Hello World KitchenBeta

Authentic Vietnamese Banh Xeo (Sizzling Crepes)

Crispy, savory Vietnamese crepes flavored with turmeric and coconut milk, filled with tender pork belly, shrimp, and fresh bean sprouts. Serve by wrapping pieces of the crispy crepe in fresh lettuce with herbs, dipped in a sweet and savory Nuoc Cham sauce.

Prep 30 min Cook 30 min Total 2h Level Intermediate

Serves 4

Ingredients

Batter

1.5 cups Rice flour — Do not use glutinous/sweet rice flour
3 tablespoons Cornstarch — Helps achieve extra crispiness
1.5 teaspoons Ground turmeric — Provides the signature yellow color
1 teaspoon Salt
1 cup Coconut milk — Unsweetened, full fat
1.5 cups Club soda or ice water — Carbonation helps make the batter light and crispy
3 stalks Scallions — Thinly sliced

Filling

0.5 pound Pork belly or shoulder — Thinly sliced into bite-sized pieces
0.5 pound Small shrimp — Peeled and deveined, tails removed
0.5 medium Yellow onion — Thinly sliced
3 cups Mung bean sprouts — Washed and drained well
0.25 cup Vegetable oil — For frying

Nuoc Cham (Dipping Sauce)

0.5 cup Warm water
3 tablespoons Granulated sugar
3 tablespoons Fish sauce
2 tablespoons Fresh lime juice
2 cloves Garlic — Finely minced
2 whole Bird's eye chilies (optional) — Finely minced

Accompaniments

1 head Green leaf or Bibb lettuce — Leaves separated, washed and dried
1 bunch Fresh mint — Washed and dried
1 bunch Fresh cilantro — Washed and dried
1 bunch Thai basil or perilla leaves (optional) — Washed and dried

Instructions

In a large mixing bowl, whisk together the rice flour, cornstarch, turmeric, and salt. Pour in the coconut milk and club soda (or ice water), whisking constantly until the batter is completely smooth. Stir in the sliced scallions. Let the batter rest at room temperature for at least 1 hour. This resting time is crucial for the rice flour to hydrate, ensuring a crispy crepe.
~60 min
If the batter seems too thick after resting, add 1-2 tablespoons of cold water. It should have the consistency of heavy cream.
While the batter rests, prepare the Nuoc Cham. In a small bowl, dissolve the sugar in the warm water. Stir in the fish sauce and lime juice until well balanced. Add the minced garlic and bird's eye chilies. Taste and adjust with more sugar, lime, or fish sauce as desired. Set aside.
~10 min
Allowing the Nuoc Cham to sit for 30 minutes helps the garlic and chili infuse the sauce.
Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of vegetable oil. Add a few slices of pork belly, a few shrimp, and a pinch of sliced onions. Sear for 1-2 minutes until the pork is lightly browned and the shrimp are just turning pink.
~2 min
Cook the filling ingredients in batches corresponding to one crepe at a time to avoid overcrowding.
Give the batter a good stir (the flour settles at the bottom). Ladle about 1/2 cup of batter into the hot skillet. Immediately tilt and swirl the pan in a circular motion so the batter coats the bottom and slightly up the sides in a very thin, even layer. You should hear a loud sizzling sound.
~1 min
The pan must be very hot to get the signature 'xeo' (sizzling) sound and a lacy, crispy edge.
Scatter a handful of bean sprouts over one half of the crepe. Reduce the heat to medium, cover the skillet with a lid, and let it steam for 2 to 3 minutes. This cooks the batter through and steams the bean sprouts.
~3 min
Do not over-steam, or the crepe will become soggy.
Remove the lid. Drizzle a tiny bit of oil around the edges of the crepe if it looks dry. Let the crepe cook uncovered for another 3 to 5 minutes, or until the bottom and edges are deeply golden brown and very crispy. It should release easily from the pan.
~4 min
Patience is key here. The uncovered cooking time is what makes the crepe crispy.
Using a spatula, carefully fold the crepe in half over the filling, like an omelet. Slide it onto a serving plate. Repeat the process with the remaining ingredients.
~1 min
Keep finished crepes warm in a 200°F oven on a wire rack to maintain crispiness if serving all at once.
To serve, break off a piece of the crispy crepe, place it on a large lettuce leaf, add a few sprigs of fresh mint, cilantro, and basil, and roll it up tight. Dip the entire roll into the Nuoc Cham sauce and eat immediately.

Nutrition

480

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1200

Sodium (mg)

110

Cholesterol (mg)

Equipment

Large non-stick skillet with a tight-fitting lid
Mixing bowls
Whisk
Ladle
Spatula

Tips & Storage

Always stir the batter right before ladling, as the rice flour quickly sinks to the bottom of the bowl.
A well-seasoned cast-iron skillet can be used, but a high-quality non-stick skillet makes flipping and folding much easier.
Adding carbonated water or beer instead of regular water creates tiny air pockets in the batter, resulting in a lighter, crunchier crepe.
Do not overload the crepe with filling, or it will be difficult to fold and may become soggy.
Storage: Banh Xeo is best enjoyed immediately for maximum crispiness. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the crepes on a wire rack over a baking sheet in a 375°F (190°C) oven or air fryer for 5-7 minutes until re-crisped. Do not microwave.