This Bánh Xèo recipe (Vietnamese Crepe) recipe is the only recipe you will ever need. Tips to help you succeed and guarantee crispy results every time.
If you've ever attempted to make Banh Xeo, Vietnamese Crepe, you know how disappointing it can be to put in all that effort just to end up with a floppy, soggy crepe. There are a lot of things that go into making the ideal crunchy Banh Xeo recipe, and I hope these tips can help you with that! This Banh xeo recipe is beginner friendly too!
The Banh Xeo recipe, a beloved Vietnamese dish, is a crispy and savory delight that tantalizes taste buds with its unique flavors and textures.
Translating to "sizzling cake," this Banh Xeo recipe, Vietnamese Crepe gets its name from the satisfying sound it makes when the batter hits the hot skillet. This delectable creation features a thin, turmeric-infused rice flour batter, generously filled with a vibrant medley of shrimp, pork, bean sprouts, and green onions. Served with fresh herbs and lettuce for wrapping, along with a dipping sauce bursting with tangy and umami notes, Banh Xeo offers a harmonious blend of crunchiness, savoriness, and freshness in every bite.
Materials:
- NonStick Pan
Ingredients:
Crepe Batter:
- 1 pack Banh Xeo Prepared Mix (I use Vinh Tuan Brand)
- 1 can Coconut Milk or Coconut Cream 14oz (1.25 cups)
- 3.5 cups room temp water or slightly warm
- 1 tbsp Corn Starch
Ingredients for the Vietnamese Crepe Filling (or use ground pork):
- 1.5 lbs Pork Belly or Pork Butt
- 1 lb Shrimp
- 1 bag Bean Sprouts
- ½ tsp Fish Sauce (Three Crabs Fish Sauce or Red Boat Fish Sauce)
- 1 tsp LKK Oyster sauce or Vegetarian Oyster sauce
- 1 /2 tsp Seasoning Sauce
- ¼ tsp Salt
- ¼ tsp Black Pepper
- ½ cup Split Peeled Mung Beans (Totally optional-I never use it)
For the Dipping Sauce (nước chấm) *substitute “part” with any measurement like a teaspoon, tablespoon or cup*
- 6 part Warm Water
- 1 part Sugar
- 2 part Fish Sauce
- ¼ part Rice Vinegar
- ½ part Garlic (minced)
- 1 Thai Pepper, (if you're me put 10)
For the Garnishes:
- 1 Head Lettuce
- 1 Cucumber (sliced)
- 1 Handful Cilantro
- 1 Handful Mint
- 1 Handful Perilla
Directions:
For the Banh Xeo recipe - Crepe Batter
- 1. Pour the contents of premix Banh Xeo into a large mixing bowl.
- 2. Inside the flour mix, there is a small pouch containing turmeric, cut that open and add contents to your bowl mixing bowl.
- 3. Add 1 tablespoon corn starch to the mixing bowl, mix all dry ingredients well.
- 3. Add 3.5 cups water to the batter mix and mix, wait 15 minutes and then add the entire can of coconut milk or coconut cream. Mix well and set aside.
- 5. For the crispiest results, cover and set aside for 1 hour minimum or refrigerate overnight.
Vietnamese Crepe filling:
Bean Sprouts:
- Wash and drain, keep submerged in clean water until ready to use
Pork Butt 1.5lbs (or use ground pork and season the same way):
- 1. Slice into thin slices
- 2. Marinate with ½ tsp Fish Sauce ,1 tsp Oyster sauce or Vegetarian sauce, ½ teaspoon Seasoning Sauce, ¼ tsp Salt and ¼ tsp Black Pepper
- 3. Add oil to Pan, sear on medium high for 2-3 mins each side. Be careful not to crowd the pan
- 4. Once all cooked set aside and cover with foil
For the Shrimp:
- Peel and devein, boil in hot water until pink, set aside
Making the Vietnamese Crepe:
- 2. The temperature that the pan is set to when pouring the batter in is what determines the crepes texture. If the heat is not high enough the crepe will be smooth, and if it is too high, the bubbles will be too big and the crepe will not be able to crisp all the way.
- 3. After 3 minutes, remove the lid. The edges of the crepe should be starting to brown up lightly and lift from the sides of the pan. Turn down heat to medium.
- 4. Take your oil brush and add oil to the edges of the pan, continue frying for 3 minutes
- 5. Next we need to coat the entire bottom of the crepe. You can stick the brush under and apply oil, or fold the crepe in half and brush oil on the bottom of the crepe. Then flip the crepe over to brush the other side. Carefully open the crepe back up. The crepe should be crisping up but the insides will still look doughy. Continue cooking another 3 mins
- 6. Check the crepe to make sure it is not burning add the shrimp and bean sprouts and cover for 3 minutes.
- 7. Open the lid and cook for the final 3 minutes
How to eat Bánh Xèo Vietnamese Crepe:
Banh Xeo is served with lettuce , herbs and dipping sauce. Prepare the perfect bite by taking a piece of the crepe, wrapping it with lettuce, topping with herbs and dunking into some Nuoc Chấm dipping sauce.
Tips to preventing soggy Bánh Xèo:
Add oil after 3 min of cooking: If you are using a non stick pan, you will not need to add any oil to the pan at the beginning of cooking. Oil should only be added when the edges of the crepe have started to lift at about the 3 minute mark. Adding oil to the pan before before the batter starts crisping results in a wet sticky batter, and the insides will not be able to crisp up. If your pan is not non stick, a tiny bit of oil can be brushed on or applied to the pan with a paper towel but I highly recommend using a NonStick Pan
Cook at medium/medium high: If the crepe is cooked at too low of a temperature, the water will not be able to evaporate from the batter and you will be left with a soft moist crepe. If the crepe is cooked at too high of a temperature, the outside of the crepe will burn and the insides will still be soft and mushy.
Batter consistency: The crepe batter should not be thick like a pancake batter. It should flow off the ladle smoothly and very easily. A good batter makes you question if you have put too much liquids in. Batter that is too thick will not spread evenly around the pan and will not crisp up as easily.
Let the batter rest: The Rice flour needs time to "bloom". Resting the crepe for 1 hour is great but over night in the fridge will yield best results.
Warm water: The slightly warm water helps the rice flour dissolve better than cold. Warm water is recommended especially if the batter is resting for 1 hour instead of overnight.
Lid on too long: If the lid is left on too long, the water condensation will drop back onto the crepe making it really soggy and hard to crisp up.
Cook uncovered: The moisture needs to be able to escape the crepe, so cooking with the lid off will help the crisping process.
Stir the batter before every pour: The water in the batter separates easily and quickly so it is important to stir the batter well before each pour.
Take your time: I usually set a 3 minute timer to check on the crepe and I reset it 4 times. The total cook time should be 15 mins.