A savory and crispy Vietnamese crepe, traditionally filled with shrimp, pork, and bean sprouts, known for its vibrant flavors and satisfying crunch.
Crispy Vietnamese Banh Xeo
A savory and crispy Vietnamese crepe, traditionally filled with shrimp, pork, and bean sprouts, known for its vibrant flavors and satisfying crunch.
Ingredients
- 1 cup cup rice flour
- 0.5 cup cup coconut milk
- 0.5 cup cup water
- 1 tsp tsp turmeric powder for color
- 0.5 tsp tsp salt
- 2 green onions chopped for batter
- 0.5 lb raw shrimp peeled and deveined
- 0.5 lb pork belly or thinly sliced pork
- 1 cup cup bean sprouts
- 0.5 yellow onion thinly sliced
- 2 green onions chopped for filling
- 1 tbsp tbsp fish sauce
- 1 tsp tsp sugar
- 0.5 tsp tsp black pepper
- 2-3 tbsp tbsp cooking oil for frying
- 0.25 cup cup fish sauce for Nuoc Cham
- 0.25 cup cup water for Nuoc Cham
- 2 tbsp tbsp sugar for Nuoc Cham
- 1 tbsp tbsp lime juice for Nuoc Cham
- 1-2 cloves garlic minced for Nuoc Cham
- 1-2 bird's eye chilies minced
Instructions
- Make the batter: In a large bowl, whisk together rice flour, coconut milk, water, turmeric, salt, and 2 chopped green onions until smooth. Let rest for at least 30 minutes.
- Prepare the filling: Heat 1 tbsp oil in a pan over medium-high heat. Add sliced pork and cook until browned. Add shrimp and cook until pink. Add sliced yellow onion and cook until softened. Stir in 2 chopped green onions, bean sprouts, fish sauce, sugar, and pepper. Cook for 2-3 minutes until bean sprouts are slightly wilted. Remove filling from pan and set aside.
- Cook the Banh Xeo: Heat 1-2 tbsp oil in a non-stick pan or well-seasoned cast iron skillet over medium-high heat. Pour about 1/2 cup of batter into the hot pan, tilting to spread it thinly and evenly. Immediately add a portion of the cooked filling (shrimp, pork, bean sprouts) to one half of the crepe.
- Cover and Crisp: Cover the pan for 2-3 minutes to steam the crepe and cook the filling through. Uncover, and continue to cook for another 3-5 minutes, or until the edges are golden brown and crispy.
- Fold and Serve: Carefully fold the crepe in half with a spatula. Slide onto a serving plate. Repeat with remaining batter and filling.
- Make Nuoc Cham (Dipping Sauce): In a small bowl, combine fish sauce, water, sugar, and lime juice. Stir until sugar dissolves. Add minced garlic and chilies (if using).
- Serve: Serve Banh Xeo hot with fresh lettuce leaves and Nuoc Cham dipping sauce.
Notes
Serve with fresh lettuce wraps and a dipping sauce like Nuoc Cham. You can vary fillings with chicken, tofu, or mushrooms. Ensure the pan is hot for maximum crispiness.
