🇻🇳 Vietnamese

Lotus Root Banh Xeo

Name: Lotus Root Banh Xeo
Prep time: 18 min
Cook time: 5 min
Total time: 23 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: for deep-frying Vegetable Oil; 2, beaten Eggs; 100 g All-Purpose Flour; 1 tsp White Pepper; 200 ml Coconut Milk; 200 g Bean Sprouts; 150 g Breadcrumbs; 300 g Lotus Root; 200 g Rice Flour

🇻🇳 Vietnamese

Sizzling turmeric crepes stuffed with lotus root and sprouts — banh xeo, wrapped in herbs. About 23 minutes from fridge to table.

Prep 18 min Cook 5 min Serves 4 Easy

Ingredients

Vegetable Oilfor deep-frying
Eggs2, beaten
All-Purpose Flour100 g
White Pepper1 tsp
Coconut Milk200 ml
Bean Sprouts200 g
Breadcrumbs150 g
Lotus Root300 g
Rice Flour200 g

Optional extras

Mint Leaveshandful, to finish

Instructions

1
Pat the lotus root dry and season with the white pepper and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the lotus root in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with thai basil scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

Cook it with your pantry → Share this page: /dish/4175

Watch how it's made

Video: Lotus Root Salad with Chicken and Shrimp · on YouTube