10 Savory Banh Xeo Recipes: A Culinary Journey Through Vietnamese Crepes

Embark on a culinary adventure with these 10 savory and irresistible Banh Xeo recipes. This collection is your passport to the vibrant world of Vietnamese crepes, offering a delightful exploration of textures and flavors. From the classic crispy crepe filled with shrimp and pork to exciting variations featuring different proteins and vegetables, these Banh Xeo recipes promise a truly authentic Vietnamese culinary experience. Get ready to sizzle, fold, and savor every bite of these delectable crepes!

Versatile Sweet and Sour Fish Sauce Dipping Sauce

This sweet and sour fish sauce is the perfect accompaniment to a variety of dishes, from fresh spring rolls and crispy egg rolls to savory Vietnamese pancakes and refreshing noodle salads. Its balanced flavor profile makes it a versatile dipping sauce that enhances the flavors of your favorite Asian-inspired meals.

Ingredients

• 4 tablespoons brown sugar (preferred over white sugar)
• 5 tablespoons fish sauce
• 9 tablespoons boiling water
• 1 tablespoon freshly squeezed lemon juice
• 2 bird’s eye chilies (substitute with sweet peppers for a milder flavor)
• 3 medium garlic cloves

Instructions

Method 1: Finely Chopped Garlic and Chili

1. Dissolve the brown sugar in the boiling water.
2. Once the sugar is fully dissolved, add the fish sauce and lemon juice.
3. Finally, stir in the finely chopped garlic and chili. You can chop these by hand or use a food processor.

Method 2: Hand-Pounded Garlic and Chili (for a more intense flavor)

1. Pound the garlic and chili together using a mortar and pestle.
2. Combine the pounded garlic and chili with the sugar, lemon juice, and 2 tablespoons of boiling water. Stir until the sugar dissolves.
3. Add the fish sauce and the remaining 7 tablespoons of boiling water. Mix well to combine all ingredients.

Optional: For added flavor and texture, consider adding a bit of pickled vegetables to the fish sauce. This is not mandatory, but it provides a delightful tangy crunch.

This delicious dipping sauce is ideal for spring rolls, egg rolls (fried or fresh), Vietnamese pancakes, noodle salads, and any dish featuring plenty of fresh vegetables.

Crispy Southern Vietnamese Pancakes (Banh Xeo)

This recipe guides you through making crispy and flavorful Southern Vietnamese Pancakes, also known as Banh Xeo. These savory crepes are filled with shrimp, pork, and bean sprouts, and served with a tangy dipping sauce and fresh greens.

Ingredients

For the Pancakes:

• 200g pre-mixed pancake flour
• 1 teaspoon turmeric powder
• Green onions
• 150ml water
• 100ml coconut milk
• 200ml carbonated soda (for extra crispiness)
• Shrimp
• Pork belly
• Bean sprouts

For the Dipping Sauce:

• 75g granulated sugar
• 60ml fish sauce
• 200ml warm water
• 4 cloves garlic, minced
• 2 chili peppers, minced
• Juice of ½ a small lime
• 1 papaya
• 1 carrot

Instructions

Step 1: Prepare the Ingredients

Thinly slice or mince the pork belly. Clean and devein the shrimp. Peel and julienne the papaya and carrot. Toss the papaya and carrot with 2 tablespoons of sugar and 5ml of lime juice; set aside to pickle.

Step 2: Mix the Batter

In a large bowl, whisk together the coconut milk, water, carbonated soda, turmeric powder, pancake flour, and chopped green onions. Let the batter rest for 30 minutes.

Step 3: Stir-fry the Filling

Stir-fry the minced pork and shrimp with 1 teaspoon of seasoning powder until cooked through.

Step 4: Cook the Pancakes

Heat a non-stick pan over high heat. Lightly grease the pan. Pour a ladle of batter into the hot pan, swirling to create a thin crepe. Add a portion of the shrimp, pork, and bean sprouts to one half of the pancake. Cook for 2 minutes, covered. Fold the pancake in half and cook until crispy.

Step 5: Make the Dipping Sauce

Combine the sugar, fish sauce, warm water, minced garlic, minced chili peppers, and lime juice in a bowl. Add the pickled papaya and carrot mixture.

Step 6: Serve

Serve the crispy pancakes immediately. Wrap in lettuce leaves, mustard greens, and fresh herbs, and dip into the prepared sauce. Enjoy!

Crispy Vietnamese Crepes (Bánh Xèo)

This recipe guides you through making delicious and authentic Vietnamese crepes, known as Bánh Xèo. These savory crepes are filled with a flavorful mix of shrimp, beef, and squid, and served with fresh herbs and a tangy dipping sauce.

Ingredients

For the Crepe Batter:

• 500g cake flour
• 500g rice flour
• 1 liter water
• 4 eggs
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon salt
• 100g thinly sliced green onions

For the Filling:

• 200g fresh shrimp
• 200g beef
• 200g squid
• 1 thinly sliced onion
• 100g bean sprouts

For the Dipping Sauce:

• 4 teaspoons fish sauce
• 4 chilies, minced
• Garlic, minced
• 1 teaspoon lemon juice
• 2 teaspoons sugar
• 1/2 teaspoon MSG (optional)
• 2 tablespoons water

Serving Suggestions:

• Lettuce leaves
• Rice paper

Instructions

Step 1: Prepare the Batter. In a large bowl, whisk together the cake flour, rice flour, water, eggs, turmeric powder, salt, and green onions. Ensure there are no lumps and the batter is smooth.

Step 2: Cook the Crepes. Lightly oil a large skillet or crepe pan over medium heat. Pour a thin layer of batter into the hot pan, swirling to create a thin, even crepe. Place a portion of the shrimp, beef, squid, onion, and bean sprouts onto one half of the crepe. Cook for about 1 minute, or until the edges are golden brown and crispy. Fold the crepe in half to enclose the filling. Transfer to a plate and repeat with the remaining batter and filling.

Step 3: Make the Dipping Sauce. Combine the minced chilies, minced garlic, fish sauce, lemon juice, sugar, MSG (if using), and water in a small bowl. Stir well to dissolve the sugar.

Step 4: Assemble and Enjoy. To eat, take a rice paper wrapper and place a lettuce leaf on top. Add a folded crepe and any other desired fillings. Roll tightly and dip into the prepared fish sauce. Enjoy!

Crispy Vietnamese Shrimp and Mung Bean Crêpe

This recipe guides you through making delicious and crispy Vietnamese crêpes filled with shrimp, mung beans, and fresh herbs, served with a vibrant dipping sauce.

Ingredients

For the Filling:

• 1 cup spinach
• 1 cup nappa cabbage
• 1/2 cup mint or shiso (chopped)
• 1 cup cilantro (chopped)
• 1 cup sweet onion (chopped)
• 1 cup water chestnuts (quartered)
• 2 cups mung beans
• 1-2 pounds shrimp or prawns

For the Sauce:

• 1/4 cup carrot (grated)
• 1/4 cup daikon radish (grated)
• 1/4 cup green onion (chopped)
• 2-3 serrano peppers (finely diced, optional)
• Optional: A few sprinkles of dried pepper flakes
• Optional: 2 Tbsp kimchi finely chopped or starter kimchi paste
• 3+ Tbsp Mirin (rice wine)
• 3+ Tbsp soy sauce
• 6+ Tbsp fish sauce
• 3 limes (juiced)
• 3 Tbsp warm water
• 4 cloves garlic (use less for less spice)
• Honey to taste (also thickens)

For the Crêpe Batter:

• 1 can unsweetened coconut milk or coconut cream
• 2 cups white rice flour
• 1/4 cup tapioca starch
• 4 cups water
• 1/4 cup green onion

Instructions

Make the Batter: Whisk together all batter ingredients until smooth. Refrigerate while preparing other components. The batter should be runny, thinner than pancake batter.

Prepare the Sauce: Combine all sauce ingredients in a bowl. The sauce should be sweet, tart, and savory with a prominent fish sauce flavor balanced by honey.

Cook the Crêpes: Heat vegetable oil in a large non-stick pan or wok over high heat. Pour in a thin layer of batter. Once the top bubbles, reduce heat to medium, cover, and cook for 5-10 minutes, or until the bottom is crisp. Reduce heat to low, add shrimp, onion, and mung beans. The top of the crêpe should still be slightly sticky. Cover and continue cooking until the crêpe is cooked through and can be easily folded. The crêpe should be very crispy.

Assemble and Serve: Fold the cooked crêpe in half. Transfer to a plate and top with the remaining fresh herbs like spinach, nappa cabbage, shiso, mint and cilantro.

Vegan Bánh Xèo (Vietnamese Crêpe)

This recipe guides you through making delicious vegan Bánh Xèo, a savory Vietnamese crêpe. We’ll use readily available ingredients and simple techniques to achieve that crispy, flavorful experience.

Ingredients

• 1 package Bánh Xèo flour mix
• 1 cup diced shallots (substitute for ngo gai)
• 1 can coconut milk
• 1 cup vegan ham, thinly sliced
• 1/4 jicama, thinly sliced
• 1 bell pepper, thinly sliced
• 2 carrots, shredded
• 1 cup vegan crab meat, thinly sliced (pollock-free)
• 2 stalks celery, thinly sliced
• 1/2 zucchini, thinly sliced
• 1/2 tsp salt
• 1 cup mushrooms, sliced

Instructions

1. Prepare the Batter: Combine the Bánh Xèo flour mix (including turmeric if included in the package) with 3.5 cups of cold water, coconut milk, and 1/2 tsp of salt.

2. Add Shallots: Incorporate the diced shallots into the batter and set aside.

3. Prepare the Filling: Thinly slice all the vegetables, vegan ham, and vegan crab meat. Thinly slicing is key for quick and even cooking.

4. Cook the Crêpe: Heat a nonstick pan over medium heat. Add 1 tsp of oil. Arrange the sliced vegetables and vegan meat in the pan, leaving space in the middle for folding.

5. Pour the Batter: Add one ladle of the Bánh Xèo batter to the pan, tilting the pan to evenly coat the vegetables.

6. Cook and Fold: Cover the pan with a lid and cook for approximately 3 minutes, or until the edges are golden brown and the crêpe releases easily from the pan. Use a spatula to fold the crêpe in half.

7. Serve: Enjoy your freshly made vegan Bánh Xèo with vegan fish sauce and a side salad. This recipe makes approximately 12 crêpes.

8. Finding Bánh Xèo Flour: Bánh Xèo flour mix can be found in most Asian grocery stores.

9. Make Ahead Tip: You can freeze leftover batter for future use.

Crispy Vietnamese Savory Crepe with Pork and Mushrooms (Banh Xeo)

This recipe guides you through making delicious and crispy Vietnamese savory crepes, known as Banh Xeo. These vibrant crepes are filled with a flavorful combination of pork, shrimp, mushrooms, and bean sprouts, all encased in a golden, coconut-infused batter.

Ingredients

• 1 package Vietnamese pancake mix
• 1 can coconut milk
• 1/2 package green beans
• 1 onion
• 2 lbs pork shoulder
• 2 packages golden mushrooms
• 2 packages abalone mushrooms
• 1 green onion
• 30 shrimps
• 1/2 lb bean sprouts
• Vegetable oil

Instructions

1. Prepare the Green Beans: Simmer the green beans in a small pot of water for about 10 minutes, or until tender.

2. Prepare the Pork: Boil the pork shoulder until cooked through, then slice it.

3. Prepare the Mushrooms: Wash and slice the abalone mushrooms. Separate the golden mushrooms into smaller bunches.

4. Prepare the Remaining Vegetables: Wash the bean sprouts. Slice the onion. Chop the green onion.

5. Prepare the Shrimp: Wash and peel the shrimp.

6. Make the Batter: Mix the Vietnamese pancake mix with water according to the package instructions. Stir in the can of coconut milk and the chopped green onions.

7. Cook the Crepe: Heat a pan over medium heat (setting 4-5). Add some vegetable oil, a handful of sliced onions, 2-3 shrimp, and a large ladleful of batter to the pan, spreading it thinly to cover the surface.

8. Add the Filling: Place 1-2 tablespoons of cooked green beans, 2-3 slices of abalone mushrooms, 1-2 bunches of golden mushrooms, 3-4 slices of pork shoulder, and a handful of bean sprouts in the center of the crepe.

9. Cook and Fold: Cover the pan for 2-3 minutes to cook the filling and crisp the crepe. Uncover and fold the crepe in half. Flip the folded crepe to cook both sides evenly until golden brown and crispy.

Crispy Vietnamese Crêpe (Banh Xeo)

This recipe guides you through making Banh Xeo, a savory and flavorful Vietnamese crêpe. Often called Vietnamese Okonomiyaki, this dish features a crispy rice flour batter filled with pork, shrimp, bean sprouts, and onions. It’s a delicious and easy-to-make meal.

Ingredients

For the Filling:

• 100 grams thinly sliced pork belly
• 8 to 10 shrimp
• 1 bag bean sprouts
• 1/2 onion
• Salt and pepper to taste

For the Batter:

• 85 grams joshinko flour
• 15 grams plain white flour
• 1/2 tsp turmeric powder
• 1 dash salt
• 150 ml water

For Serving:

• Sweet chili sauce (store-bought)

Instructions

1. Prep the Ingredients: Cut the pork belly and shrimp into bite-sized pieces. Devein the shrimp. Cut the onion into wedges.

2. Prepare the Bean Sprouts: Rinse the bean sprouts and drain them well.

3. Make the Batter: In a bowl, whisk together the joshinko flour, plain white flour, turmeric powder, salt, and water until smooth.

4. Cook the Pork and Shrimp: Heat a pan over medium-high heat. Add the pork belly and stir-fry until lightly browned. Add the shrimp and cook until pink.

5. Sauté the Onions: Add the onion wedges to the pan and continue stir-frying until softened.

6. Add the Bean Sprouts: Add the bean sprouts to the pan and stir-fry briefly. Season with salt and pepper.

7. Remove Half the Filling: Transfer half of the cooked filling to a bowl or plate.

8. Cook the First Crêpe: Spread the remaining filling evenly in the pan. Pour half of the batter over the filling. Cover the pan and cook for several minutes, until the edges are golden brown and crispy.

9. Fold and Finish: Fold the crêpe in half and cook for another minute or two to brown both sides. Repeat steps 7 and 8 with the remaining filling and batter to make the second crêpe. Serve hot with sweet chili sauce and any desired side vegetables.

Crispy Vietnamese Crêpes (Banh Xeo)

This recipe guides you through making delicious and crispy Vietnamese crêpes, known as Banh Xeo. These savory crêpes are filled with flavorful ingredients and served with a tangy dipping sauce.

Ingredients

Crêpe Batter

• 1 cup rice flour
• 1 teaspoon turmeric powder
• 1 teaspoon black pepper
• 1 pinch salt
• Small ladle coconut cream (optional)
• ¾ tablespoon oil
• 5 small shrimp
• 2 thin slices pork
• Chopped green onion
• Lettuce
• Mint
• Cilantro
• Vietnamese soft rice paper

Nuoc Cham Dipping Sauce

• 2 cloves garlic
• Red chili, to taste
• ⅛ lime juice
• 2 tablespoons fish sauce
• 4 tablespoons water
• 1 teaspoon sugar

Instructions

1. Prepare the Batter: In a large mixing bowl, whisk together the rice flour, turmeric powder, black pepper, and salt. Optionally, add a small ladle of coconut cream for extra richness.

2. Cook the Filling: Heat ¾ tablespoon of oil in an 8-inch non-stick pan over high heat. Add the sliced pork and shrimp and cook until the oil shimmers and the pork starts to brown.

3. Make the Crêpe: Pour ½ a small ladle of batter into the hot pan. You should hear a sizzle; otherwise, the heat is too low. Swirl the pan to evenly coat the surface. Pour another ½ ladle of batter around the edge to create a thin, crispy rim.

4. Cook the Crêpe: Reduce the heat after 1 minute and cook until the edges are crisp, about 1-2 minutes. Flip the crêpe and cook the other side for 1 minute until golden.

5. Assemble the Banh Xeo: Remove the crêpe from the pan and sprinkle with chopped green onion. Place the crêpe on a piece of Vietnamese soft rice paper. Fold the crêpe in half like a taco and add lettuce, mint, and cilantro.

6. Prepare the Nuoc Cham: In a mortar and pestle, grind the garlic and red chili. Add the sugar, lime juice, water, and fish sauce. Mix well.

7. Serve: Serve the Banh Xeo immediately with the Nuoc Cham dipping sauce.

Crispy Vietnamese Crepes (Banh Xeo)

This recipe guides you through making delicious and crispy Vietnamese crepes, known as Banh Xeo. With a flavorful filling and a tangy dipping sauce, these crepes are a delightful treat.

Ingredients

Crepe Batter:

• 1 cup Brown rice flour
• 1/8 tsp Turmeric
• 1/4 tsp Rock salt
• 1/4 cup Coconut milk
• 1 cup Water

Savory Filling:

• 50 gms Tofu
• 50 gms Carrot
• 50 gms Zucchini
• 50 gms Bell peppers
• 5 Button mushrooms
• 1 tsp Coconut butter
• Few Spring onions, finely chopped
• 4 cloves Garlic, finely chopped
• 1/2 tsp Salt
• 3 Chilies

Dipping Sauce:

• 2 tsp Soy sauce
• 2 tsp Lime juice
• 2 tsp Raisin paste
• 2 tsp Chili sauce

Instructions

Step 1: Prepare the Crepe Batter

In a bowl, whisk together the brown rice flour, turmeric, rock salt, coconut milk, and water until you have a smooth, thin batter. Set aside.

Step 2: Prepare the Filling

Julienne the carrots and zucchini. Slice the mushrooms. Finely chop the spring onions and garlic. Sauté the vegetables, tofu, salt, and chilies in coconut butter until tender.

Step 3: Make the Dipping Sauce

Combine the soy sauce, lime juice, raisin paste, and chili sauce in a small bowl. Mix well.

Step 4: Cook the Crepes

Heat a non-stick pan or crepe pan over medium heat. Add a thin layer of batter to the pan. Cook for a few minutes until the edges are crispy and golden brown. Flip the crepe and cook the other side. Once cooked, add a portion of the savory filling to one half of the crepe and fold it over. Serve immediately with the dipping sauce.

Crispy Vietnamese Pancakes with Ajard Dipping Sauce (Vegetarian Option)

This recipe guides you through making delicious crispy Vietnamese pancakes, served with a refreshing Thai Ajard dipping sauce. This dish is easily adaptable for vegetarians.

Ingredients

For the Pancakes:

• 1 cup rice flour
• 2 tbsp corn flour
• 1 tbsp turmeric
• 1 tin coconut milk
• 1 pinch salt
• 1/2 cup water
• 2-3 tbsp cooking oil
• 1 cup sliced cooked chicken / prawns / mushrooms (for vegetarian option, use mushrooms or tofu)
• 2 handfuls Asian style stir-fry mix (bean sprouts, cabbage, peppers, etc.)
• 1-2 baby gem lettuce

For the Ajard Dipping Sauce:

• 1/2 cup diced red onion (or sweet white onion)
• 1/2 cup diced deseeded cucumber
• 2 tbsp finely chopped big red chili
• 3 tbsp rice vinegar
• 4 tbsp white sugar
• 2-3 tbsp boiling water

Instructions

Making the Pancake Batter:

1. In a large bowl, combine the rice flour, corn flour, turmeric, coconut milk, salt, and water.
2. Whisk thoroughly until all lumps are gone. Let the batter rest for about 20 minutes.

Cooking the Pancakes:

3. Heat 1 tablespoon of oil in a medium pan over medium-high heat. Ladle a thin layer of batter into the pan.
4. Add your chosen protein (chicken, prawns, or mushrooms) to one half of the pancake, and top with the stir-fry mix.
5. Cover the pan with a lid to speed up the cooking process. Cook for 4-5 minutes, or until the edges are crispy and the center is cooked through.
6. Flip the unfilled side of the pancake over the filling and cook briefly. The pancake should be crispy and golden brown.

Making the Ajard Dipping Sauce:

7. Dice the red onion (or sweet white onion), deseeded cucumber, and chili.
8. In a bowl, combine the diced vegetables, rice vinegar, and sugar.
9. Pour boiling water over the mixture, ensuring the sugar dissolves completely. Mix well.
10. Allow the sauce to cool slightly before adding the diced cucumber.

Serving:

To enjoy, take a lettuce leaf, tear off a piece of the crispy pancake, and wrap it in the lettuce. Drizzle generously with the Ajard dipping sauce.

History of Banh Xeo

While pinpointing the exact origin of Banh Xeo is difficult, food historians believe this savory crepe has roots in the central and southern regions of Vietnam, possibly dating back as far as the 17th century. Its name, literally translating to “sizzling cake,” refers to the dramatic hissing sound the batter makes when it hits the hot pan.

Some theories suggest that Banh Xeo evolved from the simpler, smaller crepes of the Cham people, an ethnic group indigenous to Southeast Asia. Over time, Vietnamese culinary influences shaped the dish into what we know and love today, adding ingredients like turmeric for its vibrant yellow color and incorporating a wider array of fillings.

Regional variations in Banh Xeo abound, reflecting the diverse agricultural produce and culinary traditions across Vietnam. The southern version tends to be larger and thinner, often featuring coconut milk in the batter. Central Vietnamese Banh Xeo is typically smaller and crispier. These variations showcase the dish’s adaptability and highlight the rich tapestry of Vietnamese cuisine.

From humble beginnings, Banh Xeo has evolved into a beloved street food and household staple, enjoyed throughout Vietnam and increasingly popular internationally. Its simple yet satisfying nature, combined with its vibrant flavors and textures, make it a true culinary gem.

Nutritional Content and Benefits of Banh Xeo

Banh Xeo, while undeniably delicious, also offers a surprisingly balanced nutritional profile. The rice flour base provides carbohydrates for energy, while the inclusion of protein-rich ingredients like shrimp, pork, or tofu contributes to satiety and muscle maintenance. The abundance of fresh herbs and vegetables, such as bean sprouts, lettuce, and mint, are packed with vitamins, minerals, and antioxidants.

One key benefit of Banh Xeo lies in its cooking method. The crepes are pan-fried in a minimal amount of oil, making them a relatively low-fat option compared to deep-fried foods. This also helps preserve the nutrient content of the ingredients. Furthermore, the use of turmeric in the batter not only lends its vibrant yellow color but also provides anti-inflammatory benefits.

The high vegetable content of Banh Xeo contributes to its fiber content. Fiber aids in digestion, promotes gut health, and can help regulate blood sugar levels. Enjoying Banh Xeo with a variety of fresh greens maximizes these benefits and provides a wide range of essential nutrients.

It’s important to note that the nutritional content can vary depending on the specific recipe and filling ingredients. Opting for lean protein sources and incorporating a diverse array of vegetables will enhance the nutritional value of your Banh Xeo.

Tips for Choosing Quality Rice Flour

Choosing the right rice flour is crucial for achieving the signature lacy texture and delicate flavor of banh xeo. Look for finely ground rice flour, sometimes labeled as “banh xeo flour”. This fine grind ensures a light, crispy crepe.

Pay attention to the color of the flour. It should be bright white, indicating freshness. Avoid flour that looks dull or yellowish, which could signify lower quality or age.

While some recipes call for adding tapioca starch or other starches for extra crispness, using a good quality rice flour as your base is essential. Read the ingredients list and opt for pure rice flour whenever possible to ensure the best flavor and texture.

Don’t be afraid to experiment with different brands to find the one that works best for you. The texture of the finished banh xeo can vary slightly depending on the rice flour used, so trying a few different options can help you find your perfect match.