Vietnamese Banh Xeo (Crispy Crepes)

Banh xeo are Vietnamese sizzling crepes named for the cheerful crackle the batter makes in a hot pan. Their crisp turmeric shell wraps around shrimp, pork, bean sprouts, and scallions.

The key is a thin batter and a properly heated skillet. Cook each crepe until the edges lace and crisp, then fold it around the filling and serve with lettuce, herbs, and nuoc cham.

Let the batter rest for at least 20 minutes and keep the pan hot between crepes. A generous swirl of oil around the edges helps the shell become lacy and crisp.

Serving Suggestions

Wrap pieces in lettuce with mint and cilantro, then dip into nuoc cham. Rice noodles, cucumber, and extra bean sprouts make the plate more substantial.

Recipe Notes

The batter can be mixed a day ahead and refrigerated. Stir it well before cooking, and add a splash of water if it thickens overnight.

Vietnamese Banh Xeo (Crispy Crepes)

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Crisp turmeric rice-flour crepes filled with shrimp, pork, bean sprouts, and scallions, served with herbs and nuoc cham.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 crepes

Course: Main Course

Cuisine: Vietnamese

Calories: 610

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Crepe Batter

• 2 cups rice flour fine rice flour
• 1/2 cup cornstarch
• 1 tsp ground turmeric
• 1 1/2 cups coconut milk unsweetened
• 1 1/2 cups water
• 1/2 tsp fine salt
• 4 scallions scallions thinly sliced

Filling

• 8 oz raw shrimp peeled and deveined
• 8 oz pork belly thinly sliced
• 2 cups bean sprouts
• 1 tbsp neutral oil for cooking

Nuoc Cham and Serving

• 1/4 cup fish sauce
• 1/4 cup water
• 2 tbsp lime juice fresh
• 1 tbsp granulated sugar
• 1 cloves garlic minced
• 1 piece red chili thinly sliced
• 1 head butter lettuce leaves separated

Equipment

• Large nonstick skillet
• Mixing bowl
• Whisk
• Ladle

Method

 

Make the batter:

1. Whisk the rice flour, cornstarch, turmeric, and salt in a bowl. Gradually whisk in the coconut milk and water until smooth, then stir in the scallions. Rest the batter for 20 minutes.
2. Stir together the fish sauce, water, lime juice, sugar, garlic, and chili for the nuoc cham.

Cook the filling:

1. Heat a large nonstick skillet over medium-high heat. Add a little oil, then cook the pork until lightly browned. Add the shrimp and cook until just pink.
2. Push the filling to one side of the pan. Pour in a thin layer of batter and swirl the pan so it reaches the edges. Scatter bean sprouts over one half.

Crisp and serve:

1. Cover for 2 minutes, then uncover and cook until the edges are deeply crisp and the bottom is browned. Fold the crepe over the filling and transfer to a plate.
2. Repeat with the remaining batter and filling. Serve immediately with lettuce, herbs, and nuoc cham.

Nutrition

Calories: 610kcalCarbohydrates: 62gProtein: 29gFat: 28gSaturated Fat: 12gCholesterol: 145mgSodium: 1320mgFiber: 4gSugar: 8g

Notes

• A hot pan and a thin batter are the secrets to crisp banh xeo.
• Cook the crepes one at a time so steam does not soften the edges.
• Serve the crepes immediately while the shells are at their crispiest.