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.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Vietnamese coconut and turmeric pancakes
  • 2/3 cup (160ml) coconut milk
  • 2/3 cup (160ml) water
  • 2/3 cup (90g) rice flour
  • 1 teaspoon ground turmeric
  • 1/4 cup (60ml) vegetable oil
  • 300 gram tempeh, cut into 8 slices
  • 2 tablespoon hoisin sauce
  • 8 butter (boston) lettuce leaves
  • 2 lebanese cucumbers (260g), cut into matchsticks
  • 1 cup fresh vietnamese mint leaves
  • 1 cup fresh coriander leaves
  • 1 cup fresh thai basil leaves
  • 1 cup (80g) bean sprouts
Pickled carrot
  • 1/3 cup (80ml) rice wine vinegar
  • 2 teaspoon caster (superfine) sugar
  • 2 medium carrots (240g), cut into matchsticks
  • 1 fresh long red chilli, sliced thinly
Lemon garlic dipping sauce
  • 1/4 cup (60ml) lemon juice
  • 2 teaspoon caster (superfine) sugar
  • 2 teaspoon soy sauce
  • 1 small clove garlic, chopped finely


Vietnamese coconut and turmeric pancakes
  • 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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