Banh Xeo Vietnamese Sizzling Crepes Recipe

This Banh Xeo recipe is my absolute favorite because it perfectly balances crispy, savory flavors with the freshness of herbs and the richness of coconut milk. I love how each bite bursts with the delicious combination of crispy pork, tender shrimp, and vibrant vegetables, all wrapped in a crunchy lettuce leaf!

I adore Bánh Xèo, or Vietnamese sizzling crepes, for their vibrant blend of textures and tastes. Made with rice flour, turmeric powder, and rich coconut milk, the crepes are filled with the following:

– savory pork belly,
– tender shrimp,
– crisp onion, and
– fresh bean sprouts.

The addition of lettuce and herbs, so common in Vietnamese cooking, is a nice counterpoint.

Ingredients

Flour made from rice: Offers a light and crisp texture.

It has no gluten.

Turmeric Powder: Imparts color and is an anti-inflammatory agent.

Coconut Milk: Lusciously creamy, full of healthful fats, conveys a touch of sweetness.

Belly of pig: High in protein, rich, and flavorsome.

Shrimp: A low-calorie source of lean protein and plentiful in omega-3s.

Sprouts of beans: Low in calories, high in fiber and Vitamin C.

Herbs: They add fresh flavors.

Mint, basil, cilantro—these, and other herbs, are as essential to my cooking as the staples of my pantry.

Ingredient Quantities

• 1 cup rice flour
• 1/4 teaspoon turmeric powder
• 1 cup coconut milk
• 3/4 cup water
• 1/4 teaspoon salt
• 1/2 pound pork belly, thinly sliced
• 1/2 pound shrimp, peeled and deveined
• 1 onion, thinly sliced
• 1 cup bean sprouts
• Fresh lettuce leaves, for serving
• Fresh herbs (mint, basil, cilantro), for garnish
• Vegetable oil, for frying
• Fish sauce, for dipping

Instructions

1. In a mixing bowl, combine the rice flour, turmeric powder, coconut milk, water, and salt. Whisk until smooth, combining well. Set the batter aside to rest for about 30 minutes.

2. In a non-stick skillet, heat a small amount of vegetable oil over medium-high heat. Add the pork belly slices and sauté them until they are browned and crispy. Remove them from the heat, and set them aside.

3. In the same skillet, place the shrimp and cook until they no longer remain clear and are instead rosy and firm. Remove from the heat and set aside with the pork.

4. Place a bit more oil into the frying pan, then add the sliced onion and cook over moderate heat until the onions are soft and translucent. This should take about 8 to 10 minutes. Remove the skillet from the heat and lift the onions out of the pan, setting them aside.

5. Mix the batter once more. Pour a thin layer of batter into the hot frying pan, tilting and swirling to cover the bottom evenly.

6. Quickly, sprinkle the batter with some of the pork belly, shrimp, and sautéed onions, along with a handful of bean sprouts.

7. Prepare the crepe for approximately 4-5 minutes. Watch the edges for signs that they are crisping up and the bottom for a shade of golden brown.

8. Take a crepe, fold it in half, and place it on a plate. Follow this with the remaining batter and fillings.

9. Serve the crepes hot, wrapped in crisp lettuce leaves and accompanied by the fragrant herbs that you prefer, like mint, basil, or cilantro.

10. Serve with a small bowl of fish sauce for dipping, and enjoy your Banh Xeo!

Equipment Needed

1. Mixing bowl
2. Whisk
3. Non-stick skillet
4. Spatula
5. Measuring cups
6. Measuring spoons
7. Plate

FAQ

• What is Banh Xeo?Banh Xeo is a traditional Vietnamese dish. Its name literally means “sizzling pancake,” a reference to the sound and steam that issues forth when the pancake is served up fresh and hot. Banh Xeo is essentially a crepe. It has a similar base to the French from which the dish likely evolved. The batter is made with rice flour, water, and a few other secret ingredients.
• Can I make Banh Xeo without pork and shrimp?Certainly! You can switch out other proteins like chicken for the beef or go meatless by adding more vegetables or tofu.
• What is the best type of rice flour to use?White rice flour is the best choice for making a smooth batter and achiev- ing a crispy texture in the crepes.
• Why is turmeric used in the batter?The Banh Xeo gets its unmistakable yellow color and subtle earthy flavor from turmeric.
• How do I get the crepes crispy?A hot skillet and sufficient oil are necessary to ensure that the edges are brown and crispy before folding.
• How should I serve Banh Xeo?Accompany with fresh lettuce leaves and herbs to make wraps, and with a side of fish sauce for dipping.
• Can I prepare the batter in advance?Absolutely, you can mix the batter several hours ahead of time and keep it in the fridge until you’re set to use it.

Substitutions and Variations

1 cup rice flour – Substitute: 1 cup tapioca flour or cornstarch
1 cup coconut milk – For every cup of coconut milk called for in a recipe, you may substitute 1 cup of either almond milk or soy milk. To make the flavor more similar to that of coconut milk, add a few drops of coconut extract to whatever liquid you are using.
1/2 pound pork belly
– Replacement: 1/2 pound chicken thighs or tofu for a vegetarian option
1/2 pound shrimp – Substitute: 1/2 pound cooked chickpeas for a vegetarian alternative
Fish sauce – Substitute: For a similar umami sauce, use soy sauce with a bit of lime juice and sugar.

Pro Tips

1. For an extra crispy crepe, ensure the pan is very hot before pouring in the batter, and use just enough oil to lightly coat the pan.

2. Let the batter rest for at least 30 minutes, but up to an hour, to allow the rice flour to fully absorb the liquid, which improves the texture and flavor.

3. To enhance the flavor, marinate the pork belly and shrimp in a little fish sauce and pepper for 10-15 minutes before cooking.

4. If you want a richer coconut flavor, replace water with additional coconut milk, but adjust the consistency with a little more rice flour if needed.

5. When serving, encourage guests to use the lettuce leaves and herbs like a wrap to enjoy a burst of freshness alongside the savory crepe.