Quick & Easy

Vietnamese coconut and turmeric pancakes

Full of authentic Vietnamese ingredients, these fresh and crispy pancakes, also known as banh xeo, make a satisfying vegetarian meal.
vietnamese pancake banh xeo recipe

Our Vietnamese coconut pancakes are packed with turmeric.



Pickled carrot
Lemon garlic dipping sauce


1.Whisk coconut milk, the water, flour and turmeric in a medium bowl until smooth and combined. Stand for 1 hour.
2.Meanwhile, make pickled carrot: Whisk vinegar and sugar in a large bowl; add carrot and chilli, then toss to combine. Stand, stirring occasionally, for 15 minutes.
3.Make lemon garlic dipping sauce: Whisk ingredients in a small bowl; season to taste.
4.Heat 1 tablespoon oil in a large, non-stick frying pan over medium high heat; cook tempeh for 1 minute or until golden. Remove from pan.
5.Heat 2 teaspoons oil in a large non-stick frying pan over medium-high heat. Pour one-quarter of the batter into pan, tilt pan to cover base with batter; cook for 2 minutes or until pancake is just set. Carefully slide pancake onto plate; cover with foil to keep warm. Repeat with remaining batter to make 4 pancakes in total.
6.Spread pancakes with hoisin sauce; top with tempeh, lettuce, cucumber, pickled carrot, herbs and sprouts. Serve with dipping sauce.

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