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Cooking Together Vietnamese – Bhan Xeo Pancakes; Chicken Curry; Chow Mein;

Cooking together Vietnamese Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. 

We Cooked:

  1. Starter:  Bhan Xeo Pancakes
  2. Main: Vietnamese Chicken Curry with Chow Mein
  3. Dessert: Lemon Posset/Chocolate Brownie

Bhan Xeo Pancakes – Starter


For the Pancakes:

  • – 120 grams rice flour
  • – 1 tablespoon corn starch
  • – ½ teaspoon salt
  • – ¼ teaspoon ground turmeric
  • – 200ml water
  • – 1/3 cup coconut milk

For the Filling:

  • – 240 grams fresh prawns
  • – 270 grams mince pork
  • – 4 good sized white mushrooms thinly sliced
  • – ½ small onion thinly sliced
  • – pinch of salt
  • – 100 grams beansprouts
  • – oil for stir fry
  • – salad leaves
  • – Sprig of coriander


  1. Whisk together the rice flour corn starch salt and turmeric in the water to a smooth paste.
  2. Let it sit for 30 minutes.

For the Filling:

  1. Cook the onion on a low heat to sauté.
  2. Then add the pork, prawns, the mushrooms and salt.
  3. Remove from heat and split into 4 portions.

Forming the Pancakes:

  1. Heat a clean pan add I portion of ingredients spread out over the pan and then using a ladle add enough batter mix to form a crepe.
  2. Allow to cook for several minutes taking care not to burn then add some raw bean sprout on one side of the flat crepe cover with a lid for several minutes to steam the beansprouts.
  3. Watch as the crepe cooks and add some oil around the outside of the crepe to help crispy.
  4. Then fold over to half moon and flip onto a serving plate.
  5. Serve with salad leaves to be used as a carrier for the crepe.

Starter Bhan Xeo Pancakes – (Additional Vegan Option)

Ingredients – Makes 12 Pancakes:

  • 120 grams rice flour
  • 1 tablespoon corn starch
  • ½ teaspoon ground turmeric
  • 200 ml soda water
  • 1/3 cup coconut milk for filling
  • Use whatever vegetables you want.
  • 1 teaspoon oil
  • 150 grams fresh shitake mushroom
  • 2 shallotts diced
  • 4 asparagus cut into three
  • 200 grams beansprout
  • 1 red pepper sliced
  • 1 small cucumber julienned
  • 1 carrot julienned
  • 3-4 radish sliced
  • handful fresh mint
  • handful fresh coriander
  • lettuce leaf

Dipping sauce:

  • ½ cup soy sauce
  • 1 cup water
  • ½ cup sugar
  • ¼ cup lime juice
  • 4 clove garlic chopped
  • 2 birdseye chilli


  1. Whisk the rice flour and corn starch together with the salt and turmeric in water leave to sit for 20 minutes.
  2. Mix together all the dipping sauce ingredients set aside.
  3. In a pan over medium heat the oil and add the mushroom and shallots gently fry till browning add the asparagus fry until tender.
  4. Combine the mushroom asparagus shallots red pepper carrot cucumber and raddish in a bowl and dress with 2-3 tablespoons of dipping sauce.
  5. In a small pan heat a drop of oil ladle a small amount of batter into the pan and rotate the pan to create a circular pancake/crepe needs to be very thin when staring to cook sprinkle some beansprout over one half and then fold over and cover the pan with a lid allow to cook for several minutes only.
  6. Repeat for number of crepes you can get out of your mixture.
  7. Stuff each crepe with veggie mixture and serve.

Dipping Sauce (Nu Oc Mam) – Starter


  • – 2 cloves garlic, finely chopped
  • – 2 birds eye chilli, finely chopped
  • – 3 tbsp caster sugar
  • – 3 tbsp lime juice
  • – 4 tbsp fish sauce


  1. Mix together all ingredients with 80ML water Serve alongside the pancakes with some lettuce leaves spring onion and herbs.

Vietnamese Chicken Curry – Main


  • – 2 lb (907.2 g) chicken any cut, chopped into large 2-3″ pieces (if you don’t want to use Chicken you can use 400g Firm Fish or Tofu)
  •  – 1 1/2 lb (680.4 g) potatoes
  • – 1/2 lb (226.8 g) carrots
  • – 1 medium-sized onion
  • – 4 garlic cloves finely chopped
  • – 2 stalks lemongrass cut into 5″ pieces then split lengthwise, smashed to expose more leaves
  • – 3 bay leaves
  • – 1/2 cup coconut milk
  • – oil for frying
  • – 2 tsp sugar
  • – 2-3 cups chicken broth
  • – 2-3 cups water


  • – 2 tsp salt
  • – 2 tsp onion powder
  • – 2 tbsp. Vietnamese curry powder – see below

Optional Flavour Accents:

  • – 1 lemon sliced
  • – 1/4 tsp sambal / vinegary chili paste


  1. Cut chicken into large 2-3″ chunks if using large pieces.
  2. Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
  3. Cut onions, potatoes and carrots into 1.5-2″ chunks.
  4. Deep fry potatoes and carrots until lightly browned so they hold their shape.
  5. After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you’re using skinless.
  6. Remove chicken, drain fat and clean off any burned residue in the pot.
  7. Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
  8. Return chicken to the pot with lemongrass, bay leaves, and sugar.
  9. Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
  10. Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
  11. After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
  12. Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
  13. Return the flame to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.
  14. Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
  15. Serve with bread, accent with a squeeze of lemon and sambal for heat.

Chorchaba’s Vietnamese Curry Powder – Main


  • – 4 bay leaves
  • – 8 whole cloves
  • – 1 tsp coriander seeds or 1/2 tsp of ground coriander
  • – 2 tsp cumin seeds or 1 tsp ground cumin
  • – 1 tsp fennel seed
  • – 4 star anise
  • – 1tsp chilli powder
  • – 1 tsp ground nutmeg
  • – 2 tsp cinnamon
  • – 2 tsp tumeric


  1. Heat a non-stick pan over medium heat.
  2. Toast whole spices for 30-45 seconds by placing them in the hot pan and occasionally shake the pan or stir the spices with a wooden spoon or chopsticks to prevent them from burning.
  3. Place whole spices in an electric spice/coffee grinder and grind to a fine powder. Alternatively you can use a mortal and pestle.
  4. Add the powdered spices to the grinder and pulse for a few seconds to mix well.
  5. Store in airtight container away from direct sunlight.

Vietnamese Stir-Fry Chow Mein – Main


  • – 200 grams egg or rice noodles
  • – 1-3 tablespoons cooking oil (added as needed)
  • – 5 pieces fried tofu (sliced)
  • – 1 small onion sliced
  • – 1 small carrot (thinly sliced)
  • – 1 king oyster mushroom sliced
  • – 2 cloves garlic minced
  • – 3-4 cabbage leaves chop roughly
  • – 5 mangtout                 
  • – 1-2 tablespoon light soy sauce
  • – 1 tablespoon dark soy sauce
  • – Black pepper and siracha or chilli paste
  • – Spring onion sliced
  • – Toasted sesame seed for garnish


  1. Heat a large wok add 1 tablespoon oil add the sliced tofu fry to golden brown, remove from pan add the onion carrot and mushroom with a little more oil and a spoon of water.
  2. Add the minced garlic till you can smell aroma add the cabbage leaves and mange tout fry for a minute then add the tofu.
  3. Add the noodles mix well tossing as you go finally add both the soy sauce’s cook for 2 minutes add spice if required.
  4. Serve on a plate garnish with sliced spring onion and toasted sesame seed on top.


  1. If using Rice Noodles these need to be soaked in tepid water for 10 minutes till soft and pliable then drain before cooking.

Vietnamese Pickled Vegetables (Do Chua) – Additional Recipe to try

  • – 1 large carrot
  • – 100g daikon radish
  • – 1 teaspoon salt
  • – ½ cup of sugar
  • – 1 ¼ cup of white vinegar
  • – 1 cup of luke warm water


Vietnamese Pickled Vegetables (Do Chua):

  1. Cut the carrot and radishes into matchsticks and place in a mixing bowl.
  3. Sprinkle vegetables with 2 teaspoons of sugar & 1 teaspoon of salt and gently massage for 2-3 minutes (until you notice water being released from the vegetables)
  5. Rinse and drain vegetables and put in a jar with lid.
  7. Mix together the white vinegar, water and remaining sugar then pour over the vegetables in the jar.
  9. Close the lid and set aside to ferment for 1 hour.

Use the link above to explore the Food Sorcery favourite dessert recipes

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