What is Bánh Xèo?
Bánh xèo is a Vietnamese savory pancake or crepe made from rice flour and turmeric, giving it a beautiful yellow color. The crispy batter pairs perfectly with the flavorful filling!
When I visited Vietnam, I ordered bánh xèo at a local restaurant—and I’ll never forget what came with it. I was shocked (in a good way!) by the huge plate of fresh greens that was served alongside! Piled high with lettuce, herbs, and bean sprouts—it almost covered the whole table.
This recipe is my take on recreating the authentic bánh xèo I enjoyed during my trip to Vietnam.
Ingredients
| For the batter | |
| Rice flour (or “dango-ko” rice flour) | 200g / 7 oz |
| Turmeric powder | 2 shakes |
| Water | 250ml / 8.5 fl oz |
| Coconut milk (*optional but adds nice flavor!) | 100ml / 3.4 fl oz |
| Chopped green onion | 1 tbsp |
| For the filling | |
| Shrimp | 100g / 3.5 oz |
| Pork belly | 100g / 3.5 oz |
| Bean sprouts | 100g / 3.5 oz |
| Chopped green onion | for topping |
| lettuce leaves | around 10 for wrapping |
| Vegetable oil | 1 tbsp |
| Nuoc cham dipping sauce | for 2 people |
How to Make
1⃣ Make the batter
In a large bowl, mix together rice flour, turmeric powder, water, coconut milk, and chopped green onions. Cover and let it rest at room temperature for about 30 minutes.
2⃣ Make the nuoc cham sauce
While the batter is resting, prepare your dipping sauce.
Here’s the recipe⇒
3⃣ Prepare the fillings
If needed, devein and peel the shrimp.
Season shrimp and pork belly with a little salt and pepper.
Fry them separately (as pork fat can make it greasy if cooked together).
If you prefer cooked bean sprouts, you can stir-fry them here too.
(*In Vietnam, bean sprouts are often eaten raw with bánh xèo.)
4⃣ Cook the batter
Stir the batter again.
Heat 1 tbsp of vegetable oil in a non-stick frying pan over medium heat.
Pour two ladleful of batter into the pan and spread it into a thin circle.
Let it cook until the surface becomes crispy. (about 5~8 mins) No lid needed!
5⃣ Flip the crepe
Carefully flip it using a spatula.
(*It’ll be crispier on both sides, but if flipping is difficult, you can skip this step.)
6⃣ Assemble
Transfer the cooked crepe to a plate.
Place the shrimp, pork, and bean sprouts on one half, then fold the other half over.
7⃣ How to eat
Cut the bánh xèo into bite-size pieces.
Wrap them in lettuce leaves, dip into nuoc cham sauce, and eat with your hands—Vietnamese style!
(*It’s okay if your hands get a little messy—it’s part of the fun!)
What does Bánh Xèo taste like?
The crepe is crispy and light, with a mild hint of coconut and turmeric.
The shrimp is juicy, the pork is rich, and the contrast of textures is just perfect.
Wrapping it all in crisp lettuce and dipping it in the spicy-garlicky nuoc cham sauce? So good!
The sauce is punchy but refreshing, and the fresh greens keep the dish light—you’ll find yourself going back for more.
If this made you hungry, share it on Twitter/X!
And if you try making it yourself, tag me—I’d love to see your version! 🧡
