Bánh Xèo (Vietnamese Sizzling Crepes)
Servings: 10 servings
Calories: 605kcal
This banh xeo recipe makes crispy Vietnamese savory pancakes filled with shrimp, pork, and bean sprouts, served with fresh herbs and nuoc cham dipping sauce. Light, crispy, and packed with flavor, it's a must-try Vietnamese street food that’s easy to make at home!
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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.
Nutrition
Calories: 605kcal | Carbohydrates: 74g | Protein: 17g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 60mg | Sodium: 1034mg | Potassium: 562mg | Fiber: 5g | Sugar: 9g | Vitamin A: 131IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 3mg
