Golden, sizzling, and oh-so-crispy — Bánh Xèo is Vietnam’s iconic crepe that never fails to steal the spotlight.
Back home, my friends and I used to flip endless batches on weekends, and after many tasty “mistakes,” I finally perfected my go-to recipe.
Bánh Xèo – Vietnamese Sizzling Pancake
In Vietnamese, Bánh is a broad term that covers all kinds of Vietnamese cakes made from flour — sweet or savory, baked, steamed, or fried.
While English breaks them down into many types — “cake,” “pancake,” “bread,” “fritter,” or “tortilla” — in Vietnam, they’re all simply called Bánh.
As for Xèo, it’s the joyful sizzling sound the batter makes when it hits the hot pan — that irresistible “xèo” is exactly how this crispy crepe got its name.
Some people confuse Bánh Xèo with rice paper pizza or a Vietnamese omelette because they look quite similar — but they’re totally different dishes.
Your Go-To Bánh Xèo Playbook
Bánh Xèo is a beloved dish across Central and Southern Vietnam. Many assume it’s a French-Vietnamese dish, like Banh Mi or Vietnamese Iced Coffee — but nope, its roots go much deeper, possibly tracing back to the Tây Sơn dynasty.
It actually reflects the Indosphere influence from the old Champa Kingdom in the Central region and the Khmer Empire in the South. Some even say it might share a distant connection with Indian Dosa (maybe, maybe not!).
Southern Style (Bánh Xèo Miền Nam) – This is the version most people outside Vietnam know — and the one I’m sharing here.
In the Mekong Delta, Bánh Xèo is all about being thin, extra crispy, and beautifully golden. The batter often includes coconut milk, giving it that rich, nutty flavor.
Central Style (Bánh Xèo Miền Trung) – Around Nha Trang, Phú Yên, and Phan Thiết, the crepes are smaller (about 6 inches/15 cm), with little to no turmeric and no coconut milk.
The crust is thicker and fried in a generous amount of oil. A special offshoot here is Bánh Khoái from Huế — similar idea, but with its own royal twist.
Bánh Khọt – Think of it as Bánh Xèo’s adorable little cousin — crispy, bite-sized, and cooked in round molds, kind of like Vietnamese poffertjes.
It’s popular in the South, with two main versions: Bánh Khọt Miền Tây (from the Mekong Delta) and Bánh Khọt Vũng Tàu. And if you head to the Central region, you’ll find Bánh Căn — similar in shape, but totally its own thing.
Ingredients
Bánh Xèo Batter
- Rice flour
- Potato starch (or corn starch)
- Coconut cream (or soy milk for a lighter version)
- Lukewarm water — or even better, soda water or beer for extra crispiness
- Chicken powder (or mushroom powder if you’re making vegan Bánh Xèo)
- Turmeric powder
- Chopped scallion (optional)
- Baking powder: a pinch for that irresistible crunch.
If you don’t feel like mixing rice flour yourself, you can simply use the same amount of pre-mixed Bánh Xèo flour instead.
Fillings
- Bean sprouts
- Shrimp
- Pork belly (or pork shoulder if you prefer leaner meat) — chicken or beef work great too
- Shallots
- Chicken powder
- Cooking oil
Accompaniments
- Nuoc Cham (Vietnamese fish sauce)
- Do Chua (pickled carrots & daikon)
- Vietnamese herbs like mint, perilla leaves, and Thai basil
- Lettuce (or mustard greens)
Instructions
Step 1: Make the Batter
- In a bowl, mix rice flour, potato starch, turmeric powder, and chicken powder (or mushroom powder) with warm water (soda / beer). Stir until smooth. Let the batter rest for 1 hour – this helps the flour fully hydrate.
- After resting, stir in the coconut cream, baking powder and mix well. Strain the batter to remove any lumps.
Step 2: Prepare the Dipping Sauce
- In a small bowl, whisk together fish sauce, sugar, water, and vinegar (or lime juice). Add minced garlic and minced chili for that signature kick.
Step 3: Prep the Fillings and Veggies
- Rinse and drain mung bean sprouts, lettuce, and herbs.
- Thinly slice the pork and prep the shrimp (peel, devein, cut if large). Sauté shallots in a bit of oil, add pork with chicken powder, stir-fry until halfway cooked, then add shrimp and cook through.
Step 4: Cook the Bánh Xèo
- Heat a nonstick or cast-iron pan with about ½ tbsp of oil. Pour in a ladle of batter, then quickly tilt and swirl the pan to spread it thin and even. If you spot any holes, add a little more batter.
- Add shrimp, pork, and a handful of bean sprouts on one side. Cover with a glass lid and reduce the heat to medium-high.
- Once condensation appears under the lid (around 30 seconds), lift it off quickly—don’t let the water drip in, or the crepe will lose its crisp! Wipe the lid dry and repeat this process 2–3 times until the edges turn beautifully golden.
- Drizzle a touch of oil around the edges for that next-level crunch. Or, if you prefer it lighter, skip the oil and let it crisp up gently over medium-low heat.
- Fold the crepe in half with a spatula and slide it onto a plate. Wipe the pan clean and repeat with the remaining batter and fillings.
Step 5: Serve & Enjoy
- Central style: Break the crepe into smaller pieces, dunk them in Nước Chấm with herbs and lettuce, and eat straight from the bowl.
- Southern style: Wrap a piece of Bánh Xèo and fresh herbs in lettuce or mustard greens (or rice paper if you like). Dip in Nước Chấm and pair with Đồ Chua for the perfect bite.
Expert Tips
Swap Coconut Milk with Soy Milk – A street vendor secret from Vietnam! Soy milk makes the batter lighter and is perfect if you’re not into coconut cream. Mix soy milk and water 50:50 – just keep the total liquid amount the same.
Get the Batter Right – Your batter should be thin and pourable – that’s the golden ticket to a crispy crepe. Aim for a liquid-to-flour ratio of 2.5 to 2.8. For example, 8.5 oz (240 g) of flour/starch with 21.3 oz (610 ml) of liquid. Too thick? Add a splash of water. Too thin? A bit of rice flour will fix it.
Choose the Right Pan – The best pans for Bánh Xèo are cast iron, carbon steel, or stainless steel — they hold heat well and give that perfect crisp.
Nonstick pans can work too, but if the batter refuses to cling, it’s either too new (too slick!) or not hot enough. You should hear that cheerful “xèo” sizzle the moment the batter hits the pan.
Use a Scale, Not Cups – Trust me, eyeballing or cup measurements can ruin your crisp game. A kitchen scale = consistent, perfect crepes every time.
Steam Kills the Crunch! As soon as you spot condensation under the lid, lift it off and wipe it dry. Once the fillings are done, keep the lid off and let your Bánh Xèo sizzle away on medium-low heat until the edges are beautifully crisp and golden.
More Oil = More Crunch – Want that restaurant-style crunch? Don’t be shy with the oil. If you want it lighter, just use less oil and let it cook a bit longer.
Double Pan Hack – Got two pans? Use them both and cut your cooking time in half. Smart and efficient.
Air Fryer Magic – Too much oil? Toss your Bánh Xèo in the air fryer for a few minutes – it drains the oil and still keeps everything super crispy.
Vegan Bánh Xèo – Go plant-based with mushroom, tofu, or your favorite veggies. Pair it with vegan nước chấm and you’ll never miss the meat.
Think Outside the Pan – Who says Bánh Xèo needs a pan? A crepe maker—or even a waffle maker—can do the trick. Give a Bánh Xèo-inspired savory Vietnamese waffle a try!
Storage
- Leftover Batter: Store the batter in an airtight container in the fridge for up to 2 days. If there’s no coconut cream in the mix, it can last up to a week. Before using, let it come to room temperature and give it a good stir to bring everything back together.
- Leftover Bánh Xèo: Keep cooked crepes in the fridge for up to 3 days. To bring back that signature crisp, reheat them in an air fryer or oven – never the microwave.
More Real-Deal Vietnamese Recipes
Instant Pot Chicken Pho (Hanoi Style)
Vietnamese Spring Rolls with Hoisin Peanut Sauce (Gỏi Cuốn)
Bun Bo Hue (Hue Spicy Beef Noodle Soup)
Mi Quang (Vietnamese Turmeric Noodles)
Bun Cha (Northern Rice Noodles with Grilled Pork)
Vietnamese Chicken Curry (Cà Ri Gà)
Vietnamese Steak & Eggs (Bò Né)
Fried Spring Rolls (Nem Rán, Hanoi-style)
Bánh Xèo Recipe – Vietnamese Crispy Pancakes / Crêpes
Ingredients
Banh Xeo batter:
- 200g cup rice flour (⅛ cup / 7oz)
- 40g cup potato starch / corn starch (⅓ cup / 1.4oz)
- ⅓ tsp baking powder
- 1 tsp turmeric powder
- ½ tsp chicken powder
- 5.5 oz coconut cream (165ml or one small can)
- 1⅞ cup water / soda / beer (450ml)
Banh Xeo fillings
- 0.5 lb pork belly (or pork shoulder) (230g)
- 0.5 lb shrimps (230g)
- 1.1 lb mung bean sprouts (500g)
- 1 shallot (sliced)
- Cooking oil
- Chicken powder (to your taste)
- Salt (to your taste)
Dipping fish sauce
- 2 tbsp fish sauce
- 2 tbsp sugar
- 4 tbsp water
- 1 tsp lime juice or 5% vinegar (to your taste)
- Minced garlic (to your taste)
- Minced chili (to your taste)
- Đồ Chua (Pickled carrots & daikon) (optional)
Veggies & herbs
- Lettuce or Mustard greens
- Mint, perilla leaves, Thai basil
Instructions
Prepare the batter
- Mix rice flour, potato starch, turmeric powder, and chicken powder with water. Ensure it's well combined, and then let it rest for an hour.
- After the hour, incorporate the coconut cream, baking powder and mix thoroughly. Finally, strain the batter to remove any clumps.
Prepare the dipping fish sauce
- Whisk together fish sauce, sugar, water, vinegar (or lime juice), and then add minced garlic and minced chili.
Prepare the fillings and vegetables
- Rinse and drain the mung bean sprouts, lettuce, and herbs.
- Slice the pork. Peel and devein the shrimps. If using large-sized shrimps, you can cut them into smaller pieces.
- In a pan, heat cooking oil and sauté the shallots until they become fragrant. Stir-fry the pork until it's partially cooked. Season with a bit of salt and chicken powder. Then, add the shrimp and continue to stir-fry until the fillings are thoroughly cooked.
Cook Banh Xeo Crepes
- In a nonstick or cast-iron pan, pour 1/2 tbsp of cooking oil.
- Pour in a portion of the batter and quickly tilt and rotate the pan to ensure an even spread. Add more batter if needed to cover the pan, resulting in a thin, crepe-like layer. If the batter is too thick, you can thin it by mixing in a few tablespoons of water.
- Place the shrimp, pork, and a handful of bean sprouts on one half of the crepe. Cover with a glass lid and lower the heat to medium-high.
- When you see condensation forming (after about 30 seconds), lift the lid right away — avoid letting the water drip in, or your crepe will lose its crunch! Wipe the lid dry and repeat this step 2–3 times until the edges turn golden and crispy.
- For extra crunch, drizzle a little oil around the edges. If you like it on the lighter side, skip the oil and let it crisp slowly on medium-low heat.
- Once done, gently fold the crepe in half and slide it onto a plate. Wipe the pan clean and continue with the rest of the batter and filling.
Enjoy Banh Xeo
- The Central style: Break the crepe into smaller pieces and place Bánh Xèo along with herbs and lettuce into your bowl of Nước Chấm. Use chopsticks to enjoy the dish.
- The Southern style: Wrap Bánh Xèo and herbs in a generously sized mustard greens or lettuce leaf. Or you can use a sheet of rice paper to wrap the ingredients. Dip this roll in a bowl of Nước Chấm (dipping fish sauce) and Đồ Chua (pickled carrots and daikon).
