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.