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    Home » Recipes » Vietnamese food

    Crispy Vietnamese Banh Xeo

    Published: May 14, 2023 by Kaylie This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    Banh xeo is a thin, crispy and savory Vietnamese crepe made with a golden turmeric and coconut rice flour batter, then filled with pork, shrimp, bean sprouts and onion. It's traditionally made to order in small batches, then served immediately with a variety of fresh herbs and a nuoc cham sauce. It's a must have authentic Vietnamese dish to try!

    Vietnamese crispy crepe filled with pork, shrimp and onion.

    Vietnamese banh xeo is similar to a thin pancake, except it's cooked to a nice crispiness and it's filled with shrimp, pork, and bean sprouts which adds a savory and umami flavor to the dish. I love eating these right off the pan, while it's hot and crispy!

    Growing up, my mom would be the one hovering over the stove, cooking these to order to make sure we had them fresh to enjoy. These irresistible, crispy banh xeos are made with such care and love, it's a dish that has a special place in my heart and always reminds me of my childhood.

    Jump to:
    • Ingredients
    • Banh xeo filling ingredients
    • Accompaniments
    • Instructions
    • How to eat banh xeo
    • Pro tips
    • Frequently asked questions
    • More Vietnamese recipes
    • Crispy Vietnamese Banh Xeo

    Ingredients

    ingredients; green onion, coconut milk, salt, rice flour, corn starch, turmeric, water

    Rice flour - You can get this at your local Asian grocery. Some main stream grocery stores carry them as well. I llike to use this Thai brand.

    Coconut milk - Full fat is best for banh xeo. I typically like the Asian brand coconut milk because the fat tends to not separate as much. I like to use the Arroy-D brand.

    Corn starch - Helps to thicken the batter and makes for a crispy crepe.

    Turmeric - This is the essential spice to get the signature golden yellow color.

    Green onion - Finely sliced, it adds a bright hit of flavor.

    Water - Helps thin out the batter.

    Salt - just a touch to bring out the turmeric flavor.

    pre-made mix for banh xeo

    For convenience you can also buy banh xeo flour mix at most Asian stores. My personal favorites are Kim Tu Thap brand and TL Bon Con Voi brand.

    Banh xeo filling ingredients

    Ingredients: pork, shrimp, bean sprouts, onion, salt and pepper.

    Typical ingredients include pork and shrimp, some varieties include oyster mushrooms and mung bean for a vegan option – but it's really up to you! 

    Pork - Thin sliced pork belly is what I use, and for a healthier option use pork shoulder or even chicken breast meat.   

    Shrimp – bigger sized shrimp will give you juicy and plump bites. I always love more shrimp in my filling.  

    Bean sprouts - is an additional vegetable, adds another layer of texture and flavor.  

    Onion - yellow onions work best.  

    Accompaniments

    Banh xeo is traditionally eaten with a lot of greens and veggies, like lettuce, mint, cilantro and cucumber.

    Dipping sauce like nuoc mam is a MUST.

    Instructions

    making banh xeo batter and filling.

    1). Make the batter. Let it set for 1 hour.

    2). Boil the bean sprouts 1 to 2 minutes. Drain well.

    3). In a pan on medium high, add oil and cook the sliced pork and onions. Transfer to a bowl and set aside.

    4). Sauté the shrimp until cooked, transfer to the bowl with the pork.

    banh xeo and filling in pan.

    5). Brush oil into the pan, heat on med high. When the pan is hot but not smoking, take it off the heat. Ladle in about ½ cup of the batter. Lift and tilt the pan to swirl the batter around to create a crepe (like a very thin pancake).

    Lower the heat to medium and cover the pan with a lid. Cook for about 2 minutes with lid on.

    Remove the lid, add the filling to half of the crepe, cook for an additional 4 to 5 minutes.

    6). Use a spatula to fold the crepe over to cover the filling. Transfer onto a plate and enjoy!

    How to eat banh xeo

    lettuce wrap with a piece of banh xeo.

    You'll essentially be making a lettuce wrap. Take a medium sized lettuce leaf, and add a piece of the banh xeo with filling onto it.

    Add additional herbs and veggies on top, like mint, cilantro, cucumber, and then wrap the rest of the lettuce around the banh xeo and herbs.

    Lettuce banh xeo wrap being dipped in nuoc cham.

    Dip the wrap into some nuoc mam sauce and enjoy!

    *Optional: I also love wrapping the lettuce wrap in a rice paper, like a spring roll, it is absolutely delicious!

    Pro tips

    • For crispy banh xeo, it's all about technique - be patient. Cooking on medium heat will allow the batter to crisp up on the outside, without burning it.
    • Make sure to let the batter rest for an hour, this allows the batter to thicken, otherwise it will be too thin and crack easily.
    • Cooking with the lid on allows the batter to cook thoroughly.
    • Be generous with the oil, you will need to coat the pan thoroughly to get every bit of the batter crispy!
    • Use a good pan, the best pan in my experience is a large 10" cast iron skillet, but this is quite heavy and may be hard to tilt and maneuver. If you are a newbie, use a lighter, non-stick pan.
    • If the edges of the batter stick to the pan, brush some oil around the sides, to help it loosen up.
    • Eat it right away, as the hot filling creates steam and will soften the crispy batter the longer it sits.
    • With certain brands of coconut milk, the fat separates from the liquid, make sure to mix thoroughly before adding it to the batter.
    • You can experiment with other ingredients such as chicken, tofu, or mushrooms. This can make the dish more versatile and customizable to your taste.

    Frequently asked questions

    Why is my banh xeo not crispy?


    The batter may not have cooked long enough. Or it sat for too long and the residual heat softened it.

    What do you eat with banh xeo?


    Eat it in a lettuce wrap rolled with herbs and vegetables.

    Is banh xeo made of eggs?


    In some Banh xeo recipes, egg is used in the batter.

    Can banh xeo be made ahead of time?


    Banh Xeo is best served fresh, but you can make the batter and filling ahead of time and store them separately in the refrigerator. When you're ready to serve, heat up the skillet and cook the pancakes to order. 

    More Vietnamese recipes

    • Steak bites over a bed of greens.
      Bo Luc Lac Vietnamese Shaking Beef
    • Grilled pork chop with rice and side of vegetables.
      Suon Nuong (Vietnamese Grilled Lemongrass Pork Chops)
    • Yellow chicken curry with carrots and potatoes in a bowl.
      Ca Ri Ga (Vietnamese Chicken Curry)
    • Bowl with pork belly and eggs in sauce.
      Thit Kho (Vietnamese Braised Pork Belly)

    Love a recipe you've tried? Please leave a 5-star 🌟rating in the recipe card and a comment below! That'll make my day!

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    Vietnamese crepe filled with shrimp, pork and onions.

    Crispy Vietnamese Banh Xeo

    Kaylie
    Banh xeo is a thin, crispy and savory Vietnamese crepe made with a golden turmeric, coconut milk, rice flour batter, then filled with pork, shrimp, bean sprouts and onion.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 1 hour hr
    resting time 1 hour hr
    Total Time 2 hours hrs 5 minutes mins
    Course Main Course
    Cuisine Asian, Vietnamese
    Servings 10 crepes
    Calories 404 kcal

    Equipment

    • large 10" nonstick pan
    • basting brush

    Ingredients
      

    Banh xeo batter

    • 2 cup rice flour
    • ½ cup corn starch
    • 1 cup coconut milk, full fat
    • 2 cups water
    • ¾ teaspoon turmeric
    • ½ teaspoon kosher salt
    • 2 stalks scallion, thinly sliced

    Banh xeo filling

    • ¾ pound shrimp, peel and deveined
    • ¾ pound pork belly, sliced thin
    • 1 yellow onion, thinly sliced
    • 6 ounces bean sprouts
    • salt and pepper to taste
    • oil, for cooking

    accompaniments

    • green lettuce
    • cilantro
    • sliced cucumbers
    • mint leaves
    • nuoc mam dipping sauce

    Instructions
     

    Banh xeo batter

    • Add the rice flour, corn starch, turmeric, coconut milk, water and salt in a large mixing bowl. Whisk to combine ingredients. Let it set in fridge for 1 hour.
    • When ready to cook, add the sliced green onions and mix into the batter.

    For the filling

    • Boil the bean sprouts for 1 to 2 minutes in hot water. Drain well and set aside.
    • In a large pan, heat some oil on medium high heat. Add the sliced pork and cook for about 2 to 3 minutes. Add the sliced onions. Season with salt and pepper to taste. Cook until the pork is cooked through and onions are soft. Transfer to a bowl and set aside.
    • Add more oil to the same pan as needed. Add the shrimp and season with salt and pepper to taste. Cook on medium heat until cooked through, about 5 to 6 minutes. Transfer to a bowl and set aside.

    How to cook crispy ban xeo

    • Brush some oil onto the pan, heat on medium high. When the pan is hot (not smoking) take it off the heat and ladle in , starting at the top of the pan, about ½ cup of batter. Quickly add in more batter as needed. Lift and tilt the pan to swirl the batter around to create the crepe (a very thin pancake).
    • Lower the heat to medium and over the pan with a lid. Cook for about 3 minutes with the lid on.
    • Remove the lid, add some pork, shrimp, onions and bean sprouts to half of the crepe. Continue to cook on medium for an additional 4 to 5 minutes or until crispy to your liking.
    • Use a spatula to fold the crepe over to cover the filling. Transfer onto a plate and serve with vegetables, herbs and a nuoc cham dipping sauce. Eat immediately.
    • Repeat with the remaining batter and filling until finished.

    Notes

    *Nutritional facts provided are only an estimate, accuracy is not guaranteed.
    • For crispy banh xeo, it's all about technique - be patient, cooking on medium heat will allow the batter to crisp up on the outside, and then fully cook in the center.
    • Use a good pan- cast iron pans work really well, if this is too heavy, use a good quality non stick pan. 
    • Make sure to let the batter rest for an hour, this allows the batter to thicken.
    • Be generous with the oil, use a basting brush to coat the pan thoroughly to get every bit of the batter crispy! 
    • If the edges of the batter stick to the pan, brush some oil around the sides, to help it loosen up.  

    Nutrition

    Serving: 10peopleCalories: 404kcalCarbohydrates: 35gProtein: 13gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.001gCholesterol: 79mgSodium: 176mgPotassium: 292mgFiber: 2gSugar: 1gVitamin A: 31IUVitamin C: 4mgCalcium: 40mgIron: 2mg
    Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!

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    Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

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    Vietnamese crispy crepe filled with shrimp, pork and onions.
    Vietnamese crispy crepe filled with pork, shrimp and onion.

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