This is an AI-generated image.

Banh Xeo

Name: Banh Xeo
Total time: 40 min
Yield: Serves 3
Cuisine: Vietnam
Ingredients: 150g Rice flour; 1 tsp Turmeric; 200ml Coconut milk; 150g Shrimp; 100g Pork Belly (sliced); 150g Bean sprouts; To taste Leaf Lettuce; To taste Herbs (mint, shiso, etc.); To taste Nuoc Cham (dipping sauce)

Main Dish

⏱ 40 min

👥 Serves 3

Difficulty ⭐⭐

A crisp turmeric-yellow crêpe filled with shrimp, pork, and bean sprouts — Vietnam's savory pancake.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Banh xeo is loved in central and southern Vietnam, and its name comes from the sizzling sound the batter makes as it hits the pan. A rice-flour batter colored yellow with turmeric and mixed with coconut milk is cooked until crisp and fragrant. The finished crêpe is wrapped in lettuce with herbs and dipped in nuoc cham.

🌆 Where it's eaten: At Ho Chi Minh City eateries, the sizzle and smoke as batter is boldly poured into big iron pans is a signature, appetizing sight.

🥕 Ingredients (serves 3)

Rice flour 150g
Turmeric 1 tsp
Coconut milk 200ml
Shrimp 150g
Pork Belly (sliced) 100g
Bean sprouts 150g
Leaf Lettuce To taste
Herbs (mint, shiso, etc.) To taste
Nuoc Cham (dipping sauce) To taste

👩‍🍳 Instructions

Mix the rice flour, turmeric, coconut milk, and water into a batter.
Heat oil in a frying pan and stir-fry the shrimp and pork.
Pour in a thin layer of batter, top with bean sprouts, cover, and cook until crisp.
Fold in half and plate.
Wrap in lettuce and herbs and dip in nuoc cham.

← More Vietnam recipes 🗺 Explore another country