Bánh xèo
Bánh xèo are crispy, golden Vietnamese savory crepes made from a turmeric- and coconut milk-infused rice flour batter, filled with shrimp, pork, and bean sprouts. They are a beloved street food originating from central and southern Vietnam, often served sizzling hot off the pan. The name 'xèo' mimics the sound of the batter hitting the hot oil.
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🍽️ Nutrition at a glance
These crepes are moderately high in carbohydrates from the rice flour and fat from the frying oil and coconut milk, with a good protein boost from the shrimp and pork. They provide key nutrients like iron and B vitamins from the turmeric and meat, with a typical serving containing roughly 300-400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 15 g |
| Carbs | 45 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 800 mg |
| Iron | 3.5 mg |
| Calcium | 120 mg |
| Potassium | 350 mg |
| Phosphorus | 180 mg |
| Vitamin A | 150 mcg |
| Vitamin B1 (Thiamine) | 0.3 mg |
| Vitamin B2 (Riboflavin) | 0.2 mg |
| Folate | 80 mcg |
Per 2 crepes (approx. 200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, bánh xèo is a communal dish, often assembled at the table by wrapping pieces in fresh lettuce and herbs before dipping. Nutritionally, the turmeric in the batter is known for its anti-inflammatory properties, and the fresh herb accompaniments add a wealth of antioxidants.
AI estimate may be inaccurate · Terms