Bánh xèo Recipe
Vietnamese · Main course · 50 min total
Bánh xèo is a crispy Vietnamese crepe filled with shrimp, pork, and bean sprouts, served with fresh herbs and a tangy dipping sauce. This recipe captures the authentic sizzling sound and flavor.
20
min prep
min prep
30
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1 cup rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1 can (13.5 oz) coconut milk
- 3/4 cup water
- 2 green onions, thinly sliced
- 8 oz shrimp, peeled and halved lengthwise
- 4 oz pork belly, thinly sliced
- 2 cups bean sprouts
- 1/2 cup vegetable oil for frying
- 1 head lettuce or mixed greens
- 1 cup fresh mint and cilantro
- Nuoc cham dipping sauce (recipe separate)
Instructions
- In a bowl, whisk together rice flour, cornstarch, turmeric, salt, coconut milk, and water until smooth. Stir in green onions. Let batter rest 15 minutes.
- Heat a non-stick skillet over medium-high heat with 1 tablespoon oil. Add a few shrimp and pork slices; cook until just done, about 1 minute.
- Pour about 1/2 cup batter into the pan, tilting to spread thinly. Reduce heat to medium. Scatter a handful of bean sprouts on one half.
- Cover and cook 2-3 minutes until edges are crispy and golden. Fold crepe over bean sprouts, then slide onto a plate. Repeat with remaining batter and fillings.
- Serve each crepe with lettuce, herbs, and nuoc cham for dipping. To eat, tear off a piece, wrap in lettuce with herbs, and dip.
Tips
- For extra crispy crepes, use a well-seasoned pan and don't overcrowd.
- Batter can be made ahead; stir well before using.
- Substitute chicken or tofu for pork if desired.
- Serve immediately for best texture.
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