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Banh Xeo (Sizzling Vietnamese Crêpe)

Total Time 40 minutes
Servings: 4 4 servings
Course: Main Course / Street Food
Cuisine: Vietnamese
Ingredients Method Notes

Ingredients
  

Batter
  • 200 g rice flour
  • 400 ml coconut milk
  • 100 ml water
  • ½ tsp turmeric
  • 2 spring onions finely sliced
  • Pinch of salt
Filling
  • 300 g medium prawns peeled
  • 200 g pork belly thinly sliced
  • 200 g bean sprouts
  • 1 onion thinly sliced
  • 2 tbsp vegetable oil
  • Salt and pepper
To Serve
  • Lettuce leaves
  • Fresh mint perilla and coriander
  • Nuoc Cham dipping sauce see Bun Cha recipe

Method
 

  1. Whisk together the batter ingredients until smooth. Rest for 15 minutes.
  2. Heat a non-stick 28 cm pan over high heat until very hot. Add a little oil.
  3. Add a portion of the prawns and pork to the pan and cook for 1 minute.
  4. Add a handful of onion slices. Pour in enough batter to thinly coat the pan, swirling to spread (like a crêpe). Add bean sprouts to one side.
  5. Cook for 3–4 minutes without touching, until the edges lift and the underside is very crisp and golden. Fold in half like an omelette.
  6. Serve immediately — the crêpe should still be sizzling.
  7. To eat: tear off pieces and wrap in lettuce with fresh herbs. Dip in nuoc cham sauce.

Notes

Source: Classic Vietnamese recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.
 

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