Vietnamese
Banh Xeo (Vietnamese Sizzling Crepes)
Print or share this recipe
Banh Xeo (Vietnamese Sizzling Crepes) is Vietnamese home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
-
Whisk the rice flour, turmeric, coconut milk, water, and salt into a thin, smooth batter and let it rest at least 20 minutes.
-
Whisk the fish sauce, lime juice, sugar, minced garlic, and sliced Thai chili with 1/3 cup warm water into a dipping sauce.
-
Thinly slice the pork belly and season lightly, then peel and devein the shrimp.
-
Heat 1 tsp oil in a wide nonstick skillet over medium-high heat and cook a portion of the pork and shrimp until just cooked through, about 3 minutes, then push to one side.
-
Ladle in a thin layer of batter, swirling the pan to coat the bottom evenly, and let it sizzle undisturbed.
-
Scatter a handful of bean sprouts and scallions over half the crepe.
-
Cover and cook until the edges turn lacy and golden and the batter looks fully set, about 3 minutes.
-
Uncover and continue cooking uncovered until the crepe is crisp at the edges, about 2 minutes more.
-
Fold the crepe in half over the filling and slide it onto a platter; repeat with the remaining batter and filling, adding a little oil to the pan each time.
-
Serve wrapped in lettuce leaves with fresh herbs, dipped in the sauce.
Watch how to cook Banh Xeo (Vietnamese Sizzling Crepes)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Vietnamese dinner is a plate rather than a single dish. These are the courses that normally sit beside Banh Xeo (Vietnamese Sizzling Crepes), read from the same composition Dinejot builds a real meal from.
-
The cooked vegetable
-
Something to sip
-
What it is eaten with
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Banh Xeo (Vietnamese Sizzling Crepes) carries shellfish, fish, and coconut. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | Yes | Banh Mi Op La (Baguette with Fried Eggs) |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Banh Mi Op La (Baguette with Fried Eggs) |
| Sesame | No | |
| Coconut | Yes | Banh Mi Op La (Baguette with Fried Eggs) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 560 kcal
- Protein
- 16 g
- Carbs
- 33 g
- Fat
- 40 g
- Fiber
- 1 g
- Sugar
- 5 g
- Sodium
- 750 mg
- Saturated fat
- 18 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Banh Xeo (Vietnamese Sizzling Crepes) takes about 55 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.