Vietnamese Pork Pancake


For 2 (for 4)

Cucumber: ½ (1)

Carrot: 1 (2)

Spring Onions: 1 bunch (2 bunches)

Red Chilli: 1 (2)

Coriander: 1 bunch (2 bunches)

Mint: 1 bunch (2 bunches)

Peanuts: 1 bag (2 bags)

Turmeric: 1 pod (2 pods)

Coconut Milk: 1 small tin (1 big tin)

Tamarind Paste: 1 pod (2 pods)

Chilli Sauce: 1 pod (2 pods)

Garlic: 1 clove (2 cloves)

Lemongrass: 1 (2)

Pork Mince: 1 pack (2 packs)

Red Chilli Flakes: 1 pod (2 pods)

Soy Sauce: 1 pod (2 pods)

Palm Sugar: 1 pod (2 pods)

Plain Flour 100g: 1 pod (2 pods

Nutritional Information:

Per serving: Energy (kcal) 1308g Fat 60g of which saturates 27g Carbohydrates 135g of which sugars 37g Protein 70g Salt 3.32g 

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in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Vietnamese cuisine celebrates variety, harmony, and soothing fresh herbs, but that doesn’t mean the resulting food has to be conservative or understated. The Vietnamese ‘banh xeo’ literally means ‘sizzling noise cake’, presumably because of what happens when the turmeric and coconut milk-enriched batter hits the pan and starts its characteristic crisping up. While some credit French influence for its existence, it’s as similar to South Indian dosa or neighbouring Chinese Jianbing as the French crêpe. The turmeric-yellow hue and beautifully contrasting fillings of savoury pork and raw, tangy vegetables have no equal, in any case.


  • Preparation time:

    For 2 - 55 minsFor 4 - 55 mins
  • Cooking time:

    For 2 - 80 minsFor 4 - 80 mins