Name: Crispy Vietnamese Crepes (Banh Xeo) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 3/4 cup rice flour; 1/4 cup cornstarch; 1/4 teaspoon salt; 1/4 teaspoon turmeric powder; 1/4 cup canned coconut milk; 1 cup water; 2 scallion stalks (thinly sliced, optional); 1 small yellow onion, thinly sliced (or half of a large onion); 4 oz pork shoulder, thinly sliced (or pork tenderloin, pork belly); 1 small shallot, thinly sliced; 8 oz shrimp, peeled and deveined; 1 1/2 cups bean sprouts; 1 teaspoon fish sauce; Black pepper, to taste; Salt, a pinch; Cooking oil, as needed; 2 tablespoons lime juice; 4 tablespoons water; 1 tablespoon fish sauce; 1 teaspoon sugar; 1 clove garlic, finely minced; Green lettuce leaves; Fresh mint leaves; Fresh cilantro leaves

Jump to Recipe· 3.9 from 9 reviews

If you’ve never tried Vietnamese street food at home, Crispy Vietnamese Crepes (Banh Xeo) Recipe is the perfect place to start. These golden, savory pancakes are a delightful mix of crunchy edges and tender fillings, wrapped around juicy pork, succulent shrimp, fresh bean sprouts, and vibrant herbs. The bright splash of turmeric not only gives them their iconic yellow color but also a warm, earthy depth that makes every bite unforgettable. Trust me, once you get the crepes crisp just right and dunk them in the tangy lime dipping sauce, you’ll be hooked for good!

Ingredients You’ll Need

A white rectangular plate holds a folded yellow pancake with a slightly crispy texture, divided into four pieces. Inside the pancake, there are visible layers of light brown cooked meat, pink shrimp, and white bean sprouts. On the left side of the plate, there is a small pile of fresh green lettuce leaves, two red chili peppers, and sprigs of green mint. A pair of brown wooden chopsticks rests near the bottom edge of the plate. The whole arrangement is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is a breeze, and each one plays a crucial role in perfecting the balance of flavor, texture, and aroma in this dish. From the rice flour that creates the delicate crepe base to the fresh herbs that punch up the brightness, every element adds its own magic.

Rice flour (3/4 cup): The base of the crepe batter, giving it that signature light, crispy texture.
Cornstarch (1/4 cup): Adds extra crispness to the crepes for those golden edges everyone loves.
Salt (1/4 teaspoon): Enhances all the flavors without overpowering them.
Turmeric powder (1/4 teaspoon): Infuses the batter with a beautiful yellow hue and warm aroma.
Coconut milk (1/4 cup, canned): Introduces a subtle creaminess with a touch of tropical sweetness.
Water (1 cup): To thin out the batter for that perfect pourable consistency.
Scallion stalks (2, optional): Sliced thinly and stirred into the batter for fresh, oniony bursts.
Yellow onion (1 small, thinly sliced): Provides a mild sweetness and crunch when sautéed.
Pork shoulder (4 oz, thinly sliced): Adds juicy, savory meatiness; you can swap with tenderloin or pork belly.
Shallot (1 small, thinly sliced): Brings a fragrant, slightly sweet flavor when cooked.
Shrimp (8 oz, peeled and deveined): Succulent and perfectly cooked for extra seafood goodness.
Bean sprouts (1 1/2 cups): Adds a crisp, fresh contrast in each crepe.
Fish sauce (1 teaspoon + 1 tablespoon): The soul of Vietnamese cooking, providing umami and depth.
Black pepper: A touch of heat and complexity.
Cooking oil: For sautéing proteins and achieving that crispy texture in the crepes.
Lime juice (2 tablespoons): The tart note in the dipping sauce to brighten everything up.
Water (4 tablespoons): Balances the dipping sauce perfectly.
Sugar (1 teaspoon): Rounds out the flavors in the dipping sauce with a hint of sweetness.
Garlic (1 clove, finely minced): Adds pungent, aromatic depth to the sauce.
Green lettuce, mint, cilantro: Fresh herbs and greens for wrapping each crepe before eating.

How to Make Crispy Vietnamese Crepes (Banh Xeo) Recipe

Step 1: Prepare the Batter

Start by combining your rice flour, cornstarch, salt, and turmeric in a bowl. Then stir in the creamy coconut milk and water until you have a perfectly smooth batter without lumps. This blend is what makes the crepe light yet crispy, with a beautiful golden glow from the turmeric.

Step 2: Slice the Scallions

Thinly slice the scallion stalks and keep them ready to mix into your batter just before cooking to ensure fresh bursts of flavor throughout the crepes.

Step 3: Prepare the Filling

Get your slicing done for the onion, pork, and shallot, and make sure your shrimp are peeled and deveined. Each ingredient is prepped to cook quickly and evenly, so everything is ready to come together without a hitch.

Step 4: Sauté the Onion

Warm oil over medium-high heat and sauté the sliced onions for about 2-3 minutes until fragrant but still slightly crunchy. This gives the filling layers of sweetness with a satisfying texture contrast.

Step 5: Cook the Pork

In the same pan, cook the shallots until they release their aroma, then lay the pork slices in a single layer. Let them sear undisturbed before seasoning with fish sauce and black pepper and stir-frying until cooked through. Keeping the pork juicy here is key for rich flavor.

Step 6: Sear the Shrimp

Finish prepping the filling by searing the shrimp on both sides until just cooked and lightly salted. If the shrimp are large, cut them lengthwise for better crepe rolling and eating ease.

Step 7: Make the Dipping Sauce

Whisk lime juice, water, fish sauce, and sugar together, then stir in minced garlic. This dipping sauce brightens the whole experience, offering the perfect balance of tart, sweet, salty, and garlicky notes.

Step 8: Incorporate Scallions and Cook the Crepes

Mix the sliced scallions into the batter. Heat your pan with some oil over medium to medium-high heat until sizzling. Pour about a third of the batter in and swirl quickly to coat. You want the crepe to sound like it’s sizzling right away – that crispy magic sound.

Step 9: Add the Filling and Crisp Up

When the crepe bottom starts to firm up but still soft, pile bean sprouts on one side, followed by a third of your onion, pork, and shrimp mixture. Cook a few more minutes, letting the edges crisp perfectly golden. Drizzle oil if needed around the edges to help develop that signature crunch.

Step 10: Fold and Serve

Once crispy to your liking, fold the crepe in half over the filling, then slide or lift it onto a serving plate. Repeat with the remaining batter and fillings, wiping the pan clean each time to get the best crust.

How to Serve Crispy Vietnamese Crepes (Banh Xeo) Recipe

A white rectangular plate on a white marbled surface holds a folded yellow pancake with light brown spots and small green bits scattered through it. Inside the pancake are cooked shrimp with a pink and white color, thin white bean sprouts, onion slices, and pieces of brown meat. To the side of the pancake, there are fresh green lettuce leaves and bright green mint sprigs, along with two small red chili peppers resting on the lettuce. A pair of dark wooden chopsticks lies diagonally on the plate next to the pancake. In the top right corner, a small white bowl with a blue patterned rim contains a light brown dipping sauce with small chopped pieces floating inside. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These crepes are most delightful when wrapped in fresh green lettuce leaves, alongside mint and cilantro sprigs. The crisp greens add a refreshing coolness and herbal contrast that complements the richness of the pork and shrimp.

Side Dishes

Consider pairing this dish with a simple cucumber salad or pickled carrots and daikon. These tangy, crisp sides echo the lively flavors of the crepes and keep the meal light and balanced.

Creative Ways to Present

Serve the crepes family-style with all ingredients laid out separately—lettuce, herbs, crepes, and dipping sauce—so everyone can assemble their perfect wraps. This makes for a fun, interactive meal that feels festive and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover crepes are best kept in an airtight container in the refrigerator. Try to consume within a day or two to enjoy them while the crepes still have some crispness.

Freezing

While not ideal to freeze fully assembled crepes because of the fillings, you can freeze the batter separately in a sealed container for up to a week. Thaw overnight before using.

Reheating

To reheat, warm the crepes gently in a lightly oiled skillet over medium heat. This helps revive the crispness on the outside without drying out the fillings.

FAQs

Can I make Crispy Vietnamese Crepes (Banh Xeo) Recipe vegetarian?

Absolutely! Simply swap the pork and shrimp for mushrooms, tofu, or a mix of sautéed vegetables. Adding more bean sprouts and fresh herbs keeps the crepes flavorful and satisfying.

What is the best pan for making Banh Xeo?

A non-stick skillet or a well-seasoned cast-iron pan works wonders. A 10 to 12-inch pan offers enough surface for a thin crepe that crisps beautifully.

Why is turmeric powder important in this recipe?

Turmeric not only gives Banh Xeo its iconic yellow color but also adds a subtle earthy warmth that enhances the overall flavor without being overpowering.

Can I prepare the batter in advance?

Yes, you can prepare the batter up to a few hours ahead and keep it chilled in the fridge. Just stir before using to reincorporate any settled ingredients.

How do I know when the crepe is crispy enough?

When the edges are golden brown and you can hear a crisp sizzling sound while gently lifting the crepe, it’s ready. The texture should be light and crunchy without burning.

Final Thoughts

Making your own Crispy Vietnamese Crepes (Banh Xeo) Recipe is such a rewarding experience, with every step filling your kitchen with incredible aromas and excitement. Whether you’re sharing these delicious crepes with family or treat yourself on a weekend, it’s a dish that brings vibrant flavors, satisfying textures, and a joyful sense of tradition to your table. Give it a try—you’re going to love it!