Banh Xeo (Vietnamese Sizzling Savory Crepe)
Banh Xeo (Vietnamese Sizzling Savory Crepe)
Ingredients
For the Premade Batter (yields 12-15 crepes)
- 1 package Huong Xua brand crepe mix, (17.63 oz / 500g)
- 4 1/4 cups water
- 1 tablespoon cooking oil
- 1/4 cup coconut milk or cream, optional
For the Scratch Batter (yields 4-5 crepes)
- 1 cup rice flour
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 1/2 cups water
- 1/2 cup coconut cream or milk
- 1 tablespoon cooking oil
- 1/4 cup green onion, chopped
For the Fillings and Cooking
- 1/2 pound pork, thinly sliced pork belly or preferred protein
- 1/2 pound shrimp, peeled and deveined
- 1 onion, thinly sliced
- 2 cups bean sprouts
- 1 cup jicama, julienned
- 1/2 cup chives, chopped
- 1/4 cup cooking oil, divided, plus more as needed
- 1 serving fresh vegetables, for serving, such as lettuce, herbs
- 1 serving nuoc cham, for serving
Instructions
- 1
Choose your batter: For premade batter, combine the Huong Xua brand crepe mix, 4 1/4 cups water, 1 tablespoon cooking oil, and optional 1/4 cup coconut milk or cream in a large bowl. Mix well until smooth. For scratch batter, combine 1 cup rice flour, 3 tablespoons cornstarch, 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 1 1/2 cups water, 1/2 cup coconut cream or milk, 1 tablespoon cooking oil, and chopped green onion in a large bowl. Mix well until smooth.
⏱️ 5 min
- 2
Let the batter rest at room temperature for 15-30 minutes. This allows the flours to hydrate and improves the texture of the crepes.
⏱️ 30 min
- 3
Preheat a non-stick pan or cast-iron skillet over medium-high heat for 4-5 minutes. The pan should be hot enough for the batter to sizzle immediately upon contact.
⏱️ 5 min
- 4
Add 1 tablespoon of cooking oil to the preheated pan. Swirl to coat the bottom evenly.
⏱️ 1 min
- 5
Add a portion of the pork, shrimp, and sliced onions to the pan. Sauté until the proteins are mostly cooked through and the onions are softened. If using raw meat, ensure it's cooked longer before adding batter.
⏱️ 3 min - 6
Add another tablespoon of cooking oil to the pan, around the cooked filling.
⏱️ 1 min
- 7
Pour a ladleful of batter into the pan. Immediately tilt and rotate the pan to spread the batter thinly and evenly across the entire surface, allowing it to run up the sides as much as possible. This creates a thin, crispy crepe.
⏱️ 1 min
- 8
Quickly add a handful of bean sprouts, jicama, and chives over one half of the batter.
⏱️ 1 min
- 9
Cover the pan with a lid and cook for 60 seconds. This steams the vegetables and helps the crepe set.
⏱️ 1 min
- 10
Remove the lid. Drizzle a little more cooking oil around the edges of the crepe. Continue to fry uncovered for 4-6 minutes, or until the edges are golden brown and crispy.
⏱️ 6 min
- 11
Once crispy, carefully fold the banh xeo in half with a spatula. Transfer the folded crepe to a wire cooling rack to help it stay crispy. Repeat steps 4-11 for the remaining batter and fillings.
⏱️ 1 min
- 12
Serve the banh xeo immediately with fresh vegetables (like lettuce and herbs) and nuoc cham for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Banh Xeo (Vietnamese Sizzling Savory Crepe)
For the Premade Batter (yields 12-15 crepes)
- 1 package Huong Xua brand crepe mix, (17.63 oz / 500g)
- 4 1/4 cups water
- 1 tablespoon cooking oil
- 1/4 cup coconut milk or cream, optional
For the Scratch Batter (yields 4-5 crepes)
- 1 cup rice flour
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 1/2 cups water
- 1/2 cup coconut cream or milk
- 1 tablespoon cooking oil
- 1/4 cup green onion, chopped
For the Fillings and Cooking
- 1/2 pound pork, thinly sliced pork belly or preferred protein
- 1/2 pound shrimp, peeled and deveined
- 1 onion, thinly sliced
- 2 cups bean sprouts
- 1 cup jicama, julienned
- 1/2 cup chives, chopped
- 1/4 cup cooking oil, divided, plus more as needed
- 1 serving fresh vegetables, for serving, such as lettuce, herbs
- 1 serving nuoc cham, for serving
Instructions
- 1
Choose your batter: For premade batter, combine the Huong Xua brand crepe mix, 4 1/4 cups water, 1 tablespoon cooking oil, and optional 1/4 cup coconut milk or cream in a large bowl. Mix well until smooth. For scratch batter, combine 1 cup rice flour, 3 tablespoons cornstarch, 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 1 1/2 cups water, 1/2 cup coconut cream or milk, 1 tablespoon cooking oil, and chopped green onion in a large bowl. Mix well until smooth.
⏱️ 5 min - 2
Let the batter rest at room temperature for 15-30 minutes. This allows the flours to hydrate and improves the texture of the crepes.
⏱️ 30 min - 3
Preheat a non-stick pan or cast-iron skillet over medium-high heat for 4-5 minutes. The pan should be hot enough for the batter to sizzle immediately upon contact.
⏱️ 5 min - 4
Add 1 tablespoon of cooking oil to the preheated pan. Swirl to coat the bottom evenly.
⏱️ 1 min - 5
Add a portion of the pork, shrimp, and sliced onions to the pan. Sauté until the proteins are mostly cooked through and the onions are softened. If using raw meat, ensure it's cooked longer before adding batter.
⏱️ 3 min - 6
Add another tablespoon of cooking oil to the pan, around the cooked filling.
⏱️ 1 min - 7
Pour a ladleful of batter into the pan. Immediately tilt and rotate the pan to spread the batter thinly and evenly across the entire surface, allowing it to run up the sides as much as possible. This creates a thin, crispy crepe.
⏱️ 1 min - 8
Quickly add a handful of bean sprouts, jicama, and chives over one half of the batter.
⏱️ 1 min - 9
Cover the pan with a lid and cook for 60 seconds. This steams the vegetables and helps the crepe set.
⏱️ 1 min - 10
Remove the lid. Drizzle a little more cooking oil around the edges of the crepe. Continue to fry uncovered for 4-6 minutes, or until the edges are golden brown and crispy.
⏱️ 6 min - 11
Once crispy, carefully fold the banh xeo in half with a spatula. Transfer the folded crepe to a wire cooling rack to help it stay crispy. Repeat steps 4-11 for the remaining batter and fillings.
⏱️ 1 min - 12
Serve the banh xeo immediately with fresh vegetables (like lettuce and herbs) and nuoc cham for dipping.
⏱️ 2 min