Banh Xeo

170/18: Banh Xeo

170/18: Banh Xeo

Seventh cook from Root and Leaf by Rich Harris, this time it was Banh Xeo.

The Prep:

First off I made the batter with rice flour, cornflour, turmeric, sat, coconut milk and water. The turmeric was from Steenbergs and has a lovely colour and smell to it – £2.60 for 50g.

With the batter in the fridge I made the Nuoc Cham sauce: lime juice, water, fish sauce (Rich has a recipe for no-fish sauce but I forgot to get brown miso paste so just used standard fish sauce), sugar, Thai red chilli and garlic.

Next it was time for the pancake fillings: Onion, Portobello mushrooms, dark soy sauce, beansprouts, spring onions, crushed roasted peanuts, coriander, mint leaves, Thai basil leaves and Romaine lettuce leaves.

There are a lack of cooking photos as cooking the pancakes was a very quick process and quite difficult! They were cooked in a pancake pan on the Napoleon Pro 22 over Resilient Woodlands Mixed Hardwood charcoal.

Time to Eat:

Pancake topped with the mushroom and onion mixture, beansprouts, spring onion, peanuts and the Nuoc Cham sauce.

Banh Xeo


Banh Xeo


Another really tasty dish from this book, the first one was eaten quickly and I had to have another one straight after! Good combination of flavours and the Nuoc Cham sauce added a nice dimension too.

The pancakes were pretty hard to cook, similar to the dosa’s from a previous cook. I just need some practice to improve my skills! Less oil seems to help and a low sided pan.

Cook Difficulty: 4/5 
Cook Duration: Medium: 2/5
Cook Equipment: Napoleon Pro 22
Cook Method: Pancake Pan
Charcoal: Resilient Woodlands Mixed Hardwood
Smoking Wood: N/A
Cook temperature: Hot
Cook time: Couple of minutes per pancake
Internal temperature: N/A
Notes: Less oil in the pan and a low sided pan is better.

This recipe is from Root and Leaf by Rich Harris:


To find out a bit more about this great book have a read of this blog post:

167/18: Flatbreads with Creamed Feta and Sticky Aubergines



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