Emil Moe



Vietnamese Banh Xeo

November 29, 2020

2 min read


Batter • 1 can of coconut milk • 0.5 cup rice flour • 0.5 tsp sugar • 0.5 tsp salt • 0.5 tsp turmeric • 0.5 cup water Dressing • 2 cloves of garlic • 1 small chili • 1 lime • 1 spoon sugar • 2 spoon fish sauce • 3 spoon water Filling • Oil • 0.5 kg ground pork • 1 onion • 2 cloves of garlic • 1 tsp sugar • 1 spoon fish sauce • Salt • Pepper • Salad • Carrots


Mix all ingredients but add only as much rice flour as necessary. Add some water if the batter is too thick.

Let it rest for 30 min.


Chop garlic and chili into small pieces and mix with the rest of the ingredients.

Let it rest for about 20 min.


Cut the onion and garlic in pieces and fry them in oil. When the onion softens add meat and then the rest of the ingredients.

Cook until meat is fully cooked.


Stir the batter again and heat a bit of oil on the pan till it smokes. Add just enough batter to cover the pan and let it fry at a low temperature. When brown turn it around.


Serve the banh xeo with fresh salad and shredded carrots. Enjoy.

For me travel is not just the picturesque moments, but understanding and learning different cultures and life. Besides travelling I’m a software engineer specialised in web applications and into photography.

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