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    Home » Breakfast & Brunch

    Banh Xeo – Crispy, Sizzling Vietnamese Crepe Recipe

    June 18, 2021 by Lima 10 Comments

    Jump to Recipe Jump to Video Print Recipe

    Irresistibly crispy, this Vietnamese crepe recipe (Banh Xeo) is packed with shrimp, ground chicken, mung beans and bean sprouts.  An easy, yet tasty choice for brunch, Banh Xeo is served with Nuoc Cham - Vietnam’s famous dipping sauce.

    Banh Xeo (“baan say-ow”) is a crispy, Vietnamese rice crepe, stuffed with meats and vegetables like shrimp, pork belly, scallions and bean sprouts.  In Vietnamese, Bánh refers to cake or bread and Xèo means sizzle, referring to the sound that the rice batter makes when poured into a hot skillet. 

    Banh xeo with lettuce and nuoc cham
    Banh Xeo with lettuce and Nuoc Cham

    I love Banh Xeo because the flavors never fail to delight me - I could eat it all day. Also known in Vietnam as "happy pancakes," Banh Xeo is literally the perfect recipe for a stay-at-home brunch.

    The recipe is really easy - if you can make an omelet, you can make Banh Xeo. If you do not have the exact ingredients, you can easily substitute the ingredients with what you have.

    There is no dainty way to eat this dish but its SO OMG TASTY, its totally worth it!

    What does Banh Xeo taste like?

    The first bite of these rice flour pancakes begins with the refreshingly sweet, yet garlicky taste of Nuoc Cham soaked lettuce and herbs, followed by the crispy, slightly chewy crust of the crispy Vietnamese pancakes.

    The medley of flavors ends with the savory notes of the crisply fried ground chicken, shrimp and vegetable fillings.

    Banh Xeo dipped in nuoc cham
    Banh Xeo dipped in Nuoc Cham

    Is Banh Xeo the same as French crepes?

    Banh Xeo is different from French crepes in that it contains no eggs, have a distinctively crispy outer shell and is always savory.  French crepes contain eggs and are soft and pliable. They can also be either sweet (e.g., filled with strawberries and Nutella) or savory (e.g., filled with ham and cheese).

    Is it hard to make this Vietnamese Crepe Recipe?

    Making Banh Xeo is as easy as making a stuffed omelet.

    The cooking process includes three easy steps - mixing the batter, prepping the ingredients and finally cooking the crepe.

    What ingredients are needed to make this Vietnamese crepe recipe?

    The main ingredients for the batter includes flour, turmeric powder, salt, sugar, water and coconut milk. I also include use a little oil to help fry and crisp the crepe.

    Ingredients for Banh Xeo Batter which includes all-purpose flour, rice flour, turmeric powder, salt, sugar, water, coconut milk, scallion and vegetable oil
    Ingredients - Banh Xeo
    • Flour – Banh Xeo is traditionally made with white rice flour.  However In this Vietnamese crepe recipe I use a combination of all purpose flour and rice flour because all-purpose flour browns a little better and gives a lovely golden brown color. Feel free to go full traditional and use rice flour if you prefer.  You can also use brown rice flour and wheat flour instead of white flour and all-purpose flour.
    • Turmeric powder – turmeric is a signature ingredient for this recipe as it provides the rich yellow color of the crepe.  While turmeric has many beneficial properties, its use in this dish does not add much flavor. If you wanted to avoid turmeric, you can either omit it or use food color instead. 
    • Coconut milk – since coconuts are abundant in Vietnam, coconut milk is often included in many Vietnamese recipes. Coconut milk gives the crepes a delicious, distinctive flavor. The use of coconut milk is optional.
    • Water – Banh Xeo batter is traditionally made with water.  I use warm water in this recipe because it helps the rice flour dissolve more easily. You can also use beer or carbonated water. Carbonation is often used to add more crisp to dishes like fish ‘n chips and fried chicken. 
    • Scallions - Scallions give the pancakes some texture and peppery flavor.

    The meat and vegetable fillings for Banh Xeo typically varies from region to region.  For example, in coastal areas a variety of seafood like octopus and shrimp is used. In other areas, starfruit is also included in the filling. This Vietnamese crepe recipe uses shrimp, ground chicken, onions, bean sprouts, mung beans and scallions.

    Banh Xeo Filling Ingredients which include shrimp, ground chicken, onion, bean sprouts and mung beans
    Banh Xeo Filling Ingredients
    • Shrimp – I use small to medium peeled and deveined shrimp for this dish. Vietnam is famous for its fresh seafood markets so for a more authentic taste, use fresh shrimp if you can.
    • Ground Chicken - I use fresh ground chicken from my local grocery store in this Vietnamese crepe recipe. The ground chicken can also be substituted with ground pork or sliced pork belly or fried firm tofu.
    • Onions and Scallions – I like to use a combination of sliced white onion and thinly sliced scallion (green onion) to add a little sweet/peppery flavor and texture to this dish. 
    • Bean sprouts – sprouts add a bit of garden-fresh crunch and texture to the dish.
    • Mung beans – these beans are typically sold dry in the store – an easy way to prepare them is to soak them overnight and then microwave them until soft. I really love including them because the plain cooked version tastes like edaname.
    • Other fillers - other commonly used fillers include cucumber, carrot, pickled radish, octopus and mushrooms.

    Banh Xeo is typically served with lettuce, fragrant herbs and a dipping sauce.

    Salad, Herb and Sauce Served with Banh Xeo which includes Lettuce, herbs and Nuoc Cham
    Salad, Herb and Sauce Served with Banh Xeo
    • Lettuce – greens are traditionally served with Banh Xeo – a variety of types like red lettuce, mustard greens, butter lettuce and iceberg work well.
    • Fragrant Herbs –while mint is often served with Banh Xeo, other herbs like cilantro and basil work too.
    • Dipping sauce – If you do not have some nước chấm on hand, you can make some using my Nuoc Cham recipe.  This addictive dipping sauce is made of water, sugar, lime juice and fish sauce. It’s basically a limeade with an umami punch. Optional flavoring ingredients such as minced garlic and chilis enhance the flavor. 

    How do you make Banh Xeo?

    These delicious vietnamese rice pancakes can be made in three easy steps as shown below. For optimal crispiness, it needs to be cooked and served immediately. 

    Step One - Prepare the pancake batter – Whisk the dry ingredients  - all purpose flour, rice flour, turmeric, salt and sugar in a large bowl to ensure even distribution.  Add the water and coconut milk.  Mix well.  Add the scallions and mix.  Let the batter rest in the fridge for at least a half hour to overnight.

    If you decide to make the batter ahead, just refrigerate after Step One until you are ready.  Stored in an airtight container the batter can be made up to four days ahead. 

    Banh Xeo Step One - Prepare the Pancake Batter
    Banh Xeo Step One - Prepare the Pancake Batter

    Step Two - Prepare the lettuce leaves, herbs and dipping sauce – Wash and dry the lettuce leaves and fresh herbs.  Arrange on a serving platter. If you don't happen to have Nuoc Cham on hand, you can easily make it in about five minutes using my Nuoc Cham recipe.  Pour the Nuoc Cham dipping sauce equally into individual serving bowls. You want to prepare all the accompaniments right before you start cooking so that you can eat the Banh Xeo immediately.

    Step Two - Prepare the lettuce leaves, herbs and dipping sauce
    Step Two - Prepare the lettuce leaves, herbs and dipping sauce

    Step Three - Cook the Banh Xeo

    • Heat an eight-inch nonstick skillet on medium to medium-high heat.  Add half a teaspoon of oil and fry one portion of the sliced onions, chicken and shrimp -about 2-3 minutes.  Evenly arrange the cooked onions, chicken and shrimp into a semi-circle on one side of the pan. 
    Step Three - Cook the Banh Xeo.  Picture shows a fry pan on a stove with different ingredients around it.
    Step Three - Cook the Banh Xeo: Prepare the Materials
    • Add a third of a cup of batter to the hot pan and swirl in a circular motion.  Cover the entire bottom of the pan with a thin layer of batter.  Add a handful of bean sprouts and mung beans on top and cover the pan until the bean sprouts just begin to wilt (about 1-2 minutes).  
    Step Three - Cook the Banh Xeo: Cook the batter
    Step Three - Cook the Banh Xeo: Cook the Batter
    • Remove the lid and add half a teaspoon of oil around the edge of the crepe.  The crepe is cooked when the edges look crisp and the bottom is golden yellow bottom and bubbly. Carefully fold the crispy pancake in half and slide onto a plate.  Serve immediately!
    Step Three - Cook the Banh Xeo: Flip the Banh Xero into a semi circle
    Step Three - Cook the Banh Xeo: Flip the Banh Xero into a semi circle

    What is the secret to a super crispy, perfect Banh Xeo?

    Here are some ways to ensure that you get a crispy crepe everytime:

    • Batter consistency – when poured from a spoon, the batter should look a little thicker than heavy cream.  The perfect batter flows smoothly across the pan.  If it moves slowly like ketchup it is too thick – just adjust the flour to water ratio until you get the right consistency.
    • Let the batter rest - Resting the batter for at least 30 minutes helps the gluten to relax and the starch grains to swells - creating a really nice finish on the pancake.
    • Excess condensation – if you keep the lid on for too long the condensation can drip back into the pan adding steam which kills the crispiness of the Banh Xeo.
    • Insufficient oil – sometimes the batter will stick and not crisp up if there is too little oil.  This is generally an issue if you are using an older non-stick pan or an unseasoned metal pan. The batter can also sometimes stick because it is too thin.
    • Too much coconut milk – the fat content of coconut milk can vary depending on the source, the extent to which you shaked the can etc.  Too much fat can make the crepes buttery which will prevent it from crisping.  In that case reduce adjust the recipe adding a little more flour and water.
    • Pan is not hot enough – a low temperature will lead to soft crepes. The correct temperature is between medium heat and medium-high heat.
    • Pan issues - try a different pan – some pans simply fail and sometimes using a different pan is all you need to do.

    Some cooks use carbonated water like beer and selzer instead of water to get a crispier finish. I have never used this trick because the rice flour creates just the right amount of crispiness for me.

    How do you serve Banh Xeo?

    Banh Xeo is typically served with a side of lettuce and fragrant herbs like cilantro, mint, basil and pickled daikon/carrots. Nuoc Cham, Vietnam's incredibly flavorful dipping sauce is typically served as well. Banh Xeo is eaten by wrapping a small slice of the crepe in the lettuce and herbs and dipping it in Nuoc Cham. In some parts of Vietnam, the Banh Xeo is also wrapped in rice paper.

    Banh Xeo - Vietnamese Pancakes
    Banh Xeo - Vietnamese Pancakes

    How do you eat Banh Xeo?

    Eat these crispy vietnamese crepes with your hands. There is absolutely no dainty way to eat it - its messy but so OMG good! Here is how you eat it:

    Step 1: Cut a strip of the crispy bánh xèo (about 2-3 bite size). 

    How to Eat Banh Xeo Step One

    Step 2: Take a piece of lettuce.  Top with plenty of fresh herbs like like cilantro, mint, basil or Thai basil on it. 

    How to eat Banh Xeo Step Two

    Step 3: Put the Banh Xeo strip on top fold it like a lettuce wrap.

    How to eat Banh Xeo Step three
    How to eat Banh Xeo step 3b

    Step 4: Dip it in some Nuoc Cham (Vietnamese dipping sauce) or soy sauce and Enjoy!

    How to eat Banh Xeo Step 4

    Batter storage

    Store Banh Xeo batter in an airtight container in the fridge. The batter will stay fresh for about four days. When ready to use, just give the batter a quick stir to make sure all the ingredients are evenly distributed.

    Nutrition

    A single serving of this Bánh Xèo recipe contains approximately 460 calories, 11.6 grams of fat, 29.3 grams of protein and 60.8 grams of carbohydrates.

    This Banh Xeo recipe yields approximately six servings. The nutrition guidance is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

    FAQs

    How do you pronounce Banh Xeo?

    Banh Xeo is pronounced as “Ban say-oh.” It’s Vietnam’s famous sizzling pancake which is stuffed with meat and vegetables.  Along with a side of lettuce and fragrant herbs, Banh Xeo is served with Vietnam’s famous sweet-sour-garlicky dipping sauce – Nuoc Cham.

    What is the meaning of Banh Xeo in English?

    In Vietnamese, Bánh loosely refers to cake or bread and Xèo means sizzle which refers to the sizzling sound that the rice batter makes when it is poured into a hot skillet. So together the words mean "sizzling cake."

    Where did Banh Xeo originate?

    According to Saigoneer, the original banh Xeo or Vietnamese rice crepe most likely originated from Central Vietnam. The crepes became so popular in the central region at one point that locals switched their typical rice diet to Banh Xeo on the second and sixteenth day of the lunar month.

    How popular is Banh Xeo in Vietnam?

    Today, Banh Xeo is a signature dish within Vietnamese cuisine. In addition to being a popular street food, it is also showcased in high end Vietnamese restaurants.

    Banh Xeo comes in many variations having been influenced by multiple regions and cuisines within Vietnam. Accompaniments, for example, can range from star fruit and bananas in Central Vietnam to herbs and fresh greens further south. Banh Xeo is also served wrapped in rice paper rolls in addition to lettuce in some parts of Vietnam.

    How do you make banh xeo sauce?

    Sweet, sour, spicy, yet refreshingly light, the most basic version of Nuoc Cham, the Vietnamese dipping sauce that is eaten with Banh Xeo consists of of water, sugar, lime juice and fish sauce. Optional ingredients like minced garlic, chilis, slivered carrots and sambal olek may also be added based on visual and taste preference.

    Nuoc Cham is also often served with spring rolls and noodles.How to make Banh Xeo Sauce or Noc Cham

    Is Vietnamese Bánh Xèo made with egg?

    There is no egg in Banh Xeo - the yellow color comes from the addition of turmeric which is added to the batter.

    Where can I buy rice flour?

    I am able to find rice flour quite easily at my local supermarket in the flour isle. Its usually sold in small bags that are piled on top of each other. Bob's Red Mill is a popular brand that also sells rice flour. Rice flour is also available in health food stores and specialty Asian grocery stores.

    Is Banh Xeo vegan?

    Traditional Banh Xeo is made with seafood and meats like shrimp, ground pork and pork belly. To make your own vegetarian version, substitute the seafood and meats with pan fried extra firm slices of tofu.

    Is Banh Xeo an omelet or a pancake?

    While Banh Xeo looks like an omelet and is often referred to as one, it is not made of egg at all. In addition to rice flour and water, the batter includes turmeric, which gives the crepes its signature yellow, omelet like color.Banh xeo looks like an omelet

    How do you make banh xeo without coconut milk?

    To make Banh Xeo without coconut milk, simply omit it and substitute with regular milk or water.

    How many calories are in Banh Xeo?

    This Vietnamese crepe recipe yields about 6 servings which translates to about 460 calories. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

    Banh xeo with lettuce and nuoc cham
    Print Recipe
    5 from 4 votes

    Banh Xeo (Bánh Xèo) – Crispy, Sizzling Vietnamese Crepes

    Irresistibly crispy, these addictive Vietnamese rice crepes or Banh Xeo are packed with shrimp, ground chicken, mung beans and bean sprouts.  Perfect for brunch!
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Resting Time20 minutes mins
    Total Time45 minutes mins
    Course: Breakfast, Snack
    Cuisine: Vietnamese
    Keyword: banh xeo, crispy vietnamese crepes, sizzling crepe, vietnamese crepe recipe, vietnamese sizzling crepe
    Servings: 6 people
    Calories: 460kcal
    Author: Lima

    Equipment

    • 8 inch nonstick frying pan

    Ingredients

    Batter

    • 1 cup all purpose flour
    • 1 cup rice flour
    • ½ teaspoon turmeric powder
    • ½ teaspoon salt
    • 1 tablespoon sugar
    • 2 cups warm water
    • ½ cup coconut milk
    • 3 scallions thinly sliced
    • 3 teaspoon vegetable oil for frying

    Filling

    • ½ pound shrimp peeled, deveined and sliced in half lengthwise
    • ½ pound ground chicken
    • 1 onion thinly sliced
    • 2 cups bean sprouts
    • 3 tablespoon mung beans soaked and bolied

    Salad and herb accompaniment

    • 1 head lettuce e.g., butter, Boston or iceberg
    • 6 basil leaves
    • 6 mint leaves
    • 3 cilantro stems with leaves cut into 3 inch sections

    Dipping Sauce

    • 2 cups Nuoc Cham (Vietnamese dipping sauce) divided into six dipping bowls (⅓ cup each)

    Instructions

    Prepare the batter

    • Whisk the dry ingredients - all purpose flour, rice flour, turmeric, salt and sugar in a large bowl to ensure even distribution.  Add the water and coconut milk. Mix well.  Add the scallions and mix. Let the batter rest in the fridge for at least a half hour to overnight.
      Banh Xeo Step One - Prepare the Pancake Batter

    Prep the lettuce leaves, herbs and dipping sauce

    • Wash and dry the lettuce leaves and fresh herbs. Arrange on a serving platter. Pour the dipping sauce into individual serving bowls.
      Step Two - Prepare the lettuce leaves, herbs and dipping sauce

    Cook the Banh Xeo

    • Divide the sliced onions, ground chicken, shrimp into six equal portions. Heat an eight-inch nonstick skillet on medium to medium high heat.  Add half a teaspoon of oil and fry one portion of the sliced onions, chicken and shrimp -about 2-3 minutes.  Evenly arrange the cooked onions, chicken and shrimp into a semi-circle on one side of the pan.
      Step Three - Cook the Banh Xeo. Picture shows a fry pan on a stove with different ingredients around it.
    • Add a third of a cup of crepe batter to the hot pan and swirl in a circular motion. Cover the entire bottom of the pan with a thin layer of batter. Add some bean sprouts and mung beans on top and cover the pan until the bean sprouts just begin to wilt (about 1-2 minutes).  
      Step Three - Cook the Banh Xeo: Cook the batter
    • Remove the lid and add half a teaspoon of oil around the edge of the crepe. When the edges are crisp and the crepe is cooked to a crispy golden yellow, fold half of the crepe over and slide onto a plate. Serve immediately.
      Step Three - Cook the Banh Xeo: Flip the Banh Xero into a semi circle

    Video

    Notes

      • Correct batter consistency – when poured from a spoon, the batter should look a little thicker than heavy cream.  The perfect batter flows smoothly across the pan.  If it moves slowly like ketchup it is too thick – just adjust the flour to water ratio until you get the right consistency.
      • Rest the batter - Resting the batter for at least 30 minutes helps the gluten to relax and the starch grains to swells - creating a really nice finish on the pancake.
      • Avoid excess condensation – if you keep the lid on for too long the condensation can drip back into the pan adding steam which kills the crispiness of the Banh Xeo.
      • Use sufficient oil – sometimes the batter will stick and not crisp up if there is too little oil.  This is generally an issue if you are using an older non-stick pan or an unseasoned metal pan. The batter can also sometimes stick because it is too thin.
      • Watch the coconut milk – the fat content of coconut milk can vary depending on the source, the extent to which fat in the milk settled etc.  Too much fat can make the crepes buttery which will prevent it from crisping.  In that case reduce adjust the recipe adding a little more flour and water.
      • Pan temperature – a low temperature will lead to soft crepes.
      • Pan quality – some pans simply fail and sometimes using a different pan is all you need to do.

    Nutrition

    A single serving of Banh Xeo contains approximately 460 calories, 11.6 grams of fat, 29.3 grams of protein and 60.8 grams of carbohydrates.
    This recipe yields approximately six servings. The nutrition guidance is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
     
    Lima and Tareq

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    Reader Interactions

    Comments

    1. Catherine

      January 23, 2023 at 1:47 pm

      Sounds healthy and delicious! I love the sound of these wraps. My mouth is watering just reading the recipe...I cannot wait to make these 😀

      Reply
      • Lima

        January 23, 2023 at 6:38 pm

        Awesome! Please let me know if you try it out!

        Reply
    2. nancy

      January 23, 2023 at 1:26 pm

      5 stars
      i love this crepe ! it is so easy to make and so tasty!

      Reply
      • Lima

        January 23, 2023 at 6:38 pm

        Thank you!

        Reply
    3. Amy

      January 23, 2023 at 1:04 pm

      5 stars
      Loved this crepe recipe! Such a delicious recipe to enjoy with shrimp.

      Reply
      • Lima

        January 23, 2023 at 6:38 pm

        Its one of my favorite snacks!

        Reply
    4. Beth

      January 23, 2023 at 1:04 pm

      5 stars
      I have never in my life seen crepes done like this before. I LOVE the look and the ingredients. I can't wait to make this one.

      Reply
      • Lima

        January 23, 2023 at 6:38 pm

        Fantastic! I love making these!

        Reply
    5. Sara Welch

      January 23, 2023 at 12:37 pm

      5 stars
      This was such a unique and unexpected recipe that does not disappoint! I love all the textures and flavors; easily, a new favorite dish!

      Reply
      • Lima

        January 23, 2023 at 6:39 pm

        So glad you liked it!

        Reply

    Leave a Reply Cancel reply

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