Cooking Lucid
Banh Xeo
Crispy turmeric crepes filled with shrimp, pork, and bean sprouts. Wrap in lettuce and herbs, dip in nuoc cham — Vietnamese sizzling cake perfection.
Prep 20 min
Cook 30 min
Total 50 min
Serves 4
Ingredients
Step 1 — Make the batter
- 1½ cups rice flour
- ½ cup all-purpose flour
- 1 tsp turmeric
- 1 tsp salt
- 1 can (14 oz) coconut milk
- 1½ cups water
- 2 scallions (sliced)
Step 2 — Fillings
- ½ lb shrimp (peeled)
- ½ lb pork belly (thinly sliced)
- 4 cups bean sprouts
- Vegetable oil (for frying)
Step 3 — Serve
- Butter lettuce
- Fresh herbs (mint, cilantro, basil)
- Fish sauce dipping sauce (nuoc cham)
Instructions
- 1
Make batter
Whisk rice flour, all-purpose flour, turmeric, salt, coconut milk, and water until smooth. Rest 30 minutes. Stir in scallions.
- 2
Cook banh xeo
Heat a nonstick skillet with oil over medium-high. Pour a thin layer of batter, swirl to coat. Add shrimp, pork, and bean sprouts to one side. When edges crisp, fold crepe in half. Cook 3–4 minutes per side until golden.
- 3
Serve
Cut crepes into wedges. Wrap in lettuce with herbs and dip in nuoc cham.
Nutrition per serving: 420 cal · 22g protein · 38g carbs · 22g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
