Hue Pancake (banh khoai)

Published:  23:49 Thursday - December 27, 2012

Hue Pancake (banh khoai)

The Vietnamese version of an open-faced omelette or crepe, this specialty of many street side restaurants is also called the "Happy Pancake." The Vietnamese name, khoai, comes from the type of pan it is cooked in. Banh xeo is the large southern version.

Hue Pancake


  • 1 cup (160 g) rice flour
  • 1 1/2 cups (375 ml) water
  • 2 eggs, beaten
  • Small pinch of salt
  • 1 teaspoon superfine sugar
  • 1/4 cup (175 g) mung beans (optional), soaked overnight, and steamed for 15 minutes
  • 1/2 cup (40 g) finely sliced straw mushrooms
  • 3 1/2 oz (100 g) of small shrimp (prawns), boiled and peeled
  • 3 strips of thinly sliced cooked lean pork or 3 rashers of bacon, cooked
  • 1/2 cup (40 g) bean sprouts
  • 1/4 cup (25 g) scallion (spring onion), chopped sprigs of fragrant herbs (basil, mint, perilla and wild betel leaves)
  • 1/2 cup (10 g) iceberg lettuce leaves
  • 2 tablespoons cooking oil
  • 1 cup (250 ml) Soy Sauce Dip


Blend rice flour with water, eggs, salt and sugar, leave to rest for 10 minutes, then strain. Add one tablespoon of oil to the frying pan, and swirl it around. Turn heat on high. Ladle the rice flour mix into the hot pan, swirl it around quickly, then add the mung beans and mushrooms. Cook covered for 1 minute. Remove the lid. Add the shrimp, pork, bean sprouts and spring onions. Cook uncovered until the pancake is golden brown and crispy. Serve with fragrant herbs, lettuce and Soy Sauce Dip. Helpful Hints: Timing is very important in cooking this dish. It should be prepared over a very high heat (to crisp the pancake). An 8 to 10-in (20 to 25-cm) non-stick pan is ideal. The pancake should be wafer thin.



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