Banh Xeo (Sizzling Vietnamese Crêpe)

Total Time 40

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

Whisk together the batter ingredients until smooth. Rest for 15 minutes.
Heat a non-stick 28 cm pan over high heat until very hot. Add a little oil.
Add a portion of the prawns and pork to the pan and cook for 1 minute.
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.
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.
Serve immediately — the crêpe should still be sizzling.
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.