Quang Ngai Kitchen · Cooking Guide
How to Make Banh Xeo Quang Ngai with Dry Rice Flour
Bánh xèo Quảng Ngãi is typically smaller than the large bánh xèo commonly seen in southern Vietnam, with a relatively thin pancake and a simple filling. An important part of this home recipe is the use of finely milled dry rice flour, which needs time to absorb water before the pancakes are cooked.
With this type of flour, the batter should not be mixed and used immediately. It needs to soak for about 4–6 hours so the dry rice flour can hydrate and expand. After soaking, the consistency can be adjusted, scallions added, and the batter is ready for cooking.
Bánh xèo Quảng Ngãi is usually cooked in a small pan and enjoyed while still hot.
Cooking Time
About 25–35 minutes
Mise en Place
Ingredients for Banh Xeo Quang Ngai
The quantities below are suitable for about four people. Because different batches of dry rice flour can absorb water differently, adjust the final amount of water only after the batter has soaked for the full 4–6 hours.
For the Batter
- 300 g dry rice flour from Quang Ngai
- About 500 ml water
- 1/2 teaspoon salt
- A little turmeric powder or turmeric water, optional
- 2–3 scallions, finely sliced
For the Filling
- 200 g shrimp
- 200 g pork belly, thinly sliced
- About 100–150 g bean sprouts
- Shallot, pepper and a little salt
- Cooking oil
For Serving
- Rice paper
- Lettuce and mustard greens
- Fresh Vietnamese herbs
- Cucumber
- Green banana or star fruit, if available
Simple Fish Sauce Dip
- 5 tablespoons water
- 3 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- Garlic and chili, adjusted to taste
The Key Step
Soak the Dry Rice Flour for 4–6 Hours
The flour used in this recipe is finely milled from dry rice. Because it begins in a fully dry state, it needs enough time to absorb water before it is used for bánh xèo.
Soaking the flour for about 4–6 hours allows it to hydrate and expand, producing a smoother batter. This is an important step if you want the batter to spread evenly across the hot pan and cook with a more consistent texture.
Soaking Process
01 · Mix the Flour and Water
Place the dry rice flour and salt in a bowl. Add most of the water and stir thoroughly until no dry lumps remain.
02 · Cover and Rest
Cover the bowl and allow the batter to soak for about 4–6 hours so the dry flour has time to absorb the water and expand.
03 · Stir Again
After soaking, stir thoroughly from the bottom because rice flour naturally settles while resting.
04 · Adjust the Consistency
Add the remaining water a little at a time until the batter is fluid enough to spread quickly across the pan while still retaining a light body.
If You Have Batter Left Over
Soaked batter that is not used immediately can be kept covered in the refrigerator for another batch. Before using it again, stir thoroughly from the bottom and check the consistency. It is better to add scallions only to the amount of batter you plan to use rather than mixing them into the entire batch in advance.
After soaking for 4–6 hours, stir the hydrated rice flour thoroughly before making the final consistency adjustment.
Before Cooking
Finish the Batter and Prepare the Filling
01
Finish the Batter
After the batter has soaked for 4–6 hours, stir it thoroughly and adjust with a little more water if necessary. Add sliced scallions to the portion you are about to use.
02
Prepare the Shrimp and Pork
Clean the shrimp and drain well. Slice the pork belly thinly. Season lightly with shallot, pepper and a little salt. Keep the seasoning gentle because the pancakes will also be served with dipping sauce.
03
Prepare the Fresh Accompaniments
Wash the greens thoroughly and allow them to drain. Slice the cucumber. If using green banana or star fruit, prepare them close to serving time to keep them fresh.
From Pan to Plate
How to Cook Banh Xeo Quang Ngai
01
Heat the Pan
Heat a small bánh xèo pan or frying pan evenly. Brush the surface with a thin layer of cooking oil before adding the filling.
02
Add the Filling
Add a small amount of shrimp and pork. Turn or move the pieces gently until the filling begins to firm up before adding the batter.
03
Pour a Thin Layer of Batter
Stir the batter before each pancake because rice flour settles quickly. Pour only enough batter to cover the pan, then tilt or rotate it so the batter spreads into a thin layer.
04
Add Bean Sprouts and Cook Through
Add a small amount of bean sprouts. Cover briefly so the filling cooks completely, then remove the lid to allow excess steam to escape.
05
Finish the Pancake
Once the pancake and filling are fully cooked, fold it and remove it from the pan. For a crisper pancake, leave it on the heat a little longer after removing the lid. For a softer texture, take it out slightly earlier once the filling is completely cooked.
A properly heated pan and a controlled amount of batter help create a thin, evenly cooked pancake.
Dipping Sauce
A Simple Fish Sauce Dip for Banh Xeo
There is no single dipping sauce recipe used by every family in Quang Ngai. Some serve bánh xèo with seasoned fish sauce, while others use mắm nêm, a fermented fish sauce. For an easy fish sauce dip at home, start with the ratio below and adjust it according to the saltiness of your fish sauce and your own taste.
Suggested Ratio
5 parts water
3 parts fish sauce
1 part lime juice
1 part sugar
Dissolve the sugar in the water first. Add the fish sauce and lime juice, followed by minced or crushed garlic and chili. Taste before serving because different fish sauces vary considerably in saltiness.
How to Enjoy It
How Is Banh Xeo Quang Ngai Eaten?
Bánh xèo is best served hot. Place a piece of pancake on rice paper, add lettuce, mustard greens, herbs, cucumber, green banana or star fruit, then roll everything together and dip it into the sauce.
The fresh vegetables and rice paper help balance the richness of the pancake, while the dipping sauce adds salty, sour and spicy notes to each bite.
Bánh xèo Quảng Ngãi is commonly enjoyed hot with rice paper, fresh vegetables and dipping sauce.
Kitchen Notes
Four Things That Matter Most
Soak the Flour Long Enough
Dry rice flour needs about 4–6 hours to absorb water and hydrate before cooking.
Stir Before Every Batch
Rice flour settles while resting, so stir from the bottom before taking batter for each pancake.
Use a Properly Heated Pan
If the pan is not hot enough, the batter will not spread as well and the pancake may absorb more oil.
Cook the Filling Through
With shrimp and pork in particular, remove the pancake only after the filling is completely cooked.
Explore Quang Ngai
From the Kitchen to the Landscapes of Quang Ngai
After making bánh xèo, continue exploring the region through
Ca Bong Song Tra Quang Ngai,
a local food specialty associated with the Tra Khuc River. More Quang Ngai food and travel stories will be added as this regional cluster grows.
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