Banh Xeo
intro
Shatteringly crisp coconut rice crepes stuffed with pork, shrimp, and bean sprouts, served with fresh herbs and tangy nuoc cham for wrapping and dipping.
Ingredients
Steps
Mix the crepe batter
In a large mixing bowl, whisk together 200g rice flour, 1 tsp ground turmeric, 1/2 tsp fine sea salt, 180ml unsweetened coconut milk, 240ml cold water, and sliced scallion whites until completely smooth with no visible lumps. Let the batter rest for 15 minutes at room temperature to allow the rice flour to fully hydrate, then stir in the sliced scallion greens right before cooking.
Prep filling components
Pat 150g sliced pork and 150g halved shrimp completely dry with paper towels to prevent oil splatter during cooking. Arrange the dried pork, shrimp, 100g sliced onion, and 200g patted-dry bean sprouts in separate small bowls within arm’s reach of the stovetop for fast, easy assembly.
Sear initial fillings
Heat a 25cm (10-inch) nonstick or carbon steel skillet over medium-high heat (175°C/350°F). Add 1 tsp (5ml) neutral cooking oil, then arrange 3-4 thin slices of pork, 3-4 shrimp halves, and 2 thin slices of yellow onion in a single layer across the pan. Sear for 45 seconds on the first side, then flip the pieces with tongs, cooking for another 30 seconds until the shrimp is just opaque pink and the pork is lightly browned at the edges.
Pour and cook crepe
Give the rested batter a quick stir to reincorporate any settled flour, then ladle 75ml (1/3 cup) of batter into the hot skillet, immediately swirling the pan in a circular motion to coat the entire bottom in a thin, even, lacy layer. Drizzle 1/2 tsp (2.5ml) oil around the outer edge of the crepe, then reduce heat to medium (150°C/300°F), cover the pan with a tight-fitting lid, and cook for 2 minutes until the crepe edges start to pull away from the pan and turn deep golden crisp.
Add sprouts and fold
Remove the lid, scatter 25g (1/4 cup) of the patted-dry bean sprouts over one half of the crepe. Re-cover the pan and cook for 1 additional minute to lightly wilt the sprouts without making them soggy, then run a thin silicone spatula around the crepe edge to loosen it, and fold the empty half over the filled side to create a neat half-moon shape. Slide the finished crepe onto a serving plate.
Repeat and serve hot
Lightly wipe the skillet with a folded paper towel to remove any burnt food bits between crepes, then repeat the cooking process with the remaining oil, batter, and fillings to make 8 total crepes (2 per serving). Serve immediately while the crepes are hot and crispy, alongside the fresh herb platter and 120ml nuoc cham dipping sauce, for diners to wrap pieces of crepe in lettuce and herbs before dipping.
Tips
2.Resist the urge to overfill the crepes—too much pork, shrimp, or sprouts will prevent the batter from crisping evenly and cause the crepe to tear when folding.
3.Wipe the skillet lightly with an oiled paper towel between each crepe to remove burnt bits and ensure the next crepe releases cleanly and develops a uniform crisp edge.
OMG these turned out SO crispy! I’ve been intimidated to make banh xeo at home for years because restaurant versions always have that perfect shatter, but this recipe nailed it. My whole family fought over the last crepe at Sunday dinner. 10/10 would make again for our next potluck!
Quick question—can I make the batter ahead of time for meal prep? I want to prep Sunday to cook these quick on weeknights after work.
Game changer. I added a little extra shrimp to mine because I’m a seafood fiend, and the crispy edge texture was unreal. My roommate thought I ordered takeout lol
I tried this last night and my crepes kept sticking to the pan! Did I do something wrong? I used a nonstick skillet but they still tore when I tried to fold them.
Made these for my grandkids when they visited last weekend, and even my pickiest eater asked for seconds! I left out the bean sprouts for him since he hates crunchy veggies, and it still turned out delicious.
45 minute cook time was pretty spot on for me, though I did the first crepe a little lumpy while I got the hang of pouring the batter thin enough. Once I got the rhythm down it was smooth sailing. SO good with the nuoc cham dipping sauce.
Is there a gluten free swap for anyone who can’t have wheat? I noticed the recipe has a little all purpose flour, and my sister has celiac so I want to make these for her birthday dinner.
Brought these to a neighborhood potluck last weekend and they were the first dish gone! Everyone was asking for the recipe, I felt like a rockstar. Only note is that they’re best fresh right off the pan, so I brought my portable burner to cook them on site.
I grew up eating banh xeo in Houston’s Little Saigon, and this is hands down the closest home recipe I’ve ever tried to the ones my favorite spot serves. The coconut milk in the batter is *chef’s kiss* for that authentic rich flavor. Will be making this on repeat.
Wait, how thin are you supposed to pour the batter? My first couple came out really doughy and thick, not crispy at all. I think I used too much per crepe but I don’t want to use too little and have holes.
Meal prep win! I cooked up a batch of these on Sunday, stored the crepes and fillings separate, and crisped them back up in the air fryer for 2 minutes at lunch all week. Worked way better than I thought it would for quick work from home lunches.
I don’t eat pork, so I swapped the pork belly for extra shrimp and thinly sliced tofu, and it was amazing! The batter flavor is so good on its own it doesn’t even matter what filling you use, honestly.
Took me a couple tries to get the batter swirl right, but once I did? *Chef’s kiss* That sizzle when you pour the batter on the hot oil is so satisfying, I felt like I was on a cooking show. My partner said it’s better than our local takeout spot, which is high praise.
Do you have to use coconut milk in the batter? I have a tree nut allergy so coconut is a no go for me, and I’ve been dying to make these.
Made these for my dad’s birthday since he’s from Saigon, and he got so nostalgic! He said the flavor was exactly like the street food he grew up eating, which made my whole week. The only thing I added was a little extra turmeric for color, just like he said his mom used to do.