📝 About This Recipe
Experience the spectacular marriage of French culinary technique and vibrant Vietnamese flavors with these 'Sizzling' Savory Crêpes. Named for the loud hiss the batter makes when it hits a scorching pan, Bánh Xèo features a golden, turmeric-infused rice flour crust that is impossibly thin and shatteringly crisp. Filled with succulent shrimp, tender pork, and fresh bean sprouts, these crêpes are meant to be torn by hand, wrapped in cool lettuce leaves, and dipped into a zesty, umami-rich Nuoc Cham sauce for a perfect balance of heat, crunch, and herb-forward freshness.
🥗 Ingredients
The Golden Crêpe Batter
- 1 1/2 cups Rice flour (standard white rice flour, not glutinous)
- 1 teaspoon Turmeric powder (for that iconic golden color)
- 2 tablespoons Cornstarch (adds extra crispness)
- 1 cup Coconut milk (full-fat for richness)
- 1 cup Sparkling water (cold; creates a light, airy texture)
- 3 stalks Scallions (thinly sliced)
- 1/2 teaspoon Salt
The Savory Filling
- 1/2 lb Pork belly (very thinly sliced into bite-sized strips)
- 1/2 lb Shrimp (peeled, deveined, and halved lengthwise)
- 2 cups Bean sprouts (fresh and rinsed)
- 1/2 medium Yellow onion (thinly sliced into half-moons)
- 4 tablespoons Vegetable oil (for frying)
Nuoc Cham Dipping Sauce
- 1/4 cup Fish sauce (high quality)
- 1/4 cup Lime juice (freshly squeezed)
- 3 tablespoons Sugar
- 1/2 cup Warm water
- 2 cloves Garlic (minced)
- 1-2 pieces Thai bird's eye chili (finely chopped)
For Serving
- 1 head Green leaf lettuce (leaves separated and washed)
- 1 bunch Fresh herbs (mix of mint, Thai basil, and cilantro)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the rice flour, turmeric, cornstarch, and salt. Gradually pour in the coconut milk and sparkling water, whisking until the batter is smooth and the consistency of heavy cream.
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2
Stir in the sliced scallions. Let the batter rest at room temperature for at least 30 minutes; this allows the flour to hydrate, ensuring a crispier crêpe.
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3
While the batter rests, prepare the Nuoc Cham sauce. Combine the sugar and warm water in a small bowl, stirring until dissolved. Add the fish sauce, lime juice, minced garlic, and chilies. Set aside to let flavors meld.
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4
Heat a 10-inch non-stick skillet or a traditional carbon steel wok over medium-high heat. Add a teaspoon of oil and swirl to coat.
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5
Add 3-4 slices of pork belly and 3-4 pieces of shrimp to the pan. Sauté for 1-2 minutes until the pork is slightly browned and the shrimp is just cooked through.
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6
Add a few slices of onion to the pan and sauté for 30 seconds until fragrant.
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7
Give the batter a quick whisk. Pour about 1/2 cup of batter into the pan, immediately swirling it around to create a very thin, even layer that reaches up the sides of the pan.
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8
Scatter a handful of bean sprouts over one half of the crêpe. Cover the pan with a lid and cook for 2-3 minutes. This steams the sprouts and ensures the pork is fully cooked.
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9
Remove the lid and reduce heat to medium. Drizzle another teaspoon of oil around the edges of the crêpe. Continue to cook uncovered for 3-5 minutes, or until the edges begin to pull away from the pan and the bottom is deeply golden and crispy.
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10
Use a spatula to fold the crêpe in half over the bean sprouts. It should crackle as you fold it.
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11
Slide the crêpe onto a warm plate. Repeat the process with the remaining batter and filling, wiping the pan between batches if necessary.
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12
Serve immediately while hot and crunchy, accompanied by the lettuce leaves, fresh herbs, and the bowl of dipping sauce.
💡 Chef's Tips
For the ultimate crunch, use ice-cold sparkling water; the carbonation creates tiny air pockets that crisp up beautifully. Don't rush the resting phase; letting the batter sit is the secret to a non-soggy crêpe. If your crêpes are sticking, you likely aren't using enough oil or your pan isn't hot enough before adding the batter. Adjust the turmeric carefully; too much can make the batter taste slightly bitter. To keep the first crêpes warm while you finish the batch, place them on a wire rack in a 200°F (95°C) oven so they don't get soggy on a flat plate.
🍽️ Serving Suggestions
Serve with a side of pickled daikon and carrots (Do Chua) for an acidic pop. Pair with a crisp, dry Riesling or a cold Vietnamese lager to cut through the richness of the coconut milk. Encourage guests to eat with their hands: wrap a piece of crêpe in a lettuce leaf with plenty of mint and basil. For a vegetarian twist, substitute the pork and shrimp with sliced king oyster mushrooms and firm tofu. Add a side of fresh cucumber slices to provide a cooling contrast to the spicy dipping sauce.