Monday, September 15, 2008


Bánh xèo are Vietnamese crepe-type crepe made out of rice flour, water and turmeric powder or coconut milk (in the Southern regions) stuffed with slivers of fatty pork, shrimp, and bean sprouts and is pan fried. Traditionally, they are served wrapped in lettuce leaves stuffed with mint leaves or other herbs, and dipped in a prepared nước mắm (Vietnamese fish sauce). In the Central region, the crepe is dipped in a special 'tuong' sauce which consists of liver, hoisin sauce and garlic. Southern style Bánh xèo are larger compared to the small pan-fried versions in the Central regions.
In Cambodian cuisine, there is a similar dish called banh chiao which is derived from bánh xèo.


For 2 crepes:

  • Crepes:
-1 cup rice flour (Thai versions are fairly easy to find)

-1 cup water

-1/2 teaspoon turmeric

-Pinch of salt

-Vegetable oil for frying

  • Filling:
-4 ounces small shrimp

-4 ounces sliced roast pork

-4 scallions, sliced

-2 cups bean sprouts

  • Wrap:

-Leafy lettuce leaves fresh herbs such as mint, Thai or Vietnamese basil and cilantro

-Dipping sauce


-In a bowl mix the rice flour, water, turmeric and salt.

-Heat a little oil in a 10 inch non-stick pan and cook the pork and shrimp. When cooked through, add the scallions. Add a little more oil, you may need a tablespoon or two to make the crepe very crisp and chewy. Pour in 1/2 cup batter on top of the fillings and tilt the pan to spread the batter into a crepe. Top with bean sprouts and cook for several minutes until the bottom of the crepe is beginning to turn brown and very crunchy. Fold the crepe in half and drain on paper towels.


-Serve with lettuce and herbs and dipping sauce.

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