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  • Banh Xeo (Vietnamese Sizzling Crepes Worth the Hype)

    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.