Bánh Xèo Recipe (Vietnamese Crispy Savory Crepes) – FOOD is Four Letter Word (2024)

Prep time: 20 minutes

Cook time: 50 minutes

Serves: 6-8 Banh Xeo

Method

• 1)

  Soften the mung beans by placing ¼ Cup of Dried Split Mung Beans into a sauce pan and cover with 2 inches of water. Bring to a boil, turn off the heat, let them sit for 15 minutes and strain.

• 2)

  Make the Nuoc Cham dipping sauce by placing ⅓ Cup of Fish Sauce, ⅓ Cup Sugar, 1 Cup of Water, ⅓ Cup of Rice Vinegar, the finely minced Garlic and finely minced Thai Chilis into a bowl and stir well until the sugar has dissolved. Set aside until ready to serve.

• 3)

  To make the bánh xèo batter, add 1 Cup of Water, ½ Cup of Coconut Milk, 1 ¼ Cup of Rice Flour, ¼ Cup of Corn Starch, the softened Mung Beans, ½ Teaspoon Kosher Salt, ½ Teaspoon of Turmeric Powder to a blender and blend on high for a few minutes until the mung beans are completely blended.

• 4)

  Pour the batter into a large bowl. Add 1 Cup of Beer and the chopped green onions and stir well, let the batter rest for 15 minutes before using.

• 5)

  Heat up a 10 or 11 inch non-stick pan using medium high heat. Add 1 Tablespoon of Oil to the pan and grill some sliced pork shoulder until it’s cooked through then add the shrimp, and cook for another minute. Stir the batter well before making each bánh xèo, add ½-⅔ Cups of batter into your pan and lift it up and swirl the pan around to get an even thin coating of batter. Once the bánh xèo batter is cooked, run a spatula around the edge to loosen the bánh xèo from the pan, drizzle one more tablespoon of oil down the entire edge of the pan so it goes under the bánh xèo, this get’s them extra crispy. Sprinkle on some bean sprouts and cook for another 5 minutes or until they are crispy. Fold it in half and slide the bánh xèo onto a serving plate and serve immediately.

  *Since these take some time to make, it’s better to have two pans cooking at once if you’re serving multiple people.

• 6)

  Serve with Green Leaf Lettuce, Mint Leaves, Cilantro, Perilla Leaves – make a wrap and dip in nuoc cham. Enjoy!

↓ Supplies to make this recipe ↓

2 Comments

• Cady

  January 2, 2021 at 4:16 pm

  Hi,
  I have made this dish so many times with both stored bought mix and from scratch but never get the crispiness like your recipe.
  I don’t really like mung bean in the batter. What do you suggest to replace it with? Mung bean flour or rice flour and how much ?
  Thank you very much.
  Cady

  Reply

  1. Van

     January 3, 2021 at 3:14 pm

     Hi Cady, you can omit the mung beans if you don’t want to use them – substitute with 2 Tablespoons of Corn Starch. Try adding a little more oil to your pan, there needs to be quite a bit of oil to get them crispy.

     Reply