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Banh Xeo (Sizzling Crepes)

Crispy golden Vietnamese sizzling crepes made from turmeric-tinted rice flour batter filled with shrimp, pork, bean sprouts, and scallions, then wrapped in lettuce with fresh herbs and dipped in nuoc cham.

55 minMediumServes 4425 cal/serving

VietnameseLunchStovetopStandardDairy-FreeNut-FreeAlcohol-Free

Ingredients

  • 1 cup white rice flour
  • 1 cup full-fat coconut milk
  • 1/2 cup cold water
  • 1/2 tsp ground turmeric
  • 4 scallions, thinly sliced
  • 12 oz medium shrimp, peeled, deveined
  • 8 oz pork belly or pork shoulder, thinly sliced
  • 2 cups fresh bean sprouts
  • 4 tbsp neutral vegetable oil
  • 1/2 tsp fine salt
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 2 tsp granulated sugar
  • 2 tsp garlic and chili (minced, for dipping sauce), minced
  • 1 head butter lettuce leaves

Instructions

  1. 1

    Make the batter: whisk 1 cup white rice flour, 1 cup full-fat coconut milk, 1/2 cup cold water, 1/2 tsp ground turmeric, and 1/2 tsp fine salt until smooth. Stir in 4 thinly sliced scallions. Let rest 10 minutes.

  2. 2

    Make nuoc cham dipping sauce: stir together 2 tbsp fish sauce, 2 tbsp fresh lime juice, 2 tsp granulated sugar, 2 tsp minced garlic and chili (minced, for dipping sauce), and 2 tablespoons of warm water until sugar dissolves. Set aside.

  3. 3

    Heat a 10-inch nonstick skillet over medium-high heat. Add about 1 teaspoon of neutral vegetable oil. Add a few pieces of thinly sliced pork belly or pork shoulder and cook until no longer pink, about 2 minutes. Add a few peeled, deveined medium shrimp and cook until pink, about 1 minute.

  4. 4

    Pour in a ladleful of batter (about 1/3 cup) and swirl quickly to coat the pan in a thin, even layer. Scatter a handful of 2 cups fresh bean sprouts over one half of the crepe.

  5. 5

    Drizzle a little oil around the edges. Cover and cook for 2 minutes, then uncover and cook until the edges are crisp and pull away from the pan and the bottom is deep golden, about 2 to 3 more minutes.

  6. 6

    Fold the crepe in half over the bean sprouts and slide onto a plate. Repeat with remaining batter and fillings, wiping the pan between crepes if needed.

  7. 7

    Serve with 1 head butter lettuce leaves leaves for wrapping and the nuoc cham for dipping.

Questions

How long does Banh Xeo (Sizzling Crepes) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Banh Xeo (Sizzling Crepes)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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