Summary: A crispy Vietnamese rice flour crepe with turmeric and coconut milk, filled with shrimp, pork, bean sprouts, and scallions, served with lettuce leaves and nước chấm dipping sauce. Total time 65 minutes, makes 6 crepes.
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Categories: appetizers, vietnamese-cuisine
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Quick overview
- Dish:
- Categories: appetizers, vietnamese-cuisine
- Cuisine: Vietnamese
- Main ingredient: Rice flour, 10.5 oz (fine, from long-grain rice)
- Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
- Total time: 65 minutes (30 min prep + 35 min cooking)
- Difficulty: Challenging
- Servings: 6 (Serving weight: 16.7 oz)
- Key technique: Swirling the batter on a hot high-sided skillet and covering with a lid for a crispy crust
- Preparation types: Pan-frying, wok stir-frying, pickling vegetables
- Dietary info & allergens: shellfish (shrimp), fish (fish sauce), gluten (beer), soy (soy sauce)
- Great for: Appetizer for dinner, party snack, weekend family lunch, or a dish for guests who want to try something new.
- Nutrition (per serving): 630 kcal, Protein: 25.5 g, Fat: 19.2 g, Carbs: 85.2 g
- Storage: 2 days in the fridge, 1 month in the freezer
- Pairing: Vietnamese lager, dry cider, iced tea with lime
- In short: Rice batter with turmeric and coconut milk, shrimp, pork, bean sprouts, and scallions, served with lettuce leaves and nước chấm sauce. Total time 65 minutes, 6 crepes.
WAGUU says: “Bánh xèo isn’t served on a plate, but on a lettuce leaf. Anyone who eats it with a fork misses half the experience.”
Key facts
| Prep time: | 30 minutes |
| Cook time: | 35 minutes |
| Temperature: | Skillet 400 °F, batter rests at room temperature |
| Servings: | 6 |
At a glance
Bánh xèo depends on batter that must rest before frying and a skillet that’s hot enough that the batter sizzles the moment it hits the pan. The ratio of water to rice flour matters, and so does the fact that the crepe isn’t flipped but finished covered with a lid. Pour the batter into a lukewarm pan or make it too thin, and you get a soft pancake instead of a crispy one.
Ingredients
Base servings: 6 servings • Serving weight: 16.7 oz
| Ingredient | Amount | Quality |
|---|---|---|
| rice flour | 11 oz | fine, from long-grain rice |
| coconut milk | 6.8 fl oz | full-fat, unsweetened |
| shrimp | 14 oz | medium, raw, peeled, deveined |
| pork shoulder | 11 oz | boneless, thinly sliced |
| bean sprouts | 7.0 oz | fresh, firm |
| scallions | 4 pcs | fresh, sliced on the bias |
| onion | 1 pcs | yellow, cut into thin wedges |
| garlic | 4 cloves | fresh, finely minced |
| turmeric | 0.2 oz | ground, bright yellow |
| rice vinegar | 2.7 tbsp | mild, 4 percent acidity |
| fish sauce | 1/3 cups | fermented from anchovies, unsweetened |
| soy sauce | 2 tbsp | dark, naturally fermented |
| cane sugar | 1.0 oz | light, coarse |
| light beer | 3.4 fl oz | lager, room temperature |
| sunflower oil | 1/4 cups | neutral flavor, high smoke point |
| lettuce | 7.0 oz | crisp, large leaves for wrapping |
| fresh cilantro | 1.5 oz | stems and leaves, roots removed |
| fresh mint | 0.7 oz | fresh, leaves only |
| carrot | 2 pcs | firm, cut into thin matchsticks |
| daikon radish | 5.5 oz | white, firm, cut into thin matchsticks |
| lime | 2 pcs | juicy, for juice and wedges |
| fresh chili | 3 pcs | red, thinly sliced into rings |
Why you’ll love this recipe
- Crispy crust without deep-frying: The crepe is pan-fried with a small amount of oil. The crust comes from the rice starch and the high heat.
- Eat it with your hands:The pancake is wrapped in a lettuce leaf with herbs and dipped in sauce. The dish is served at the table and each person assembles their own.
- Exact ratios for 6 servings:The batter, shrimp, meat, and vegetables are calculated for six pancakes. The number of servings is recalculated according to the diners.
Success rate:Bánh xèo is made in a hot pan, where the batter immediately sizzles and spreads into a thin layer. The batter includes beer and coconut milk, which lose water faster at high heat and help form a crust. The pancake is not flipped, only covered with a lid so the filling heats through. Layering bean sprouts between two layers of batter keeps the filling inside and ensures the bottom doesn’t burn.
Recipe overview
Prep: 30 min | Cook: 35 min | Difficulty: Advanced | Servings: 6 | Type: Appetizer | Origin: Vietnamese
Detailed instructions
Total steps: 0 % done
Phase 1: Batter and resting – 30 min
Equipment: large bowl, whisk, fine-mesh strainer
1.Sift the rice flour into a bowl and add the turmeric. Pour in the water, coconut milk, and beer, and whisk to a smooth batter without lumps.
2.Strain the batter through a fine-mesh strainer and let it rest at room temperature. During resting, the flour absorbs the liquid and the pancakes won’t tear.
Key check:The batter is smooth like cream and coats a spoon in a thin, continuous film. The color is deep yellow from the turmeric.
Before you move to the next step:
Let the batter rest for at least half an hour. If you pour it into the pan right away, the pancakes tear when flipped and the crust isn’t crispy.
Phase 2: Prepare filling and sauce – 15 min
Equipment: cutting board, bowl, small bowl, grater
1.Slice the pork shoulder into thin strips, pat the shrimp dry with a paper towel, cut the onion into wedges, and slice the scallions on the diagonal. Julienne the carrot and daikon and pickle them in rice vinegar.
2.In a small bowl, combine the fish sauce, soy sauce, sugar, lime juice, minced garlic, and chili. Stir the sauce until the sugar dissolves.
Key check:The shrimp are dry to the touch, the meat slices are evenly thick. The sauce is clear, amber-colored, and free of sugar granules.
Before you move to the next step:
Wet shrimp steam in their own water in the pan and the pancake gets soggy underneath. Always pat them dry with a paper towel first.
Phase 3: Sauté the filling – 8 min
Equipment: wok or large skillet, spatula, platter
1.Heat some oil in the wok and sauté the meat slices until they lose their pink color and take on color. Remove them to a platter and set aside.
2.Add the onion and shrimp to the wok and sauté briefly until the shrimp turn pink. Transfer them to the meat and let the filling cool.
Key check:The meat is golden on the surface and light when cut, the shrimp are pink and firm. There is no water on the platter, only a thin layer of juices.
Before you move to the next step:
Let the filling cool before filling the pancakes. Hot filling will start to cook the batter and the pancake will get soggy underneath.
Phase 4: Cooking the pancakes – 20 min
Equipment: 26 cm non-stick pan, lid, spatula
1.Heat the pan over high heat and coat it with a thin layer of oil. Pour in a ladleful of batter and swirl the pan so it spreads into a thin layer.
2.Place the meat slices, shrimp, onion, and a handful of bean sprouts on one half. Cover with a lid and let the pancake cook until the edges turn golden and start to pull away.
3.Fold the pancake in half over the filling and let it stay in the pan a little longer so the crust firms up. Then transfer it to a warm platter.
Key check:The edges of the pancake are golden and crispy, the center is firm and the filling is heated through. The pancake holds its shape when you lift it with a spatula.
Before you move to the next step:
Wipe the pan between pancakes and reheat it. On a cooled pan, the batter stays soft and the pancake tears.
Phase 5: Finishing and keeping warm – 6 min
Equipment: baking sheet, aluminum foil, oven
1.Arrange the finished pancakes on a baking sheet in a single layer and cover with aluminum foil to keep them warm and crispy.
2.Prepare a bowl with herbs and lettuce leaves for wrapping. Keep the lettuce in the refrigerator until guests come to the table.
Key check:The pancakes are on the baking sheet in a single layer, the foil doesn’t touch the crust, and the lettuce is cold and crisp.
Before you move to the next step:
Don’t stack the pancakes, the bottom ones will soften and lose their crust. Arrange them in a single layer and separate with a paper towel.
Phase 6: Serving and wrapping in lettuce – 5 min
Equipment: large platter, sauce bowls, cutting board
1.Serve the pancakes on a large platter, with a bowl of lettuce, herbs, and pickled vegetables alongside. Pour the nước chấm sauce into shallow bowls so it’s easy to dip.
2.Show guests the method: tear off a piece of pancake, place it in a lettuce leaf with herbs, wrap it up, and dip it in the sauce.
Key check:The pancakes are warm and crispy, the lettuce cold, the sauce clear. A piece of pancake stays in the lettuce leaf and doesn’t fall apart when dipped.
Required equipment
| Tool | Ideal size | Alternative | Risk |
|---|---|---|---|
| non-stick pan | 26 cm diameter, with high sides | well-seasoned steel pan | a small pan won’t let the batter spread thin and the crust won’t be crispy |
| lid | glass, 26 cm diameter | baking sheet placed over the pan | without a lid, the filling won’t heat through and the batter above it stays raw |
| whisk | wire, with rounded end | fork and patience | lumps in the batter will show as weak spots in the pan that tear |
| fine-mesh strainer | 18 cm diameter | strainer with fine mesh | unsifted flour creates lumps in the batter that burn in the pan |
Shopping list
Nutrition profile
Values per 1 serving (without sides). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 557 kJ / 133 kcal | 2636 kJ / 630 kcal | 15817 kJ / 3780 kcal |
| Fat | 4.1 g | 19.2 g | 115.2 g |
| of which saturated | 1.6 g | 9.6 g | 57.6 g |
| Carbohydrates | 18.0 g | 85.2 g | 511.2 g |
| of which sugars | 5.7 g | 5.7 g | 5.7 g |
| Protein | 5.4 g | 25.5 g | 153.0 g |
| Salt | 2.3 g | 2.3 g | 2.3 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: Strain the batter through a fine-mesh sieve even if it looks smooth. Any lump will become a weak spot in the pan and tear.
- Tip 2: Heat the pan gradually and wipe it between crepes. A cold pan turns the batter into a soft pancake.
- Tip 3: Add filling to only one half and keep it thin. A thick layer prevents the batter underneath from drying out.
- Tip 4: Keep the crepes in a low oven in a single layer. Stacked, they soften and lose their crisp edge.
The Science Behind It
Rice batter contains no gluten, so it does not hold together like wheat batter. While resting, the flour particles absorb liquid evenly and the batter thickens. Beer and coconut milk help form the crust: alcohol and fat evaporate quickly in a hot pan, creating a dry surface that browns after a moment. Bean sprouts placed between two layers of batter form an insulating layer, so the bottom does not burn and the filling steams under the lid.
Fine Dining – Professional Techniques
- Plate composition: Fold the crepe in half and place it on a large plate, add a lettuce leaf, a handful of herbs, and a small bowl of sauce. The guest assembles the dish at the table.
- Texture contrasts: Add thin cucumber slices and a few crispy fried shallots to the herbs. The crunchy layer contrasts with the soft center of the crepe.
- Temperature contrast: Serve the crepe straight from the pan and the salad from the fridge. A hot crust and cold salad in one bite is the essence of
- Aromatic additions: Add a tablespoon of chopped lemongrass and lime zest to the sauce. The aroma opens up and the sauce gains depth.
Sensory Radar
- Appearance: Golden-yellow crepe with crispy edges, pink shrimp, light meat, white bean sprouts, and green scallions inside.
- Aroma: First coconut milk with turmeric, then seared meat and shrimp, finishing with fresh mint and cilantro.
- Taste: Salty from fish sauce, sweet from sugar, sour from lime and pickled vegetables, slightly bitter from turmeric.
- Texture: Crispy crust, soft center, firm shrimp, crunchy sprouts and salad, smooth sauce.
Pairings
- Vietnamese lager: A light pale beer with higher carbonation cleanses the palate from fried batter. Serve it chilled at 43–46 °F.
- dry cider: Apple cider with acidity pairs with pickled vegetables and lime. Sweeter cider overpowers the shrimp flavor.
- iced tea with lime: Strong iced tea with lime and an ice cube. The tannins in tea calm the heat of chili in the sauce.
Variations
- Chicken
- Mushroom
Allergens and Dietary Information
Contains: crustaceans (shrimp), fish (fish sauce), gluten (beer), soy (soy sauce) • Gluten: yes, from beer in the batter • Not suitable for: people with allergies to crustaceans, fish, gluten, and soy
Suitable for
Appetizer for dinner, party snack, weekend lunch with family, or a dish for guests who want to try something new.
Substitution Catalog
- rice flour: flour from basmati or jasmine rice, texture will be the same
- shrimp: chicken breast cut into strips or firm tofu
- pork shoulder: boneless chicken thigh or turkey breast, searing time will be shorter
- light beer: sparkling water with a teaspoon of vinegar, the crust will be a little lighter
- fish sauce: soy sauce with a teaspoon of salt, flavor will be less pronounced
FAQ
Why does my crepe tear?
The batter did not rest enough or is too thin. Let the batter stand for half an hour and add a tablespoon of rice flour if needed. The pan must be hot and the oil layer thin.
Do I have to add beer to the batter?
Beer helps create a crispy crust. You can replace it with sparkling water and a teaspoon of vinegar. The crust will be a little lighter and less pronounced, but the crepe will still work.
How do you eat bánh xèo?
Tear off a piece of the crepe, place it in a lettuce leaf with herbs, roll it up, and dip it in nước chấm sauce. Eat with your hands; leave the fork on the table.
Can I make the crepes ahead of time?
The batter and filling yes, they keep in the fridge for a day. But the crepes are fried just before serving; reheated in the microwave they soften and lose their crust.
How many crepes does one batch of batter make?
The basic batch makes six crepes about ten inches in diameter. If you want smaller ones, you get eight to ten and fry them for a shorter time.
What can I substitute for coconut milk?
Whole milk or water with a tablespoon of cream. The flavor will be less coconutty, but the batter will work. The crust will be a little lighter.
WAGUU Petr advises: Cooking for 6 or more people?
6–8 people: Prepare the batter and filling ahead and fry the crepes just before serving. Keep them in a low oven in a single layer. • 10+ people: Make a double batch of batter and let it rest in the fridge; it keeps up to six hours. Prepare the filling in bowls and let guests fill their own crepes at the table. Pour the sauce into two bowls so guests don’t crowd around one.
Sides and Serving
Serving: Bánh xèo is served on a large platter with a bowl of salad, herbs, and pickled vegetables. The nước chấm sauce goes in shallow bowls for dipping. A bowl of chili also belongs on the table for those who want more heat.
Storage and Reheating
Fridge: 2 days • Freezer: 1 month • Reheating: Reheat the crepe in a dry pan or oven so the crust crisps up again. Reheat the filling separately in a pan and serve the sauce fresh.
Author: WAGUU Petr & Team • Published: 9 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
Phở Bò – beef noodle soup with star anise, cinnamon, and charred ginger
Phở Gà – chicken noodle soup with delicate broth, star anise, and fresh herbs
Bánh Mì – crispy Vietnamese baguette with meat, pâté, and pickled vegetables
Bún Chả – grilled pork slices and patties with rice noodles and sweet-and-sour sauce
Gỏi Cuốn – fresh summer rolls in rice paper with shrimp and herbs
Bún Bò Huế – spicy noodle soup from Hue with lemongrass and chili
Cơm Tấm – broken rice with grilled pork, egg, and fish sauce
Cao Lầu – Hoi An specialty with firm rice noodles and crispy chips
Chả Giò – fried Vietnamese spring rolls with meat, vegetables, and noodles
Cá Kho Tộ – caramelized braised fish in a sweet-and-salty sauce
Chè – Vietnamese sweet desserts from beans, tapioca, and coconut milk
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Most common mistakes
- Lukewarm pan – the batter does not spread and stays soft. Heat the pan until it starts to smoke.
- Thin batter – the crepe tears and does not hold the filling. Add a tablespoon of rice flour and let the batter stand a bit.
- Too much filling – the batter underneath does not cook through. Keep the filling in a thin layer on one half.
- Wet shrimp – they steam in their own water in the pan and the crust softens. Always pat them dry with a paper towel.