Vietnamese
👍 Beginner Friendly
1h 15measy
VietnameseBrunch
Recipe Story
origins & traditionsBánh Xèo, meaning "sizzling cake," is a beloved Vietnamese street food that makes an impressive brunch centerpiece. These crispy, turmeric-infused rice flour crepes are pan-fried to golden perfection and stuffed with a savory combination of marinated shrimp, tender pork, crunchy bean sprouts, and aromatic scallions. The dish gets its name from the sizzling sound the batter makes when it hits the hot pan. Traditionally served family-style, diners wrap pieces of the crepe in fresh lettuce leaves with mint, cilantro, and perilla, then dip into a sweet-savory nước chấm sauce. This one-pot cooking method makes cleanup easy while delivering authentic Vietnamese flavors. The contrast of the crispy edges with the tender filling creates an unforgettable texture experience that has made Bánh Xèo a favorite across Vietnam and beyond.
Instructions
step by step0/9 done
Prepare the batter: In a large mixing bowl, whisk together rice flour, turmeric powder, coconut milk, and water until smooth. Add sliced scallions and let rest for 15 minutes.
Marinate the proteins: Toss shrimp and thinly sliced pork with fish sauce, garlic, and black pepper. Set aside.
Prepare the dipping sauce: Combine fish sauce, lime juice, sugar, minced garlic, and chili in a small bowl. Stir until sugar dissolves.
Heat a 12-inch skillet over high heat and add 1 tablespoon vegetable oil. Add a portion of pork and cook for 1 minute, then add shrimp and cook another minute.
Pour a ladleful of batter into the pan, swirling quickly to coat the bottom in a thin layer.
Immediately add bean sprouts and sliced onions to one half of the crepe. Cover and cook for 3-4 minutes until edges are crispy and golden.
Fold the crepe in half and slide onto a serving plate. Repeat with remaining batter and filling.
Arrange fresh lettuce leaves, mint, cilantro, and cucumber on a platter.
Serve the hot crepes with the herb platter and dipping sauce, instructing guests to tear pieces, wrap in lettuce with herbs, and dip.
Bánh Xèo - Vietnamese Sizzling Crepes
4.4 (16)
Crispy, golden Vietnamese crepes filled with shrimp, pork, and bean sprouts, served with fresh herbs and tangy dipping sauce. A perfect one-pot brunch dish that brings vibrant Vietnamese flavors to your table.
medium
55 min
4 servings
Ingredients
0 of 14 checked
Batter
- 1 1/2 cups rice-white, rice flour (not cooked rice)
- 1/2 teaspoons turmeric, ground
- 1/2 cups coconut, coconut milk
Filling
- 2 pieces onions, thinly sliced
- 300 grams shrimp, peeled and deveined
- 200 grams pork-chops, thinly sliced
- 2 cups bean-sprouts, fresh
Sauce
- 3 tablespoons fish-sauce
- 2 pieces lime, juiced
Seasoning
- 4 cloves garlic, minced
- 1/2 teaspoons black-pepper, ground
Serving
- 3 cups lettuce, leaves separated
- 1/2 cups cilantro, fresh leaves
Cooking
- 4 tablespoons vegetable-oil
Chef Tips
expert advice•The key to perfect Bánh Xèo is a very hot pan and a thin batter layer - this creates the signature crispy texture.
•Use high heat and do not crowd the pan.
•For extra crispy edges, drizzle a little oil around the edges while cooking.
•If you cannot find rice flour, substitute with a mix of cornstarch and all-purpose flour (1:2 ratio), though the texture will differ slightly.
•Coconut milk is essential for authentic flavor and helps create the golden color along with turmeric.
•You can prep the batter and marinate proteins the night before for easier brunch assembly.
•Vegetarian version: Replace proteins with mushrooms and tofu.
•For a gluten-free version, ensure your fish sauce is gluten-free.
•The crepes are best served immediately while still crispy, so cook them as guests arrive.
