Vietnamese Savory Crepe (Bánh Xèo)
Equipment
Ingredients
Batter
rice flour
120 g
corn starch
64 g
salt
6 g
turmeric
1.5 g
carbonated water (chilled)
480 ml
coconut milk
60 ml
green onion (chopped)
30 g
Fillings
onion (thinly sliced)
150 g
shrimp (peeled, deveined)
900 g
pork belly (thinly sliced)
450 g
bean sprouts
200 g
neutral oil
30 ml
Dipping Sauce
water
960 ml
sugar
200 g
salt
36 g
MSG
2.5 g
fish sauce
60 ml
Thai chili (minced)
5 g
garlic (minced)
10 g
lime juice
22 ml
For Serving
lettuce
200 g
mint
20 g
perilla
20 g
cilantro
20 g
cucumber (sliced)
150 g
pickled carrot and daikon
100 g
Instructions
Prepare the batter
Whisk together rice flour, cornstarch, turmeric, carbonated water, coconut milk, and salt until smooth. Stir in chopped green onions and rest for 30 minutes.
Season the proteins
Season the shrimp and pork belly slices with salt and black pepper.
Cook the fillings
Heat a non-stick skillet over high heat. Add oil, then sauté shrimp and pork slices with sliced onion.
Pour and cook the crepe
Pour a ladleful of batter over the fillings, tilting the pan to spread it thinly. Cook until the edges become crispy.
Add sprouts and fold
Add bean sprouts to one half, cover with lid to steam until wilted, then fold like an omelet and cook 1 more minute.
Repeat and keep warm
Remove crepe from pan and keep warm. Repeat with remaining batter and fillings to make 8 crepes total.
Make the dipping sauce
Combine water, sugar, salt, and MSG in a pot. Bring to a boil, turn off heat, add fish sauce. Cool, then add garlic, chili, and lime juice.
Serve
Serve bánh xèo hot with dipping sauce and fresh greens on the side.
Original recipe
Storage
Best served fresh. Batter can be stored overnight in the fridge.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.