VietnameseAppetizer

Recipe Story

origins & traditions

Bánh Xèo, meaning sizzling cake, is a beloved Vietnamese savory crepe that originates from Central and Southern Vietnam. These thin, crispy pancakes are made with rice flour and coconut milk batter infused with turmeric for their distinctive golden color. Traditionally cooked in a hot skillet until the edges turn lacy and crisp, each crepe is filled with seasoned pork, plump shrimp, crunchy bean sprouts, and fresh scallions. The contrast between the crispy exterior and tender filling creates an irresistible texture. Served with fresh lettuce leaves, aromatic herbs like mint and cilantro, and a sweet-sour fish sauce dipping sauce, diners wrap pieces of the crepe in lettuce to enjoy. This dish embodies the Vietnamese philosophy of balance in flavors and textures, making it perfect for sharing with friends and family.

Instructions

step by step

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Prepare the batter: In a large mixing bowl, whisk together rice flour, turmeric, and salt. Gradually add coconut milk and water, whisking until smooth and lump-free. Let batter rest for 30 minutes.
Prepare the filling: Season pork slices with fish sauce, black pepper, and minced garlic. Marinate for 15 minutes. Season shrimp with salt and pepper.
Make the dipping sauce: Combine fish sauce, lime juice, water, sugar, minced garlic, and chili in a bowl. Stir until sugar dissolves. Set aside.
Heat a non-stick skillet over high heat. Add 1 tablespoon vegetable oil and swirl to coat.
Add a few pieces of pork and 2-3 shrimp to one half of the pan. Cook for 1-2 minutes until just cooked through.
Stir the batter and ladle about 1/2 cup into the pan, immediately swirling to create a thin layer covering the entire surface.
Scatter bean sprouts and sliced scallions over half of the crepe. Cover with a lid and cook for 2-3 minutes.
Remove lid and drizzle 1 teaspoon oil around the edges of the crepe. Cook uncovered for another 2-3 minutes until edges are crispy and golden.
Fold the crepe in half using a spatula and slide onto a serving plate.
Repeat with remaining batter and filling ingredients.
Serve immediately with lettuce leaves, fresh herbs, and dipping sauce on the side.

Bánh Xèo - Crispy Sizzling Crepes

4.3 (15)

Golden crispy rice flour crepes filled with savory pork, shrimp, and bean sprouts, served with herbs and tangy dipping sauce for an authentic street food experience.

medium

45 min

4 servings

Ingredients

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Batter

1 1/2 cups rice-white, rice flour
1 teaspoons turmeric, ground
1 cups coconut, coconut milk
1/2 teaspoons salt

Filling

200 grams pork-chops, thinly sliced
200 grams shrimp, peeled and deveined
1 pieces onions, thinly sliced
3 cloves garlic, minced

Sauce

3 tablespoons fish-sauce
2 pieces lime, juiced

Cooking

4 tablespoons vegetable-oil

Serving

2 cups lettuce, leaves separated
4 tablespoons cilantro, fresh leaves

Seasoning

1/2 teaspoons black-pepper, ground

Chef Tips

expert advice

•For extra crispy crepes, use high heat and ensure your pan is very hot before adding batter.

•The sizzling sound when batter hits the pan is what gives Bánh Xèo its name.

•If batter becomes too thick while resting, thin it with a little water.

•You can substitute pork with chicken or make it vegetarian by using only mushrooms and tofu.

•For a gluten-free version, ensure your fish sauce is certified gluten-free.

•The key to authentic Bánh Xèo is the contrast between crispy edges and tender center.

•Traditional Vietnamese cooks add mung beans to the filling, which you can include if available.

•Prepare all ingredients before you start cooking as the process moves quickly.

•Each crepe should be made individually for best results.

Vietnamese

👍 Beginner Friendly

1h 15measy