Banh Xeo (Vietnamese Crepe)

    50 mins

    This crepe is crispy and delectable with pork and shrimp bits in it. It gets wrapped in lettuce and herbs and dipped into nuoc cham. It's a very light feeling and satisfying dish.


    California, United States
    2 people made this

    Serves: 6 

    • For the crepes
    • 150 grams rice flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon tumeric
    • 200 ml coconut milk
    • 350 ml water
    • For the Filling
    • 200 ml oil (about 2 tablespoons per crepe)
    • 150 grams pork, thinly sliced
    • 150 shrimp, peeled, deveined and sliced into small pieces
    • 6 scallions
    • 2 big handfuls of bean sprouts
    • For the Garnish
    • 8-10 big salad leaves, washed and dried well
    • One big handful each of Thai basil and purple perilla leaves
    • Nuoc Cham dipping sauce

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Whisk all the ingredients for the crepes into a smooth batter.
    2. Let rest for at least 30 minutes.
    3. When ready to make the crepes heat a heavy 25 cm diameter saute pan over medium high heat.
    4. Add one tablespoon of oil. Add some pieces of pork, shrimp and scallions. (This recipes should make about 6 crepes.) Saute until the pork and shrimp are turning colors. Add a small ladle full of batter right on top of the shrimp and pork, swirling to coat the bottom of the pan. Drizzle one more tablespoon of oil around the crepe edge.
    5. Add some beansprouts. Keep on frying the crepe until the bottom and edges are light brown and crispy.
    6. Fold the crepe in half and serve immediately with the garnishes.

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    So delicious  -  26 Sep 2010  (Review from Allrecipes AU | NZ)