📝 About This Recipe
Named for the 'sizzling' sound the batter makes when it hits a searing hot skillet, Bánh Xèo is a masterpiece of Vietnamese street food. These vibrant, turmeric-hued savory crepes offer a stunning contrast between a shatteringly crisp exterior and a tender, umami-packed filling of pork, shrimp, and bean sprouts. Wrapped in fresh lettuce leaves with aromatic herbs and dipped into a tangy Nước Chấm sauce, every bite is a refreshing explosion of texture and flavor.
🥗 Ingredients
The Golden Batter
- 12 ounces Rice flour (standard Vietnamese-style rice flour)
- 1 teaspoon Turmeric powder (for that iconic yellow color)
- 1/2 cup Coconut milk (adds richness and aroma)
- 2 cups Water (iced water helps with crispiness)
- 3 pieces Scallions (thinly sliced)
- 1/2 teaspoon Salt
The Filling
- 8 ounces Pork belly (thinly sliced into bite-sized strips)
- 8 ounces Shrimp (peeled, deveined, and halved lengthwise)
- 2 cups Bean sprouts (fresh and rinsed)
- 1/2 piece Yellow onion (thinly sliced)
- 4-6 tablespoons Vegetable oil (for frying)
The Dipping Sauce (Nước Chấm)
- 1/4 cup Fish sauce (high quality)
- 1/4 cup Lime juice (freshly squeezed)
- 3 tablespoons Sugar
- 2 cloves Garlic (minced)
- 1-2 pieces Thai bird's eye chili (finely chopped)
For Serving
- 1 head Green leaf lettuce (washed and dried)
- 1 bunch Fresh herbs (mint, Thai basil, and cilantro)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the rice flour, turmeric, and salt. Gradually stir in the coconut milk, iced water, and sliced scallions until the batter is smooth. Let the batter rest for at least 30 minutes; this allows the flour to hydrate for a crispier result.
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2
While the batter rests, prepare the dipping sauce by combining fish sauce, lime juice, sugar, and 1/2 cup of warm water. Stir until the sugar dissolves, then add the minced garlic and chilies. Set aside.
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3
Prepare your 'mis-en-place' by having the pork, shrimp, onions, and bean sprouts ready in separate bowls near the stove, as the cooking process moves very quickly.
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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 the surface.
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5
Add a few slices of pork and onion to the pan. Sauté for 1-2 minutes until the pork is no longer pink. Add 2-3 pieces of shrimp and cook for another 30 seconds.
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6
Give the batter a quick stir (the flour tends to settle). Pour about 1/2 cup of batter into the center of the pan, immediately swirling the pan to spread the batter into a thin, even layer that reaches the edges.
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7
The batter should 'sizzle' loudly. If it doesn't, your pan isn't hot enough. Cover the pan with a lid and cook for 2 minutes to steam the toppings.
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8
Remove the lid. Drizzle another teaspoon of oil around the outer edges of the crepe. This helps the edges crisp up and pull away from the pan.
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9
Place a handful of bean sprouts on one half of the crepe. Continue cooking uncovered for 2-3 minutes, or until the bottom is golden brown and the edges are shatteringly crisp.
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10
Using a spatula, gently fold the crepe in half over the bean sprouts. Slide the Bánh Xèo onto a warm plate.
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11
Wipe the pan clean and repeat the process with the remaining ingredients. You should have enough for 4 large crepes.
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12
Serve immediately while hot and crispy alongside the platter of lettuce, herbs, and the bowl of dipping sauce.
💡 Chef's Tips
For the ultimate crunch, use iced sparkling water instead of plain water in the batter. Don't overstuff the crepes; too many fillings will make the batter soggy and difficult to fold. If the crepe is sticking, ensure your pan is well-seasoned or use a high-quality non-stick pan with plenty of heat. Always stir the batter before pouring each crepe, as rice flour settles at the bottom very quickly. You can substitute the pork belly with chicken or tofu for a lighter version, but keep the slices thin.
🍽️ Serving Suggestions
Serve with a cold glass of Vietnamese iced coffee or a crisp lager to cut through the richness. To eat, tear a piece of the crepe off, place it inside a lettuce leaf, add herbs, roll it up like a spring roll, and dip. Pair with a side of pickled carrots and daikon (Đồ Chua) for extra crunch and acidity. Add a few sprigs of Vietnamese Perilla (Tía Tô) to your herb platter for an authentic, earthy flavor profile.