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Banh Xeo (Vietnamese Crispy Crepe)

Name: Banh Xeo (Vietnamese Crispy Crepe)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1 cup Rice flour; 1 tsp Turmeric; 0.5 cup Coconut milk; 1 cup Water; 2 stalks Scallions; 0.5 tsp Salt; 150 g Shrimp; 150 g Pork belly; 2 cups Bean sprouts; 0.5 Onion; 3 tbsp Cooking oil; Lettuce & perilla; Herbs; 3 tbsp Fish sauce; 4 tbsp Water; 2 tbsp Lime juice; 2 tbsp Sugar; 1 clove Minced garlic; 1 Minced chili

A rice-flour batter stained gold with turmeric, fried paper-thin and crisp, then filled with shrimp, pork, and bean sprouts — southern Vietnam's beloved sizzling crepe. Wrap a piece in lettuce and herbs and dip it in sweet-tangy nuoc cham.

Ingredients

2servings

Batter
Rice flour1 cup
Turmeric · for the yellow color1 tsp
Coconut milk0.5 cup
Water1 cup
Scallions · sliced2 stalks
Salt0.5 tsp
Filling
Shrimp · peeled150 g
Pork belly · thinly sliced150 g
Bean sprouts2 cups
Onion · sliced0.5
Cooking oil3 tbsp
To serve
Lettuce & perilla · for wrapping
Herbs · mint, cilantro, basil
Nuoc cham (dip)
Fish sauce3 tbsp
Water4 tbsp
Lime juice · or vinegar2 tbsp
Sugar2 tbsp
Minced garlic1 clove
Minced chili1

Steps

Whisk the batter ingredients smooth and let rest 30 minutes. It should be thinner than pouring cream so it spreads paper-thin.
⏲ 30 min
Stir all the nuoc cham ingredients together into a dipping sauce.
⏲ 1 min
Season the pork with salt and pepper; peel the shrimp.
⏲ 3 min
Heat oil in a pan over high heat and cook the pork, shrimp, and onion through.
⏲ 3 min
Ladle in batter and swirl to spread thin, pile bean sprouts on one side, cover, and cook 2 minutes.
⏲ 3 min
Uncover, and once the edges are crisp, fold in half and slide onto a plate.
⏲ 2 min
Wrap a piece in lettuce and herbs and dip into the nuoc cham.

Tips & Variations

Variations

Vegetarian: Use mushrooms and tofu instead of meat and shrimp.
Mini banh khoai: Make small, bite-size ones.
Squid banh xeo: Load it with squid instead of shrimp.
Beer batter: Swap some water for beer to make it extra crisp.

Tips

Keep the batter thin and cold for a paper-thin, crackly crepe.
Heat the pan well before pouring so the edges crisp up lacy.
Add the bean sprouts at the end to keep their crunch.
Wrapping in herbs and dipping in nuoc cham is the proper way to eat it.

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