Crispy Vietnamese Crepes: A Step-by-Step Guide to Making Delicious Banh Xeo at Home

Ingredients

1 cup rice flour
1/2 cup coconut milk
1 cup water
1/2 teaspoon turmeric powder
1/2 teaspoon salt
2 green onions, chopped
1/2 pound pork belly, sliced thinly
1/2 pound shrimp, peeled and deveined
1 onion, thinly sliced
2 cups bean sprouts
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh basil leaves
Vegetable oil for frying
For the dipping sauce:
3 tablespoons fish sauce
2 tablespoons white sugar
1/2 cup water
2 tablespoons lime juice
1 clove garlic, minced
1 red chili, finely chopped

Steps and instructions

In a large bowl, combine the rice flour, coconut milk, water, turmeric, and salt. Stir until well combined. Add the chopped green onions and stir again. Set aside the batter to rest for 30 minutes.
While the batter is resting, prepare the dipping sauce. In a bowl, combine the fish sauce, sugar, water, lime juice, garlic, and chili. Stir until the sugar is completely dissolved. Set aside.
Heat a large non-stick skillet over medium heat. Add a little oil and sauté the pork belly until it's cooked through and slightly crispy. Remove from the pan and set aside.
In the same skillet, cook the shrimp until they turn pink. Remove from the pan and set aside.
In the same skillet, add a little more oil if needed, then sauté the sliced onion until it's soft and translucent. Remove from the pan and set aside.
Now, it's time to cook the pancakes. Heat a little oil in the skillet over medium heat. Pour a thin layer of the batter into the pan, spreading it out to the edges. Cook until the bottom is crispy and golden brown, about 2-3 minutes.
On one half of the pancake, arrange some of the cooked pork belly, shrimp, and sautéed onion. Add a handful of bean sprouts, then fold the other half of the pancake over the fillings. Press down with a spatula to seal. Cook for another minute or so, until the bean sprouts are slightly wilted.
Remove the pancake from the pan and keep warm. Repeat with the remaining batter and fillings.
When ready to serve, open each pancake and add some fresh mint, cilantro, and basil. Fold back up and serve hot with the dipping sauce on the side.

Tools for making

Large bowl - For mixing the batter and other ingredients
Non-stick skillet - To cook the pancakes and fillings
Spatula - For flipping and pressing the pancakes
Knife - To slice the green onions, onion, and other ingredients
Cutting board - To safely cut and chop ingredients
Bowl - For preparing the dipping sauce
Whisk - To mix the batter and ensure a smooth consistency
Measuring cups - For accurate measurement of ingredients
Measuring spoons - To measure smaller amounts of spices and seasonings

Recipe variations

Use a different type of flour, such as wheat flour or tapioca flour, instead of rice flour.
Replace the pork belly with chicken, beef, or tofu for a meat-free option.
Add sliced bell peppers, carrots, or mushrooms for extra vegetables.
Include different herbs and greens, such as Thai basil or coriander, for added flavor.
Add a dash of fish sauce or soy sauce to the batter for a savory twist.
Try using different dipping sauces, such as peanut sauce or sweet chili sauce.
Experiment with different fillings, such as mung bean sprouts, jicama, or shredded cabbage.
Add a sprinkle of sesame seeds or crushed peanuts on top for a crunchy texture.
Make mini-sized ban xeo by using smaller pans or molds.
For a gluten-free option, use gluten-free soy sauce and ensure all ingredients are gluten-free.

Recipe overview

Ban Xeo, often referred to as Vietnamese Crepes or Vietnamese Pancakes, is a savory dish that is as delicious as it is eye-catching. Known for its signature yellow color derived from turmeric powder, this dish features a thin, crispy crepe-like pancake that is filled with tasty ingredients such as pork belly, shrimp, and bean sprouts, then garnished with fresh herbs. This recipe will guide you through creating these pancakes from scratch, including a homemade dipping sauce that adds an extra burst of flavor to each bite. Both the batter and the dipping sauce require a resting period, so be sure to allow enough time for these steps. Ban Xeo is traditionally cooked in a large skillet, allowing for a thin, crispy pancake that can be folded over the filling ingredients. This recipe will guide you through creating both the pancake and the filling, as well as assembling everything together. From the crunchy, flavorful fillings to the tangy, sweet and spicy dipping sauce, this Ban Xeo recipe is a culinary adventure that brings the delightful flavors of Vietnamese cuisine right into your kitchen. Enjoy the process and the delicious outcome!

Common questions

Can I use a different type of flour instead of rice flour?
Yes, you can use all-purpose flour or a combination of all-purpose flour and cornstarch as a substitute for rice flour in this recipe.
Can I use a different type of meat instead of pork belly?
Absolutely! You can use thinly sliced chicken, beef, or even tofu as a substitute for pork belly.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by using vegetable oil instead of animal-based oil for frying, omitting the pork belly and shrimp, and adding more vegetables such as mushrooms or tofu as fillings.
Can I prepare the batter in advance?
It is recommended to prepare the batter fresh for the best results. However, you can make the batter ahead of time and refrigerate it for up to 24 hours. Just make sure to stir it well before using.
Can I freeze the leftover pancakes?
Yes, you can freeze the cooked pancakes for up to 3 months. To reheat, simply thaw them in the refrigerator overnight and then warm them up in a skillet until crispy.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the batter and ingredients.
Skillet - A non-stick skillet to cook the pancakes and fillings.
Spatula - A tool to flip and remove the pancakes from the skillet.
Chopping Board - A surface to chop the green onions and other ingredients.
Knife - A sharp knife to slice the pork belly, onions, and other ingredients.
Whisk - A whisk to combine the batter and ensure it's smooth.
Measuring Cups and Spoons - Utensils for accurately measuring the ingredients.
Tongs - Tongs to handle the cooked shrimp and other fillings.
Plates - Plates to serve the cooked Ban Xeo pancakes.
Dipping Sauce Bowl - A small bowl to serve the dipping sauce.

Origin stories

Bánh xèo, fondly named for the sizzling sound it makes when the rice batter hits the hot skillet, is a quintessential dish from the southern regions of Vietnam. Its origins can be traced back to the influence of Indian cuisine, particularly dosa, which was brought to Vietnam by Champa merchants. Over time, bánh xèo evolved into something uniquely Vietnamese, featuring local ingredients such as coconut milk and turmeric. This golden, crispy pancake, filled with a variety of fresh herbs, meat, and seafood, is a delightful treat that beautifully embodies the rich history and the abundant natural resources of southern Vietnam. It is often enjoyed in the company of family and friends, dipped in a flavorful sauce, and wrapped in tender lettuce leaves for a harmonious fusion of textures and flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.