To me, bánh xèo was never what I’d call a top 5 Vietnamese recipe, but it was only cause I never really ate it growing up.

Now that I’ve come back around and made it for myself, and put my own spin on it in the form of Texas smoked brisket, I appreciate the dish and its flavors so much more.

It is a truly incredible savory crepe that takes everything that you thought you understood about crepes and turns it on its head. Though simple in its recipe, the steps require perfect execution to result in the crisp that defines the texture of the entire dish.

Since it is much like an omelet in the cooking method, the transition to fusion in terms of fillings comes like second nature. What would you put in here for your own signature twist?

Bánh Xèo – Vietnamese Savory Crepes

5 from 1 vote

Recipe by harrisondtran Course: Breakfast, Lunch, Dinner, SnackCuisine: Vietnamese, Texas BBQ, FusionDifficulty: Medium

Servings

1

servings

Prep time

5

minutes

Cooking time

10

minutes

crispy, crunchy, savory crepes – a twist on your expectations but 100% traditional.

Cook Mode

Keep the screen of your device on

Ingredients

• Batter

• 6 oz 6 bánh xèo mix (Kim Tự Tháp)

• 14 oz 14 water

• 1 tbsp 1 coconut milk

• 1/4 tbsp 1/4 turmeric powder

• 1 pinch 1 salt

• 2 oz 2 slice white onion

• 2 oz 2 chopped green onion

• Filling and Topping

• 3 oz 3 shrimp

• 3 oz 3 meat of choice

• 2 oz 2 bean sprout

• 1 oz 1 tía tô (vietnamese perilla)

• 1 oz 1 cilantro

• 1 piece 1 romaine lettuce

• 4 oz 4 nước mắm tỏi

Instructions

• Heat pan on high heat. Once hot, add oil.
• Add onion, shrimp, and meat and sear one side fully.
• Flip, then add more oil to cover pan.
• Add batter and swish to cover pan. Add more to cover holes.
• Continually drizzle oil on edges to crisp and lubricate.
• Once batter solidifies (usually after 3-6 min), add bean sprouts, fold crepe, and remove.
• Lay inside romaine lettuce and top with tía tô and cilantro.
• Serve with nước mắm tỏi. Enjoy!

Recipe Video

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