How to Make the Perfect Banh Xeo Vietnamese Sizzling Crepes
Vietnamese · Medium · 50 min · 4 servings
Impossibly crispy turmeric-tinted rice flour crepes filled with sizzling shrimp, pork belly, and bean sprouts that make a dramatic crackling sound when poured into a hot oiled pan. Eaten by tearing off pieces and wrapping them in lettuce with fresh herbs before dipping into nuoc cham.
Why this recipe works
This Banh Xeo Vietnamese Sizzling Crepes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 430 calories with 24g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 cups rice flour
- 1 tsp ground turmeric
- 0.5 lb medium shrimp peeled and deveined
- 0.25 lb pork belly thinly sliced
- 2 cups bean sprouts
- 1 head butter lettuce separated into leaves
Step by step instructions
Step 1: Make the Crepe Batter
Whisk together rice flour, turmeric, 1 cup of coconut milk, 1 cup of cold sparkling water, 2 sliced scallions, and a pinch of salt until completely smooth with no lumps. Let the batter rest for 15 minutes. The sparkling water creates air bubbles that contribute to a lighter and crispier finished crepe.
Step 2: Cook the Filling
Heat a well-seasoned 10-inch skillet or wok over high heat until smoking. Add 2 teaspoons of oil and cook the pork belly slices for 1 minute until beginning to render. Add shrimp and cook for 1 more minute until just pink. Push everything to one side of the pan to make room for the batter.
Step 3: Pour and Crisp the Crepe
Reduce heat to medium-high and pour about half a cup of batter quickly into the center of the pan, swirling immediately to create a thin even circle. Add a handful of bean sprouts to one half of the crepe, cover with a lid, and cook for 3 to 4 minutes until the edges are golden and lift freely from the pan.
Step 4: Fold, Serve, and Eat
Fold the crepe in half over the sprouts to form a half-moon shape and slide onto a serving plate. The crepe should shatter slightly when pressed. To eat, tear a piece of crepe and wrap it in a lettuce leaf with fresh mint and perilla. Dip the entire bundle into nuoc cham dipping sauce.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- shrimp → sliced mushrooms and extra bean sprouts for a vegetarian filling
- coconut milk in batter → full-fat oat milk for a similar richness without coconut flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using a pan that is not hot enough before pouring the batter which prevents the signature crispy texture from forming
- Making the batter too thick by using still water instead of sparkling water which produces a doughy rather than lacy crepe
Nutrition facts
Per serving: 430 calories, 24g protein, 42g carbs, 20g fat, 3g fiber.
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