Vietnamese Crispy Crepes- Restaurant Style “Banh Xeo”

Bánh Xèo - This Vietnamese favorite is simply translated as a “sizzling cake" which refers to the sizzling sound when the crepe is cooking. The crepe is actually eggless and simply consists of rice flour, dried mung beans, and seasoned with turmeric and coconut milk.

This pancake/crepe originated in South Vietnam but you can definitely see the French influence on this crepe dish. Growing up my dad would cook these crispy crepes and would stuff them with bean sprouts, pork, shrimp, seasonal herbs and lettuce. To make these vegetarian/pescatarian omit the the pork and or shrimp (optional sautéed button mushrooms make a great addition to the filling).

My Aunt Trang teaches us how she gets that extra crips to these famous crepes, exactly how do they do it in restaurants, see video above.

This recipe is sponsored by Cafe Casino.

Crispy Banh Xeo Tips:

1. Beer is added into the batter which helps make the banh xeo batter more airy and thinner thus resulting in a more crispy texture.

2. Technique. Heat control and oil is key as well. Cook with a higher heat and a generous amount of oil to create an extra crispy crust on the banh xeo’s!

3. Avoid steaming: don’t let your Banh xeo’s get soggy from steam. Just put a lid on for the initial cooking but finish and cook it without a lid for that extra crisp. Don’t also fold it too early, make sure it’s crispy before making the fold.

To use premixed banh xeo flour (approx ratio):

Use 1 bag premixed banh xeo flour, 700ml water, 1/2 can of beer, 1/2 can of coconut milk.

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Follow below for homemade Banh Xeo batter:

INGREDIENTS

Batter

• 1¾ cups rice flour

• ¼ cup cornstarch

• 1 tsp baking powder

• 3½ cups water

• 1 tsp ground turmeric

• ¼ tsp curry powder (*optional, but my parents always added a little for color and flavor — pairs great with coconut milk; if skipping, add an extra pinch of turmeric)

• 1 cup coconut milk

• 1 cup cold beer

• 1 tsp kosher salt

• 1 tsp sugar

• ½ cup thinly sliced scallion tops

• 1 Tbsp neutral oil

Fillings

• ½ lb pork belly or lean pork shoulder, thinly sliced

• ½ lb raw shrimp, peeled, deveined, halved lengthwise

• 1 large yellow or sweet onion, thinly sliced

• 3 cups bean sprouts, washed and drained

• 1 cup mung beans, soaked overnight, then strained (*optional)

• Canola or vegetable oil, for frying

• Salt and pepper

Garnishes

• Red leaf or butter lettuce

• Fresh mint

• Cilantro

• Peppermint

• Perilla leaves

• Baby mustard greens

Dipping Sauce

• Nước mắm chấm

  • 5 garlic cloves (peeled and minced)

  • 2-5 thai chili peppers (chopped finely, 2 chili’s for mild/medium spice, 4-5 for spicy/more heat)

  • Juice of 1-2 limes (I use 1/4 cup lime juice, but add more if you like a little more zing like for seafood)

  • 1/2 cup white sugar

  • 1/2 cup fish sauce (Use Redboat fish sauce or the Vietnamese 3 crab brand)

  • 1.5-2 cups warm water (I usually just do 1.5 cups)

PREPARATION

Make the batter:
1. In a bowl, whisk together the rice flour, cornstarch, and baking powder. Gradually mix in the water until there are no lumps. Add the turmeric, optional curry powder, and 1 tablespoon vegetable oil, and whisk until smooth.

2. Pour in the coconut milk, beer, salt, sugar, and scallions, then whisk until fully combined. Let the batter rest for at least 30 minutes.

Cook the bánh xèo:
3. Heat a 10-inch nonstick pan over medium heat for about 1 minute. Add ½ to 1 tablespoon oil and swirl to coat the pan. The oil should be thin and shimmering, but not smoking.

4. Add a few slices of pork belly and a few shrimp, season lightly with salt and pepper, and cook until almost cooked through.

5. Stir the batter well, then ladle about ¼ to ⅓ cup of batter into the hot pan, pouring it over the pork and shrimp. Lift and swirl the pan so the batter spreads evenly and fully coats the bottom. The pan should be hot — you should hear it sizzle.

6. After about 30 seconds, add a small handful of bean sprouts, sliced onions, and a spoonful of mung beans. Cover with a lid and let cook for 2–3 minutes.

7. Remove the lid, drizzle a little oil around the edges, and once the bottom is browned and crispy, fold the crepe in half. Let it cook uncovered for another minute to crisp further. Flip if needed to crisp the top.

8. Each crepe takes about 5 minutes total. Transfer to a serving dish and repeat until all the batter is used.

To serve:
Serve hot with fresh lettuce leaves, mint, and a generous side of fish sauce or nước chấm.

To eat, break off a piece of bánh xèo, wrap it in lettuce and herbs, and dip into the sauce.