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    Home / Dinner / Banh Xeo (Crispy Vietnamese Crepe)

    Banh Xeo (Crispy Vietnamese Crepe)

    A sizzling golden crepe of rice flour and coconut milk, stuffed with pork, shrimp, and bean sprouts, meant to be wrapped in lettuce.

    ⏱ 30 minPrep time
    🔥 30 minCook time
    🍽 4Servings
    🏷 DinnerCategory
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    Banh xeo means sizzling cake, named for the happy hiss when the batter hits a hot pan. This crisp golden crepe is stuffed with pork, shrimp, and bean sprouts, and it is a weekend favorite across southern Vietnam. The batter, made with rice flour and coconut milk, turns lacy and brittle at the edges. It is the rare dish that is as fun to make as it is to eat.

    A sizzling golden crepe, crisp at the edges and soft at heart

    You tear off a piece of the crepe, wrap it in lettuce with mint and herbs, and dunk it in nuoc cham. The contrast is everything: crunchy shell, juicy shrimp, tender pork, and crunchy bean sprouts, all tied together with coconut-sweet batter. The pan has to be ripping hot, with just a film of oil, for that signature lacy crisp. Set the table with a stack of lettuce leaves and everyone will find their rhythm. It is a hands-on, chatty meal that begs to be shared.

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    Step by stepInstructions

    1. Whisk the rice flour, cornstarch, turmeric, coconut milk, water, and salt into a thin batter. Let it rest for 30 minutes.
    2. In a hot skillet, cook the pork belly until browned, about 3 minutes, then add the shrimp and cook until pink. Set aside.
    3. Heat a nonstick skillet over medium-high heat and add a teaspoon of oil, swirling to coat.
    4. Ladle in about 1/2 cup of batter and tilt the pan so it spreads thin and reaches the edges.
    5. Scatter some pork, shrimp, bean sprouts, and scallions over one half of the crepe.
    6. Cook until the edges turn golden and crisp, about 3 minutes, then fold the crepe in half and slide onto a plate.
    7. Repeat with the remaining batter and filling, keeping crepes warm in a low oven.
    8. Serve with lettuce, mint, and nuoc cham for wrapping and dipping.

    💡 Chef tips & storage

    The pan must be very hot with a thin film of oil when the batter goes in — that is what makes the edges lacy and crisp. Cook one crepe at a time and keep them warm in a low oven.

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    Recipe details

    Prep30 min
    Cook30 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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