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Traditional Vietnamese spring rolls

Traditional Vietnamese rice cake

Desserts

A delicious Vietnamese dessert featuring chickpea and sticky rice, a typical dish from northern Vietnam.

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Recipe from Hakutora, Đức Anh, Iosraia and 1 other contributors (Wikibooks), adapted by Recette de cuisine ·

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Banh xeo is a traditional Vietnamese dessert made with sticky rice, chickpeas, and beef. It originated in the northern regions of Vietnam and is often served during family gatherings or special occasions.

Ingredients and directions

  • Prep time2 hr
  • Cook time1 hr
  • Resting30 min
  • Total3 hr 30 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodbaked in the oven
  • Estimated cost$12.42 $1.55 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

8 people
  • $2.51
  • $2.51
  • $0.77
  • $5.71
  • $0.92

Prices from US supermarkets for 2 of 5 ingredients; Belgian prices for the rest.

Directions

  1. brown the ground beef in boiling water, then cut into small dice. If you are using pork, cook it with finely chopped onions for a richer flavor, until it is tender.
  2. Mix the sticky rice and regular rice together. Add 4 tablespoons of olive oil and a pinch of salt. Roughly chop the watercress (crush it well to remove the water), and add it to the mixture. Mix for 10 minutes until the rice and watercress are well combined.
  3. Divide the dough into portions to form balls. Then, roll each ball in sticky rice until it is well coated. ≈ 10 min
  4. In a bowl, spread a thin layer of sticky rice at the bottom, then arrange the rice balls, spacing them out to prevent them from sticking together. Cover with another layer of sticky rice. If you want more xôi, add more sticky rice. ≈ 10 min
  5. Cook over low heat until the xôi is cooked through. Check for doneness by piercing the top with a knife to see if it is tender.

The bill

Traditional Vietnamese rice cake

  • Glutenous rice flour: 200 g$2.51
  • Regular rice flour: 50 g$2.51
  • chickpeas: 200g, soaked as for xôi, then cooked, and then crushed or ground$0.77
  • Bechamel sauce or pork fat: 100 g$5.71
  • olive oil, salt$0.92

Total$12.42

that's $1.55 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 300 g of sticky rice, rinsed and then soaked in hot water for 10 hours.
  • Glutenous rice flour: 200 g
  • Regular rice flour: 50 g
  • chickpeas: 200g, soaked as for xôi, then cooked, and then crushed or ground
  • Bechamel sauce or pork fat: 100 g
  • Watercress, green: 300 g
  • olive oil, salt

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