Vietnamese
👍 Beginner Friendly
1h 15measy
VietnameseBreakfast
Recipe Story
origins & traditionsBánh Xèo, meaning "sizzling cake," is a beloved Vietnamese breakfast and street food staple. These vibrant yellow crepes are made with rice flour and coconut milk, infused with turmeric for their signature golden color. The crispy exterior gives way to a tender interior filled with succulent shrimp, savory pork, crunchy bean sprouts, and aromatic onions. Traditionally served with a rainbow of fresh lettuce, mint, cilantro, and Vietnamese perilla leaves, each bite is wrapped in lettuce and dunked in nước chấm, a perfectly balanced sweet, sour, salty, and spicy dipping sauce. This one-pot dish embodies the essence of Vietnamese cuisine - fresh, flavorful, and beautifully balanced. Perfect for family breakfasts or weekend brunches, Bánh Xèo brings the authentic taste of Vietnam to your kitchen.
Instructions
step by step0/10 done
In a large mixing bowl, whisk together rice flour, coconut milk, water, turmeric, salt, and sugar until smooth. Let batter rest for 15 minutes.
Prepare the filling: Heat 1 tablespoon vegetable oil in a wok over high heat. Add minced garlic and sliced onions, stir-fry for 1 minute. Add pork strips and cook until no longer pink, about 3 minutes. Add shrimp and cook until pink, 2 minutes. Remove filling mixture and set aside.
Wash and prepare all fresh herbs and lettuce leaves. Arrange on a serving platter.
Make nước chấm: Combine fish sauce, lime juice, water, sugar, minced garlic, and sliced chili peppers in a bowl. Stir until sugar dissolves. Set aside.
Heat a 12-inch skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat. Pour 1/2 cup batter into the pan, immediately tilting and rotating to spread thinly.
Arrange 1/4 of the pork-shrimp mixture on one half of the crepe. Add a handful of bean sprouts and sliced green onions.
Cover and cook for 3-4 minutes until edges are crispy and golden. Remove lid, drizzle 1 teaspoon oil around edges.
Fold crepe in half using a spatula. Cook uncovered for 1 more minute until bottom is extra crispy. Slide onto serving plate.
Repeat with remaining batter and filling to make 4 crepes total.
Serve immediately with fresh herbs, lettuce leaves, and dipping sauce. To eat, tear off a piece of crepe, wrap in lettuce with herbs, and dip in sauce.
Bánh Xèo Vietnamese Sizzling Crepes
4.7 (18)
Golden, crispy Vietnamese savory crepes filled with shrimp, pork, and bean sprouts, served with fresh herbs and tangy dipping sauce for an authentic street food breakfast experience.
medium
45 min
4 servings
Ingredients
0 of 13 checked
Crepe Batter
- 1 1/2 cups rice-white, rice flour
- 1 cups coconut, coconut milk
- 1 teaspoons turmeric, ground
- 1/2 teaspoons salt
Filling
- 300 grams shrimp, peeled and deveined
- 200 grams pork-chops, thinly sliced
- 1 pieces onions, thinly sliced
- 3 cloves garlic, minced
Dipping Sauce
- 3 tablespoons fish-sauce
- 2 pieces lime, juiced
Serving
- 2 cups lettuce, leaves separated
- 4 tablespoons cilantro, fresh sprigs
Cooking
- 6 tablespoons vegetable-oil
Chef Tips
expert advice•For extra crispy crepes, ensure your pan is very hot before adding batter and oil.
•The sizzling sound is your indicator.
•If batter is too thick, thin with a little water - it should be the consistency of heavy cream.
•Bean sprouts can be added raw for maximum crunch or briefly stir-fried with the filling for softer texture.
•Fresh turmeric root can replace ground turmeric for more vibrant color - use 1 tablespoon grated fresh turmeric.
•For vegetarian version, substitute tofu and mushrooms for meat and shrimp, and use soy sauce instead of fish sauce.
•Leftover batter keeps refrigerated for 2 days - stir well before using.
•The key to authentic Bánh Xèo is the contrast between crispy edges and tender center, achieved through proper heat control and a well-seasoned pan.
