Banh xeo is a Vietnamese home-style dish made by cooking a thin rice flour batter and filling it with shrimp, pork, and bean sprouts. The outside is crisp and fragrant, while the filling is full of savory flavor. Wrap it with fresh vegetables and herbs, then enjoy it with a sweet and sour dipping sauce.
Ingredients (Serves 2–3)
Batter
Filling and Garnishes
- Peeled shrimp: 100 g
- Thinly sliced pork belly: 100 g
- Bean sprouts: 1/2 bag
- Onion: 1/4
- Cooking oil: as needed
- Leaf lettuce, fresh herbs, cucumber, and other vegetables: to taste
Dipping Sauce
- Fish sauce: 1 tablespoon
- Water: 2 tablespoons
- Sugar: 2 teaspoons
- Lemon juice: 1 tablespoon
- Garlic and chili: to taste
Instructions
- Add the rice powder, coconut milk powder, turmeric powder, and salt to a bowl. Gradually add the water and mix well. Let the batter rest for 15–20 minutes.
- Heat oil in a frying pan and stir-fry the pork, shrimp, and onion. Once cooked, remove them from the pan.
- Add a small amount of oil to the same pan. Pour in a thin layer of batter and swirl the pan to spread it evenly. Cover and cook over medium heat.
- When the edges of the batter become crisp, add the cooked filling and bean sprouts. Remove the lid and continue cooking until crisp.
- Fold the crepe in half and serve with lettuce and fresh herbs. Mix the dipping sauce ingredients and enjoy the banh xeo with the sauce.
Tips for a Crisp Banh Xeo
Spread the batter as thinly as possible. After removing the lid, allow excess moisture to cook off so the banh xeo develops its signature crisp texture. Mixing the batter well from the bottom just before cooking also helps create an even crepe.
For authentic color and aroma, try the turmeric powder used in this recipe, rice powder for a crisp batter, and coconut milk powder for a mellow, creamy flavor.