Bánh Xèo (Vietnamese Sizzling Crepes/Pancakes) is a must-try when you’re traveling in Vietnam. These crepes are wonderfully crispy, gluten-free, and incredibly easy to make with everyday ingredients
During my time in Vietnam, I and my close friends often made Bánh Xèo on weekends, and it was always a hit. After countless attempts, I’ve perfected this reliable recipe.
Bánh Xèo – Vietnamese Sizzling Pancakes/Crepes
In Vietnamese, “xèo” refers to the cheerful sizzling sound the batter makes when it hits the hot pan, giving these pancakes their fitting name, “sizzling pancakes.”
Some might confuse Bánh Xèo with a Vietnamese egg omelette due to their beautiful yellow color and omelette-like appearance. However, there are no eggs in this recipe – the vibrant hue comes from turmeric powder.
Besides, please don’t mix it up with Vietnamese Rice Paper Pizza either. They are also different.
Your Go-To Bánh Xèo Handbook in Vietnam
In Vietnam, you’ll come across some styles of Bánh Xèo:
- The central style (Bánh Xèo Miền Trung) – In central Vietnam, particularly in Nha Trang, my hometown, Bánh Xèo is made smaller (6 inches/15 cm in diameter), with little or no turmeric powder and no coconut milk in the batter. The crust of the central-style Bánh Xèo is thicker compared to the southern version.
- The southern style (Bánh Xèo Miền Nam): it’s popular outside Vietnam, the one I show you here. In Southern Vietnam, particularly in the Mekong Delta area, Bánh Xèo is cooked in a large pan, resulting in a thin, crispy crust with a vibrant yellow color. Coconut milk in the batter enriches the texture and flavor of the dish.
- Bánh Khoái: the version from Huế city, the ancient capital of Vietnam.
- Bánh Khọt: the miniature version of Bánh Xèo. It’s made in a size similar to Dutch mini pancakes (Poffertjes).
Ingredients
BANH XEO BATTER
- Rice flour
- Potato starch (or corn starch)
- Coconut cream (or soy milk)
- Warm water
- Chicken powder (or mushroom powder if you’re making vegan Bánh Xèo)
- Turmeric powder
- Chopped scallion (optional)
Rice flour is essential, while starch helps make your Bánh Xèo crispier.
I found many recipes that call for sparkling, cold water, or baking soda to make their Bánh Xèo crispy, but there is no need to make it more complicated. The cooking technique is much important.
FILLINGS
- Bean sprouts
- Shrimps
- Pork belly (or pork shoulder if you don’t eat fat). If you don’t eat pork, feel free to substitute it with chicken or beef.
- Shallots
ACCOMPANIMENTS
- Nước Chấm (Vietnamese dipping fish sauce)
- Đồ Chua (pickled carrots & daikon)
- Popular Vietnamese herbs like mint, perilla leaves, and Thai basil.
- Lettuce (or mustard greens)
Helpful Tips
- Swap Coconut Milk with Soy Milk: Many street vendors in Vietnam use this trick! Soy milk is lighter and works well for those avoiding coconut cream. Use a 50-50 mix of soy milk and water, keeping the total liquid the same.
- Adjust Batter Consistency: Aim for a thin, pourable batter for crispy results. Use a liquid-to-flour ratio of 2.5 to 2.8. For example, 8.5 oz (240g) of flour/starch with 21.3 oz (610ml) of liquid. Add water or rice flour as needed to adjust.
- Weigh Ingredients: Precise measurements are key. Avoid using cups; instead, use a scale for consistent results.
- Reduce Pan Covering Time: Avoid letting condensation drip into the pan. Once cooked, remove the lid and continue cooking over medium-low heat for extra crispiness.
- Use More Oil for Extra Crispiness: More oil means crispier crepes. Use less for a drier, lighter version or more for a richer crunch.
- Cook with Two Pans: Save time by using two pans.
- Vegan Bánh Xèo: You can make vegan bánh xèo with vegan fillings like mushroom, tofu, and enjoy with vegan dipping fish sauce.
- Try a Crepe or Waffle Maker: These appliances can work wonders for bánh xèo. You can even try making a bánh xèo waffle!
Storage
- For leftover batter, you can keep it in an airtight container in the fridge for two days. If you don’t use coconut cream in the batter, it can be kept fresh for one week.
- Before using it, let it sit at room temperature for 1 hour and stir well to ensure it’s well combined.
- For leftover Bánh Xèo, store them in the fridge for up to 3 days. Before eating, warm them up in an air fryer or oven to retain their crispiness.
Local Tips (where to enjoy Bánh Xèo in Vietnam)
Nha Trang
Huế
Hội An & Đà Nẵng
Ho Chi Minh City & Cần Thơ
More authentic Vietnamese recipes
(Northern Rice Noodles with Grilled Pork)
(Vietnamese Spring Rolls)
(Vietnamese Turmeric Noodles)
(Vietnamese Paté Chaud)
Authentic Bánh Xèo (Vietnamese Sizzling Crepes/Pancakes)
Bánh Xèo (Vietnamese Yellow Crepes / Sizzling Crepes) is an absolute must-try when you're in Vietnam. It's delightfully crispy, entirely gluten-free and incredibly simple to prepare using common ingredients – no pre-mix Banh Xeo flour required.
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.
- You can drizzle some oil around the edge of the pan. The more oil you use, the easier it is to achieve a crispy Bánh Xèo. However, if you prefer it less greasy while maintaining its delightful crispiness, cook it a bit longer over medium-low heat without the lid.
- 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).
Notes
Tried this recipe?Let us know how it was!
