Servings
Font
Back
5.0 from 48 votes

Bánh Xèo Recipe (Vietnamese Crepes)

This authentic Vietnamese Bánh Xèo recipe features crispy rice flour crepes filled with meat and bean sprouts, plus a sweet-savory nuoc cham dipping sauce.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 9
Calories: 417 kcal
Course: Main Course , Appetizer
Cuisine: Vietnamese

Ingredients

For the Bánh Xèo Crepes
  • 1 cup rice flour
  • 1 teaspoon salt
  • 3/4 teaspoon ground turmeric
  • 1 1/2+ cups water
  • 3/4 cup mung bean sprouts
  • 1/2 cup chopped scallions
  • 1/2 cup tiny shrimp, sliced in half
  • 1/2 cup pork chop, cut into thin strips
  • 6+ tablespoons coconut oil
For the Wraps
  • 30 rice paper wraps
  • 5 ounce spring mix greens
  • 1 cup mint leaves
  • 1 cup cilantro leaves
For the Nuoc Cham Sauce
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup fish sauce
  • 1/2 cup fresh lime juice
  • 2 tablespoons chile garlic sauce
  • 4 cloves garlic, minced

Instructions

    Cup of Yum
  1. For the Nuoc Cham: Pour the water and sugar into a microwave-safe bowl. Heat in the microwave for 1-2 minutes, to dissolve the sugar. Then stir in the fish sauce, lime juice, chile-garlic sauce, and minced garlic. Set aside.
  2. For the Wrap Set Up: Place the spring mix, mint leaves, and cilantro in a large bowl. Set out the rice paper wraps, along with a wide shallow dish of water to dip them in.
  3. For the Crepe Batter: In a medium mixing bowl, whisk the rice flour, salt, turmeric, and water together until very smooth. It should be the consistency of half & half. (Thin, but not watery.) To get the consistency just right, add more water, a little at a time. Then stir and check.
  4. Preheat the oven to 200 degrees F, to act as a warming drawer. Set out a baking sheet with a rack on top.
  5. Prep the Crepe Fillings: Slice the shrimp in half, through the middle to create two identical halves. Then slice the pork chop into short thin strips. Chop the scallions.
  6. Cooking Instructions: Set a small-medium skillet over medium-high heat. Once hot, add 1 tablespoon coconut oil to the skillet. Swirl around the pan. Place 3-5 pieces of shrimp and 3-5 slivers of pork in the skillet. Allow them to cook for about 30 seconds.
  7. Use a ladle to pour thin batter over the surface of the skillet. Quickly swirl the pan to coat the bottom of the skillet. The crepe should be thicker than french crepes, but not too thick. Cook the bottom of the crepe for 1-2 minutes. Then place a few mung bean sprout and chopped scallions on one-half of the crepe, and fold it over. Continue to cook another 1-2 minutes per side, to make the crepe very golden and crispy.
  8. Move the crispy crepe to the baking sheet and place in the warm oven. Repeat with the remaining batter to create 6-7 crepes. Once all the crepes are cooked, cut each crepe into 4 wedges.
  9. To Serve: Each person should take a rice paper wrapper and dip it in water. While it's still firm, place a Bánh Xèo wedge in the center and top it with mixed greens, mint, and cilantro. Fold the wrapper over. Fold both ends up to seal in the fillings. Then roll the wrapper into a small burrito-style roll. (By now the rice paper should be soft and rubbery.) Dip in nuoc cham and eat!

Notes

  • Can't find rice flour? Use a Gluten-Free Baking Flour Mix that is primarily made of rice flour.
  •  

Nutrition Information

Serving 3rolls Calories 417kcal (21%) Carbohydrates 67g (22%) Protein 12g (24%) Fat 11g (17%) Saturated Fat 9g (45%) Cholesterol 29mg (10%) Sodium 1888mg (79%) Potassium 254mg (7%) Fiber 3g (12%) Sugar 13g (26%) Vitamin A 582IU (12%) Vitamin C 13mg (14%) Calcium 73mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 417

% Daily Value*

Serving 3rolls
Calories 417kcal 21%
Carbohydrates 67g 22%
Protein 12g 24%
Fat 11g 17%
Saturated Fat 9g 45%
Cholesterol 29mg 10%
Sodium 1888mg 79%
Potassium 254mg 5%
Fiber 3g 12%
Sugar 13g 26%
Vitamin A 582IU 12%
Vitamin C 13mg 14%
Calcium 73mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.