Vietnamese Crispy Crepes- Restaurant Style “Banh Xeo”

Bánh Xèo - This Vietnamese favorite is simply translated as a “sizzling cake" which refers to the sizzling sound when the crepe is cooking. The crepe is actually eggless and simply consists of rice flour, dried mung beans, and seasoned with turmeric and coconut milk.

This pancake/crepe originated in South Vietnam but you can definitely see the French influence on this crepe dish. Growing up my dad would cook these crispy crepes and would stuff them with bean sprouts, pork, shrimp, seasonal herbs and lettuce. To make these vegetarian/pescatarian omit the the pork and or shrimp (optional sautéed button mushrooms make a great addition to the filling).

My Aunt Trang teaches us how she gets that extra crips to these famous crepes, exactly how do they do it in restaurants, see video above.

Crispy Banh Xeo Tips:

1. Beer is added into the batter which helps make the banh xeo batter more airy and thinner thus resulting in a more crispy texture.

2. Technique. Heat control and oil is key as well. Cook with a higher heat and a generous amount of oil to create an extra crispy crust on the banh xeo’s!

3. Avoid steaming: don’t let your Banh xeo’s get soggy from steam. Just put a lid on for the initial cooking but finish and cook it without a lid for that extra crisp. Don’t also fold it too early, make sure it’s crispy before making the fold.

To use premixed banh xeo flour (approx ratio):

Use 1 bag premixed banh xeo flour, 700ml water, 1/2 can of beer, 1/2 can of coconut milk.

To make the batter from scratch click the below link: