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Bánh Xèo

Crispy, golden Vietnamese crepes made with coconut milk and turmeric, stuffed with shrimp, pork, and bean sprouts. Wrapped in lettuce with fresh herbs and dipped in nuoc cham.

DinnerVietnameseMedium

20 min

Prep

20 min

Cook

40 min

Total

Servings

Medium

Difficulty

Instructions

Whisk together rice flour, coconut milk, water, turmeric, and salt until smooth. Let the batter rest for 15 minutes.

Make the nuoc cham: stir together fish sauce, lime juice, sugar, garlic, chili, and 2 tbsp warm water until the sugar dissolves.

Heat oil in a non-stick skillet over high heat. Add some pork and shrimp, cook 1 minute. Add onion slices. Pour in a thin layer of batter, swirling to coat the pan. Add bean sprouts to one half.

Tip: The pan needs to be very hot when you add the batter. The sizzling sound (xeo!) is what gives this dish its name. If it doesn't sizzle, the pan isn't hot enough.

Cover and cook for 2-3 minutes until the edges are crispy and pull away from the pan. Fold in half like an omelet. Repeat with remaining batter and filling.

To eat: tear off a piece of crepe, wrap it in a lettuce leaf with herbs, and dip in nuoc cham.

Nutrition per Serving

360kcal

Calories

22g

Protein

32g

Carbs

16g

Fat

Fiber

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Bánh Xèo

Ingredients

For serving

For the nuoc cham

Instructions

Nutrition per Serving

Tags

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