Bánh Xèo Recipe (Vietnamese Crepes)
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Easy Bánh Xèo Recipe (Vietnamese Crepes) – Learn How to Make and Serve Authentic Bánh Xèo, just like they do it in Vietnam!
Bánh Xèo Recipe (Vietnamese Crepes at Home)
Last summer my family spent a month exploring Southeast Asia. We started in Thailand, traveled through Laos, and then made our way from Northern Vietnam all the way down to Saigon.
It was an amazing experience, filled with breath-taking views and fantastic meals.
Although we had memorable dishes in all three countries, Vietnam was by far the culinary winner in our opinion.
Vietnamese cuisine is so unique and fresh, we’ve been craving it ever since.
Therefore, over the last few months I’ve been experimenting with several authentic dishes we ate in Vietnam, as well as cooking the recipes we learned to make in our Vietnamese cooking class.
Our favorite new dish is a Bánh Xèo Recipe (Vietnamese Crepes.)
This oddly fabulous meal is actually easy to make at home, and is a fun experience for all who partake!
Crispy Vietnamese Crepes
So what exactly is Bánh Xèo? (And how do you pronounce it??)
Bánh Xèo is a type of Vietnamese Crepe that is golden in color, very crispy on the outside, and filled with pork, shrimp, and bean sprouts.
The proteins are usually cooked directly in the crepe batter. Yet, any produce is added on top and folded into the center, like an omelet.
In fact, Bánh Xèo looks like an omelet… But contains no eggs. The yellow color comes from turmeric!
Bánh Xèo is pronounced Bon Zee-Ow. Bánh refers to anything made with flour, while Xèo refers to the sound the crepe batter makes when it hits the hot skillet.
In this recipe, we are only using rice flour, so it is gluten-free! However, you could also use a flour blend (gluten free or non-gluten free) as long as the main ingredient is rice flour.
Authentic Recipe for Bánh Xèo
We actually learned to make Bánh Xèo at a small in-home cooking class in central Vietnam. We ate them under a pergola, in a family garden, surrounded by rice paddies.
It was a truly incredible day. We left with recipes we knew we would make again and again.
I was surprised at how easy these little Vietnamese Crepes are to make. And even more surprised at the unique way they are served.
Once the crepes are made, they are cut into wedges, wrapped in rice paper with fresh greens, and rolled into little bundles.
Then you dip each bundle in Nuoc Cham, a savory-sweet dipping sauce.
Bánh Xèo Recipe Ingredients
Do not let the ingredient list scare you away from making this recipe. It’s actually very simple to make. These ingredients can be found at most large grocery stores with a decent international section.
For the Crepe Batter
- Rice flour (or a mixture of 3 parts rice flour to 1 part all-purpose flour)
- Ground turmeric
- Mung bean sprouts
- Chopped scallions
- Tiny shrimp
- Pork chop
- Coconut oil
For the Wrappers
- Rice paper wraps
- Spring mix greens
- Fresh mint leaves
- Cilantro leaves
For the Nuoc Cham
- Granulated sugar
- Fish sauce
- Fresh lime juice
- Chile garlic sauce
How To Make Bánh Xèo
- Mix. In a medium mixing bowl, whisk the rice flour, salt, turmeric, and water together until very smooth. It should be the consistency of half & half. (Thin, but not watery.) Add more water if needed.
- Prep. Chop the shrimp, pork chop, and scallions.
- Sizzle. Set a small skillet over medium-high heat and add coconut oil to the skillet. Place some shrimp and pork in the skillet. Allow them to cook for about 30 seconds.
- Pour. Use a ladle to pour thin batter over the surface of the skillet. Quickly swirl the pan to coat the bottom of the skillet. Cook the bottom of the crepe for 1-2 minutes.
- Fold. Then place a few mung bean sprouts and chopped scallions on one-half of the crepe, and fold it over. Continue to cook another few minutes per side, to make the crepe very golden and crispy. Repeat.
Get The Full (Printable) Bánh Xèo (Vietnamese Crepes) Recipe Below. Enjoy!
How To Serve Bánh Xèo – Like They Do In Vietnam!
Bánh Xèo is meant to be a group activity as well as a meal.
Friends and family sit around the table dunking and rolling their Bánh Xèo in rice paper rolls, as they laugh and catch up on life.
These Vietnamese Crepes are usually served as-is in Americanized Vietnamese restaurants.
However, in Vietnam, they are most often wrapped in rice paper with mixed greens and herbs. Then dipped in Nuoc Cham.
- Dunk a rice paper wrapper in water to soften it.
- Set a hot crispy piece of Bánh Xèo on the rice paper.
- Top it with greens.
- And roll it up!
Frequently Asked Questions
How long does this recipe stay fresh in the fridge?
You can store the fresh batter in the fridge for 2 to 4 days so that you can have crepes for a few days. Cooked vietnamese crepes should be served and eaten fresh, they do not store well and will not taste good the next day. That is why storing the uncooked batter is your best option.
What if I cannot find Rice Flour?
The best next thing would be to use a Gluten-Free Baking Flour Mix that is primarily made of rice flour.
Can I use these crepes in other recipes besides a spring roll?
Yes, some people use these crepes almost like bread to make a vietnamese crepe sandwiches.
My crepes are brittle… How can I fix them?
The crepes should be crisp, but foldable. I have found some rice flours are more pliable than others, based on what type of rice is used. If you find you are struggling to make crepes that fold, try adding a little all-purpose flour (or gluten-free baking mix) in place of part of the flour. Start with ¾ cup rice flour + ¼ cup all-purpose four.
More Amazing Vietnamese Recipes
- Cold Vietnamese Chicken Salad (Gio Ga) Recipe
- Bun Cha Gio Noodle Bowls Recipe
- Fresh Spring Rolls Recipe
- Vietnamese Banh Mi Sandwiches Recipe
- Banh Mi Salad Recipe
- Low Carb Beef Pho Recipe
- Chicken Pho with Zoodles Recipe
Bánh Xèo Recipe (Vietnamese Crepes)
For the Bánh Xèo Crepes
For the Wraps
- 30 rice paper wraps
- 5 ounce spring mix greens
- 1 cup mint leaves
- 1 cup cilantro leaves
- For the Nuoc Cham: Pour the water and sugar into a microwave-safe bowl. Heat in the microwave for 1-2 minutes, to dissolve the sugar. Then stir in the fish sauce, lime juice, chile-garlic sauce, and minced garlic. Set aside.
- For the Wrap Set Up: Place the spring mix, mint leaves, and cilantro in a large bowl. Set out the rice paper wraps, along with a wide shallow dish of water to dip them in.
- For the Crepe Batter: In a medium mixing bowl, whisk the rice flour, salt, turmeric, and water together until very smooth. It should be the consistency of half & half. (Thin, but not watery.) To get the consistency just right, add more water, a little at a time. Then stir and check.
- Preheat the oven to 200 degrees F, to act as a warming drawer. Set out a baking sheet with a rack on top.
- Prep the Crepe Fillings: Slice the shrimp in half, through the middle to create two identical halves. Then slice the pork chop into short thin strips. Chop the scallions.
- Cooking Instructions: Set a small-medium skillet over medium-high heat. Once hot, add 1 tablespoon coconut oil to the skillet. Swirl around the pan. Place 3-5 pieces of shrimp and 3-5 slivers of pork in the skillet. Allow them to cook for about 30 seconds.
- Use a ladle to pour thin batter over the surface of the skillet. Quickly swirl the pan to coat the bottom of the skillet. The crepe should be thicker than french crepes, but not too thick. Cook the bottom of the crepe for 1-2 minutes. Then place a few mung bean sprout and chopped scallions on one-half of the crepe, and fold it over. Continue to cook another 1-2 minutes per side, to make the crepe very golden and crispy.
- Move the crispy crepe to the baking sheet and place in the warm oven. Repeat with the remaining batter to create 6-7 crepes. Once all the crepes are cooked, cut each crepe into 4 wedges.
- To Serve: Each person should take a rice paper wrapper and dip it in water. While it's still firm, place a Bánh Xèo wedge in the center and top it with mixed greens, mint, and cilantro. Fold the wrapper over. Fold both ends up to seal in the fillings. Then roll the wrapper into a small burrito-style roll. (By now the rice paper should be soft and rubbery.) Dip in nuoc cham and eat!
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