Lunch Mains

Vietnamese vegetable pancakes

Bành Xèo

4 servings
Dairy free, Vegetarian
30 min.


  • 4 finely chopped onions
  • 20 fresh shitake, only the cap, sliced
  • 100 g washed bean sprouts
  • oil



  • 100 g rice flour
  • 1 tsp turmeric
  • 1 tsp sugar
  • 8 spring onions, cut diagonally
  • 50 ml Amaizin full cream coconut milk
  • 2 beaten eggs
  • 1 tsp fish sauce



  • lettuce leaves
  • 2 mint sprigs


Dipping sauce:

  • 1 pressed garlic clove
  • ½ finely chopped chilli pepper
  • 1 tsp sugar
  • 1 tbsp lime juice
  • 2 tbsp fish sauce

The recipe

Let's start cooking

  1. Sieve the flour and mix with the turmeric, sugar and spring onions.
  2. Put the coconut milk, eggs and fish sauce in a bowl, stir together and gradually stir in the flour. Put in a cool place.
  3. Heat a tablespoon of oil in the wok, cover the bottom and heat.
  4. Stir-fry the onions until soft and keep aside.
  5. Pour ¼ of the batter into the wok and swirl the wok around until a thin pancake forms.
  6. Turn the heat low and place ¼ of the onions, shitake and bean sprouts in the middle of the pancake. Put a lid on the wok and cook for 3-4 minutes.
  7. Roll up the pancake and slide onto a heated plate. Keep this warm while the other pancakes cook.
  8. Each can roll a piece of pancake in a lettuce leaf, add some mint and dip in the sauce

Do you hear
something crackle?

Products from this recipe

Coconut Milk 400 Resized
Coconut Milk 400 ML


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