Vietnamese

Banh Xeo

“Crispy Vietnamese crepe made with turmeric-tinted rice flour batter, stuffed with shrimp, pork, and bean sprouts.”

Rice

Turmeric

Coconut Milk

Shrimp

Lettuce

Mint

Medium1 hour

Where it comes from

Banh Xeo, or Vietnamese sizzling crepes, are a delightful street food originating from the southern regions of Vietnam. Made from a turmeric-infused rice flour batter, these crepes are filled with a savory mix of shrimp, pork, and bean sprouts. The surprising element is the crispy texture achieved by cooking the crepes in hot oil, making them a fun, interactive dish to enjoy with fresh lettuce wraps and dipping sauce.

On the Palate

What goes into it

How it's made

1
Whisk together rice flour, coconut milk, and turmeric to create a vibrant batter.
2
Heat oil in a skillet and pour in the batter, swirling to form a thin layer.
3
Add fillings of shrimp, pork, and bean sprouts, then cover to steam until cooked.
4
Fold the crepe and serve with fresh herbs and a tangy dipping sauce.

Sauteing