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Green Sticky Rice – Autumn Special Gift (Com)
Hot & sour fish soup (Canh chua)

Savory Vietnamese Crêpes (Bánh xèo)


Savory Vietnamese Crêpes (Bánh xèo) seems to be designed to be eaten as a family. The batter, filling ingredients, and veggies aren’t complicated to prepare, but they don’t make sense to be bought or made to be eaten by yourself.

You don’t just buy 1/4 pound of pork, 8 shrimps, or buy 1/4 head of lettuce. You kind of have to bump the volume to make each step worth the prep and to me, meals that are shared are a lot more fun anyway. These crêpes take a little bit of prep time and organization, then you can just keep knocking these guys out faster than people can eat them.

I always found the name of bánh xèo interesting because the “xèo” refers to the sizzling sound it makes when you cook the batter. Its name loosely means “sizzling cake.” The sound is much more obvious when the batter hits a hot pan, but here’s some footage of one hissing from the heat:

  • Prep time: 10 mins
  • Cook time: 40 mins
  • Total time: 50 mins
  • Serves: 12 crêpes



  • 9 ounces rice flour
  • 3 ounces all-purpose wheat flour
  • 2-3 teaspoon turmeric, depending on color preference
  • 3.5 cups water
  • 1 14oz/400ml can coconut cream (or coconut milk, if unavailable)
  • 1 teaspoon salt
  • 1 sprig scallion (~6-7 leaves), chopped small about 1-2 cm long


  • 1 pound shrimp without heads, sized 45/50 or 60/70
  • 1.5 pounds pork belly
  • 1 onion, medium sized, thinly sliced
  • 1-1.5 pounds bean sprouts
  • ½ cup dry mung beans (optional)


  • mustard greens (caỉ xanh)
  • mint
  • cilantro, optional
  • Vietnamese perilla (tía tô), optional

Dipping sauce

  • Vietnamese fish sauce


Prepare Batter

  1. Combine all batter ingredients except scallions in a large bowl for at least 3 hours, or overnight. Add scallions only right before making the crêpes.

Prepare Fillings

  1. Steam or soak mung beans in water until soft
  2. Boil pork until cooked through. Slice thinly.
  3. Wash bean sprouts and veggies

Making Banh Xeo – Each crêpe takes about 5-7 minutes

  1. On medium-high heat add 1-2 teaspoons of oil and some onions


Making Banh Xeo – Each crêpe takes about 5-7 minutes

  1. On medium-high heat add 1-2 teaspoons of oil and some onions
  2. Immediately add a few pieces of pork and shrimp. Sauté, lightly mixing until very lightly browned.
  3. Pour in some batter and quickly tilt & rotate the pan so the batter is evenly spread. Add more batter if it wasn’t enough to cover the pan.
  4. Add some mung beans, bean sprouts, and cover with a lid for 2-3 minutes, or until bean sprouts are slightly cooked. The batter should also be slightly cooked and transparent around the edges.
  5. Remove the lid, lower heat to medium and wait for the crêpe to become crisp. Fold in half, transfer to a plate and serve immediately.