Name: Bánh Xèo: Crispy Vietnamese Savory Crepe with Fresh Herbs
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Vietnam
Ingredients: 200 g rice flour; 200 ml coconut milk; 1 tbsp turmeric powder; 2 large eggs; 150 g bean sprouts; 100 g thinly sliced pork; 1 green onion finely chopped; vegetable oil for frying; salt and pepper to taste

Bánh Xèo: Crispy Vietnamese Savory Crepe with Fresh Herbs

Bánh xèo is one of Vietnam’s most iconic street food tapas, famous for its sizzling sound when cut. This recipe lets you recreate that authentic flavor at home with simple ingredients and a pro tip for the perfect crisp texture.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

200 g rice flour
200 ml coconut milk
1 tbsp turmeric powder
2 large eggs
150 g bean sprouts
100 g thinly sliced pork
1 green onion finely chopped
vegetable oil for frying
salt and pepper to taste

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Mix 30 min

In a large bowl, sift rice flour and turmeric. Gradually add coconut milk while whisking until a smooth, lump-free batter forms. Let rest 30 minutes at room temperature so the starches fully hydrate, preventing cracks during frying.
Step 2 Pan 4 min

In a wide skillet, heat one tablespoon of oil over medium heat. Add pork strips and chopped green onion; stir-fry for 4 minutes until pork loses its pink color and onion turns translucent. Remove from pan and reserve sprouts for filling.
Step 3 Pan 1 min

Return skillet to medium-high heat and add two tablespoons of vegetable oil. Wait 60 seconds until oil lightly smokes; this step is crucial to trigger the Maillard reaction and achieve that signature instant crunch.
Step 4 Pan 3 min

Pour about 120 ml of batter into the center and quickly swirl the pan in a spiral to spread it thinly and evenly. Top with bean sprouts and fried pork on one half. Cook 3 minutes undisturbed until edges lift naturally.
Step 5 Pan 2 min

Lower heat to medium and cook 2 more minutes until the surface feels completely dry and turns deep golden. If it starts burning, reduce heat immediately; residual heat will finish cooking without drying out the crepe.
Step 6 Cool 2 min

Using a flexible spatula, fold the empty half over the filled side, remove from pan, and place on a wire rack with paper towels. Let cool 2 minutes before cutting into triangles; this prevents steam from softening the crisp crust.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet over medium heat 2 min per side to restore crunch, never in the microwave.

Chef tips

Whisk the batter vigorously in a 'V' motion to incorporate air and prevent starch lumps that harden the texture.
The skillet must be smoking hot before pouring batter; cold oil will make the crepe soggy and greasy.
Always rest the batter 30 minutes; rice starches need full hydration to achieve that translucent, crispy finish when fried.

Allergens

Diet

🥬 Vegetarian

This recipe is traditionally vegetarian. For a vegan version, swap pork for firm tofu marinated in soy sauce and ginger.

Variations

Substitutions for a vegan version

Instead of: 200 ml coconut milk

Use: same amount of unsweetened oat milk (or soy for béchamel)

Why: Milk adds liquid, fat and dairy sweetness; plant milk keeps texture without casein.

Tip: Choose oat for creams and soy for binding sauces. Heat gently—do not boil hard or it may split.
Instead of: 2 large eggs

Use: per egg: 50 g mashed firm tofu + 1 tbsp aquafaba (or 1 tbsp chia seeds soaked in 3 tbsp water)

Why: Egg binds, leavens or sets depending on the step; you need plant protein and liquid to mimic that role.

Tip: In doughs, blend tofu until creamy. For coating, use foamed aquafaba. In omelettes, add turmeric for colour.
Instead of: 100 g thinly sliced pork

Use: same amount of seitan strips, cooked brown lentils or sliced portobello mushrooms

Why: Meat provides chewable protein and fat; you need a substitute that survives long cooking and absorbs spices.

Tip: If using lentils, keep them whole for texture. With seitan, sear over high heat first. Adjust salt at the end.

Other variations

Add fresh shrimp instead of pork for a lighter version typical of Southern Vietnam.
Mix in 50 g rehydrated shiitake mushrooms chopped finely into the stir-fry for deep umami flavor and meaty texture.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Whisk rice flour, turmeric and coconut milk until smooth and yellow. Let rest 30 min.
2 Stir-fry pork with green onion until lightly browned, then fold in the bean sprouts.
3 Heat a non-stick skillet over medium-high heat and add generous vegetable oil.
4 Pour batter quickly, swirling the pan to cover the bottom in a thin, even layer.
5 Cook for 3-4 min until edges naturally lift and the surface feels completely dry.
6 Fold the crepe in half, remove from heat and rest 2 min before serving with nuoc cham.