Bánh Xèo
Vietnamese Sizzling Crepes
Thin, crispy turmeric pancakes filled with pork, shrimp, and bean sprouts, served with fresh herbs and lettuce for wrapping, plus a sweet-sour dipping sauce.
Other variations:
Bánh xèo miền Nam, Bánh xèo miền Trung, Bánh xèo hải sản, Bánh xèo chay
Category
Pan-Fried Dish
Region
Southern Vietnam
Preparation Time
1h00
Servings
4
Difficulty
Medium
About this recipe
Bánh Xèo, meaning “sizzling cake,” is named for the sound it makes when the rice batter hits the hot pan. Popular in Southern Vietnam, it is enjoyed as a social dish, often eaten by wrapping pieces in lettuce with herbs and dipping in fish sauce.
Ingredients List
200 g rice flour
1 tsp turmeric powder
200 ml coconut milk
200 ml water
150 g pork belly (thinly sliced)
150 g shrimp (peeled)
200 g bean sprouts
2 scallions (chopped)
lettuce leaves
fresh herbs (basil, mint, perilla)
3 tbsp fish sauce
2 tbsp sugar
juice of 1 lime
1–2 chilies (sliced)
Materials & Tools
Non-stick frying pan or skillet with lid
mixing bowls
ladle
spatula
serving platter
Preparation steps
Total Time :
1h00
Active Time :
1h00
Cooking Time
–
Step 1
Make Batter
Mix rice flour, turmeric, coconut milk, water; let rest 30 minutes.
30 min
Step 2
Cook Filling
Sear pork belly and shrimp in hot pan.
10 min
Step 3
Fry Pancake
Pour thin batter, swirl pan, add scallions, sprouts, pork, shrimp.
10 min
Step 4
Crisp
Cover, cook 4–5 min until edges crisp.
5 min
Step 5
Serve
5 min
Step 6
Step 7
Step 8
Chef’s Tips
For maximum crispness, cook over high heat and keep batter thin; eat immediately after cooking.
Serving Suggestions
Fresh herbs, lettuce leaves, fish sauce dipping sauce
Nutritional info
450 kcal20 g protein18 g fat50 g carbs
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