Banh Xeo - Vietnamese Savory Crepe
Dive into the delicious world of Banh Xeo, a Vietnamese savory crepe that promises a crunch with every bite! Stuffed with succulent shrimp and tender pork, these golden delights are perfectly seasoned and served with fresh herbs and a zesty dipping sauce. Get ready to impress your taste buds with this mouthwatering dish that’s as fun to make as it is to eat!
Prep
30
min
Cook
15
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- green onions
- onion
- cold water
🥩Meat & Seafood(2)
- prepared pork
- prepared shrimp
🫙Pantry Staples(2)
- coconut milk
- oil
🧂Spices & Seasonings(2)
- salt and pepper
- turmeric powder for the signature yellow color
📦Other(2)
- Banh Xeo, and this is the Kim Thit Hap brandcan be made from scratch
- sparkling water
Nutrition (per serving)
Calories
542
Protein
23g
Carbs
43g
Fat
32g
👨🍳 Instructions
- 1
Start with a bowl and add the Banh Xeo mix and turmeric powder.
- 2
Add cold water, coconut milk, and sparkling water to the bowl and mix until smooth.
- 3
Add chopped green onions to the batter and let it sit in the fridge for 30 minutes to 1-2 hours.
- 4
Prepare shrimp and pork by cutting them into bite-sized pieces.
- 5
Chop an onion.
- 6
Heat a nonstick skillet to medium heat and add oil.
- 7
Add pork and shrimp to the skillet, then add onion and season with salt and pepper.
- 8
Increase heat to medium-high, then add more oil before pouring in the batter.
- 9
Swirl the batter around the pan to create a thin layer and cover to cook for 1-1.5 minutes.
- 10
If desired, add bean sprouts before covering.
- 11
Once cooked, fold the crepe and serve.
💡 Pro Tips
- ✓Use sparkling water instead of still water at a 1:1 ratio with coconut milk because CO₂ bubbles create steam pockets that produce a crispier, lace-like exterior while the carbonation breaks down gluten strands for a thinner, more delicate crêpe.ingredient1:1 sparkling water to coconut milk ratio
- ✓Chill batter for 60-90 minutes minimum because gluten relaxation and starch hydration reduce viscosity by 15-20%, allowing batter to spread thinner and cook faster for crispy edges without burning the filling.timing60-90 minutes
- ✓Heat your nonstick skillet to 375-400°F (medium-high heat) before adding batter because banh xeo requires Maillard reaction at the crepe surface within 45-60 seconds to develop the signature crispy, golden crust before fillings release moisture.technique375-400°F | 45-60 seconds
- ✓Add 2-3 tablespoons of oil to the hot skillet immediately before pouring batter because the fat's high thermal conductivity ensures even heat transfer across the pan bottom, preventing the characteristic crispy lacework from sticking or cooking unevenly.technique2-3 tablespoons oil
- ✓Fully cook the pork and shrimp filling to 165°F internal temperature and allow it to rest 2-3 minutes before adding batter because residual heat will continue cooking proteins, preventing overcooked, rubbery texture while draining excess moisture that would soften the crepe.timing165°F | 2-3 minutes rest
Share this recipe
Prep
30
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Banh Xeo - Vietnamese Savory Crepe
Dive into the delicious world of Banh Xeo, a Vietnamese savory crepe that promises a crunch with every bite! Stuffed with succulent shrimp and tender pork, these golden delights are perfectly seasoned and served with fresh herbs and a zesty dipping sauce. Get ready to impress your taste buds with this mouthwatering dish that’s as fun to make as it is to eat!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- green onions
- onion
- cold water
🥩Meat & Seafood(2)
- prepared pork
- prepared shrimp
🫙Pantry Staples(2)
- coconut milk
- oil
🧂Spices & Seasonings(2)
- salt and pepper
- turmeric powder for the signature yellow color
📦Other(2)
- Banh Xeo, and this is the Kim Thit Hap brandcan be made from scratch
- sparkling water
Nutrition (per serving)
Calories
542
Protein
23g
Carbs
43g
Fat
32g
👨🍳 Instructions
- 1
Start with a bowl and add the Banh Xeo mix and turmeric powder.
- 2
Add cold water, coconut milk, and sparkling water to the bowl and mix until smooth.
- 3
Add chopped green onions to the batter and let it sit in the fridge for 30 minutes to 1-2 hours.
- 4
Prepare shrimp and pork by cutting them into bite-sized pieces.
- 5
Chop an onion.
- 6
Heat a nonstick skillet to medium heat and add oil.
- 7
Add pork and shrimp to the skillet, then add onion and season with salt and pepper.
- 8
Increase heat to medium-high, then add more oil before pouring in the batter.
- 9
Swirl the batter around the pan to create a thin layer and cover to cook for 1-1.5 minutes.
- 10
If desired, add bean sprouts before covering.
- 11
Once cooked, fold the crepe and serve.
💡 Pro Tips
- ✓Use sparkling water instead of still water at a 1:1 ratio with coconut milk because CO₂ bubbles create steam pockets that produce a crispier, lace-like exterior while the carbonation breaks down gluten strands for a thinner, more delicate crêpe.ingredient1:1 sparkling water to coconut milk ratio
- ✓Chill batter for 60-90 minutes minimum because gluten relaxation and starch hydration reduce viscosity by 15-20%, allowing batter to spread thinner and cook faster for crispy edges without burning the filling.timing60-90 minutes
- ✓Heat your nonstick skillet to 375-400°F (medium-high heat) before adding batter because banh xeo requires Maillard reaction at the crepe surface within 45-60 seconds to develop the signature crispy, golden crust before fillings release moisture.technique375-400°F | 45-60 seconds
- ✓Add 2-3 tablespoons of oil to the hot skillet immediately before pouring batter because the fat's high thermal conductivity ensures even heat transfer across the pan bottom, preventing the characteristic crispy lacework from sticking or cooking unevenly.technique2-3 tablespoons oil
- ✓Fully cook the pork and shrimp filling to 165°F internal temperature and allow it to rest 2-3 minutes before adding batter because residual heat will continue cooking proteins, preventing overcooked, rubbery texture while draining excess moisture that would soften the crepe.timing165°F | 2-3 minutes rest