Bánh Xèo Vietnamese Savoury Crepes

Learn how to make crisp, golden Bánh Xèo, the classic Vietnamese savoury crepe filled with shrimp, pork, bean sprouts, and herbs for an authentic light meal.

Bánh Xèo is a classic Vietnamese savoury crepe known for its crisp edges, golden colour, and fresh, herb-packed filling. Made with rice flour, coconut milk, turmeric, and a hot pan, these crepes are filled with shrimp, pork, bean sprouts, and scallions, then served with lettuce and herbs for wrapping. It is a light yet satisfying dish that is perfect for sharing.

Ingredients

• 1 cup rice flour
• 1/4 cup cornstarch
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 1/2 cups coconut milk
• 1 cup water
• 1 tablespoon fish sauce
• 2 scallions, thinly sliced
• 8 ounces shrimp, peeled and deveined
• 4 ounces pork belly or thinly sliced pork shoulder, sliced very thin
• 1 tablespoon vegetable oil, plus more for cooking
• 2 cups bean sprouts
• 1 cup lettuce leaves
• 1 cup fresh herbs such as mint, basil, and cilantro
• 1 small cucumber, thinly sliced
• Nuoc cham or other dipping sauce, for serving

Instructions

1. In a large bowl, whisk together the rice flour, cornstarch, turmeric, and salt.
2. Add the coconut milk, water, and fish sauce. Whisk until smooth, then stir in the scallions. Let the batter rest for 15 minutes.
3. Season the shrimp and pork lightly with a pinch of salt if desired.
4. Heat a nonstick or well-seasoned skillet over medium-high heat and add a little oil.
5. Add a few slices of pork and several shrimp to the pan, then cook briefly until just starting to colour.
6. Pour in enough batter to thinly coat the bottom of the pan. Immediately swirl to spread it out into a thin crepe.
7. Cook uncovered until the edges turn crisp and the bottom becomes golden brown.
8. Add a handful of bean sprouts to one side of the crepe. Cook for 30 to 60 seconds more.
9. Fold the crepe in half and transfer to a plate. Repeat with the remaining batter and filling, adding more oil as needed.
10. Serve hot with lettuce, herbs, cucumber, and nuoc cham. Wrap pieces of crepe in the lettuce leaves and dip before eating.