Banh xeo (Vietnamese crispy crepes)

Banh xeo (Vietnamese crispy crepes)


4 people made this

Fabulous Vietnamese pancake with pork and prawns is easy to make. Eat wrapped in lettuce leaves with herbs and dipped into nuoc cham. It's a very light feeling and satisfying dish.


Serves: 6 

  • For the crepes
  • 150g rice flour
  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • 200 ml coconut milk
  • 350 ml water
  • 200 ml oil to cook (about 2 tablespoons per crepe)
  • For the filling
  • 150g pork, thinly sliced
  • 150g prawns, peeled, deveined and cur into small pieces
  • 6 spring onions
  • 2 big handfuls of bean sprouts
  • To serve
  • 8-10 big salad leaves, washed and dried well
  • one big handful each of thai basil and Vietnamese mint
  • nuoc cham dipping sauce

Preparation:30min  ›  Cook:20min  ›  Extra time:30min resting  ›  Ready in:1hour20min 

  1. Whisk all the ingredients for the crepes into a smooth batter then let it rest for 30 minutes.
  2. When ready to make the crepes heat a heavy frypan over medium high heat.
  3. Add one tablespoon of oil. Add some pieces of pork, prawns and spring onions. (This recipe should make about 6 crepes.) Saute until the pork and prawn change colour. Add a small ladle full of batter right on top of the pork and prawns, swirling to coat the bottom of the pan. Drizzle one more tablespoon of oil around the crepe edge.
  4. Add some beansprouts. Keep on frying the crepe until the bottom and edges are light brown and crispy.
  5. Fold the crepe in half and serve immediately with the garnishes.

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Reviews (1)


So delicious - 26 Sep 2010

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