Vietnamese Chicken Pancakes with Shrimps Bhan Ga
Delight your taste buds with Vietnamese Chicken Pancakes with Shrimps, or Bánh Xèo, a vibrant and flavorful dish that’s perfect for any occasion. These crispy, golden rice flour pancakes are infused with the earthy warmth of turmeric and a subtle hint of coconut milk, making them irresistibly light and satisfying. Stuffed with tender chicken, succulent shrimp, crunchy bean sprouts, and fresh spring onions, each bite is a harmonious blend of textures and flavors. Serve these savory pancakes alongside a zesty fish sauce dipping sauce, crisp lettuce, and aromatic herbs like mint and coriander for a full sensory experience. Ready in just under an hour, this authentic Vietnamese recipe brings the street food charm of Southeast Asia straight to your kitchen. Perfect for sharing, roll the pancakes in lettuce with herbs for an interactive and refreshing dining twist!
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Recipe Information
Ingredients
- 200 grams Rice flour
- 200 ml Coconut milk
- 300 ml Water
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 200 grams Chicken breast, thinly sliced
- 200 grams Shrimps, peeled and deveined
- 2 cloves Garlic, minced
- 2 Shallots, thinly sliced
- 200 grams Bean sprouts
- 2 Spring onions, thinly sliced
- 3 tablespoons Cooking oil
- (as needed) Fresh lettuce leaves
- (as needed) Mint leaves
- (as needed) Coriander (cilantro)
- 3 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Sugar
- 1 Red chili, thinly sliced
Instructions
In a mixing bowl, combine rice flour, coconut milk, water, turmeric powder, and salt. Whisk until smooth to form a thin batter. Set aside.
Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Add the minced garlic and sliced shallots, and stir-fry until fragrant, about 1 minute.
Add chicken slices and shrimps to the skillet. Cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and the shrimps turn pink. Remove from heat and set aside.
Wipe the skillet clean and heat 1 teaspoon of oil over medium heat. Pour in a ladle of the batter, tilting the pan to spread it thinly into a pancake.
Cook the pancake for 2-3 minutes until the edges are crispy and golden brown.
Scatter a portion of the cooked chicken, shrimp, bean sprouts, and sliced spring onions over one half of the pancake. Fold the other half over to create a semi-circle.
Slide the pancake onto a serving plate and keep warm. Repeat with the remaining batter and fillings.
To make the dipping sauce, mix the fish sauce, lime juice, sugar, red chili, and 2 tablespoons of water in a small bowl until the sugar dissolves.
Serve the Banh Xeo with fresh lettuce, mint leaves, coriander, and the dipping sauce on the side for rolling and dipping.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 6578 mg | 286% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 42.2 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 344 mg | 26% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2468 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
