Banh Xeo - How to Make Savory, Crispy Vietnamese Crepes!

There was a time when all I used to order at my favorite local Vietnamese was phở. Beef phở to be exact. There's absolutely nothing wrong with it given its robustly spiced and beefy body that makes it one of the kings of noodle soups. However, this doesn't mean we can't or shouldn't expand our tastes and explore other uniquely Vietnamese delicacies. I remember browsing through the menu of my favorite local Vietnamese restaurant, and wondering why there was this omelet looking appetizer that they called a crepe. I wondered, "does this have any similarities to the French dessert?", then decided to give it a go on a whim of spontaneity. To be completely honest with you, it's nothing like a French crepe and so much better (in my opinion!). Banh Xeo can be filled with anything you like so long as it's served with a heaping pile (not a few scraggly sprigs, please) of fresh mint, cilantro, and crunchy lettuce. If you're lucky, you can also use other types of herbs like fish mint (Rau Diep Ca), sorrel (Rau Chua), Vietnamese balm (Kinh Gioi), Vietnamese perilla (Tia To) if they're accessible to your local area. You also can't have banh xeo without a classic pairing of nước chấm or Vietnamese dipping sauce. It's sweet, salty, sour, and a touch spicy if you're a pepper fanatic like myself. If you love flavor, make yourself a banh xeo and you won't be disappointed!
Nước Chấm (Vietnamese Dipping Sauce):
1 tablespoon (15 ml) fish sauce
1/4 cup (60 ml) water
1/4 cup (60 ml) seasoned rice vinegar
2 tablespoons (30 ml) freshly squeezed lemon or lime juice
1/4 cup (50 g) granulated white sugar
chili to taste
Mix all ingredients together in a bowl until dissolved. Set aside while you prepare the crepe batter.
Bánh Xèo (Vietnamese Crepe)
1/2 cup (80 g) rice flour
3 tablespoons (26 g) all purpose flour
1 teaspoon (4 g) granulated white sugar
1/2 teaspoon (2 g) salt
1/2 teaspoon ground turmeric
1/3 cup (80 ml) coconut milk
2/3 cup (160 ml) water
Shrimp (and pork if using), bean sprouts, and green onions for crepe filling
Mint, cilantro, and lettuce for serving
Combine dry ingredients together in a large bowl. Whisk in coconut milk and water. Stir until smooth and clump-free.
In a large flat bottomed skillet, cook shrimp and pork if using until mostly cooked. Season with salt and pepper. It will continue cooking later when reheated inside the crepe. Remove shrimp and pork and set aside. Add a bit more oil in the pan, and place over medium high heat. Once the pan is scorching hot, pour in about half of the crepe batter and immediately rotate the pan so it's evenly coated on the bottom. Scatter over a layer of green onions. Add shrimp and pork on one half of the crepe along with bean sprouts. At this point, the crepe should be dry on the surface therefore it is done cooking. Also check the underside to see if it is golden brown. Fold in half and plate with a bunch of fresh mint, cilantro, and lettuce. Enjoy with the nước chấm!
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[@kylephillips8732]

This channel is so low key. Quality videos, quality tutorials. Thanks 👍

[@InShannonsKitchen]

Thank you!

[@lizzyl5112]

I'm so excited to make this!! Thank you so much for this tutorial.

[@lizzyl5112]

Beautiful! I'm so making this.

[@steveth1000]

I prefer it wrapped in rice paper, but I have tried it with lettuce as well. I managed to buy some Bahn Xeo dry prepared mix in a Asian Grocery store, it's a product from Vietnam, so I can't wait to try it out. It says to add coconut milk and water.

[@joedixon3472]

One of my favorites! I never tried to make it.

[@JoeB1946]

I made bánh xèo for the first time last night with bánh xèo mix I picked up in the Vietnamese grocery and fillings were shrimp, pork belly, and then topped off with bean sprouts, wrapped in lettuce. Came out really good, and will try again tonight using your bánh xèo recipe. Bánh mì, phở, bánh xèo, and cánh gà chiên nước mắm are my favorites. I am heading back to Vietnam soon, and they will be the high on the list as first things to eat.

[@damenworld8525]

Thank you

[@josiebahn5788]

✨👸🏻BLESSINGS TO YOU BEAUTIFUL ONE🥰 I FOLLOWED YOUR RECIPE & I SIMPLY LOVE IT. THE BEST🦋GREAT CREPE, THE FILLINGS; MY CHOICE, DELICIOUS. THANKS!!

[@TheTravelerfromPhilippines]

wow! very delicious food.

[@InShannonsKitchen]

Thank you!

[@ngavu1167]

@@InShannonsKitchen 0

[@ewaszczepaniak4043]

Thank you for the recipe. I've just made the crepe. The only problem I had was with separating it from the pan. The first one went to garbage, the second one I managed to remove in several pieces. I used a similar amount of oil as for regular crepes but I think this one needs more. Could you recommend how much oil to use for 1 crepe? Thanks

[@InShannonsKitchen]

Hi! Sorry for the delayed response but I would recommend experimenting with the oil. I usually start with a couple tablespoons and go up from there as needed

[@asianleo24]

Looks delicious I enjoy it with pork belly since I don’t eat seafood:)

[@InShannonsKitchen]

🤤

[@chiranthiem.k.h.1597]

This looks great! Do we *have* to use rice flour? Can't use only wheat flour?

[@InShannonsKitchen]

Hi, yes only rice flour will work here to give it the proper texture. You’ll end up with a more bread or regular crepe if you use wheat flour. Rice flour makes it more light and crisp

[@chiranthiem.k.h.1597]

@@InShannonsKitchen Yeah I thought so 😭 Thanks for the confirmation 🙏🏽 I'll figure out what to do with the extra rice flour

[@sourivongkhemphet5252]

👍👍👍🙏🥰💐

[@ssadvweld1]

I hope I can make this one day. btw - My cousin told me folks are now able to apply for permits to sell goods from residential kitchens. Just passing on info., No pressure, but I would be happy if you decide to sell anything you've posted.

[@InShannonsKitchen]

Awesome! I hope you love it as much as I do! It’s always been my mission to inspire and teach people a few skills here and there when it comes to cooking. It makes me happy to see people learning and growing. I can probably see myself writing a cookbook one day maybe, but selling baked goods would also be pretty cool! Thanks for your support Stephanie! ❤️

[@walkingaroundcentralflorid1173]

looks very tasty!! Thanks for sharing this I hope you have a happy day

[@InShannonsKitchen]

Thank you! Have a nice day as well

[@Nomss]

You should devein the shrimps first !

[@home0135]

As a Vietnamese person who grew up eating this the nuoc cham is wrong and your bahn xeo preparation is off too...

[@nguyenandrew5934]

It's understandable because she's not Vietnamese.

[@jnlollar]

So, you just wanted to be a butt-cracker? Next time try using punctuation. Have you thought about not criticizing someone for trying to share other cultures cuisine? Be a better person.

[@annalilley1]

I agree and I'm not Vietnamese. I hope people follow a more authentic recipe as this way might not be as enjoyable and people will miss out on the incredible taste.

[@lukaas0073]

@@annalilley1 please post a link to your authentic version video

[@timk1586]

You are the perfect example of an online comment​@@annalilley1

[@daredemodaisuki222]

It supposed to be crunchy!