No-Fuss Bánh Xèo Waffles

Ever thought about putting a Vietnamese spin on your waffle iron? I came across this clever idea called Bánh Xèo Waffles, and it’s worth trying.

Bánh Xèo Waffle

Bánh Xèo, those crispy Vietnamese pancakes or crepes, are usually made in a pan to get that perfect thin crunch. I picked up this clever trick from some amazing Vietnamese home cooks in the States, added my own spin, and guess what? It’s a fun, stress-free way to make and enjoy this classic at home.

Why this Bánh Xèo waffle recipe rocks:

• It’s a super creative way to use your waffle iron!
• You’ll need way less oil than the traditional method—win!
• You can whip it up and enjoy it right at the table with your family.

Related Recipes | More creative waffle iron ideas:

Ingredients

• Rice flour
• Potato starch (or corn starch)
• Coconut cream
• Warm water
• Chicken powder
• Turmeric powder

• Mung bean sprouts
• Shrimps
• Pork belly (or pork shoulder)
• Shallots

My Nước Chấm Recipe:

• Fish sauce
• Sugar
• Vinegar or lime / lemon juice
• Garlic & chili

You’ll also want some Đồ Chua (pickled carrots & daikon), fresh lettuce, and a handful of classic Vietnamese herbs like mint, perilla, and Thai basil.

Instructions

If you love Bánh Xèo Waffles, you might also enjoy:

No-Fuss Bánh Xèo Waffles

Cielle

Bánh Xèo, Vietnamese Pancakes usually made in a pan, got a twist from awesome Vietnamese housewives in the States. My spin on it? Banh Xeo Waffles. Got a waffle iron? Try it for a stress-free and delightful surprise!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Course Main Course

Cuisine Vietnamese

Servings 2 people

Equipment

• 1 waffle iron

Ingredients

  

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The batter:

• ⅛ cup rice flour (200g / 7oz)
• ⅓ cup potato starch / cornstarch (40g / 1.4oz)
• 1 tsp turmeric powder
• 5.5 oz coconut cream (165ml / 1 small can)
• 1¾ cup water (420ml)

The filling:

• 0.5 lb pork belly or pork shoulder (230g)
• 0.5 lb shrimps (230g)
• 1.1 lb mung bean sprouts (500g)
• 1 shallot
• Cooking oil
• Chicken powder (to your taste)
• Salt (to your taste)

Nước chấm dipping sauce

• 2 tbsp fish sauce (to your taste)
• 2 tbsp sugar (to your taste)
• 4 tbsp hot water
• 1 tsp lime / lemon juice or 5% vinegar (to your taste)
• Minced garlic (to your taste)
• Minced chili (to your taste)
• Đồ Chua (Pickled carrots & daikon) (optional)

Vegetables & Herbs

• Lettuce or Mustard greens
• Mint, perilla leaves, Thai basil

Instructions

 

Prepare the Banh Xeo batter:

• Combine rice flour, potato starch, turmeric powder, and chicken powder with water then let it rest for an hour.
• After the hour, add coconut cream and mix well. Strain the batter to remove any clumps.

Make Nước Chấm:

• Whisk together fish sauce, water, sugar, vinegar (or lime / lemon juice), then incorporate minced garlic and minced chili.

Get the fillings & herbs ready:

• Rinse and let the mung bean sprouts, herbs, and lettuce drain.
• Slice the pork into pieces. Peel and devein the shrimp, and if they're large, cut them into smaller pieces.
• In a pan, heat cooking oil and sauté the shallots until they become fragrant. Stir-fry the pork until it's halfway cooked, seasoning with salt and chicken powder. Add the shrimp and continue stir-frying until the fillings are fully cooked.
• Set aside the cooked fillings.

Cook & Enjoy:

• Heat up your waffle iron and coat its surface with cooking oil to avoid sticking.
• Pour batter onto the waffle iron, adjusting the amount to fill just half of it.
• Add mung bean sprouts, pork, and shrimp onto the waffle. Pour more batter to completely fill the iron.
• Cook until the Banh Xeo waffles are fully done (no more steam is coming out from the waffle iron).
• Carefully take the waffles out of the iron.
• Wrap Bánh Xèo and herbs in a big mustard greens or lettuce leaf, or use a rice paper to encase everything. Then, dip this roll into a bowl of nước chấm and đồ chua.

Tried this recipe?Let us know how it was!