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Banh Xeo Recipe

Crispy Banh Xeo Recipe: Enjoy Flavorful Vietnamese Delights

This Banh Xeo recipe offers a delightful Vietnamese Sizzling Crepe, combining crispy textures and savory fillings, perfect for any meal.
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Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 4 crepes
Course: Lunch
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crepe Batter
  • 1 cup Rice Flour Use brown rice flour for unique flavor.
  • 2 tablespoons Corn Starch Reduce or omit for gluten-free.
  • 1 teaspoon Turmeric Powder Omit if unavailable.
  • 1 cup Coconut Milk Swap with almond milk for lighter version.
  • 1 cup Beer Substitute with club soda for alcohol-free.
  • 1 large Egg Leave out for vegan version.
  • as needed cups Water Adjust for batter consistency.
  • 1 teaspoon Salt Sea salt is a great choice.
  • 2 tablespoons Green Onions Chives can be used as a replacement.
For the Fillings
  • 1 cup Pork Shoulder Tender and flavorful; consider chicken or tofu.
  • 1/2 cup Mung Beans Optional; use cooked lentils as substitute.
  • 1/2 cup Shrimp Replace with firm tofu for vegetarian version.
  • 1 cup Bean Sprouts Optional; can skip if preferred.
For Serving
  • 1 head Lettuce Any leafy variety works well.
  • 1 cup Cucumber Replace with carrots if desired.
  • 1/4 cup Mint Swap with basil for different flavor.
  • 1/2 cup Vietnamese Dipping Sauce Homemade or store-bought.

Equipment

  • Mixing bowl
  • non-stick pan
  • Whisk
  • ladle

Method
 

Step‑by‑Step Instructions
  1. 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.
  2. 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.
  3. Heat a non-stick pan over medium-high heat. Sauté green onions and shrimp for about 2 minutes until the shrimp turns slightly orange.
  4. Pour a ladle of the prepared batter into the pan, ensuring it covers the bottom. Sprinkle your fillings over the batter.
  5. 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.
  6. Fold the cooked crepe in half and transfer to a plate. Serve hot with lettuce, cucumber, mint, and dipping sauce.

Nutrition

Serving: 1crepeCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 40mgIron: 2mg

Notes

Ensure the pan is sufficiently hot for crispy texture. Clean the pan between batches to prevent sogginess. Adjust water in batter for smooth consistency.

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