Bánh Xèo (Vietnamese Sizzling Crispy Crepe)
Bánh Xèo Recipe (Vietnamese Sizzling Crispy Crepe)
Equipment
Ingredients
The Batter
- 1 packet Hương Xưa Bánh Xèo mix or 2 cups rice flour + ¼ cup cornstarch
- 1 can 400ml coconut milk
- 1 cup club soda
- 1 tsp turmeric powder if making from scratch
- ½ tsp salt
The Filling
- 200 g pork belly thinly sliced
- 200 g shrimp peeled and deveined
- 1 cup bean sprouts
- ½ cup mung beans cooked
- ½ white onion thinly sliced
- Neutral oil for frying
To Wrap & Serve
- Mustard greens cải xanh or green leaf lettuce
- Fresh mint
- Perilla tía tô
- Cilantro
- Pickled Carrots and Daikon Đồ Chua
- Vietnamese Dipping Sauce — Nước Mắm Chấm
Instructions
- Make the batter: Combine the Bánh Xèo mix (or rice flour and cornstarch), coconut milk, club soda, turmeric, and salt. Whisk until smooth. Rest for at least 30 minutes at room temperature — this step is non-negotiable for a crispy, non-gritty crepe.
- Prep the filling: Season pork belly and shrimp lightly with salt and pepper. Have all your herbs, greens, and dipping sauce ready before you start cooking.
- Heat the pan: Place a 16-inch non-stick pan over high heat. Add 1 tsp of neutral oil and let it get screaming hot.
- Char the filling: Add sliced onion, then pork belly, then shrimp. Let them sizzle undisturbed until charred on the edges. This smoky char is the flavor foundation of a great Bánh Xèo.
- The swirl: Pour in one ladle of batter and immediately swirl it up the sides of the pan in a circular motion to create lacy edges.
- Steam: Scatter mung beans and bean sprouts over one half of the crepe. Cover with a lid for 30–45 seconds.
- Crisp: Remove the lid and let the Bánh Xèo cook uncovered for another 60–90 seconds until all steam has evaporated and the edges are golden and pulling away from the pan.
- Fold and serve: Fold the crepe in half over the filling and slide onto a plate. Serve immediately with herbs, greens, and Nước Chấm for dipping. Repeat with remaining batter, adding fresh oil to the pan each time.
Notes
The Sizzle Test: Before pouring your batter, flick a drop of water into the pan. If it evaporates immediately and violently, you're ready. If it just sits there, wait longer.
Club Soda is Non-Negotiable: The carbonation creates the light, bubbly texture that makes the edges shatter. Plain water will not give you the same result.
The Chef Eats Last: This is a "one at a time" dish — you'll be at the stove while everyone else is eating. Embrace it. That's the way every Vietnamese mom does it, and that's the way love tastes.
Batter Tip: The batter will separate as it sits. Give it a good whisk between each crepe.