Bánh xèo is one of those dishes that announces itself before you even take the first bite. When the thin rice-flour batter hits a properly hot skillet, it crackles and sizzles around the edges, then turns into a lacy, golden crust.
The classic filling is simple: savory pork and shrimp, soft mung beans, and fresh bean sprouts. But the real fun comes at the table, where you break off pieces of the hot crepe, tuck them into lettuce with mint, basil and other herbs, then dip the whole bundle into nước chấm.
The trickiest part is getting that delicate crunch without making the batter too thick or letting steam soften it. I’ve built the method around the details that show up consistently across tested bánh xèo recipes: a very thin batter, a hot nonstick pan, enough oil around the edges, and an uncovered finish so moisture can escape.
Banh Xeo Recipe (Crispy Vietnamese Crepes)
Thin, golden bánh xèo crackle at the edges while pork, shrimp, mung beans and bean sprouts cook inside. Serve them hot with lettuce, herbs and nước chấm.
Prep 20 min
Cook 35 min
Rest Batter 1 hr
Soak mung beans 6 hours or overnight
Cuisine Vietnamese
Yield
6 crepes
Ingredients
Instructions
Make the batter. Whisk the rice flour, cornstarch, turmeric and salt together. Gradually whisk in the coconut cream and water until you have a thin, pourable batter—closer to heavy cream than pancake batter. Stir in the scallions and let the batter rest for 1 hour. Give it a good stir before each crepe because the flour will settle.
Prepare the mung beans. Drain the soaked yellow split mung beans and steam them for about 15 minutes, or until tender. Let them cool slightly, then divide them into six portions.
Portion the filling. Divide the shrimp, pork and onion into six roughly equal portions, and divide the bean sprouts separately. This little bit of organization pays off: every bánh xèo gets a proper amount of filling instead of one crepe getting all the shrimp.
Heat the skillet. Set a 9- or 10-inch nonstick skillet over medium-high heat. Add about 1 tablespoon of oil and let it heat until shimmering. The pan should be hot enough that a drop of batter immediately sizzles when it touches the surface.
Cook the filling. Add one portion of onion, pork and shrimp. Spread everything out and cook for about 1 minute, stirring occasionally, until the pork begins to brown and the shrimp turns opaque.
Pour and swirl. Push the filling toward the sides of the pan, leaving some open space. Stir the batter, then pour in about 1/3 cup. Immediately lift and rotate the skillet so the batter runs into a very thin layer across the bottom. If it feels difficult to swirl, the batter is too thick; stir in water 1 tablespoon at a time until it flows easily.
Add the mung beans and sprouts. Scatter about 2 tablespoons of cooked mung beans over the crepe. Put about 1/4 cup bean sprouts on one half, keeping the center relatively clear so the crepe folds cleanly.
Steam briefly. Cover the skillet and cook for about 3 minutes. The sprouts should soften slightly and the shrimp and pork should be cooked through. Don't leave the lid on longer than necessary—the condensation can drip back into the pan and work against that crisp crust.
Crisp uncovered. Remove the lid and lower the heat to medium-low. Drizzle about 1 tablespoon of oil around the outer edge of the crepe. Cook uncovered for another 3–5 minutes, until the edges look deeply golden, pull away from the pan and sound crisp when nudged. If the surface still looks soft, give it another minute or two rather than folding it early.
Fold and serve. Slide a wide spatula underneath one side and carefully fold the crepe in half. Transfer it to a wire rack so the bottom stays crisp. Repeat with the remaining batter and fillings. Serve the bánh xèo hot with lettuce, mustard greens, fresh herbs and nước chấm.
Notes & Variations
The batter should flow. If it sits in the pan like pancake batter, add water a tablespoon at a time. A thin batter is one of the biggest keys to crispy bánh xèo.
Don't trap steam for too long. The covered portion cooks the filling and sprouts, but the uncovered finish is where the crust really dries and crisps.
No pork? Use chicken, mushrooms or tofu. For vegetarian bánh xèo, replace the pork and shrimp with mushrooms and/or firm tofu.
Leftovers: Freshly cooked bánh xèo are noticeably crispier, but leftovers keep refrigerated for up to 2 days. Reheat in a dry nonstick skillet over medium-low heat or in a 350°F oven until hot and crisp again.
Nutrition (approx., per serving): Calories: 465 kcal · Protein: 26g · Carbs: 48g · Fat: 19g · Saturated fat: 7g · Cholesterol: 135mg · Sodium: 850mg · Fiber: 3g · Sugar: 4g Estimated values based on ingredients used; actual nutrition may vary.
FAQ
How do I make banh xeo crispy?
Keep the batter thin, use a properly heated skillet, and finish the crepe uncovered. The covered stage cooks the sprouts and filling, but leaving the lid off afterward lets steam escape so the rice-flour crust can become crisp. If the edges aren't crackling, add a little oil around them and give the crepe another minute or two.
Why is my banh xeo batter too thick?
Add water gradually until the batter flows freely when you tilt the skillet. Rice flour can settle and thicken the mixture as it rests, so stir it well before making each crepe. Add about 1 tablespoon of water at a time rather than thinning the entire batch too aggressively.
Can I make banh xeo batter ahead of time?
Yes, you can make the batter ahead and refrigerate it covered, then bring it back toward room temperature before cooking. Stir it thoroughly because the flour settles at the bottom. If the batter has thickened in the refrigerator, loosen it with a small splash of water until it reaches a thin, pourable consistency.
Can I reheat leftover banh xeo?
Yes, although freshly cooked bánh xèo have the best crunch. Refrigerate leftovers in an airtight container for up to 2 days, then reheat them in a dry nonstick skillet over medium-low heat or in a 350°F oven until hot and crisp. Avoid the microwave, which makes the crust soft.
Why doesn't my banh xeo sizzle when I add the batter?
Your skillet probably isn't hot enough. The batter should make an obvious sizzle as soon as it hits the pan and should spread quickly when you swirl it. Let the pan heat longer before the next crepe, but don't take it so far that the batter hardens before you can spread it.
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Mai Tran is a home cook based in Ho Chi Minh City who studied Communications and Food Media. She writes fresh, easy-to-follow Vietnamese recipes — noodle bowls, broths, rice dishes, and family-style meals.
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