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Banh Xeo Recipe (Sizzling Saigon Crepes)

Banh Xeo (Sizzling Saigon Crepes)
Banh Xeo (Sizzling Saigon Crepes) pictures (1 of 5)

I have yet traveled to Vietnam but I am a big fan of Vietnamese food, thanks to the Little Saigon in Orange County—the largest Vietnamese enclave outside of Vietnam and the place I shop, eat, and have cheap massages! Last weekend, my friend Chef Danhi invited me to join his Little Saigon tour. Towards to the end of the tour, he did a cooking demo of banh xeo (pronounced as banh say-oh), or Vietnamese coconut crepes with pork, shrimp, and bean sprouts, a recipe that I have been wanting to learn. I volunteered to help him make a serving of banh xeo.

The next day, I went to the market and got all the ingredients and practiced further at home. While banh xeo is not that hard to make, getting the perfect shape without breaking the crepe is a skill I surely need to work on, or perhaps, I will have to acquire the pan flipping skill that would flip the banh xeo and land it on the pan instead of the kitchen floor.

According to Chef Danhi, banh xeo is a southern Vietnam recipe. Xeo means “sizzling” so it’s also known as sizzling Saigon crepes. I used vegetable oil to make my banh xeo, but traditionally, it’s made with lard. To eat, just wrap it with a lettuce leaf and herbs (Thai basil, Perilla herb, mint leaves) and then dip in nuoc cham, the ubiquitous Vietnamese dipping sauce made of fish sauce, lime juice, and sugar.


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39 COMMENTS... read them below or add one

  1. 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. 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.

  3. Marti

    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!

  4. 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…

    • Tim

      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.

  5. 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.

  6. Hoa

    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!

  7. S.

    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

  8. 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

  9. Liz

    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.

  10. Simon

    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.

  11. Rebecca Lee

    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 !!

  12. SparklingRachel

    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.

  13. Nichelle

    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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