Banh Xeo (Vietnamese Sizzling Crepes Worth the Hype)

Banh Xeo translates to “sizzling cake.” One listen to that batter hit a hot pan, and you get it. Crispy, lacy edges. A golden, turmeric-stained center. Packed with shrimp, pork, and bean sprouts. Then you wrap it in lettuce, add herbs, and dunk. Chaos. Delicious chaos.

Ingredients

Serves 4. Makes 6–8 crepes.

For the Batter:

• 1 cup (120g) rice flour
• ¼ cup (30g) cornstarch
• 1 tsp turmeric powder
• ½ tsp salt
• 1 can (14 oz / 400ml) coconut milk
• 1 cup (240ml) water
• 2 green onions, thinly sliced

For the Filling:

• ½ lb (225g) shrimp, peeled and halved lengthwise
• ½ lb (225g) pork belly or shoulder, thinly sliced
• 1 onion, thinly sliced
• 2 cups bean sprouts
• Oil for frying

For Wrapping & Dipping:

• Butter lettuce or mustard leaves
• Fresh herbs: mint, cilantro, Thai basil
• Nuoc cham (fish sauce + lime + sugar + garlic + chili)

Step-by-Step Instructions

Step 1: Make Batter

1. Whisk rice flour, cornstarch, turmeric, and salt. Add coconut milk and water. Whisk until smooth. Stir in green onions. Let rest 30 minutes.

Step 2: Prep Dipping Sauce

1. Mix ¼ cup fish sauce + ¼ cup water + 2 tbsp sugar + 2 tbsp lime juice + minced garlic + sliced chili.

Step 3: Sizzle

1. Heat a nonstick pan or cast iron skillet over medium-high heat. Add a drizzle of oil.
2. Add a few slices of pork and 3–4 shrimp. Cook 1 minute.
3. Add a few onion slices. Pour ⅓ cup of batter into the pan, tilting to spread thin.

Step 4: Add Sprouts

1. Scatter a handful of bean sprouts over half the crepe. Cover and cook 2–3 minutes until edges are crisp and golden.

Step 5: Fold & Serve

1. Fold the crepe in half. Slide onto a plate. Repeat with remaining batter.

Step 6: Wrap & Eat

1. Tear off a lettuce leaf. Add a piece of crepe. Top with herbs. Roll, dip, devour.

Summary

Prep Time: 20 min + rest | Cook Time: 20 min | Total: 40 min + rest

Yield: 6–8 crepes | Difficulty: Medium (technique)

Storage Notes

Don’t. Banh Xeo is a fresh-eating sport. Leftover crepes go soggy. Make only what you’ll eat. Prep batter and fillings ahead, then cook to order. That’s the way.