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
–
Make Batter
Mix rice flour, turmeric, coconut milk, water; let rest 30 minutes.
30 min
Cook Filling
Sear pork belly and shrimp in hot pan.
10 min
Fry Pancake
Pour thin batter, swirl pan, add scallions, sprouts, pork, shrimp.
10 min
Crisp
Cover, cook 4–5 min until edges crisp.
5 min
Serve
Fold in half, serve with lettuce, herbs, dipping sauce.
5 min
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
450kcal
20g protein
18g fat
50g carbs
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