As I flipped my first Banh Xeo, the sizzling sound filled the kitchen, instantly transporting me to the lively streets of Vietnam. This delightful Vietnamese Sizzling Crepe is not just a feast for the senses; it’s a blend of crunchy textures and savory goodness that catches everyone’s attention at the dinner table. With a focus on comfort and homemade flair, this Banh Xeo recipe is incredibly versatile—ready to impress with fillings ranging from succulent shrimp to fresh veggies. Plus, it’s gluten-free if you choose rice flour! Although it requires some prep, the reward of enjoying fluffy crepes that you made yourself is truly worth it. So, who’s ready to indulge in a taste adventure that will elevate your cooking game?
Why is Banh Xeo so special?
Crispy Texture: Each crepe delivers a satisfying crunch that pairs perfectly with tender fillings.
Savory Fillings: Customize them with your favorite proteins or veggies. Pork, shrimp, or even mushrooms, there’s a delicious option for everyone!
Gluten-Free Option: Made with rice flour, this dish caters to gluten sensitivity while still being utterly enjoyable.
Impressive Presentation: Serve hot off the skillet and watch your friends and family marvel at your culinary skills!
A Taste of Vietnam: This recipe captures the rich street food culture of Vietnam, making it an exciting addition to your dinner table.
Quick Prep Tips: Once the batter is ready, cooking these delightful crepes is a breeze. You might also enjoy pairing them with a zesty side of Zesty Lemon Meltaway for dessert!
Banh Xeo Recipe Ingredients
For the Crepe Batter
- Rice Flour – Forms the base, ensuring a crispy texture; use brown rice flour for a unique flavor.
- Corn Starch – Adds extra crispiness to your crepes; reduce or omit if you’re keeping it gluten-free.
- Turmeric Powder – Gives the batter a lovely golden hue and subtle earthiness; omit if unavailable.
- Coconut Milk – Contributes creaminess and richness; swap with almond milk for a lighter touch.
- Beer – Helps create a lighter batter thanks to carbonation; substitute with club soda for an alcohol-free option.
- Egg – Binds all ingredients together; leave it out for a vegan version.
- Water – Adjusts the batter’s consistency; add as needed for the right thickness.
- Salt – Enhances overall flavor; sea salt is a great choice for a finer taste.
- Green Onions – Infuses refreshing notes into the batter; chives can be used as a replacement.
For the Fillings
- Pork Shoulder – Traditional for its tenderness and flavor; consider chicken or tofu for alternatives.
- Mung Beans (optional) – Adds texture to the filling; use cooked lentils as a substitute if desired.
- Shrimp – Provides a seafood twist; feel free to replace it with firm tofu for a vegetarian version.
- Bean Sprouts (optional) – Offers crunchiness and freshness; you can skip this if preferred.
For Serving
- Lettuce – Ideal for wrapping your crispy crepes; any leafy variety works well.
- Cucumber – Adds a refreshing crunch; replace with carrots if desired.
- Mint – Brings aromatic freshness to your dish; swap with basil for a different flavor profile.
- Vietnamese Dipping Sauce – A must-have accompaniment; you can make your own or opt for a store-bought version.
This Banh Xeo recipe is not just about making delicious crepes—it’s about crafting a culinary experience that transports you straight to Vietnam.
Step‑by‑Step Instructions for Banh Xeo Recipe
Step 1: Prepare Batter
In a large mixing bowl, combine rice flour, corn starch, turmeric powder, coconut milk, beer, egg, water, and salt. Whisk until the mixture is smooth and free of lumps. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or overnight for best results, allowing the flavors to meld and ensuring a crispier crepe.
Step 2: Pre-cook Fillings
While the batter chills, prepare the fillings for your Banh Xeo. In a pot of boiling water, cook the pork shoulder for 30 minutes until tender. Once cooked, remove and slice thinly. If using, boil or steam the mung beans until soft, then set aside. These precooked fillings will enhance the dish’s flavor and texture.
Step 3: Cook Crepes
Heat a non-stick pan over medium-high heat and add a lightly greased layer of oil. Once the pan is hot, sauté the green onions and shrimp for about 2 minutes, or until the shrimp turns slightly orange. This step builds a fragrant base before adding the batter, creating a delicious flavor foundation for your Banh Xeo.
Step 4: Add Batter
Pour a ladle of the prepared batter into the pan in a circular motion, ensuring it’s evenly spread to create a thin layer that covers the pan. Immediately sprinkle your desired fillings—such as mung beans and bean sprouts—over the batter to ensure they cook evenly within the crepe.
Step 5: Cook Until Golden
Cover the pan with a lid and let the crepe cook for approximately 3 minutes, or until the edges start turning golden and crispy. You’ll know it’s ready to fold when the top appears set and the edges lift easily from the pan. This step is crucial for achieving the perfect texture in your Banh Xeo.
Step 6: Serve Immediately
Carefully fold the cooked crepe in half and transfer it to a serving plate. Serve hot, accompanied by fresh lettuce, cucumber slices, mint leaves, and your favorite Vietnamese dipping sauce. The combination of fresh herbs with the crispy Banh Xeo creates a delightful experience, ensuring your family and friends will savor each bite.
Banh Xeo Recipe Variations
Feel free to explore these delightful twists on your Banh Xeo, tailoring each bite to your taste buds!
- Vegetarian: Swap pork and shrimp for a colorful mix of mushrooms, bell peppers, and zucchini, adding depth and flavor.
- Gluten-Free: Use a certified gluten-free flour blend instead of rice flour for a safe yet delicious option for gluten sensitivities.
- Spicy: Infuse some heat by adding chili flakes or fresh chili slices to the batter or fillings for an exciting kick.
- Seafood Lovers: Go all out with seafood by including scallops and squid alongside shrimp for a robust ocean-inspired flavor.
- Savory Herbs: Mix in fresh herbs like cilantro or Thai basil into the batter for an aromatic twist that enhances every bite.
- Crispy Veggies: Add thinly sliced carrots or daikon for extra crunch and nutrition, creating a beautiful contrast with the smooth crepe.
- Cheesy Delight: Experiment by mixing a bit of cheese into the filling, providing a creamy, rich flavor that complements the savory elements.
- Sweet Twist: For dessert, use coconut milk, flour, and sugar for a sweeter crepe version, filled with fruits like mango or banana, serving with a drizzle of honey.
Don’t forget, as you make these variations, you may want to enjoy your Banh Xeo alongside a side of Homemade Orange Chicken or finish with a light dessert like Cinnamon Swirl Muffins. The world of flavor awakes at your fingertips!
What to Serve with Authentic Banh Xeo
Dive into a world of delightful tastes and textures that perfectly complement your homemade Vietnamese Sizzling Crepes.
- Crispy Green Salad: A refreshing mix of lettuce and herbs adds crunch and brightness, enhancing the flavorful crepes beautifully.
- Vietnamese Dipping Sauce: This savory, tangy sauce is essential for dipping; it balances the rich flavors of the crepes.
- Coconut Rice: Creamy coconut-infused rice provides a rich backdrop that pairs wonderfully with the savory fillings of Banh Xeo.
- Stir-Fried Vegetables: Colorful stir-fried veggies offer additional textures and flavors, making your meal more exciting and vibrant.
- Pickled Carrots and Daikon: This sweet and tangy side adds a refreshing crunch and contrast, enhancing every bite of the savory crepes.
- Mango Salad: A sweet and slightly spicy mango salad can brighten your plate while adding fruitiness that pairs well with the dish.
- Iced Vietnamese Coffee: For a cultural touch, this strong coffee combined with condensed milk makes for a delightful, energizing drink alongside the meal.
Expert Tips for Making Banh Xeo
Perfect Pan Heat: Ensure the pan is sufficiently hot before adding the oil and batter for that coveted crispy texture in your Banh Xeo.
Avoid Soggy Crepes: Clean the pan between crepe batches to prevent any leftover batter from causing sogginess and sticking.
Batter Consistency: Adjust the water in the batter until you achieve a smooth, pourable consistency—this is key to a perfectly thin crepe.
Don’t Rush It: Patience is essential! Allow the crepes to cook fully for at least 3 minutes for optimal crispiness and to avoid sticking.
Practice Makes Perfect: If your first crepe isn’t perfect, don’t be discouraged! Every attempt brings you closer to mastering this delightful Banh Xeo recipe.
Make Ahead Options
These Banh Xeo are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by whisking together rice flour, corn starch, turmeric, coconut milk, beer, egg, water, and salt, then refrigerating it in an airtight container. To enhance convenience, pre-cook your fillings—such as pork and mung beans—up to 3 days ahead; simply store them in separate airtight containers in the fridge. When you’re ready to serve, heat your non-stick pan, sauté any fresh ingredients, and pour in the chilled batter; this way, you’ll achieve that delightful crispiness. Enjoy delicious, homemade Banh Xeo with minimal last-minute effort!
How to Store and Freeze Banh Xeo
- Fridge: Store leftover crepes and fillings separately in airtight containers for up to 3 days. This helps maintain their textures and flavors.
- Freezer: For longer storage, wrap crepes in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months, ensuring you have homemade Banh Xeo on hand whenever cravings strike!
- Reheating: To reheat, thaw in the fridge overnight and warm the crepes in a hot, dry skillet for a few minutes on each side, restoring their crispy texture.
- Avoiding Sogginess: If freezing, make sure to keep fillings away from the crepes until you’re ready to serve, as moisture can lead to sogginess when reheated.
Banh Xeo Recipe FAQs
How do I choose the right rice flour for this recipe?
Absolutely! Look for a fine, white rice flour to create the best texture for your Banh Xeo. Brown rice flour can be used for a nuttier flavor, but ensure it is certified gluten-free if necessary. It’s key for achieving that delightful crispiness!
What’s the best way to store leftover Banh Xeo?
Very! Store leftover crepes and fillings separately in airtight containers in the fridge for up to 3 days. This separation helps maintain the crepes’ crispiness and the fresh flavors of the fillings. You can enjoy them again simply by reheating in a hot skillet!
Can I freeze Banh Xeo and how do I do it?
Absolutely! To freeze, wrap each crepe individually in plastic wrap and place them in a freezer-safe zip-top bag. They can be kept in the freezer for up to 2 months! When you’re ready to enjoy, simply thaw in the fridge overnight and warm them in a dry skillet to restore that crispy texture.
What should I do if my crepes are coming out soggy?
If you’re encountering soggy crepes, make sure your pan is hot enough before adding the oil and batter—this is vital for crispiness! Additionally, clean the pan between batches to avoid leftover flour sticking. If needed, try adjusting the water in your batter to achieve a smoother, more pourable consistency.
Is this Banh Xeo recipe suitable for those with allergies?
Yes, definitely! You can adapt this recipe to suit various dietary needs. For a gluten-free option, ensure you use certified gluten-free rice flour. To make it vegan, simply omit the egg and use a plant-based milk alternative. Plus, if you’re avoiding seafood, firm tofu works beautifully in place of shrimp!
What is the ideal way to serve Banh Xeo?
Absolutely! Serve your hot Banh Xeo immediately with an array of fresh accompaniments like lettuce, cucumber slices, and mint leaves, along with a flavorful Vietnamese dipping sauce. These fresh elements enhance the crepes, creating a delightful and interactive dining experience that everyone will love!
Crispy Banh Xeo Recipe: Enjoy Flavorful Vietnamese Delights
Ingredients
Equipment
Method
- In a large mixing bowl, combine rice flour, corn starch, turmeric powder, coconut milk, beer, egg, water, and salt. Whisk until smooth. Cover and refrigerate for at least 3 hours.
- While batter chills, cook the pork shoulder for 30 minutes until tender, then slice thinly. If using, boil mung beans until soft, then set aside.
- Heat a non-stick pan over medium-high heat. Sauté green onions and shrimp for about 2 minutes until the shrimp turns slightly orange.
- Pour a ladle of the prepared batter into the pan, ensuring it covers the bottom. Sprinkle your fillings over the batter.
- Cover the pan and cook for about 3 minutes until edges turn golden and crispy. It’s ready to fold when the top is set and the edges lift easily.
- Fold the cooked crepe in half and transfer to a plate. Serve hot with lettuce, cucumber, mint, and dipping sauce.
