These crispy Vietnamese crepes are a sensory delight with their shatteringly golden exterior and savory filling of shrimp, pork, and fresh vegetables. Folded in half and served with fresh herbs and tangy dipping sauce, banh xeo is an interactive dining experience that brings the vibrant street food culture of Vietnam to your table.
⏱️50 min
📊Medium
👥4 servings
🍽️Main
seafoodmeatspicy
Ingredients
200 grice flour
1 teaspoonturmeric powder
400 mlcoconut milk
300 gshrimp
200 gpork shoulder
200 gmung bean sprouts
1 largeonion
6 tablespoonsvegetable oil
1 teaspoonsalt
200 mlwater
30 gfresh cilantro
8 pieceslettuce leaves
Instructions
1PREPARE THE BATTER: In a large mixing bowl, combine 200g rice flour, 1 teaspoon turmeric powder, and 1 teaspoon salt. Gradually whisk in 400ml coconut milk and 200ml water, stirring continuously until you achieve a smooth consistency similar to crepe batter. The mixture should be thin enough to spread easily but thick enough to coat the pan. Let the batter rest for 15 minutes at room temperature to allow the starches to fully hydrate and develop better texture.
2PREPARE THE FILLINGS: Cut 200g pork shoulder into thin matchsticks about 2-3mm thick and set aside. Peel and devein 300g shrimp, leaving the tail intact for presentation, and pat dry with paper towels. Slice 1 large onion into thin crescents and rinse 200g mung bean sprouts under cold water, then drain thoroughly. Keep the 30g fresh cilantro and 8 lettuce leaves separate for serving, as these will not be cooked.
3HEAT YOUR PAN AND OIL: Place a non-stick skillet or crepe pan (8-9 inches) over medium-high heat and allow it to preheat for 2-3 minutes until it's quite hot. Add 1.5 tablespoons of vegetable oil to the pan and swirl to coat the entire surface evenly. The oil should shimmer and move freely across the pan; if it smokes, reduce the heat slightly. This high heat is essential for creating the characteristic crispy, golden exterior.
4COOK THE PROTEIN AND VEGETABLES: Working quickly while the oil is hot, scatter a portion of the pork matchsticks and shrimp directly onto the hot oil in the center of the pan, cooking for 30-40 seconds until the shrimp begin to turn pink. Add a handful of onion slices and mung bean sprouts on top of the protein. Let these ingredients cook for 1 minute, stirring occasionally, until the shrimp are cooked through and the onions begin to soften slightly.
5POUR AND DISTRIBUTE THE BATTER: Working immediately, give the batter a quick stir and pour approximately 100-120ml into the center of the pan with the fillings. Quickly tilt and swirl the pan in circular motions to spread the batter evenly across the hot surface, creating a thin, even layer around 2-3mm thick. The batter should sizzle immediately upon contact with the hot pan. Continue spreading for 10-15 seconds, making sure the batter flows under and around all the fillings.
6ACHIEVE THE CRISPY CRUST: Let the crepe cook undisturbed for 2-3 minutes over medium-high heat without moving it. You'll hear a gentle crackling sound and smell a toasted, slightly nutty aroma when it's ready. The bottom should turn a beautiful golden-brown with crispy, lacy edges that crackle when touched. Peek underneath after 2 minutes using a spatula to check for proper color—it should be dark golden but not burnt.
7FOLD AND SERVE: Using a thin spatula, carefully loosen the crepe from the pan, working around the edges first, then underneath. Fold the crepe in half (the fillings should stay inside) and transfer to a serving plate. The crepe should make a satisfying crackling sound as you fold it. Serve immediately while still crispy, accompanied by fresh lettuce leaves and cilantro on the side. Guests wrap pieces in lettuce leaves and dip into nuoc cham sauce before eating.