Summary: Bánh Xèo – thin, crispy pancake made from rice flour and coconut milk, typically filled with pork, shrimp, and mung bean sprouts, served with herbs and dipping sauce. Prepared using traditional pan-frying techniques in 35 minutes, yielding 6 servings.
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Category: Main Dishes, Vietnamese Cuisine
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Quick overview
- Dish: Bánh Xèo
- Category: Main Dishes, Vietnamese Cuisine
- Cuisine: Vietnamese
- Main ingredient: Rice flour, 1.5 cups (high quality)
- Guide: 12 Most Popular Vietnamese Dishes: Favorite Recipes of Vietnamese Cuisine
- Total time: 35 minutes (15 min prep + 20 min cooking)
- Difficulty: Intermediate
- Servings: 6 servings (Serving weight: 250 g)
- Key technique: Pan-frying
- Preparation types: Mixing, Pan-frying
- Dietary info & Allergens: Gluten-free, Shellfish
- Suitable for: Lunch, Dinner, Festive occasions
- Nutritional values (per 1 serving): 320 kcal, Protein: 14 g, Fat: 12 g, Carbs: 38 g
- Storage: 2 days in the fridge, 0 months in the freezer
- Pairing: Vietnamese lager, Green tea, Jasmine tea
- In a nutshell: Crispy, golden Vietnamese savory crepe bursting with savory pork, sweet shrimp, and fresh herbs.
- Last updated: May 18, 2024
WAGUU says: “Achieving the ultimate crunch on Bánh Xèo requires a hot skillet, a thin batter swirl, and just the right amount of coconut milk for golden color.”
Key facts
| Prep time: | 15 min |
| Cooking time: | 20 min |
| Temperature: | 375 °F |
| Number of servings: | 6 servings |
In a nutshell
Bánh Xèo translates to sizzling pancake, named after the loud, delightful sound the batter makes when it hits the scorching hot skillet. These traditional Vietnamese savory crêpes are brilliantly golden from turmeric, impossibly crispy around the edges, and generously stuffed with succulent pork belly, tender shrimp, and crisp mung bean sprouts. Wrapped in fresh lettuce leaves and fragrant herbs, then dipped in a vibrant sweet-and-sour fish sauce, every single bite offers an explosion of contrasting textures and deeply satisfying Southeast Asian flavors.
Ingredients
Base servings: 6 servings • Serving weight: 250 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Rice flour | 1.5 cups | Fine milled |
| Coconut milk | 0.5 cup | Unsweetened |
| Water | 1 cup | Lukewarm |
| Ground turmeric | 1 tsp | Vibrant yellow |
| Salt | 0.5 tsp | Fine sea salt |
| Green onion | 3 tbsp | Finely chopped |
| Pork belly | 0.5 lb | Thinly sliced |
| Shrimp | 0.5 lb | Peeled and deveined |
| Mung bean sprouts | 2 cups | Fresh and crisp |
| Vegetable oil | 3 tbsp | High smoke point |
| Fish sauce | 4 tbsp | First press |
| Lime juice | 2 tbsp | Freshly squeezed |
| Sugar | 2 tbsp | Granulated |
| Garlic | 2 cloves | Minced |
| Bird’s eye chili | 1 pc | Sliced |
| Fresh herbs | 1 cup | Mint, cilantro, basil |
Why you’ll love this recipe
- Unmatched Crunch: The combination of rice flour and coconut milk creates a delicate, shatteringly crisp crust that stays crunchy.
- Authentic Flavor: Perfectly balanced savory pork, sweet shrimp, and aromatic herbs mirror true Vietnamese street food flavors.
- Interactive Dining: Wrapping crispy crepe pieces in fresh lettuce with herbs makes mealtime fun and engaging.
Success guaranteed: Follow the precise batter consistency and skillet temperature guidelines for perfect results every time.
Recipe overview
Prep: 15 min | Cooking: 20 min | Difficulty: Intermediate | Servings: 6 | Type: Main Dish | Origin: Vietnam
Detailed instructions
Overall progress: 0% completed
Phase 1: Preparing the batter – 5 min
Appliances: Mixing bowl, Whisk
1. In a large mixing bowl, combine 1.5 cups of rice flour, 0.5 cup of coconut milk, 1 cup of lukewarm water, 1 tsp of ground turmeric, 0.5 tsp of salt, and 3 tbsp of chopped green onion. Whisk vigorously until smooth and free of lumps. Let the batter rest for 15 minutes to hydrate the rice flour properly.
CP: Batter is completely smooth with a thin, watery consistency.
Before moving to the next step:
Ensure the batter rests adequately so the rice flour absorbs the liquid, preventing dense, rubbery pancakes.
Phase 2: Making the dipping sauce – 5 min
Appliances: Small bowl, Spoon
2. In a small bowl, mix 4 tbsp of fish sauce, 2 tbsp of freshly squeezed lime juice, 2 tbsp of granulated sugar, 0.5 cup of warm water, minced garlic, and sliced bird’s eye chili. Stir until the sugar is completely dissolved. Taste and adjust sweetness or acidity as needed, then set aside.
CP: Sauce is well-balanced between sweet, savory, and tangy notes.
Before moving to the next step:
Check that all sugar granules are fully dissolved in the dipping sauce before serving.
Phase 3: Searing pork and shrimp – 5 min
Appliances: Skillet, Spatula
3. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add 0.5 lb of thinly sliced pork belly and 0.5 lb of peeled and deveined shrimp. Sauté for 3 to 4 minutes until the pork is lightly browned and the shrimp turn pink and opaque. Remove from the skillet and set aside in a bowl.
CP: Pork belly is lightly seared and shrimp are fully cooked through.
Before moving to the next step:
Wipe the skillet clean if necessary to prevent burnt residue from sticking to the upcoming pancake.
Phase 4: Frying the pancake crust – 10 min
Appliances: Non-stick skillet, Ladle
4. Wipe the skillet and heat 1 tsp of vegetable oil over high heat until shimmering. Stir the batter thoroughly, then ladle a thin layer into the hot pan, swirling quickly to coat the bottom evenly. Listen for the characteristic sizzling sound.
CP: Batter sizzles instantly and coats the pan in an even, thin layer.
Before moving to the next step:
Ensure the pan is sufficiently hot so the batter crisps up rather than absorbing too much oil.
Phase 5: Adding fillings and steaming – 5 min
Appliances: Skillet, Lid
5. Immediately place a portion of the cooked pork, shrimp, and a handful of mung bean sprouts onto one half of the sizzling pancake. Cover the skillet with a lid for 2 minutes to let the bean sprouts steam and soften slightly.
CP: Bean sprouts are tender-crisp and edges of the pancake are deeply golden.
Before moving to the next step:
Remove the lid promptly so the crust retains its crisp texture without becoming soggy.
Phase 6: Folding and serving – 5 min
Appliances: Spatula, Serving plate
6. Remove the lid, use a spatula to fold the empty half of the pancake over the filling like an omelet. Cook for another minute until the crust is extra crispy, then slide onto a plate. Repeat with remaining batter and fillings. Serve hot with fresh herbs and dipping sauce.
CP: Pancake is neatly folded, golden brown, and delightfully crisp.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Non-stick skillet | 10 inches | Cast iron skillet | Sticking if not seasoned |
| Mixing bowl | 2 quarts | Large glass bowl | Splattering during mixing |
| Whisk | 10 inches | Fork | Lumps in batter |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 128.0 kcal | 320.0 kcal | 1920.0 kcal |
| Fat | 4.8 g | 12.0 g | 72.0 g |
| of which saturates | 3.2 g | 8.0 g | 48.0 g |
| Carbohydrates | 15.2 g | 38.0 g | 228.0 g |
| of which sugars | 1.6 g | 4.0 g | 24.0 g |
| Protein | 5.6 g | 14.0 g | 84.0 g |
| Salt | 0.9 g | 1.1 g | 6.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use a well-seasoned non-stick pan to guarantee the crepe releases effortlessly without tearing.
- Tip 2: Adding a splash of coconut milk not only enhances flavor but promotes gorgeous caramelization on the crust.
- Tip 3: Keep the heat high during batter pouring to create those signature crispy lace edges.
- Tip 4: Prepare all filling ingredients within arm’s reach before starting because cooking each pancake moves extremely fast.
Scientific background
The crispiness of Bánh Xèo relies on starch gelatinization and rapid moisture evaporation when the rice flour batter contacts the oiled hot skillet. Rice flour lacks gluten, meaning it forms a brittle, delicate matrix rather than an elastic dough. When water and coconut milk hit the scorching pan, steam bubbles form rapidly, creating tiny air pockets and lace-like edges while the fat fries the exterior to a golden crunch.
Fine Dining – Professional techniques
- Plate composition: Fold the pancake neatly to showcase the vibrant fillings peeking out, garnished with fresh herbs and a small bowl of dipping sauce on the side.
- Texture contrasts: Pair the shatteringly crisp exterior of the crepe with tender shrimp, succulent pork, and crisp bean sprouts.
- Temperature contrast: Serve the piping hot, freshly fried crepe alongside cool, refreshing raw lettuce leaves and herbs.
- Aromatic garnishes: Use freshly torn mint, cilantro, and Thai basil to elevate the visual appeal and aromatic profile.
Sensory radar
- Appearance: Brilliant golden yellow with lace-like crisp edges and colorful pork, shrimp, and green bean sprout fillings.
- Aroma: Fragrant coconut milk, turmeric, sautéed pork, and fresh herbal notes.
- Taste: Savory, umami-rich, subtly sweet coconut undertones balanced by a tangy, spicy dipping sauce.
- Texture: Incredibly crispy and crunchy on the outside, tender and moist on the inside with fresh crunch from sprouts.
Pairing
- BEER: Crisp Vietnamese lager or a refreshing Pilsner.
- WINE: Off-dry Riesling or sparkling Prosecco.
- NON-ALCOHOLIC: Iced jasmine green tea with lime.
Various preparation methods
- Central Vietnamese Style: Smaller, thicker, and softer pancakes cooked in small individual cast iron molds.
- Southern Style: Large, paper-thin, expansive crepes with oversized crispy skirts designed for sharing and lettuce wrapping.
Allergens and dietary information
Contains: Shellfish, Fish sauce • Gluten: Naturally gluten-free • Not suitable for: Vegetarians, Vegans, Shellfish allergy
Suitable for
Lunch, Dinner, Festive occasions, Asian cuisine enthusiasts
Substitution guide
- Pork belly: Substitute with thinly sliced chicken breast or firm tofu for a lighter version.
FAQ
Why is my pancake not crispy?
The pan might not have been hot enough, or too much batter was poured, preventing moisture from evaporating quickly.
Can I make the batter ahead of time?
Yes, you can refrigerate the batter for up to 4 hours. Stir well before using as the rice flour settles at the bottom.
How do you properly eat Bánh Xèo?
Cut a piece of the crispy pancake, wrap it inside a fresh lettuce leaf with various herbs, and dip it into the fish sauce.
Can I substitute cornstarch for rice flour?
Rice flour is essential for the authentic crispy texture. Cornstarch can alter the crispiness and chewiness.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and use two large skillets simultaneously to speed up cooking. • 20+ people: Set up a live cooking station where guests can wrap their own freshly cooked pancakes.
Sides and serving
- Butter lettuce leaves – Fresh wrapping vessel (not included in the recipe)
- Pickled daikon and carrots – Tangy palate cleanser (not included in the recipe)
Serving: Serve immediately while piping hot and crispy alongside fresh herbs and dipping sauce.
Storage and reheating
Fridge: 2 days • Freezer: 0 months • Reheating: Reheat in a dry skillet over medium heat for 3 minutes to restore crispiness.
Author: WAGUU Petr & Team • Published: 31 Oct 2026
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Common mistakes
- Not letting the batter rest – Skipping the resting time prevents the rice flour from absorbing liquids properly, resulting in a soggy pancake.
- Using low heat – Frying at too low a temperature causes the crepe to absorb oil rather than crisping up.
- Overfilling the pancake – Adding too many sprouts or meats makes it difficult to fold neatly.
- Skipping the coconut milk – Omitting coconut milk reduces the signature rich flavor and golden caramelization.