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A crisp golden Vietnamese banh xeo crepe filled with shrimp, pork, bean sprouts, and herbs beside nuoc cham.

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
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 crepes
Course: Main Course
Cuisine: Vietnamese
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.