Bánh Xèo (Vietnamese Sizzling Crepes)
Bánh Xèo (Vietnamese Sizzling Crepes)
Ingredients
For the Batter
- 1 cup rice flour
- 2 tablespoons cornstarch
- 1 teaspoon turmeric powder
- 1/2 cup coconut milk
- 1 1/2 cups coconut soda
- 1/4 cup green onion, green part only, thinly sliced
For the Filling
- 1 tablespoon avocado oil, or any neutral oil, plus more as needed
- 1/2 pound beef rolls, thinly sliced
- 1/2 yellow onion, thinly sliced
- 2 cups bean sprouts
For the Nuoc Cham (Dipping Sauce)
- 3/4 cup water
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 1 lime, juiced, to taste
- 1 clove garlic, minced, to taste
- 1/2 red chili, minced, to taste
For Serving (Accompaniments)
- 1 head lettuce, leaves separated
- 1/2 cup cilantro, fresh sprigs
- 1/2 cup mint, fresh sprigs
- 1/4 cup rau ram, Vietnamese coriander, fresh sprigs
- 1 cup pickled carrot and daikon
Instructions
- 1
Prepare the Nuoc Cham: In a small bowl, combine water, granulated sugar, and fish sauce. Stir until the sugar is dissolved. Add lime juice, minced garlic, and minced red chili to taste. Set aside.
⏱️ 5 min
- 2
Prepare the Batter: In a large mixing bowl, whisk together the rice flour, cornstarch, and turmeric powder until well combined.
⏱️ 2 min
- 3
Gradually add the coconut milk and coconut soda to the dry ingredients, whisking continuously until the batter is smooth and lump-free. Stir in the sliced green onions.
⏱️ 3 min
- 4
Prepare the Filling: Thinly slice the beef rolls and yellow onion. Have the bean sprouts ready.
⏱️ 10 min
- 5
Cook the Bánh Xèo: Heat a 10-inch non-stick skillet or crepe pan over medium-high heat. Add 1 tablespoon of avocado oil and swirl to coat the bottom evenly.
⏱️ 2 min
- 6
Add a portion of the sliced yellow onion and beef rolls to the hot pan and sauté for 1-2 minutes until lightly browned.
⏱️ 2 min
- 7
Pour approximately 1/2 cup (one ladle) of the prepared batter into the pan, immediately tilting and swirling the pan to spread the batter thinly and evenly across the bottom, forming a large, thin crepe.
⏱️ 1 min
- 8
Immediately place a handful of bean sprouts on one half of the cooking batter. Cover the pan with a lid and cook for 3-5 minutes, or until the bánh xèo is crispy, golden-brown, and the edges are visibly crisp.
⏱️ 5 min
- 9
Uncover the pan. Using a spatula, carefully fold the bánh xèo in half, enclosing the filling. Cook for another 1-2 minutes to ensure crispness on both sides.
⏱️ 2 min
- 10
Transfer the cooked bánh xèo to a serving plate. Repeat steps 6-9 with the remaining batter and filling, adding more oil to the pan as needed for each crepe.
⏱️ 24 min
- 11
Serve the hot bánh xèo immediately with fresh lettuce, cilantro, mint, rau ram, pickled carrot and daikon, and a side of the prepared Nuoc Cham dipping sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Bánh Xèo (Vietnamese Sizzling Crepes)
For the Batter
- 1 cup rice flour
- 2 tablespoons cornstarch
- 1 teaspoon turmeric powder
- 1/2 cup coconut milk
- 1 1/2 cups coconut soda
- 1/4 cup green onion, green part only, thinly sliced
For the Filling
- 1 tablespoon avocado oil, or any neutral oil, plus more as needed
- 1/2 pound beef rolls, thinly sliced
- 1/2 yellow onion, thinly sliced
- 2 cups bean sprouts
For the Nuoc Cham (Dipping Sauce)
- 3/4 cup water
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 1 lime, juiced, to taste
- 1 clove garlic, minced, to taste
- 1/2 red chili, minced, to taste
For Serving (Accompaniments)
- 1 head lettuce, leaves separated
- 1/2 cup cilantro, fresh sprigs
- 1/2 cup mint, fresh sprigs
- 1/4 cup rau ram, Vietnamese coriander, fresh sprigs
- 1 cup pickled carrot and daikon
Instructions
- 1
Prepare the Nuoc Cham: In a small bowl, combine water, granulated sugar, and fish sauce. Stir until the sugar is dissolved. Add lime juice, minced garlic, and minced red chili to taste. Set aside.
⏱️ 5 min - 2
Prepare the Batter: In a large mixing bowl, whisk together the rice flour, cornstarch, and turmeric powder until well combined.
⏱️ 2 min - 3
Gradually add the coconut milk and coconut soda to the dry ingredients, whisking continuously until the batter is smooth and lump-free. Stir in the sliced green onions.
⏱️ 3 min - 4
Prepare the Filling: Thinly slice the beef rolls and yellow onion. Have the bean sprouts ready.
⏱️ 10 min - 5
Cook the Bánh Xèo: Heat a 10-inch non-stick skillet or crepe pan over medium-high heat. Add 1 tablespoon of avocado oil and swirl to coat the bottom evenly.
⏱️ 2 min - 6
Add a portion of the sliced yellow onion and beef rolls to the hot pan and sauté for 1-2 minutes until lightly browned.
⏱️ 2 min - 7
Pour approximately 1/2 cup (one ladle) of the prepared batter into the pan, immediately tilting and swirling the pan to spread the batter thinly and evenly across the bottom, forming a large, thin crepe.
⏱️ 1 min - 8
Immediately place a handful of bean sprouts on one half of the cooking batter. Cover the pan with a lid and cook for 3-5 minutes, or until the bánh xèo is crispy, golden-brown, and the edges are visibly crisp.
⏱️ 5 min - 9
Uncover the pan. Using a spatula, carefully fold the bánh xèo in half, enclosing the filling. Cook for another 1-2 minutes to ensure crispness on both sides.
⏱️ 2 min - 10
Transfer the cooked bánh xèo to a serving plate. Repeat steps 6-9 with the remaining batter and filling, adding more oil to the pan as needed for each crepe.
⏱️ 24 min - 11
Serve the hot bánh xèo immediately with fresh lettuce, cilantro, mint, rau ram, pickled carrot and daikon, and a side of the prepared Nuoc Cham dipping sauce.
⏱️ 3 min