Vietnamese Crepes Banh Xeo Recipe: Crispy and Authentic Guide

Bánh xèo recipe features rice flour, coconut milk, and turmeric, filled with various ingredients like shrimp, pork, bean sprouts, and herbs. It’s typically served with a variety of fresh vegetables and dipping sauces.

In this article, I will guide you through the step-by-step process of recreating the perfect banh xeo recipe in the comfort of your own kitchen.

From preparing the batter to mastering the technique of achieving that signature crispiness and serving to get the authentic taste of banh xeo recipe I’ve got you covered.

Whether you’re a seasoned chef or a novice in the kitchen, this recipe is designed to be approachable and achievable for all skill levels.

I strive to bring you the most accurate and reliable information, ensuring that you can trust my recipes to deliver exceptional results.

With my carefully curated ingredients and expert tips, you can confidently recreate the flavors of Asia in your own home.

So, grab your apron and get ready to indulge in the mouth-watering experience of banh xeo crepes. Let’s dive into the wonders of Vietnamese cuisine together.

Don’t you want to know the history of Banh Xeo Recipe (Vietnamese Crepes)?

Banh xeo, meaning “sizzling cake” in Vietnamese, is a popular street food that originated in Central Vietnam.

With a history dating back centuries, these savory crepes have become an iconic dish in Vietnamese cuisine.

The name “sizzling cake” refers to the sizzling sound the batter makes when it hits the hot pan, creating a crispy and golden shell.

It is believed that banh xeo was first created during the reign of the Nguyen Dynasty.

Inspired by the French crepes, Vietnamese cooks infused their own flavors and ingredients into the dish, resulting in the unique banh xeo we know and love today.

Over time, banh xeo spread throughout Vietnam and became a staple in Vietnamese households and street food stalls.

Ingredients: Banh Xeo Recipe

To recreate authentic banh xeo crepes, you will need the following ingredients:

For Batter:

• Rice flour: 1 cup

Rice flour is the backbone of banh xeo, giving it its characteristic light and crispy texture. I always use rice flour because it gives the light and crispy texture to the crepe. But if it is not available at the moment you can go with all-purpose flour.

• Turmeric powder: ½ tsp

This vibrant yellow spice not only adds a beautiful color to the crepes but also imparts a subtle earthy flavor. It’s warm and slightly peppery notes perfectly complement the other ingredients in the dish. It is available almost in every kitchen but I always try to provide you with best substitutes. If you don’t have it you can use curry powder.

• Coconut milk: 1 cup

The use of coconut milk in the batter adds a rich and creamy texture to the crepes. Its tropical flavor blends harmoniously with the shrimp and bean sprouts, creating a cohesive and flavorful dish. Try to choose full fat milk for the recipe. In case you don’t have it you can use unsweetened almond milk.

• Water:  1 cup

Of course you would need water for the batter. You have to use water wisely. It would be used in the recipe to adjust the consistency. Do not make batter too thick or too thin. And I just hope you don’t need a substitute of water.

For Filling:

• Chicken: ½ pound (boneless, skinless)

 Thinly sliced chicken provides a savory and tender filling for the crepes. I also use tofu whenever I looking to change the taste. You may also experiment

• Shrimp: ½ pound (peeled and deveined)

Succulent shrimp are the traditional protein of choice for banh xeo. Their delicate sweetness and tender texture contrast wonderfully with the crispy crepe. Feel free to use any type of shrimp you prefer, such as tiger shrimp, white shrimp, or even rock shrimp. While traditionally shrimps are a choice for banh xeo recipe but you can use squids or scallops whatever you prefer.  

• Bean sprouts: 1 cup

Bean sprouts add a refreshing crunch and a pop of color to the crepes. Their mild flavor and crisp texture provide a nice balance to the richness of the shrimp and coconut milk. Look for some crispy ones when choosing for the recipe. If not available you can use very thinly sliced cabbage.

• Scallions: 1 cup (chopped)

Finely chopped scallions bring a touch of freshness and aroma to the dish. I try to use scallions because their sharp and slightly garlicky flavor complements the other ingredients perfectly. As a substitute you may try green onions or chives.

For Serving:

• Lettuce leaves: 

Lettuce leaves serve as a bed for the crepes, providing a contrasting texture and a cooling element. They also make it easy to wrap up the crepes and enjoy them as a handheld snack. Just to change the taste I often use rice papers but believe me lettuce leaves give the best taste.

• Fresh herbs:

Fresh herbs, such as mint, cilantro, and Thai basil, are essential for garnishing banh xeo. Their aromatic and vibrant flavors elevate the dish and add a burst of freshness. If you are a huge fan of aromatics like me you should also try a blend of spices like garlic powder, onion powder and paprika.

Step-by-Step Instruction: Banh Xeo Recipe

1. First we would make banh xeo batter. In a mixing bowl, combine rice flour, turmeric powder, coconut milk, and water. Whisk until the batter is smooth and well-mixed. Set aside to rest for at least 30 minutes to allow the flavors to meld together.

2. While the batter is resting, prepare the fillings. Peel and devein the shrimp, leaving the tails intact for an attractive presentation. Season the shrimp with salt and pepper.

3. Heat a non-stick frying pan over medium heat and add a small amount of oil to coat the bottom. Once the pan is hot, pour a ladleful of batter into the pan, swirling it around to cover the entire surface. The batter should sizzle upon contact with the hot pan.

4. Arrange a few shrimp and slices of chicken on one side of the crepe. Sprinkle a handful of bean sprouts and scallions on top of the fillings. Cover the pan and let the crepe cook for 2-3 minutes, or until the edges are crispy and golden.

5. Carefully fold the empty side of the crepe over the fillings, creating a half-moon shape. Gently press down with the spatula to seal the crepe. Cook for another minute to ensure that the fillings are heated through.

6. Slide the crepe onto a plate lined with lettuce leaves. Repeat the process with the remaining batter and fillings, adding more oil to the pan as needed. Remember to stir the batter before pouring each new crepe to ensure an even distribution of ingredients.

7. Serve the banh xeo crepes hot, with a platter of fresh herbs and a dipping sauce.

My Secret Tips for Authentic Banh Xeo Recipe:

Since you have gone through banh xeo recipe it’s time to note some points which can lead to a crispy crepes:

– Resting the batter: I allow the batter to rest for at least 30 minutes. It helps the rice flour fully absorb the liquid and results in a lighter and crispier crepe.

– Hot pan: I always make sure the frying pan is properly heated before pouring the batter. A hot pan ensures that the crepe crisps up quickly without becoming greasy.

– Fold and press: I fold the crepe over the fillings and press it down with a spatula to seal the crepe and ensure that the fillings are heated through.

– Fillings: You can use a variety of fillings to change the taste. I use mushrooms and other vegetables. You can also include seafood, chicken, cheese, kimchi whatever you like.

-Thin batter: Thick batter would make your crepes dense and heavy. I prefer thin batter. You can adjust the batter consistency by adding water.

Final Words: Banh Xeo Recipe

Congratulations! You’ve successfully learned the art of recreating banh xeo vietnamese crepes. With my easy-to-follow banh xeo recipe and expert tips, you can now recreate the authentic flavors of this beloved Vietnamese street food in the comfort of your own kitchen.

So, gather your ingredients, heat up your pan, and let’s get ready to recreate this authentic banh xeo recipe in your kitchen. Whether it’s a casual dinner with friends or a special occasion, banh xeo is sure to impress and delight.

I always love to hear from my readers. You can catch me on my mail shereenkhan@onlyasianfood.com or simply leave me a comment below. Don’t forget to explore my facebook page. You can also share your recipe stories with me. I would like to hear how you customized your recipe.

I shared my recipe of my most favorite Tom Yum Noodles Soup. You may also love it. If you are looking for more culinary inspiration be sure to explore my website for easy-to-follow recipes and cooking techniques.

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