Bánh Xèo – those golden, sizzling Vietnamese crepes – are an absolute must-try when you’re in Vietnam. Ultra-crispy, naturally gluten-free, and surprisingly simple to whip up with just a few everyday ingredients.
Back in Vietnam, my close friends and I would often gather on weekends to make Bánh Xèo together – and it was always the star of the table. After countless batches (and a few delicious “mistakes”), I’ve finally nailed down a foolproof recipe you’ll love.
Bánh Xèo – Vietnamese Sizzling Pancakes
“Xèo” is literally the happy sizzle you hear when the batter hits a hot pan – and honestly, that sound is as satisfying as the first bite. That’s how these crispy pancakes earned their name.
Don’t let the sunny yellow fool you. Plenty of people see them and go, “Ah, Vietnamese omelette!” Nope. Not even close. There’s no egg here – just turmeric working its golden magic.
And since we’re clearing things up, Bánh Xèo is not Vietnamese rice paper pizza either. Totally different dish, totally different vibe.
Your Go-To Bánh Xèo Playbook
If you think Bánh Xèo is just one kind of pancake, think again. Travel a few hundred kilometers in Vietnam, and the dish transforms – different size, different batter, different personality.
Central style (Bánh Xèo Miền Trung) – In central Vietnam, especially in my hometown Nha Trang, Bánh Xèo keeps it humble: smaller crepes (around 6 inches/15 cm), barely any turmeric, and definitely no coconut milk. The crust is thicker, more like a hearty bite than a paper-thin crunch.
Southern style (Bánh Xèo Miền Nam) – This is the crowd-pleaser you’ve probably seen outside Vietnam (and the version I’m sharing with you here). Down in the Mekong Delta, they go big: thin, extra crispy, sunny yellow pancakes, with coconut milk in the batter for that rich, addictive flavor.
Bánh Khoái – The Huế version – a little more regal, just like the city’s royal past.
Bánh Khọt – Bánh Xèo’s adorable little cousin, made in bite-sized molds, kind of like Vietnamese poffertjes – but crispier and far more addictive.
Ingredients
Bánh Xèo Batter
- Rice flour
- Potato starch (or corn starch)
- Coconut cream (or soy milk)
- Lukewarm water
- Chicken powder (or mushroom powder if you’re making vegan Bánh Xèo)
- Turmeric powder
- Chopped scallion (optional)
Rice flour is the soul of Bánh Xèo, while starch is your secret weapon for that extra crunch.
I know some recipes swear by sparkling water, ice-cold water, or even baking soda to get the perfect crisp, but honestly, you don’t need to overcomplicate things. The real magic is all in the cooking technique.
Fillings
- Bean sprouts
- Shrimps
- Pork belly (or pork shoulder if you’re not into fatty cuts). Not a pork fan? Swap in chicken or beef – it works just as well.
- Shallots
Accompaniments
- Nước Chấm (Vietnamese dipping fish sauce)
- Đồ Chua (pickled carrots & daikon)
- Fresh 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. Stir until smooth. Let the batter rest for 1 hour – this helps the flour fully hydrate.
- After resting, stir in the coconut cream 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 a pinch of salt and 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 ½ tbsp of oil. Pour in a ladle of batter, quickly tilt and swirl the pan to spread it thin. Add a splash more batter if needed. (If your batter is too thick, stir in a bit of water.)
- Add some shrimp, pork, and mung bean sprouts on one side of the crepe. Cover with a lid, reduce the heat to medium-low, and steam for about 3 minutes.
- Remove the lid and cook for another 2–3 minutes until the edges turn golden and crispy.
- Tip: Drizzle a little oil around the edges for extra crispiness. Or, if you like it lighter, skip the oil and let it crisp slowly on medium-low heat.
- Fold the crepe in half with a spatula, then slide it onto a plate. Wipe the pan clean and repeat with the remaining batter and filling.
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.
Helpful 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.
- Use a Scale, Not Cups – Trust me, eyeballing or cup measurements can ruin your crisp game. A kitchen scale = consistent, perfect crepes every time.
- Ditch the Lid Early – Condensation is the enemy of crispiness. As soon as the fillings are cooked, take off the lid and let the crepe sizzle over medium-low heat until the edges are lacy 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 you need a pan? A crepe maker or even a waffle maker can work wonders. Yes, a Bánh Xèo waffle is a thing – and it’s dangerously good.
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
Explore More Real-Deal Vietnamese Recipes
(Northern Rice Noodles with Grilled Pork)
(Vietnamese Spring Rolls)
(Vietnamese Turmeric Noodles)
(Vietnamese Paté Chaud)
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)
- 1 tsp turmeric powder
- ½ tsp chicken powder
- 5.5 oz coconut cream (165ml or one small can)
- 1⅞ cup water (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 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.
- Swiftly add the shrimp, pork, and mung bean sprouts. Cover with a lid for about 3 minutes and reduce the heat to medium-low.
- The crepe is ready when the edges become crisp. Remove the lid and continue cooking the crepe for an additional 2-3 minutes until it achieves the desired crispiness.
- Drizzle a little oil around the edges of the pan – the more oil you use, the faster you’ll get that shatteringly crispy Bánh Xèo. Prefer it on the lighter side? Skip the extra oil and just let it cook a bit longer over medium-low heat with the lid off.
- Once the crepe reaches your desired level of crispiness, use a spatula to fold it in half, then slide it out of the pan or transfer it to a serving plate using spatulas.
- Repeat the process with the remaining batter and filling, and remember to wipe the pan clean after each crepe.
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).
