Vietnamese Bánh Xèo
A thin rice batter hits a hot pan with a loud sizzle—the sound behind the name—and crisps around a fresh, savory filling.
About this dish
Bánh xèo are Vietnamese savory rice crepes colored with turmeric and commonly filled with pork, shrimp and bean sprouts. They are eaten wrapped in lettuce and herbs with dipping sauce. The batter should spread very thinly so the crepe becomes lacy and crisp rather than pancake-soft.
Why this dish matters
Regional bánh xèo differ substantially in size, coconut milk and fillings. Southern versions are often larger and may include coconut milk, while central versions can be smaller and crisper. This version follows a southern-leaning home method while keeping the regional variation explicit.
Vietnamese bánh xèo are regionally diverse. This is a southern-style home adaptation, not a universal national formula.
Preparation notes
Thirty minutes helps rice flour hydrate.
The characteristic crispness begins with immediate sizzling.
Too much filling steams the crepe instead of crisping it.
Ingredients & detailed method
Ingredients
- 1 1/2 cups rice flour
- 1/4 cup cornstarch
- 1 tsp turmeric
- 1/2 tsp salt
- 1 can coconut milk
- 1 1/4 cups water
- 8 oz thin-sliced pork shoulder
- 8 oz peeled shrimp
- 2 cups bean sprouts
- 4 scallions, sliced
- Neutral oil
- Lettuce, mint and cilantro
- Nước chấm, for serving
Method
- 1.Whisk rice flour, cornstarch, turmeric, salt, coconut milk and water until smooth; rest 30 minutes and stir in scallions.
- 2.Sear pork and shrimp in a hot nonstick skillet until nearly cooked; remove.
- 3.Add a teaspoon oil and pour a thin layer of batter, immediately swirling to the edges.
- 4.Add a small amount of pork, shrimp and sprouts to one half; cover 1 minute.
- 5.Uncover and cook until edges pull away and the underside is crisp and golden.
- 6.Checkpoint: the crepe should crackle at the rim and fold without turning gummy.
- 7.Fold, slide onto a plate and serve immediately with lettuce, herbs and nước chấm.
Worth finding before you cook
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