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5.0 from 264 votes

Bánh Xèo (Vietnamese Sizzling Pancakes / Crêpes)

Here's a time tested recipe from Mom herself! Nothing like the satisfying crunch of these sizzling crepes, wrapped in veggies and dipped in perfectly balanced fish sauce.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
3 hrs
Total Time
3 hrs 50 mins
Servings: 12 crêpes
Calories: 588 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Vietnamese

Ingredients

Batter
  • 255 g rice flour
  • 85 g all-purpose flour
  • 2-3 tsp Turmeric
  • 28 fl oz filtered water
  • 14 fl oz coconut cream if unavailable, coconut milk
  • 1 tsp salt
  • 1 prig green onions chopped about 1/2" long
Filling
  • 1/2 /2 c dry mung beans
  • 1.5 .5 lb pork belly
  • 1 lb Shrimp size 45/50 or 60/70
  • 1 medium yellow onion thinly sliced
  • 1.5 .5 lb bean sprouts
Vegetables
  • 1 head mustard greens caỉ xanh
  • 1 bunch mint
  • 1 bunch cilantro
  • 1 bunch Vietnamese perilla (tía tô) optional
Other ingredients
  • Vietnamese prepared dipping sauce
  • neutral oil for frying

Instructions

Prepare Batter
    Cup of Yum
  1. Combine all batter ingredients except the scallions in a large bowl for at least 3 hours, or overnight: 255 g rice flour, 85 g all-purpose flour, 2-3 tsp turmeric, 28 fl oz filtered water, 14 fl oz coconut cream, 1 tsp salt. Add 1 sprig green onions to the batter only just before cooking the crêpes.
Prepare Fillings
  1. Steam or soak 1/2 c dry mung beans in warm water until very soft.
  2. Boil 1.5 lb pork belly until cooked through and soft, then slice thinly.
  3. If frozen, defrost 1 lb shrimp. Remove heads, devein shrimp and cut shrimp down to bite size if desired.
  4. Wash and dry bean sprouts, herbs and veggies.
Making Bánh Xèo - Each crêpe takes about 8-10 minutes
  1. On medium-high heat add 1-2 teaspoons of neutral oil and some onion.
  2. Immediately add a few pieces of pork and shrimp. Sauté, lightly mixing until very lightly browned and fragrant.
  3. Pour in some batter and quickly tilt & rotate the pan so the batter is evenly spread. Add more batter if it wasn't enough to cover the pan. There should only be a thin layer of batter that almost flakes off at the pan edges where it's thinner. If your batter doesn't do that and is too thick, add a few tbsp water to the batter and mix to thin it out.
  4. Lower the heat to medium. Add some mung beans, bean sprouts, and cover with a lid for about 3 minutes, or until bean sprouts are slightly cooked. The batter should also be slightly cooked and transparent around the edges. This step cooks the top side of the ingredients and batter while it steams since we won't be flipping the crepe.
  5. Remove the lid, lower heat to medium-low and wait for the crêpe to become crisp. This takes about 5-7 minutes. This step lets the ingredients fully cook through, including the batter. It also lets steam escape so the batter can crisp up. Brush on a little oil around the edges if you're not seeing or hearing enough batter to pan contact. Fold in half, transfer to a plate and serve immediately. For batter troubleshooting please see the troubleshooting section in the post above.

Nutrition Information

Serving 0g Calories 588kcal (29%) Carbohydrates 34g (11%) Protein 20g (40%) Fat 42g (65%) Saturated Fat 21g (105%) Cholesterol 136mg (45%) Sodium 580mg (24%) Potassium 452mg (13%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 93IU (2%) Vitamin C 9mg (10%) Calcium 85mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 12crêpes

Amount Per Serving

Calories 588

% Daily Value*

Serving 0g
Calories 588kcal 29%
Carbohydrates 34g 11%
Protein 20g 40%
Fat 42g 65%
Saturated Fat 21g 105%
Cholesterol 136mg 45%
Sodium 580mg 24%
Potassium 452mg 10%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 93IU 2%
Vitamin C 9mg 10%
Calcium 85mg 9%
Iron 3mg 17%

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