Vietnamese Crepe (Banh Xeo) Recipe

Vietnamese Crepe (Banh Xeo) Recipe


Banh Xeo Batter

Fish Sauce

Banh Xeo

  • Banh Xeo Batter (look at recipe above)
  • 2 lbs ground pork
  • 2 lbs bean sprouts
  • 30-35 shrimps, peeled and devained


Add banh xeo (Vietnamese Crepe) flour mix and turmeric. Add the salt and green onions. Then add the water. Whisk it in. Put in the fridge for at least 3 hours.

To make the fish sauce, add lime juice, fish sauce, sugar, water, garlic, thai chili peppers and stir.

For each crepe, heat up 1 tbsp oil in a pan on medium heat. When the oil is hot, add the ground pork and shrimp. Scoop one ladle of the banh xeo batter mix and pour it in the pan. Make sure batter covers entire pan and wait a 1-2 minutes. 

Put bean sprouts on half of the side. Cover pan for 3-4 minutes.  Uncover lid and wait another 3-4 minutes or until crisps.

Then fold the crepe. Serve hot immediately.

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