Banh Xeo translates to “sizzling cake.” One listen to that batter hit a hot pan, and you get it. Crispy, lacy edges. A golden, turmeric-stained center. Packed with shrimp, pork, and bean sprouts. Then you wrap it in lettuce, add herbs, and dunk. Chaos. Delicious chaos.
Serves 4. Makes 6-8 crepes.
Make Batter
Whisk rice flour, cornstarch, turmeric, and salt. Add coconut milk and water. Whisk until smooth. Stir in green onions. Let rest 30 minutes.
Prep Dipping Sauce
Mix ¼ cup fish sauce + ¼ cup water + 2 tbsp sugar + 2 tbsp lime juice + minced garlic + sliced chili.
Sizzle
Heat a nonstick pan or cast iron skillet over medium-high heat. Add a drizzle of oil.
Add a few slices of pork and 3-4 shrimp. Cook 1 minute.
Add a few onion slices. Pour ⅓ cup of batter into the pan, tilting to spread thin.
Add Sprouts
Scatter a handful of bean sprouts over half the crepe. Cover and cook 2-3 minutes until edges are crisp and golden.
Fold & Serve
Fold the crepe in half. Slide onto a plate. Repeat with remaining batter.
Wrap & Eat
Tear off a lettuce leaf. Add a piece of crepe. Top with herbs. Roll, dip, devour.
Summary
Prep Time: 20 min + rest | Cook Time: 20 min | Total: 40 min + rest
Yield: 6-8 crepes | Difficulty: Medium (technique)
Storage Notes
Don’t. Banh Xeo is a fresh-eating sport. Leftover crepes go soggy. Make only what you’ll eat. Prep batter and fillings ahead, then cook to order. That’s the way.
