Vietnamese Bánh Xèo Crepes With Shrimp and Pork Recipe

Vietnam • Regional Dish • Side Dish

Bánh Xèo (Vietnamese Sizzling Crepes)

This home-style bánh xèo pairs a crisp turmeric-tinted rice batter with shrimp, pork, bean sprouts, herbs, and bright dipping sauce.

Servings4
Prep Time25 min
Cook Time25 min
DifficultyModerate
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Instructions

  1. Whisk the rice flour, cornstarch, turmeric, salt, coconut milk, and water in a bowl until smooth. Stir in the sliced green onions and let the batter rest for 30 minutes.
  2. Toss the pork belly and shrimp with the salt and black pepper.
  3. Stir together the warm water, fish sauce, lime juice, sugar, garlic, and chili for the dipping sauce until the sugar dissolves. Set aside.
  4. Heat a large nonstick or well-seasoned frying pan over medium-high heat and add a little oil.
  5. Cook a portion of the pork belly for 1 to 2 minutes until it starts to brown, then add a few shrimp and cook briefly until they just begin to turn opaque.
  6. Scatter in a small handful of bean sprouts and a few lengths of green onion.
  7. Stir the batter, then pour in enough to make a thin layer across the pan, swirling if needed. The pancake should be thin, not thick and cakey.
  8. Drizzle a little extra oil around the edge and cook for 3 to 5 minutes until the underside is golden and the edges are visibly crisp.
  9. Fold the bánh xèo in half and cook for 30 seconds more, just until the shrimp are fully cooked and the pancake holds its shape.
  10. Transfer to a plate and repeat with the remaining batter and filling.
  11. Serve hot with lettuce, mint, Thai basil, cilantro, and the dipping sauce. Tear off pieces, wrap them in lettuce and herbs, and dip as you eat.

Cultural Context

Bánh xèo is a Vietnamese crêpe or pancake, but neither word quite nails it. It is thinner and crispier than most pancakes, and the name comes from the sizzling sound the batter makes when it hits a hot pan. Common fillings include shrimp, pork, bean sprouts, and green onion, and the finished pancake is usually eaten with lettuce, herbs, and dipping sauce rather than by itself.

Regional styles vary across Vietnam. Southern versions are often larger and may include coconut milk in the batter, while related dishes from central Vietnam, such as bánh khoái, have their own character. Either way, bánh xèo is at its best straight from the pan while the shell is still audibly crisp.

Fun Fact

The word xèo is an onomatopoeia for the sizzling sound the batter makes in the pan, and it’s one of those rare food names that doubles as cooking instructions.

Cook’s Tip

Rice flour is essential here, while a little cornstarch helps the pancakes stay lighter and crisper for home cooks. Coconut milk and turmeric are common in many southern-style versions, giving the batter its color and richer flavor. Pork belly is classic, but thinly sliced pork shoulder also works well if you want something a little less rich.

The biggest trap with bánh xèo is making it too thick or too crowded. Keep the batter thin, use enough heat, and resist the urge to pile in fillings like you are building a stuffed omelet with commitment issues. The goal is a crisp pancake with just enough shrimp, pork, and sprouts to keep every bite balanced. Bánh xèo is traditionally served hot with greens and herbs for wrapping, and the name refers to the sizzling sound the batter makes in the pan.

Trivia

Despite the yellow color, traditional bánh xèo batter usually contains no egg. The color typically comes from turmeric.

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