Vietnamese Sizzling Crepes (Banh Xeo)

Vietnamese Sizzling Crepes (Banh Xeo)

Servings: 5 large crepes
Author: Marvellina
Print Recipe



  • 2 cups of rice flour
  • 1 cup of coconut milk
  • 3 cups of water
  • 1 tsp good quality turmeric powder
  • Pinch of salt
  • 3 stalks of green onions finely chopped
  • 1 small onion peeled and thinly sliced
  • Cooking oil


  • 1 lb of large shrimps
  • 8 0z of pork belly or pork loin if you prefer
  • 1 lb Fresh bean sprouts

To serve with:

  • Fresh mint
  • Fresh cilantro leaves
  • Lettuce

Nuoc mam cham (Vietnamese fish sauce) :

  • ¼ cup water
  • 2 tsp sugar
  • 2 red chilis seeded if you like and finely chopped
  • 2 Tbp fish sauce
  • 1 tsp rice vinegar
  • Juice of ½ lime


  • Boil the pork belly or pork loin in a water (enough to cover) add pinch of salt and let it boil until cook. Once it cools enough to handle, thinly sliced the pork

Making nuoc mam cham

  • Place the sugar and water in a small pot and cook until the sugar melted and then add all the ingredients for nuoc mam cham

Making the crepes

  • Prepare the crepes by adding all the ingredients from rice flour all the way up to salt in a blender and blend until smooth. Stir in the green onion. Let the batter rest for 2 hours in the refrigerator
  • Bring the batter out to room temperature 30 minutes before cooking. In a non-stick frying pan (I use 9" diameter pan), add in just a little bit of oil Add in the 3-4 slices of onion and let it cook for about 20 seconds. Give the batter a good stir (the rice flour tends to sink to the bottom after a while). Scoop about 1/2 cup of the batter and quickly swirl the pan around and once the batter begin to cook, about 1 minute or so add about 4 shrimps and 4 slices of the pork and some bean sprouts and cover with a lid and let it cook for another 1 minute or so. The crepes should start to get crispy at the edge and the color of the crepes should be golden brown. Use a rubber spatula to fold the crepes in half. Slide it gently to serving platter. Repeat with the rest of the batter. Remember to stir the batter each time before you pour it in
  • Serve immediately with the fresh mint, cilantro leaves and some lettuce if you prefer and nuoc mam cham on the side