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4.89 from 9 votes

Bánh Xèo

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 12 crêpes
Author: Hungry Huy



  • 9 oz rice flour
  • 3 oz all-purpose wheat flour
  • 2-3 tsp turmeric
  • 3.5 c water
  • 1 can coconut cream (14 oz / 400 ml) if unavailable, use coconut milk
  • 1 tsp salt
  • 1 sprig green onion ~6-7 leaves, chopped about 1-2 cm long


  • 1 lb shrimp without heads sized 45/50 or 60/70
  • 1.5 lb pork belly
  • 1 medium onion thinly sliced
  • 1-1.5 lb bean sprouts
  • 1/2 c dry mung beans optional


  • 1 head mustard greens caỉ xanh
  • 1 bunch mint
  • 1 bunch cilantro optional
  • 1 bunch Vietnamese perilla tía tô, optional

Dipping sauce


Prepare Batter

  • Combine all batter ingredients except scallions in a large bowl for at least 3 hours, or overnight. Add scallions only right before making the crêpes.

Prepare Fillings

  • Steam or soak mung beans in water until soft
  • Boil pork until cooked through. Slice thinly.
  • Wash bean sprouts and veggies

Making Banh Xeo - Each crêpe takes about 5-7 minutes

  • On medium-high heat add 1-2 teaspoons of oil and some onions
  • Immediately add a few pieces of pork and shrimp. Sauté, lightly mixing until very lightly browned.
  • 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.
  • Add some mung beans, bean sprouts, and cover with a lid for 2-3 minutes, or until bean sprouts are slightly cooked. The batter should also be slightly cooked and transparent around the edges.
  • Remove the lid, lower heat to medium and wait for the crêpe to become crisp. Fold in half, transfer to a plate and serve immediately.