pancakes have lightly crispy edges and a pleasantly soft centre. Filled with prawns, pork and crunchy mung bean sprouts, they taste delicious wrapped in fresh lettuce and herbs and dipped in a sweet […]<\/p>\n","protected":false},"author":9,"featured_media":13754,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[139],"tags":[],"class_list":["post-13758","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"featured_image_src":{"landsacpe":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-xeo-zentralvietnam-knusprige-reispfannkuchen.jpeg",640,427,false],"list":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-xeo-zentralvietnam-knusprige-reispfannkuchen-463x348.jpeg",463,348,true],"medium":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-xeo-zentralvietnam-knusprige-reispfannkuchen-300x200.jpeg",300,200,true],"full":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-xeo-zentralvietnam-knusprige-reispfannkuchen.jpeg",640,427,false]},"jetpack_featured_media_url":"https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-xeo-zentralvietnam-knusprige-reispfannkuchen.jpeg","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":6967,"url":"https:\/\/vietnatur.de\/en\/dried-fruit-greek-yogurt-breakfast\/","url_meta":{"origin":13758,"position":0},"title":"Healthy Greek Yogurt with Dried Fruit","author":"VietNatur","date":"March 16, 2026","format":false,"excerpt":"In the fast-paced lifestyle in Germany, a healthy breakfast not only needs to be quick but also provide long-lasting energy. Instead of the usual dry slices of bread, why not refresh your taste buds with the combination of creamy Greek yogurt and the vibrant flavors of Vietnamese dried fruits? Why\u2026","rel":"","context":"In "Exotic Snacks from Vietnam"","block_context":{"text":"Exotic Snacks from Vietnam","link":"https:\/\/vietnatur.de\/en\/blog\/exotic-snacks\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail-1.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail-1.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail-1.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail-1.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":8455,"url":"https:\/\/vietnatur.de\/en\/vietnatur-at-leipziger-abendmarkt-2026\/","url_meta":{"origin":13758,"position":1},"title":"VietNatur at Leipziger Abendmarkt 2026","author":"VietNatur","date":"April 17, 2026","format":false,"excerpt":"We are delighted to announce that VietNatur will officially participate in Leipziger Abendmarkt 2026, one of the most beloved seasonal events in Leipzig. It is a place where locals and visitors gather together to enjoy the city atmosphere after work. Unlike a traditional market focused only on shopping, Abendmarkt offers\u2026","rel":"","context":"In "Exotic Snacks from Vietnam"","block_context":{"text":"Exotic Snacks from Vietnam","link":"https:\/\/vietnatur.de\/en\/blog\/exotic-snacks\/"},"img":{"alt_text":"VietNatur beim Leipziger Abendmarkt 2026 \u2013 Vietnamesische Genussmomente im Herzen von Leipzig\n","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/04\/vietNatur-beim-leipziger-abendmarkt-2026.jpeg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/04\/vietNatur-beim-leipziger-abendmarkt-2026.jpeg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/04\/vietNatur-beim-leipziger-abendmarkt-2026.jpeg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":6842,"url":"https:\/\/vietnatur.de\/en\/vietnamese-salt-coffee\/","url_meta":{"origin":13758,"position":2},"title":"Vietnamese Salt Coffee: Hue-Style Recipe","author":"VietNatur","date":"March 8, 2026","format":false,"excerpt":"\u00a0 Have you ever thought about adding salt to your morning coffee? It may sound unusual at first, but Vietnamese salt coffee is a culinary masterpiece from Vietnam that surprises almost everyone who tries it for the first time. The combination of the gentle bitterness of coffee beans, the creamy\u2026","rel":"","context":"In "Recipes & Everyday Use"","block_context":{"text":"Recipes & Everyday Use","link":"https:\/\/vietnatur.de\/en\/blog\/recipes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/thumbnail.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":11646,"url":"https:\/\/vietnatur.de\/en\/vietnamese-coffee-in-leipzig\/","url_meta":{"origin":13758,"position":3},"title":"Vietnamese Coffee in Leipzig To Go","author":"Chau Tran","date":"July 5, 2026","format":false,"excerpt":"Alongside familiar coffee specialties such as Espresso and Cappuccino, many customers in Germany are also interested in exploring coffee styles that reflect unique cultural traditions. With its bold Robusta flavor and traditional phin brewing method, Vietnamese Coffee in Leipzig offers a distinctive option for those seeking a different coffee experience.\u2026","rel":"","context":"In "Vietnamese Coffee"","block_context":{"text":"Vietnamese Coffee","link":"https:\/\/vietnatur.de\/en\/blog\/vietnamese-coffee\/"},"img":{"alt_text":"Vietnamesischer Kaffee zum Mitnehmen in Leipzig","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/07\/vietnamesischer-kaffee-zum-mitnehmen-in-leipzig.jpeg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/07\/vietnamesischer-kaffee-zum-mitnehmen-in-leipzig.jpeg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/07\/vietnamesischer-kaffee-zum-mitnehmen-in-leipzig.jpeg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/07\/vietnamesischer-kaffee-zum-mitnehmen-in-leipzig.jpeg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":8711,"url":"https:\/\/vietnatur.de\/en\/vietnatur-crispy-dried-jackfruit\/","url_meta":{"origin":13758,"position":4},"title":"Crispy Dried Jackfruit \u2013 Healthy Tropical Snack","author":"VietNatur","date":"April 23, 2026","format":false,"excerpt":"VietNatur Crispy Dried Jackfruit is a tropical fruit snack imported directly from Vietnam, offering natural sweetness and a distinctive crispy texture. Compared to common snacks in Germany, crispy dried jackfruit feels lighter, easy to enjoy, and suitable for many occasions throughout the day. More than just dried fruit, crispy jackfruit\u2026","rel":"","context":"In "Exotic Snacks from Vietnam"","block_context":{"text":"Exotic Snacks from Vietnam","link":"https:\/\/vietnatur.de\/en\/blog\/exotic-snacks\/"},"img":{"alt_text":"Jackfrucht Snack","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/4-getrocknete-jackfrucht-besonderes-geschmackserlebnis.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/4-getrocknete-jackfrucht-besonderes-geschmackserlebnis.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/4-getrocknete-jackfrucht-besonderes-geschmackserlebnis.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/03\/4-getrocknete-jackfrucht-besonderes-geschmackserlebnis.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":8505,"url":"https:\/\/vietnatur.de\/en\/vietnamese-lotus\/","url_meta":{"origin":13758,"position":5},"title":"Vietnamese Lotus Flower: From Iconic Flower to Unforgettable Culinary Flavor","author":"VietNatur","date":"April 20, 2026","format":false,"excerpt":"Vietnamese lotus flower is not just a beautiful flower but also carries profound cultural value and special spiritual significance. From the pure image rising from the mud, the lotus flower has become a symbol of purity, resilience, and the Vietnamese soul. Not stopping at beauty, lotus products such as lotus\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"Vietnamesische Lotosblume","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/04\/vietnamesische-lotosblume.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/04\/vietnamesische-lotosblume.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/04\/vietnamesische-lotosblume.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/04\/vietnamesische-lotosblume.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]}],"jetpack_shortlink":"https:\/\/wp.me\/ph8IHC-3zU","_links":{"self":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts\/13758","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/comments?post=13758"}],"version-history":[{"count":1,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts\/13758\/revisions"}],"predecessor-version":[{"id":13759,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts\/13758\/revisions\/13759"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/media\/13754"}],"wp:attachment":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/media?parent=13758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/categories?post=13758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/tags?post=13758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}