plate of banh xeo with veggies and dipping sauce
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4.95 from 20 votes

Bánh Xèo (Vietnamese Sizzling Crepes)

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 Time10 mins
Cook Time40 mins
Resting Time3 hrs
Total Time3 hrs 50 mins
Course: Dinner, Lunch, Main Course
Cuisine: Vietnamese
Keyword: banh xeo, pork, shrimp, Vietnamese crepes
Servings: 12 crêpes
Calories: 588kcal
Author: Hungry Huy

Ingredients

Batter

  • 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

Filling

  • 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

Vegetables

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

Dipping sauce

Instructions

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 Bánh Xèo - 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.

Nutrition

Calories: 588kcal | Carbohydrates: 34g | Protein: 20g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 136mg | Sodium: 580mg | Potassium: 452mg | Fiber: 4g | Sugar: 3g | Vitamin A: 93IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 3mg