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Banh Xeo Recipe (Sizzling Saigon Crepes) http://rasamalaysia.com/banh-xeo-recipe/
November 25th, 2009 39 Comments

Banh Xeo Recipe (Sizzling Saigon Crepes)

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Banh Xeo Recipe (Vietnames Coconut Crepes with Pork, Shrimp, and Bean Sprouts)

Adapted from Southeast Asian Flavors
Makes 6 ten-inch crepes

Ingredients:

Rice Batter:

2 cups rice flour
1/4 teaspoon turmeric powder
1/2 teaspoon salt
1 1/2 cup water
3/4 cup canned coconut milk
3 scallions, thinly sliced on extreme angle, about 1/4 inch thick

Fillings:

1 cup lard or vegetable oil
1/4 lb. pork shoulder, cut into thin slices
1/4 lb. small shrimp, peeled and deveined, slices in halves lengthwise
1/4 teaspoon salt
1/2 cup sliced yellow onions, about 1/8 inch thick
1 to 2 medium long red chilies, sliced thinly into rings, about 1/8 inch thick
3/4 cups sliced mushrooms, 1/8 inch slices
2 cups bean sprouts (trimmed preferred)

Method:

In a large bowl whisk together the rice flour, turmeric powder and salt. Add water and coconut milk and whisk until mixture is smooth. Strain through sieve if there are lumps. Set batter to rest for 30 minutes.

Heat up a 10-inch non-stick saute pan or skillet over high heat. Add 1 tablespoon lard/oil and then add one portion of pork, shrimp, onions, scallions, and mushrooms. Stir fry until pork and shrimp are half done, and ladle 1/2 cup of batter into pan. Swirl pan to coat bottom evenly. Add bean sprouts over half the crepe (on the right). Drizzle another 1 tablespoon of lard/oil around outer edge of crepe and lower heat to medium.

Cover pan and cook for 1 minute. Remove cover and continue to cook until edges begin to brown. Loosen crepe from bottom of pan with a soft silicon spatula (hard spatula would break the crepe). When bottom turns light brown and crispy, fold crepe to encase bean sprouts.

Places pieces of cooked banh xeo inside a lettuce leaf, dip in nuoc cham and eat immediately.

Nuoc Cham Recipe

Ingredients:

1/4 cup sugar
1/2 cup warm water
3 tablespoon lime juice
1/4 cup fish sauce
1-2 bird’s eye chilies, cut into very fine rings
1 clove garlic, minced finely (optional)

Method:

Add fish sauce, water, sugar and lime juice into a small bowl and mix well until sugar is completely dissolved.

Add garlic and chilies and stir.

Use as tableside condiment as desired.

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39 comments... read them below or add one

  1. David says:

    GREAT JOB BEE!!!! I love to eat and make banh xeo, on a good day i could eat 9 of these. This reminds me, another dish that could be served on an Asian themed Thanksgiving.

  2. Quyen says:

    I absolutely love these crepes. One of my fav. dishes! Thanks for posting.

  3. Jay says:

    Oh yeah, I am all over this. Thanks.

  4. J2Kfm says:

    I’ve tried them over at Quan An Ngon restaurant in Hanoi, not bad.
    the thin, almost translucent crepe was a delight to munch on, and the combination of meat, vegetables and the sauce … heavenly stuff.

  5. We had these crepes, or pho, every morning in Saigon from the street vendors near our hotel. Don’t know why I never make them at home.

  6. Marti says:

    These are MY favorite, particularly when eaten at VAN’s in Little Saigon in Orange County. Now if you can post the secrets of Lee’s Banh Mi sandwiches, you’ll have me addicted for life! Gum on!

  7. woah…this looks yummy!
    personally, i am not a very huge fan of Vietnamese food but your recipe is totally Wonderful!
    thanks for sharing

  8. Alina says:

    The pictures are incredible – so crisp and airy! The recipe itself sounds just as good as the pictures. I love all sorts of crepes, especially those with savoury fillings. So I’d love to try this, the only problem is that I doubt I could find any bean sprouts over here…

  9. Your RSS feed is still screwed up and it makes me want to remove the feed from my reader. I am sure I’m not the only one who thinks this. Can you please fix this? Thanks!

  10. tracieMoo says:

    I’ve never tried this but it looks really interesting. I would love to have this for breakfast, definitely.

    • Tim says:

      traciemoo, you have got to try them. My wife is Vietnamese and she cooks them regularly and the are very good. Just had some last night for dinner and took some to work for lunch. We have Vietnamese food every night and I love it. Can’t wait to go back to Vietnam.

  11. Manggy says:

    This looks like the perfect vegetabl-y recipe I need to get me out of this Thanksgiving funk- goes so well with the spicy sauce! :)

  12. leng says:

    hi bee! just would like to ask what happened to the scallions for the batter? it wasnt mentioned at all.

    thanks!

  13. Diane says:

    Beautiful and delicious, Bee! The color & texture is mouth watering. This is Todd’s absolute favorite, he makes it all the time, he’s addicted to banh xeo. He makes it better than any Viet that I know.
    The lovely part about banh xeo is that it’s made in many different ways in VietNam. But we all have to agree that the crepe must be crispy, crispy, crispy good.

  14. Hoa says:

    Hi, I am so glad because you love our country’s crepe. Tonight, the christmas day, we will hold a christmas party with Banh Xeo dish in UK.
    I have a small tip, you can add a little wheat flour (about 1/5 rice flour) and 1 egg. These will make you easy to get “perfect shape” while it is still crisp.
    bye!

  15. Pingback:Menu plan Monday «

  16. S. says:

    This looks so good! I plan to make it tomorrow. I have a question though. Do you remove the meat/scallion mixture from the pan before pouring the crepe batter in the pan, or is the battered poured on top of the meat/scallion mixture? Am confused a little about that.

    Luv ur site!
    ~ Thanks

  17. I’m a Vietnamese girl and I’m very happy when I know that you love our food. In Southern Vietnam, they use to put tau suan (grean bean) as one of the filling and make it in super large size that you only can finish one for the whole meal. And they also used to use another kind of vegetable to eat with bánh xèo (I found it in NUTC but cant remember its name). The replacement of small size and lettuce leaf are used in Northern Vietnam :D.

    Are you live in Singapore? Because I must say that Vietnamese food in Singapore is not as good as in Vietnam, except the small stall in NUS canteen.

    I have an image of my bánh xèo and the kind of vegetable to go with it. Go with mint leaves, Thais basil and parsley, too. http://img6.imageshack.us/img6/9473/img4312m.jpg

  18. Wow, thanks for this great recipe. I can’t wait to try it this weekend!

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  20. Liz says:

    Hi there, I don’t eat pork..can you please advise the alternative to pork shoulder for this recipe? I’d love to try this….looks so delicious that my mouth waters non-stop. Thanks, Liz.

  21. Pingback:Bánh xèo « Trozos mezclados

  22. Simon says:

    Hi Bee,

    This remind me of my days back in Cabramatta where i used to eat Banh Xeo, a vietnamese district a bit outside sydney. If there is people who are not a huge fan of sea food, is there a valid substitute for seafood?.

    Proper viet food is just so delicious.

  23. Rebecca Lee says:

    When we were in Saigon,lady introduced us to eat in one of the local restaurants. They mixed all and fry into a pancake, so the meat or seafood must be 1/2 cooked beforehand. Yes, it was really good. You can find it in the local market stall too. We don’t know the name or to speak their tongue, just point at the other table and get the orders !! The waiters also very helpful to show us how to eat them !!

  24. I am making this for our Sunday brunch starting on Father’s day. Thanks for sharing great recipes, as always.

  25. SparklingRachel says:

    I’m so glad to find this…it has been hot and cold between the days…this looks like it will serve well when it gets warm! Yum…I have to try to make this.

  26. Nichelle says:

    WOW! I’m late to the party but this was so good I keep inhaling them! The only thing is my crepe keeps cracking a bit. I’m not sure where I’m going wrong . Any suggestions?

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  28. minnie says:

    recipe is too thick; keep putting water but the consistency wasn’t working. Must be missing an ingredient.

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