Hue pancake

Hue pancake

The Food of Vietnam
Alan Benson

There are many different pancakes or crêpes in Vietnam. In the central regions, they are small and wrapped with rice paper; in the south, they are much larger and wrapped with young mustard green leaves, and known as ‘Banh xeo’, meaning ‘sizzling crêpe’. Hue, however, has its own version, called ‘Banh khoai’, which is smaller, much thicker, and crispier.


Quantity Ingredient
vegetable oil, for stir-frying
2 garlic cloves, crushed
200g raw school prawns, legs and heads trimmed
200g boneless raw pork belly, fat trimmed, thinly sliced
2 eggs, beaten
2 spring onions, sliced
500g bean sprouts
Hue hoisin dipping sauce, to serve


Quantity Ingredient
100g rice flour
25g plain flour
1 teaspoon ground turmeric
1/2 teaspoon sea salt
1/2 teaspoon ground turmeric
1/2 teaspoon bicarbonate of soda
150ml coconut cream
150ml soda water

For serving

Quantity Ingredient
lettuce leaves, washed
1 bunch perilla, leaves picked
1 bunch mint, leaves picked
1 bunch vietnamese mint, leaves picked
1 star fruit, sliced


  1. Combine all the batter ingredients in a bowl. Whisk well and set aside for 10 minutes.
  2. Meanwhile, fry off the prawns and pork. Place a frying pan over medium heat. Add 1 tablespoon oil, half the crushed garlic and all the prawns, and stir-fry for 3 minutes. Remove the prawns and set aside.
  3. Wipe the pan clean, then place back over medium heat. Add another 1 tablespoon oil, the remaining crushed garlic and the pork belly, and stir-fry for 3 minutes. Set aside.
  4. Arrange the lettuce leaves, herbs and star fruit on a large platter.
  5. Heat a 20 cm heavy-based non-stick frying pan over medium heat. Add 2 tablespoons oil. Once the oil is hot, add a thin layer of batter to the pan, swirling to coat the base of the pan. Add 1 tablespoon of the beaten eggs, then add some prawns, pork, spring onion and bean sprouts.
  6. Fry for 2 minutes, or until the base of the pancake is crisp and browned. Fold the pancake in half and slide it out of the pan.
  7. Repeat this process with the remaining batter and filling ingredients.
  8. Eat the pancake with the lettuce, herbs and star fruit, with Hue hoisin dipping sauce on the side.
The Food of Vietnam
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again