Sizzling Saigon Crepes—Banh Xeo Recipe

Name: Sizzling Saigon Crepes—Banh Xeo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing and Garnish; 1/3 cup fish sauce; 1/4 cup warm water; 2 tablespoons limes, juice of; 2 tablespoons sugar; 2 fresh Thai chiles, serrano or 2 jalapenos, seeds and ribs removed, chiles minced; 1 medium garlic clove, minced (about 1 teaspoon); 2 heads red leaf lettuce or 2 heads green lettuce, washed and dried, leaves separated and left whole; 1 cup loosely packed fresh Thai basil (or regular basil); 1 cup loosely packed fresh cilantro leaves; Crepes; 2 cups water; 1 3/4 cups rice flour; 1/2 cup coconut milk; 4 medium scallions, sliced thin; 1 teaspoon ground turmeric; 1/2 teaspoon salt; 5 tablespoons vegetable oil; 1/2 lb ground pork; 1 small onion, halved and sliced thin; 1/2 lb medium shrimp, peeled, deveined, and sliced in half lengthwise (31 to 40 per pound); 3 cups bean sprouts

Servings: persons

Dressing and Garnish
1/3 cup fish sauce
1/4 cup warm water
2 tablespoons limes, juice of
2 tablespoons sugar
2 fresh Thai chiles, serrano or 2 jalapenos, seeds and ribs removed, chiles minced
1 medium garlic clove, minced (about 1 teaspoon)
2 heads red leaf lettuce or 2 heads green lettuce, washed and dried, leaves separated and left whole
1 cup loosely packed fresh Thai basil (or regular basil)
1 cup loosely packed fresh cilantro leaves
Crepes
2 cups water
1 3/4 cups rice flour
1/2 cup coconut milk
4 medium scallions, sliced thin
1 teaspoon ground turmeric
1/2 teaspoon salt
5 tablespoons vegetable oil
1/2 lb ground pork
1 small onion, halved and sliced thin
1/2 lb medium shrimp, peeled, deveined, and sliced in half lengthwise (31 to 40 per pound)
3 cups bean sprouts

1
For the dressing and garnish: Whisk the fish sauce, water, lime juice, sugar, chiles, and garlic together in a small bowl until the sugar dissolves, then divide among 6 small dipping bowls and set aside. Arrange the lettuce, basil, and cilantro on a serving platter and set aside.
2
For the crepes: Adjust 2 oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Whisk the water, rice flour, coconut milk, scallions, turmeric, and salt together until uniform.
3
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the pork and onion and cook until the pork is no longer pink and the onion is softened, 5 to 7 minutes. Add the shrimp and continue to cook until they curl and turn pink, about 2 minutes. Transfer the mixture to a bowl and set aside.
4
Wipe out the skillet with a wad of paper towels, add 2 more teaspoons of the oil, and return to medium-high heat until just smoking. Add 1/3 cup of the pork-shrimp mixture and let heat through, about 30 seconds. Scrape the pork-shrimp mixture to one side of the skillet. Quickly stir the batter to recombine, then pour 1/2 cup of the batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom, keeping the meat mixture to the side. Reduce the heat to medium and cook the crepe until the edges pull away from the sides and are deep golden, about 2 minutes.
5
Sprinkle 1/2 cup of bean sprouts on top of the pork-shrimp side of the crepe, then gently fold the opposite side of the crepe over the sprouts. Slide the crepe out of the skillet onto an individual serving plate and transfer to the oven to keep warm. Repeat five more times with the remaining 10 teaspoons oil, remaining batter, and remaining pork-shrimp mixture. Serve the crepes with the individual bowls of sauce, passing the garnish platter separately. (To eat, slice off a wedge of the crepe, wrap it in a lettuce leaf, and dip it into the sauce.).

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Dressing and Garnish, 1/3 cup fish sauce, 1/4 cup warm water, 2 tablespoons limes, juice of, and more.

Yes, Sizzling Saigon Crepes—Banh Xeo falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sizzling Saigon Crepes—Banh Xeo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions