Vietnamese Banh Xeo - Crispy Crepes Filled with Shrimp and Veggies

Banh Xeo, also known as Vietnamese crepes, is a popular street food in Vietnam. These crispy, golden pancakes are made with rice flour, turmeric, coconut milk, and filled with a delicious combination of shrimp, bean sprouts, and green onions. Served with a side of fresh herbs and nuoc cham dipping sauce, Banh Xeo offers a burst of flavors and textures. It is a perfect dish for breakfast or lunch.

Ingredients

• For the Crepe Batter:
• 1 cup rice flour
• 1/2 cup cornstarch
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1 1/2 cups water
• 1/4 cup sliced green onions
• For the Filling:
• 1/2 pound small shrimp, peeled and deveined
• 1 cup bean sprouts
• 1 small onion, thinly sliced
• 1/2 cup sliced mushrooms
• 1/4 cup sliced green onions
• For the Dipping Sauce:
• 1/4 cup fish sauce
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons sugar
• 1 clove garlic, minced
• 1 Thai chili, minced (optional)
• For Serving:
• Fresh lettuce leaves
• Fresh herbs (mint, cilantro, Thai basil)
• Sliced cucumbers
• Sliced carrots

Directions

1. In a large bowl, combine the rice flour, cornstarch, turmeric powder, salt, coconut milk, and water. Whisk until smooth and well combined.
2. Let the batter rest for 15 minutes to allow the flavors to meld together.
3. In a non-stick skillet or crepe pan, heat a small amount of oil over medium-high heat.
4. Add a few slices of green onions to the pan and cook for a minute until fragrant.
5. Pour a ladleful of the crepe batter into the pan and quickly swirl it around to create a thin, even layer.
6. Cook for 2-3 minutes until the edges start to crisp up and the bottom turns golden brown.
7. Flip the crepe using a spatula and cook for an additional 2-3 minutes on the other side.
8. Transfer the cooked crepe to a plate and repeat the process with the remaining batter.
9. In the same pan, add a little more oil and sauté the sliced onion until translucent.
10. Add the shrimp, mushrooms, and bean sprouts to the pan and cook for 3-4 minutes until the shrimp turn pink and the vegetables are tender.
11. Season with salt and pepper to taste.
12. To make the dipping sauce, whisk together the fish sauce, rice vinegar, lime juice, sugar, minced garlic, and minced Thai chili (if using) in a small bowl.
13. To serve, place a crepe on a plate and add a spoonful of the shrimp and vegetable filling on one half.
14. Fold the crepe in half over the filling and serve with fresh lettuce leaves, herbs, sliced cucumbers, and carrots.
15. Dip the Banh Xeo into the nuoc cham dipping sauce before taking a bite for an explosion of flavors.
16. Enjoy the crispy texture of the crepes combined with the savory shrimp and crunchy vegetables.

Interesting Facts