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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.
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Prep Time 5 minutes
Cook Time 1 hour
resting time 1 hour
Total Time 2 hours 5 minutes
Course Main Course
Cuisine Asian, Vietnamese
Servings 10 crepes
Calories 404 kcal

Equipment

Ingredients
  

Banh xeo batter

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

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
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