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Bánh Xèo (Vietnamese Crêpes)

Bánh xèo (pronounced bahn SAY-oh) stands out as a beloved Vietnamese street snack. The name translates to "sizzling pancakes or crêpes," capturing the lively sound the batter produces on the hot skillet. Enjoy these shrimp-infused crêpes paired with crisp lettuce, fragrant fresh mint and basil, and a side of nuoc cham dipping sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast
Cuisine vietnamese
Servings 4
Calories 788 kcal

Ingredients
  

Crêpe Batter:

  • 1 cup rice flour
  • ½ teaspoon white sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground turmeric
  • 1 cup coconut milk
  • ½ cup water

Filling:

  • 2 tablespoons vegetable oil, divided, or as needed
  • 2 tablespoons minced shallot
  • 2 cloves garlic, minced, or more to taste
  • ¾ pound fresh shrimp, peeled and deveined
  • 2 tablespoons fish sauce, or more to taste
  • salt to taste
  • 1 pound mung bean sprouts
  • 4 lettuce leaves, or as needed

Instructions
 

  • Make the crêpe batter: Mix rice flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.
  • Make the filling: Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shrimp; sauté until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
  • Preheat the oven to 200 degrees F (95 degrees C).
  • Wipe out the skillet and reheat over medium heat. Add remaining 1/2 tablespoon oil. Stir crêpe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 cooked shrimp on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crêpe over and slide onto an oven-safe plate.
  • Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, shrimp, and bean sprouts
  • Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.

Nutrition

Calories: 788kcalCarbohydrates: 107gProtein: 45gFat: 22gSaturated Fat: 13gCholesterol: 129mgSodium: 1053mgPotassium: 1757mgSugar: 9gVitamin C: 9mgCalcium: 201mgIron: 12mg
Keyword Bánh Xèo (Vietnamese Crêpes)
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