Vietnamese
Bánh Xèo
A Magic Combination of Flavors and Textures
Bánh xèo is a delicious Vietnamese dish that can be described as a crispy rice flour crepe filled with savory ingredients such as shrimp, pork, and bean sprouts.
Bánh xèo is traditionally served with fresh herbs, lettuce leaves, and a dipping sauce made from fish sauce, lime juice, sugar, and chili. Our spice blend lets you skip the fish sauce.
Bánh Xèo Spice Blend
[1] Turmeric, chives, fenugreek [2] Shiitake powder, chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white peppercorn, cinnamon, lemon oil
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Tips & Tricks
- The texture of bánh xèo is supposed to be crisp on one side and soft on the other side. If you are not up to this experience, you can have it crisp on both sides by frying the crêpe on the other side as well. Before you decide, fry one tbsp of the batter to see how it turns out and how you like it.
- The crepe turns out best with plain standard rice flour. All-purpose flour is a great substitute and better than missing the experience altogether.
- Pork belly and shrimp is the authentic choice. Other fillings became popular as well, for instance, finely shredded carrots, zucchini, or cabbage. Add protein with thinly sliced firm tofu or tempeh.
- Bánh xèo is traditionally served with a variety of fresh herbs that are used to wrap the crepes and add flavor and texture to each bite. Vietnamese mint, Thai basil, and cilantro are most common. Substitute with a selection of fresh parsley, chives, basil, and thyme.
Vietnamese Bánh Xèo
Bánh Xèo is a delicious Vietnamese crispy crepe seasoned with turmeric and filled with savory ingredients. Bánh Xèo is best served with fresh herbs, lettuce leaves, and a sour-sweet-salty-spicy dipping sauce. Our recipe includes a mild dipping seasoning that lets you skip the fish sauce. The combination of flavors and textures creates a mouthwatering and satisfying meal that is a must-try for anyone who loves Vietnamese cuisine
Ingredients
Batter
- 1 cup rice flour *1
- 4 tsp starch (corn starch or arrowroot)
Dipping Sauce (Nước chấm)
- 1/4 cup lime or lemon juice
- 1 tbsp soy sauce or tamari *2
- 1/8 cup sugar *2
Filling *(3)
- 1 cup pork belly or bacon *4 thinly sliced
- 1 cup shrimp *4 peeled, deveined
- 1 small onion thinly sliced
- 3 cups mung bean sprouts *5
- 6 cups lettuce leaves & fresh herbs *6
Others
- oil *7
- salt & pepper
Bánh Xèo Culinary Spice Kit
- Pouch [1] Turmeric, chives, fenugreek
- Pouch [2] Shiitake powder, chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white peppercorn, cinnamon, lemon oil
Instructions
Dipping Sauce (Nước chấm)
- In a BOWL *8, add lime juice, soy sauce, and 1/2 cup of water. Add Bánh Xèo [2] spices and sugar. Stir until dissolved. Set aside for later.
Batter
- In a BOWL *8, mix flour, starch, Bánh Xèo [1] spices, and 1/2 tsp salt.
- Add 2 cups of water. Mix well.
- Let it rest for 15 minutes.
Frying Step 1 *(9)
- In a 9-inch PAN, heat 1 tbsp oil over high heat.
- Add pork, shrimp, and onions. Season with salt & pepper to taste. Fry for 3 minutes. *10
- Divide into 3 parts. Take 2 parts out. Set aside.
Frying Step 2
- Add 1 tsp oil. Reheat PAN to sizzling.
- Give the batter a stir. Quickly, spread 1/2 cup of the batter over the remaining filling in the PAN and twirl to cover the bottom with a thin layer of batter. Cook 1 minute over high heat.
- Turn heat to medium. Spread 1/2 cup of the sprouts on the crepe and sprinkle with salt to taste.
- Cover. Cook for 3 to 5 minutes until the edges of the crepe turn golden crisp.
- Fold the crepe in half. Transfer it to the OVEN to keep it warm.
Frying Step 3
- Return second part of the filling from Step 1 to the PAN.
- Continue with repeating Step 2.
Frying Step 4
- Return third part of the filling from Step 1 to the PAN.
- Continue with repeating Step 2.
Serve
- Serve each crepe on a bed of lettuce leaves and fresh herbs. Add the remaining sprouts.
- and dipping sauce.
- Enjoy!
Notes
(1) Use standard plain rice flour, not the glutinous one that is used for mochi.
Substitute rice flour with all-purpose flour, if necessary, though rice flour makes the crepe more crisp.
(2) Optionally, increase up to double the amount.
Substitute soy sauce with tamari, coconut or liquid aminos, or with Worcestershire. Learn more in our blog.
(3) Double the filling to add as sides.
(4) Pork belly and shrimp is the authentic choice.
Substitute with finely shredded (mixed) vegetables, for instance, carrots, zucchini, or cabbage; thinly sliced firm tofu or tempeh; shredded chicken or beef.
(5) Substitute with the upper soft part of Savoy cabbage, finely shredded.
Optionally, add some thinly sliced green onions.
(6) Bánh xèo is traditionally served with a variety of fresh herbs that are used to wrap the crepes and add flavor and texture to each bite. Vietnamese mint, Thai basil, and cilantro are most common. Parsley, basil, chives, and thyme are great substitutes.
(7) Use oil sparingly, just as much not to burn the meal.
(8) Don't use a stainless steel bowl.
(9) The bánh xèo crepe is supposed to be crisp on one side and soft on the other side.
Alternatively, fry the crepe on the other side as well.
(10) Fry until the ingredients are almost done. They will cook further when covered with the batter.
