Bánh Xèo (Vietnamese Sizzling Crepes)
Crisp Vietnamese sizzling rice-flour crepes filled with prawns, pork, bean sprouts, herbs, and fish-sauce dipping sauce.
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1 hr 5 mintotal
50 min hands-on15 min hands-off
Prep 25 min · Cook 25 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes 15 minutes of batter resting time.
Method
Whisk rice flour, turmeric powder, coconut milk, water, spring onion greens, and salt into a thin batter. Rest it briefly.
Mix fish sauce, lemon juice, sugar, green chilli, and a little warm water to make the dipping sauce.
Heat a little oil in a wide pan, add some pork and prawns, and cook until the prawns just turn opaque.
Pour in a thin layer of batter and swirl the pan so it spreads into a crepe.
Scatter bean sprouts over one half, cover briefly, then cook uncovered until the edges are crisp.
Fold the crepe over the filling and slide it onto a plate. Repeat with the remaining batter and filling.
Serve with lettuce, herbs, and the prepared dipping sauce.
How to tell it's done
The crepe should be thin and crisp at the edges, with juicy prawns, tender pork, and crunchy bean sprouts.
Getting it right
Tip
Use a hot pan and enough oil around the edges; the crepe should sizzle as soon as the batter hits the pan.
What to serve it with
Tear pieces of crepe, wrap them in lettuce with herbs, and dip into the sauce.
Substitutions
- Use only prawns and omit the pork for a seafood-only version; the filling will have a softer texture and a cleaner seafood flavor.
- Use regular water instead of part of the coconut milk for a lighter crepe, though it will be less rich.
- Keep the batter thin; thick batter makes soft pancakes instead of crisp bánh xèo.
- Fish Sauce and Prawns require fish and shellfish allergen review.
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