Bánh Xèo (Savory Vietnamese Crepes)
These Vietnamese crispy pancakes (Banh Xeo) are golden, lacy, and packed with flavor—filled with shrimp, pork, and bean sprouts, then wrapped in fresh lettuce and herbs before being dunked in nuoc cham (Vietnamese dipping sauce). The best way to eat them? With your hands! Just tear off a piece, wrap it up, dip, and enjoy.
They’re crispy, savory, and surprisingly easy to make at home.
If you love banh xeo, you might also enjoy banh khot, its bite-sized, crispy cousin that’s just as fun to eat! For more Vietnamese comfort food, check out my pho recipe for a rich, flavorful broth, or try thit kho, a caramelized pork and egg dish perfect with rice. And if you’re craving something sweet, che thai and avocado smoothie is always a hit!
What is Banh Xeo?
Bánh xèo (pronounced bahn say-oh) literally means “sizzling pancake”—named after the sound the batter makes when it hits the hot pan. It’s a Vietnamese street food favorite, known for its crispy turmeric-infused batter and savory fillings.
Traditionally, it’s filled with shrimp, thinly sliced pork, and bean sprouts, but you’ll also find versions with mushrooms, tofu, or extra veggies. Instead of eating it with a fork and knife, you tear it into pieces, wrap it in fresh lettuce, add herbs, and dip it into nuoc cham. The combination of crispy pancake, fresh greens, and tangy dipping sauce is unbelievably good!
Why This Banh Xeo is a Must-Try
- Crispy & Flavorful – That golden, crunchy edge is everything!
- Quick & Easy – The batter comes together fast, and the pancakes cook in minutes.
- Customizable – Fill it with shrimp, pork, tofu, or whatever you like!
- Great for Sharing – Perfect for family dinners or casual get-togethers.
The Best Pan for Banh Xeo
For the crispiest bánh xèo, use a nonstick or well-seasoned cast iron skillet. A large, flat-bottomed pan works best to ensure even cooking and that signature golden, lacy edge. Avoid deep or heavy pans, as they can trap steam and make the pancake soggy!
Ingredients and Substitutions
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
For the Batter
- Mikko Ready Mix (Bột Bánh Xèo Hương Xưa) – A premixed flour blend with rice flour, turmeric, and seasonings, making it easy to prepare. Find it at Asian grocery stores or online. If substituting, use 3 ½ cups of rice flour.
- Cornstarch – Adds crispiness and structure to keep the pancakes from falling apart.
- Turmeric Powder – Gives bánh xèo its signature golden color and subtle earthy flavor.
- Salt & Sugar – Enhances the overall flavor.
- Beer or Club Soda – The carbonation makes the batter lighter and crispier. Any beer works, or use unsweetened club soda.
- Coconut Milk – Adds a touch of creaminess and subtle sweetness.
- Warm Water – Helps thin the batter and “bloom” the rice flour for extra crispy crepes.
- Green Onions – For extra flavor and aroma.
For the Filling
- Pork Belly – Thinly sliced for a rich, flavorful bite. Swap with pork loin, chicken, or your favorite protein if preferred.
- Shrimp – Plan for 3-4 large shrimp per pancake, peeled and deveined.
- Onion – Adds sweetness and depth of flavor.
- Salt & Pepper – Simple seasoning to enhance the shrimp and pork.
- Mung Beans (Optional) – Adds extra protein and a slightly creamy texture.
For Serving:
- Lettuce & fresh herbs – Wrap your banh xeo in lettuce, mint, cilantro, and Thai basil for the perfect bite.
- Nuoc cham (Vietnamese dipping sauce) – A mix of fish sauce, lime juice, garlic, sugar, and chili to bring everything together.
How to Make Banh Xeo
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
Step 1: Cook the mung beans and prepare the batter. Then, let it rest for 30 minutes.
Step 2: Make the dipping sauce by whisking together water, fish sauce, lime juice, sugar, garlic, and chili.
Step 3: Season the shrimp and pork with salt and pepper.
Step 4: Heat pan on medium-high, add oil, then sauté shrimp, pork, and onions.
Step 5: Add 1/2 to 2/3 cup of batter, swirling the pan to create a thin, even layer. Cook for 3-4 minutes until crispy.
**Pro Tip: Add oil around the edge to prevent it from sticking.
Step 6: Add the bean sprouts and mung beans on one side.
Step 7: Fold the crepe in half, transfer to a plate, and repeat with the remaining batter.
Enjoy! – Wrap a piece of crepe in lettuce with fresh herbs, dip in nuoc cham, and dig in!
Tips for the Crispiest Banh Xeo
✔️ Let the batter rest – This helps the flour absorb the liquid for a better texture.
✔️ Use a HOT pan – The sizzling sound means you’re doing it right!
✔️ Go easy on the batter – A thin layer cooks faster and crisps up better.
✔️ Cook uncovered – Covering the pan traps steam and makes the pancake soggy.
How to Eat Banh Xeo
The best way to eat banh xeo is to wrap it up, dip it, and enjoy all the flavors in one bite! I always serve it with nuoc cham, the must-have dipping sauce. Fresh herbs like mint, cilantro, perilla, or Thai basil add a pop of freshness, while lettuce leaves make the perfect wrapper to hold everything together. Some people even use rice paper wrappers to roll up their banh xeo for an extra fun way to eat it. And of course, I love adding pickled carrots and daikon for that crunchy, tangy contrast. However you eat it, just wrap, dip, and enjoy!
How to Store, Make Ahead, and Reheat
Banh Xeo is best fresh and crispy, but if you have leftovers, here’s how to keep and reheat them:
- Storage – Store the cooked crepes and fillings separately in airtight containers in the fridge for up to 2 days. Keep the dipping sauce and fresh herbs separate to maintain freshness.
- Make Ahead – You can prep the batter ahead of time and store it in the fridge for up to 24 hours. Give it a quick stir before cooking. The filling (shrimp, pork, and onions) can also be cooked ahead and refrigerated for easy assembly.
- Reheating – Skip the microwave! To crisp it back up, reheat bánh xèo in a dry nonstick pan over medium heat for a few minutes or pop it in an air fryer at 350°F for 3-5 minutes.
Final Thoughts
Banh xeo is one of those dishes that looks fancy but is actually super easy to make at home. Once you get the hang of it, you’ll want to make it again and again!
So, are you team shrimp and pork or do you like to mix it up? However you fill it, one thing’s for sure—banh xeo is crispy, flavorful, and ridiculously good! Let me know how yours turns out!
RECIPE
Bánh Xèo (Vietnamese Sizzling Crepes)
Ingredients
Batter
- 3½ cups Mikko Prepared Mix Flour for Rice Pancake (Bot Banh Xeo Huong Xua or Rice Flour)
- 2 tablespoons cornstarch
- 1 ½ tablespoons turmeric powder
- ½ teaspoon sugar
- ½ teaspoon salt
- 3 cups beer (or unsweetened club soda)
- 1 cup coconut milk
- ⅓ cup warm water (100℉ – 110℉)
- 3 green onions, chopped
Filling
- ⅔ pound large shrimp (about 28), peeled and deveined
- ⅔ pound pork belly, cut into thin strips
- 2 tablespoon vegetable oil, divided
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1 yellow onion, thinly sliced
- bean sprouts
- 1 cup dried mung beans
- Assorted greens (lettuce, Thai basil, mint, perilla leaves)
Dipping Sauce
- 2 cups water
- ⅓ cup fish sauce
- ¾ cup lime juice
- ⅓ cup sugar
- 4 garlic cloves, minced
- 1-2 bird's eye or Thai chili, finely chopped
Instructions
- Cook the Mung Beans: Add mung beans and 2 cups of water to a small saucepan over medium-high heat. Cover, bring to a boil, and cook for about 30 minutes, or until the beans are soft enough to crush between two fingers. Remove from heat and set aside.
- Prepare the Batter: In a large bowl, whisk together Mikko Prepared Mix Flour for Rice Pancakes, cornstarch, turmeric powder, sugar, salt, beer (or club soda), coconut milk, warm water, and green onions. Let the batter rest for at least 30 minutes (but no more than 2 hours) to allow the flour to fully hydrate.
- Make the Dipping Sauce: In a bowl, whisk together water, fish sauce, lime juice, sugar, garlic, and chili until the sugar dissolves. Taste and adjust as needed.
- Season the Filling: In a separate bowl, toss the shrimp and pork with salt and pepper to season.
Cook the Crepes
- Preheat a frying pan over medium-high heat until hot (test by sprinkling a few drops of water—if they sizzle, it’s ready).
- Add 1 tablespoon of oil, then sauté 2-4 shrimp, 2-3 slices of pork belly, and a few onion slices for 2-3 minutes until fully cooked. Spread the filling evenly around the pan.
- Add ½ to ⅔ cup of batter (depending on pan size), then quickly swirl the pan to create a thin, even layer. Cook for 3-4 minutes until the edges start to crisp.
- Sprinkle a handful of bean sprouts and 1 tablespoon of mung beans on one side of the crepe. Drizzle a little oil around the edges and let it cook for another 2-3 minutes until golden and crispy.
- Fold the unfilled half over the filling, then transfer to a plate. Repeat with the remaining batter.
- Serve and Enjoy! Tear off a piece of banh xeo, wrap it in lettuce and fresh herbs, dip into nuoc cham, and enjoy.
Notes
- Let the batter rest – This helps the flour absorb the liquid for a better texture.
- Use a HOT pan – The sizzling sound means you’re doing it right!
- Go easy on the batter – A thin layer cooks faster and crisps up better.
- Cook uncovered – Covering the pan traps steam and makes the pancake soggy.
These are so light and fluffy and flavorful! Will be making again.
I have only tried this dish at a Vietnamese restaurant before and have always wanted to try it at home. Thanks for your detailed recipe and all the pics, it was very helpful as I was a bit intimidated by the process at first. I used rice flour and turmeric spice instead of the ready mix.
Fabulous crepe- Yum
Your site makes great food easy
I love Vietnamese crepes! These look so delicious