Vietnamese
Bánh xèo
Crisp turmeric-rice crêpes are filled with pork belly, shrimp, mung beans, and bean sprouts, then wrapped in lettuce and herbs. Serve them hot from the pan with a bowl of nước chấm for dipping.
Watch it madeAlissa Nguyen · 2:59
Ingredients
- Rice flour1 cup
- Turmeric powder1/2 tsp
- Fine sea salt1/2 tsp
- Unsweetened coconut milk1/2 cup
- Cold water3/4 cup
- Lager beer or soda water1/4 cup
- Scallions, thinly sliced2
- Peeled mung beans, soaked 2 hours and steamed until tender1/3 cup cooked
- Pork belly, thinly sliced120g
- Medium shrimp, peeled and deveined8
- Yellow onion, thinly sliced1/2 small
- Bean sprouts2 cups
- Neutral oil3 tbsp
- Green leaf lettuce leaves8
- Fresh mint1 small handful
- Vietnamese coriander or Thai basil1 small handful
- Cucumber, cut into batons1/2
- Fish sauce2 tbsp
- Fresh lime juice2 tbsp
- Sugar1 1/2 tbsp
- Warm water3 tbsp
- Garlic, finely minced1 clove
- Bird's eye chile, thinly sliced1
Method
- Whisk the rice flour, turmeric, and salt in a bowl, then whisk in the coconut milk, cold water, and beer or soda water until smooth.
- Stir the sliced scallions into the batter and let it rest for 20 minutes while you prepare the fillings and herbs.
- Make the nước chấm by stirring the fish sauce, lime juice, sugar, warm water, garlic, and chile until the sugar dissolves.
- Arrange the lettuce, mint, Vietnamese coriander or Thai basil, cucumber, and nước chấm on the table for serving.
- Heat a 25 cm nonstick or well-seasoned skillet over medium-high heat and add a little oil.
- Add a few slices of pork belly and cook until the fat begins to render, then add 2 shrimp and a few onion slices and sear briefly.
- Stir the batter well, pour in about 1/2 cup, and immediately tilt and swirl the pan so the batter forms a thin, even crêpe.
- Scatter a spoonful of mung beans and a handful of bean sprouts over one half of the crêpe.
- Drizzle a little oil around the edge, cover the pan for 1 minute to steam the sprouts, then uncover and cook until the edges are deeply crisp and the underside is golden.
- Fold the crêpe in half, slide it onto a plate, and repeat with the remaining batter and fillings to make 4 small bánh xèo.
- To eat, tear off a piece of hot bánh xèo, wrap it in lettuce with herbs and cucumber, and dip it into the nước chấm.
Common questions
Can I substitute the lager beer in bánh xèo batter?
Yes. Use cold soda water for a lighter, crispier crust, or replace beer with more cold water plus an extra splash of coconut milk. Keep the batter thin and bubbly; thick batter makes the crêpe heavy.
How long should I rest the batter, and why does it matter?
Rest it about 20 minutes. This hydrates the rice flour and helps the crêpe cook more evenly. Stir again before each pour, since the flour settles and the batter separates a bit while resting.
What are the most common mistakes when cooking bánh xèo?
Using too much batter, a pan that isn’t hot enough, or not enough oil. Also avoid overfilling. The crêpe should be thin and lacy; if it sticks or tears, the pan likely needs more heat or seasoning.
How should I store leftovers?
Store crêpes, fillings, and herbs separately. Refrigerate the cooked crêpes in an airtight container with parchment between them for up to 2 days. Reheat briefly in a skillet to restore crispness; avoid microwaving if possible.
What’s the best way to serve bánh xèo?
Serve immediately while crisp, with lettuce, herbs, cucumber, and nước chấm at the table. Tear off pieces of crêpe, wrap them in lettuce with herbs, and dip into the sauce for the best texture and flavor.