Crispy Vietnamese sizzling crepes with shrimp and pork
Banh Xeo
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
4 crepes
Difficulty
Medium
Cost
Budget
$
Banh Xeo
Crispy Vietnamese sizzling crepes with shrimp and pork
★4.3(25)
Golden, crispy rice flour crepes stuffed with shrimp, pork, and bean sprouts. Wrap pieces in lettuce with fresh herbs for the ultimate Vietnamese street food experience.
15m
Prep Time
20m
Cook Time
35m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Banh xeo gets its name from the sizzling sound the batter makes when it hits the hot pan. The turmeric-tinted rice flour batter crisps up beautifully around a savory filling.
Great appetizers set the mood for the meal ahead. This one is impressive enough for guests but simple enough for any night.
We developed this Banh Xeo recipe to be approachable without sacrificing depth of flavor. Great appetizers set the mood for everything that follows. This recipe delivers a first impression that is impressive enough for guests but simple enough to pull together on any evening when you want to start the meal right.
Ingredients
- 1 cup rice flour
- 1/2 cup coconut milk
- 1/2 tsp turmeric powder
- 1/2 lb shrimp, peeled and deveined
- 1/4 lb pork belly, thinly sliced
- 2 cups bean sprouts
Instructions
- 1
Whisk rice flour, coconut milk, turmeric, and 3/4 cup water into a thin batter. Let rest 10 minutes.
- 2
Cook pork slices in a hot oiled skillet until browned. Add shrimp and cook until pink. Remove and set aside.
- 3
Pour a thin layer of batter into the hot skillet, swirling to coat. Add filling on one half and top with bean sprouts.
- 4
Cover and cook 2-3 minutes until edges are crispy and golden. Fold in half.
- 5
Serve with lettuce leaves, fresh herbs, and nuoc cham dipping sauce.
Serving Suggestions
Ways to Serve This Dish
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Rice flourChickpea flour
Gives a slightly nuttier flavor and more protein
Pork bellyChicken thigh, sliced
Leaner but still flavorful option
Cream cheeseCashew cream cheese or goat cheese
Cashew cream cheese is the closest dairy-free option in texture and tang. Goat cheese is tangier and works when you want a more pronounced flavor.
Tips & Storage
Pro Tips
Make sure the pan is very hot before adding batter for maximum crispiness.
Use a non-stick pan for easiest flipping and cleanest results.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best eaten immediately. Store leftover filling for up to 2 days refrigerated.
Reheating
Reheat in a hot skillet to re-crisp; microwaving will make them soggy.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: These can be partially prepared up to a day ahead. Do the prep work in advance and the final assembly takes just minutes, which lets you actually enjoy your own party.
Nutrition Facts
Per serving (95mg) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates14g
Fat32g
Fiber580mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make the batter ahead?
- Yes, refrigerate batter up to 24 hours; stir well before using.
- What is nuoc cham?
- A dipping sauce of fish sauce, lime juice, sugar, garlic, and chili.
- What drinks pair well with this?
- A crisp white wine, a light lager, or sparkling water with citrus all complement most appetizers. Match the intensity of the drink to the appetizer — bold flavors can handle a fuller wine, while delicate bites pair better with something light.
- Can I double this recipe?
- Absolutely. This scales well for larger gatherings. Prepare the base recipe in larger batches and assemble on a bigger platter. For hot appetizers, bake in batches to ensure even cooking and crisp textures.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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