Ingredients
Batter Ingredients:
- 2 cups bánh xèo flour mix (or rice flour blend)
- 1 can coconut milk
- 1 cup cold water
- 1 tsp turmeric powder
- 3 green onions, finely chopped
Filling Ingredients:
- 1 lb shrimp, peeled and deveined
- pork belly, thinly sliced
- Bean sprouts
- Green onions
Garnishes & Serving:
- Lettuce
- Mint
- Cilantro
- Thai basil
- Fish sauce (nước chấm)
Dipping Fish Sauce: Nước Chấm:
- 1 cup boiling water
- ½ cup sugar
- ½ cup lime juice or vinegar
- ¼ cup fish sauce
- 2 cloves minced garlic
- 1 red chili, minced
- Optional: julienned carrots to pickle
Directions
Prepare the Batter:
- In a large mixing bowl, whisk together: bánh xèo flour mix, coconut milk, cold water, turmeric powder.
- Mix until smooth and thin in consistency. The batter should be light and pourable so the crepes crisp properly.
- Stir in chopped green onions.
- Let batter rest for 15–20 minutes while preparing fillings.
Cook the Filling:
- In a separate pan, cook shrimp and sliced pork until fully cooked.
- Set aside for assembly.
Cook the Bánh Xèo:
- Heat a non-stick or well-seasoned pan over medium-high heat with a small amount of oil.
- Once pan is hot, pour in a thin layer of batter and quickly swirl to coat the pan evenly.
- While batter is still slightly sticky, add: ○ cooked protein ○ bean sprouts
- Cover with a lid for 1–2 minutes to steam the top of the batter.
- Remove lid and continue cooking until the edges are golden brown and crispy.
- Fold crepe in half and serve immediately.
Tips for Success:
- The pan MUST be properly seasoned before getting a really crispy bánh xèo. Usually the first couple are test crepes.
- Keep the batter thin. If it’s too thick, it won’t spread or crisp properly.
- Using a lid helps steam the top while condensation helps crisp the crepe.
- Medium-high heat is key for achieving that signature crispy texture.
For the Dipping Fish Sauce: Nước Chấm:
- Dissolve sugar in boiling water.
- Add lime juice, garlic, and fish sauce.
- Stir in chili and optional carrots for sweet heat.