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BANH XEO - Vietnamese Crêpe

This recipe has been tried and tested from mom herself! Nothing beats the satisfying crunch of these hot crepes that are wrapped in vegetables and then dipped in perfect fish sauce.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
RESTING 3 hours
Total Time 3 hours 49 minutes
Course Crepes, Main Course
Cuisine vietnamese
Servings 12 crêpes
Calories 589 kcal

Ingredients
  

BATTER

  • 255 g (1 3/4 c) rice flour
  • 85 g (0.7 c) all-purpose flour
  • 2-3 tsp turmeric
  • 28 fl oz (3.5 c) water
  • 14 fl oz (396.9 ml) coconut cream if unavailable, use coconut milk
  • 1 teaspoon salt
  • 1 sprig of green onions cut approximately 1/2" long

FILLING

  • 1 1 lb (453 grams) shrimp Headless size 45/50, or 60/70
  • 1.5 1 lb (680.39 grams) pork belly
  • One medium-sized yellow onion, thinly sliced
  • 1.5 pounds (680.39 grams) bean sprouts
  • 1/2 1 c dry mung beans optional

Vegetables

  • 1 head mustard greens cai xanh
  • 1 bunch mint
  • 1 bunch of cilantro
  • 1 bunch Vietnamese perilla (tia to) optional

Instructions
 

PREPARE BATTER

  • Mix all the batter ingredients, excluding the scallions in the bowl of a large one for minimum 3 hours or for a minimum of 3 hours. Scallions should be added just prior to making crepes.

PREPARATE FILLINGS

  • Steam or soak mung beans in water until soft.
  • Boil the pork until cooked and soft. Slice thinly.
  • Wash the bean sprouts and vegetables.

MAKING BANH XEO EACH CREPE LASTS about 8-10 minutes.

  • In a medium-high flame, add about 1-2 teaspoons of oil, and a few onions Instantly add a couple of pieces of pork and shrimp. Cook, stirring lightly until lightly browned and delicious.
  • Pour the batter in and quickly turn and tilt the pan until it is equally distributed. In case it isn't enough to fill the pan. The batter should be only a thin layer that is thin enough to flakes off the edges of the pan in the areas that are thinner. If the batter isn't doing this and is thick you can add a couple of tablespoons of water into the batter, mixing it in to make it thinner.
  • Reduce the temperature to medium. Add mung beans, bean sprouts and then close the lid. Cover for around 3 minutes or until the bean sprouts are slightly cooked. The batter should be slightly cooked and translucent at the edge. This process will cook the top of the batter and ingredients while it steams as we're not flipping the crepe.
  • Take off the lid, reduce temperature to medium and then wait for the crepes to get crisp. It takes around 7 to 10 minutes. This allows the ingredients fully cook , including the batter. Also, it lets steam escape to allow the batter to be cooked to a crisp. Sprinkle a few drops of oil along the edge if you're having trouble being able to hear or see enough batter to make contact with the pan. Fold into half, place on an uncooked plate and serve. For help with batter problems, refer to the troubleshooting section of the recipe above.
Keyword BANH XEO, Vietnamese Crêpes / Pancakes