Banh xeo is a Vietnamese savory crepe, a rice flour and turmeric batter poured into a hot pan until it crackles, then filled with pork, shrimp, and bean sprouts and folded in half. You make it by mixing a thin, turmeric yellow batter, crisping it in a very hot oiled pan, and eating it wrapped in lettuce and herbs with a dipping sauce.
The name means sizzling cake, a literal description of the sound the batter makes hitting hot oil. It is a southern and central Vietnamese dish, with regional versions ranging from the small, thick central Vietnamese crepe to the large, thin, crisp southern style most common abroad.
Banh xeo is meant to be eaten by hand, torn into pieces, wrapped in lettuce with herbs, and dragged through nuoc cham. The crepe itself carries almost no seasoning beyond turmeric; the dipping sauce does the seasoning work.
What Actually Matters
The pan has to be genuinely hot, and the batter has to be thin, before you pour. A crepe poured into a pan that isn't ripping hot steams instead of frying, and you get a soft, pale pancake instead of the thin, lacy, crisp edge that defines the dish. Let the pan smoke slightly before the batter goes in.
Vietnamese Banh Xeo, Serves 4
Ingredients
- 1 cup rice flour
- 1/4 cup cornstarch
- 1 teaspoon ground turmeric
- 1 1/4 cups coconut milk
- 3/4 cup water
- 2 scallions, thinly sliced
- 1/2 teaspoon salt
- 8 ounces pork belly, thinly sliced
- 12 medium shrimp, peeled and deveined
- 1 small onion, thinly sliced
- 2 cups bean sprouts
- Vegetable oil, for frying
- 1 head lettuce, leaves separated
- 1 cup mixed herbs (mint, perilla, cilantro)
- 1/4 cup fish sauce
- 1/4 cup water, for the dipping sauce
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1 red chili, minced
Method
- Whisk rice flour, cornstarch, turmeric, coconut milk, 3/4 cup water, scallions, and salt into a thin, smooth batter. Rest for 20 minutes.
- Whisk the dipping sauce fish sauce, water, sugar, lime juice, garlic, and chili together and set aside.
- Heat a nonstick skillet over high heat with a thin coating of oil until it just starts to smoke.
- Add a few slices of pork belly and shrimp, cook for 1 minute, then push to one side and add the onion.
- Pour in about 1/2 cup of batter, swirling to coat the pan thinly. Cover and cook for 2 minutes.
- Uncover, scatter bean sprouts over half the crepe, and cook uncovered for 2 to 3 more minutes until the edges are crisp and lacy.
- Fold the crepe in half, slide onto a plate, and repeat with the remaining batter and filling.
- Serve whole or torn into pieces, wrapped in lettuce with herbs, dipped in the sauce.
Prep time: 30 minutes. Cook time: 25 minutes. Total time: 55 minutes.
Nutrition (per serving, estimated)
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| 480 | 22g | 27g | 40g |
This is a calculated estimate based on standard ingredient values, not a lab verified figure.
Tips, Variations, and Storage
Banh xeo does not reheat well; the crisp edge goes soft and rubbery in the microwave. Cook and eat in batches instead. A well seasoned nonstick or carbon steel pan makes a real difference in how easily the crepe releases and crisps. Mushrooms and mung beans are a common vegetarian filling swap.
Frequently Asked Questions
Why is my crepe soft instead of crisp?
The pan wasn't hot enough when the batter went in, or the batter was too thick. Thin it slightly and let the pan heat until it's just smoking.
Can I make the batter ahead?
Yes, it holds in the refrigerator for up to a day. Stir well before using since the rice flour settles.
What does the turmeric do?
Mostly color; it gives the crepe its signature yellow and adds a very mild, earthy background flavor.
Do I have to use coconut milk?
It's traditional and adds richness and a faint sweetness, but a thin batter made with just water and rice flour will still crisp up fine.
More From Wine Drop Cookery
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I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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