Bánh Xèo – Vietnamese rice pancake with salmon, avocado and mint

Vietnamese rice pancakes are easy to make and tastes wonderful. In this recipe I have adjusted the filling with a little swedish or nordic twist. I do have a traditional recipe also that you should check out with taditional vietnamese ingredients and dipping sauce that tastes wonderful.


  • Avocado
  • Bean sprouts
  • Chopped
  • ginger
  • salmon fillet
  • Lime
  • carrots
  • Mint
  • Rice flour
  • Red chili
  • Spring onions
  • garlic
  • Egg
  • Curry
  • Japanese soy
  • cornstarch
  • Olive oil
  • Salt
  • Sugar
  • White wine vinegar

Heat the oven to 150 celsius degrees.

Rice pancake:

whisk 2 1/4 dl rice flour, 2 teaspoons corn starch, 1 teaspoon curry, 1/2 teaspoon salt, 2 tbs chopped ginger, 1 egg and 2 1/4 dl water in a bowl.

Pour 2 tablespoons of Japanese soy in a greased oven pan. Add 300 g of salmon fillet with the skin side up in the pan of soy. Bake in the middle of the oven 15 – 17 min.


Dice together 1 garlic slice, 1 red chilli and 1 tablespoon sugar. Mix 2 1/2 tablespoons white wine vinegar, 1 teaspoon of Japanese soy, finely ground and add juice from 1 lime.

Peel and coarse 250 g carrots. Put in a bowl and mix with half the dressing (the rest is used as sauce for serving).

Slice 1/2 avocado, slice 2 spring onions and pick the leaves from fresh mint, about a handful. Rinse a handful beansprouts.

Sprinkle some olive oil into a frying pan. Put in about 3/4 dl pancakemix, fry about ½  min per side. Put on a plate and do the same with the rest of the batter, a total of about 4 rice pancakes.

Fill the rice pancakes with salmon, avocado, spring onion, bean sprout, carrot sallad and mint. Turn over the other half of the pancake to a lid. It is really good to wrap in salad leaves and dip in the dipsauce as well.

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