Name: Banh Xeo
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 160 g Rice flour (sifted); 30 g cornstarch (sifted); 1 tsp turmeric (ground); 400 ml Coconut milk (well shaken); 200 ml Water; 180 g pork shoulder (thinly sliced); 180 g shrimp (peeled, deveined, and halved lengthwise); 180 g mung bean sprouts (rinsed and drained); 40 g scallion (thinly sliced); 60 ml vegetable oil (for frying); 60 ml fish sauce (for dipping sauce); 60 ml lime juice (freshly squeezed); 30 g sugar; 2 cloves Garlic (finely minced); 1 piece Red chili (thinly sliced); 20 g Mint (leaves picked); 20 g fresh cilantro (leaves and tender stems picked); 120 g lettuce (leaves separated and washed)

How to prepare

Whisk the rice flour, cornstarch, and turmeric in a bowl. Gradually whisk in the coconut milk and water until smooth, then fold in half of the scallion. Rest the batter for 20 minutes; it should pour like light cream.

Simmer the fish sauce, lime juice, sugar, garlic, chili, and 60 ml water in a small saucepan over medium heat for 2 minutes, stirring until the sugar dissolves. Cool to room temperature.

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil, then stir-fry the pork for 3 to 4 minutes until opaque and lightly browned. Add the shrimp and cook for 2 minutes, turning once, until pink and firm. Transfer to a plate; the filling should reach 74°C if checked at its thickest point.

Wipe out the skillet and return it to high heat. Add 1 tablespoon oil and swirl to coat. Pour in about one-quarter of the batter, immediately tilting the pan to spread it into a thin 20 cm crêpe. Cook uncovered for 2 minutes, until the edges look lacy and golden.

Thin turmeric batter spread in a hot skillet for banh xeo

AI-generated image

Place one-quarter of the pork and shrimp, one-quarter of the bean sprouts, and a little remaining scallion on one half of the crêpe. Cover and cook for 2 minutes, until the sprouts soften but retain a slight crunch.

Drizzle a little more oil around the edge and cook uncovered for 1 to 2 minutes, until the underside is deeply golden and crisp. Fold the crêpe over the filling and slide it onto a plate. Repeat with the remaining batter and filling.

Folded crispy banh xeo filled with shrimp, pork, and bean sprouts

AI-generated image

Serve the hot crêpes with lettuce leaves, mint, cilantro, and the cooled dipping sauce. Tear off pieces, wrap them in lettuce with herbs, and dip before eating.

Why this recipe works

Rice flour and cornstarch create a delicate, shattering crust, while coconut milk adds aroma and richness without making the batter heavy. The savory shrimp-and-pork filling is balanced by fresh herbs and a sharp, lightly simmered dipping sauce.

Storage and reheating

How to store it

Refrigerate cooked crêpes and filling separately in airtight containers for up to 2 days. Store the dipping sauce refrigerated for up to 5 days.

How to reheat it

Reheat crêpes and filling separately in a dry skillet over medium heat until hot and crisp, about 2 to 3 minutes per side. Do not microwave if crispness matters.