Crispy Vietnamese Crepe Recipe (Bánh Xèo)
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Servings
12 pancakes
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Calories
289 kcal
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Course
Main Course
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Cuisine
Vietnamese
Crispy Vietnamese Crepe Recipe (Bánh Xèo)
Description
The Crispy Vietnamese Crepe Recipe features a rice flour batter brightened by turmeric and mixed with coconut milk, yielding a golden, crisp finish when pan-fried. Thinly sliced onions are sautéed until fragrant before adding ground pork and shrimp, which cook quickly together, creating a tender and savory filling combined with mung beans. The method calls for carefully heating a well-oiled, thick non-stick skillet before pouring in the batter to achieve that hallmark crispness without tearing.
The crepes are folded over the flavorful filling and served alongside a traditional dipping sauce combining minced garlic, fish sauce, finely chopped chili, fresh lime juice, and sugar to provide a harmonious balance of savory, spicy, sour, and sweet notes. Fresh herbs such as coriander, Thai basil, and mint add brightness when eaten together.
Tips emphasize using a well-heated pan with ample oil, proper batter consistency based on weight measurements, and avoiding overloading the crepes to maintain crisp edges and ease of folding. The recipe suits those willing to invest time in preparation to achieve authentic texture and flavor.
Ingredients
For the crepe batter
- 7 oz rice flour
- 14 oz coconut milk Substitute: 4.5 oz coconut cream mixed well with 9.5 oz water.
- 2-3 teaspoons Turmeric The more turmeric you use, the more golden the pancakes will be, ground powder
- pinch salt
- pinch white sugar
For the crepe filling
- 7-14 vegetable oil substitute: pork lard. You will need 1-2 Tablespoons per pancake, neutral
- ½ onion sliced thinly
- 8.8 oz ground pork pork belly is traditional but I use ground pork to be healthier. Use ground pork with more fat in it if possible (minimim 20% fat)
- 36 Shrimp About 15-17 oz. I use 3 shrimps per pancake. Peel and devein.
- 7 oz mung beans Pluck off the stringy tail if you have time
- fresh herbs such as coriander, Thai basil, mint, red chilies
For the dipping sauce
- 5 cloves garlic Or to taste. Peeled and minced.
- 5 Tablespoons fish sauce
- 2 Red Bird's eye Chilies Or to taste. Use large chilies and remove the seeds if you can't take spice as bird's eye chilies are spicy. Mince or slice. Do not touch your eyes after handling chilies.
- 2 Tablespoons lime juice Substitute: white rice vinegar or apple cider vinegar, fresh
- 2½ Tablespoons white sugar
Instructions
Prepare the batter
- In a mixing bowl, whisk together rice flour, turmeric powder, and salt.
- Gradually add coconut milk and water while whisking to create a smooth batter.
- Add the spring onions and mix again. Let the rice batter rest for at least 30 minutes.Note: if you want to make the batter beforehand, only add the spring onions right before you want to cook.
Cook
- Using medium-high heat, heat up ½ tablespoon of oil in a non-stick pan till shimmering but not smoking, then sauté the sliced onions until translucent and fragrant.
- Add the ground pork and stir-fry until it's no longer white and opaque. Push it to the side of the pan.
- Add the prawns and cook until they turn opaque. (This will be quite quick.) Mix up the pork and the prawns in the pan.Note: if you can't push the pork and shrimp around the pan smoothly, add more oil.
- Once the protein is cooked, lower the heat to medium and add at least half- 1 tablespoon of oil and pour a quarter cup of the crepe batter into the hot skillet, swirling it to cover the base thinly. (You may need more or less batter depending on the size of your pan.)
- Add a handful of beansprouts and sliced chilies, if desired. Cover and allow the steam to cook the mung beansprouts for 2-3 minutes.
- Uncover, lower the heat and continue to cook for a few more minutes till the edges turn crispy and start curling away from the pan. Carefully fold half the crepe over the filling to create a half-moon shape. Cook for an additional minute till crisp.
- Carefully slide the crepe onto a plate. Serve the Banh Xeo crepes with fresh herbs, lettuce leaves and Nuoc Cham dipping sauce on the side
- Repeat till you've used up all the ingredients.
Notes
- Use a thick, evenly heated non-stick skillet to prevent sticking and tearing.
- Ensure the pan is hot and use plenty of oil before pouring batter for optimal crispness.
- Measure batter ingredients by weight for consistent consistency; avoid using volume measures.
- Do not overload crepes with filling; lighter fillings fold better and cook more evenly.
- You can speed up cooking by using two pans to make multiple crepes simultaneously once familiar with the technique.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 63mg | 21% |
| Sodium | 644mg | 27% |
| Potassium | 501mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 14mg | 16% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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