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Crispy Vietnamese Crepes (Banh Xeo) Recipe

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3.9 from 9 reviews

Crispy Vietnamese Crepes, known as Banh Xeo, are delicate, savory pancakes made from a light rice flour and turmeric batter filled with sautéed pork, shrimp, onions, and crunchy bean sprouts. Served with fresh herbs and a tangy lime fish sauce dipping sauce, these crepes offer a delightful combination of textures and flavors that capture the essence of Vietnamese street food in a quick and easy recipe.

Ingredients

Batter

  • 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)

Filling

  • 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

Dipping Sauce

  • 2 tablespoons lime juice
  • 4 tablespoons water
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 clove garlic, finely minced

To Serve

  • Green lettuce leaves
  • Fresh mint leaves
  • Fresh cilantro leaves

Instructions

  1. Prepare the batter: In a mixing bowl, combine rice flour, cornstarch, salt, and turmeric powder. Gradually add canned coconut milk and water, whisking until the batter is smooth and free of lumps. Set aside while you prepare the filling.
  2. Slice scallions: Thinly slice the scallion stalks and keep them separate to add to the batter later on.
  3. Prepare the filling ingredients: Thinly slice the yellow onion, pork shoulder, and shallot. Peel and devein the shrimp if not already done.
  4. Sauté onion: Heat a pan over medium-high heat and add cooking oil. Add the thinly sliced onion and sauté for 2-3 minutes until softened but still crunchy. Remove and set aside on a clean plate.
  5. Cook pork: In the same pan, add shallots and sauté until fragrant. Add pork slices in a single layer and cook undisturbed for 30 seconds. Add fish sauce and black pepper, then stir-fry until fully cooked. Transfer to a clean plate.
  6. Cook shrimp: With pan still at medium-high, add shrimp and sear on both sides until fully cooked. Season with a pinch of salt. Transfer to a clean plate. For large shrimp, cut in half lengthwise.
  7. Make dipping sauce: In a small bowl, whisk together lime juice, water, fish sauce, and sugar until well combined. Adjust seasoning to taste, then stir in the minced garlic. Set aside.
  8. Add scallions to batter: Mix the thinly sliced scallions into the prepared batter and stir well.
  9. Cook the crepes: Wipe the pan clean and place over medium to medium-high heat. Add enough oil to coat the pan. Pour about one-third of the batter (adjust based on pan size) and quickly swirl to cover the bottom in a thin layer. The batter should sizzle immediately.
  10. Cook crepe base: Allow the crepe to cook for 2-3 minutes until the bottom begins to crisp. Use a spatula to check.
  11. Add filling: Spread about 1/2 cup of bean sprouts on one side of the crepe, cooking for 20-30 seconds. Then add one-third of the sautéed onion, pork, and shrimp on top of the sprouts.
  12. Crisp the crepe: Continue cooking the crepe for 2-3 more minutes until it turns crispy. If needed, drizzle additional oil around the pan’s rim and adjust heat so the crepe browns evenly without burning.
  13. Fold and serve: Once crisp, fold the crepe in half over the filling using a spatula, then transfer it to a serving plate.
  14. Repeat: Clean the pan and repeat with the remaining batter and fillings until all crepes are made.

Notes

  • Use a non-stick or well-seasoned cast iron pan for best crepe results.
  • Adjust batter quantity depending on pan size for thin, crispy crepes.
  • Fresh herbs and lettuce are essential for authentic Banh Xeo wraps.
  • The dipping sauce can be adjusted in sweetness, acidity, and saltiness to your preference.
  • If coconut milk is not available, you can substitute with regular milk, but flavor and texture may differ slightly.

Find it online: https://marthatasty.com/crispy-vietnamese-crepes-banh-xeo-recipe/