This is my version of Bánh Xèo: an incredibly crispy, golden Vietnamese savory crêpe that is packed with a smoky combination of bacon, juicy shrimp, and tender mung dal. The name literally translates to “sizzling cake,” named after the loud, dramatic hiss the batter makes the absolute second it hits a screaming hot pan. It is completely dairy-free, utilizing rich coconut milk and turmeric to give the batter its signature creamy undertone and gorgeous, sun-kissed yellow color.
The secret to achieving that elite, shatteringly crisp restaurant-style edge is all about temperature control and a thin layer of batter. By searing your proteins first and pouring a paper-thin layer of batter around them, the crêpe fries to absolute perfection in the rendered bacon fat and oil. To eat it, simply tear off a piece of the hot crêpe, wrap it inside a crisp lettuce leaf with plenty of fresh coriander, and dunk it into a bright, tangy fish sauce dipping mixture. It is interactive, messy, and insanely delicious!
Gather all the Ingredients
Preparation is everything for this dish because the actual cooking process happens fast! Start the night before by placing your 50g of mung dal in a bowl of water to soak overnight.
Next, whisk your batter together. In a large bowl, combine the 145g of rice flour, 2 tablespoons of all-purpose flour, 2 tablespoons of cornstarch, 1 teaspoon of turmeric powder, and a pinch of salt. Pour in the 2 dl of coconut milk and 3.6 dl of water. Whisk everything together until it forms a completely smooth, thin, milk-like consistency, then toss in your finely sliced green onions. Let the batter rest for 15 minutes while you slice your red onion, cut your bacon into 3cm strips, and clean your shrimp.
Heat a tablespoon of neutral cooking oil in a wide, non-stick pan or well-seasoned wok over medium-high heat. Toss in a handful of sliced red onions, a few pieces of bacon, and a few shrimps. Season them with a quick pinch of salt and fry for a minute until the bacon starts to crisp up and release its fat. Flip the ingredients over once to sear both sides.
Now for the magic step: give your batter a quick stir from the bottom, lift the pan off the heat, and pour a ladle of batter directly into the center. Immediately swirl the pan around in a circular motion to spread the batter into a thin, even coat running up the edges of the pan. Drop a handful of your cooked mung dal and a generous bunch of bean sprouts onto one half of the crêpe. Cover the pan with a lid and let it steam for 3 minutes so the sprouts soften. Remove the lid and let it cook uncovered for another 3 to 4 minutes—watch closely as the edges begin to brown and automatically peel away from the pan, turning completely crispy. Fold the crêpe exactly in half over the filling, slide it onto a plate, and repeat for the remaining batter to make at least 4 beautiful crêpes. Serve immediately alongside fresh lettuce, coriander, and your dipping sauce!
Crispy Vietnamese Bánh Xèo Recipe Card
Ingredients
The Crispy Batter
- 145 g rice flour
- 2 tbsp all-purpose flour
- 2 tbsp cornstarch
- 1 tsp turmeric powder
- 2 dl coconut milk
- 3.5 dl water
- salt to taste
The Savory Fillings
- 1 bunch green onion, finely sliced
- 150 g bacon, cut into 3cm strips
- 200 g medium shrimps, peeled and deveined
- 1 medium red onion, sliced
- 50 g peeled split mung beans (mung dal), soaked overnight or boiled
- 150 g fresh bean sprouts
- 3 tbsp neutral cooking oil (divided for frying across batches)
The Presentation & Sauce
- 1 head crisp lettuce (Iceberg or Cos)
- 1 bunch fresh coriander and mint
- 3 tbsp fish sauce
- 3 tbsp fresh lime juice
- 2 tbsp sugar
- 1 dl warm water
- 2 garlic cloves, minced
- 1 fresh bird's eye chili, finely chopped
Instructions
- Soak and Boil the Beans: Soak your mung dal in water overnight.
- Whisk the Batter Base: In a large mixing bowl, combine the rice flour, all-purpose flour, cornstarch, turmeric, and a pinch of salt. Pour in the 2 dl of coconut milk and 3.6 dl of water, whisking until perfectly smooth. Stir in the sliced green onions and let the batter rest for 15 minutes.
- Prep the Dipping Sauce: In a small bowl, whisk together the fish sauce, fresh lime juice, sugar, and warm water until the sugar completely dissolves. Stir in the minced garlic and chopped chili, then set aside.
- Sear the Proteins: Heat a small tablespoon of the cooking oil in a wide non-stick skillet over medium-high heat. Add a fraction of your red onions, bacon strips, and shrimps. Season with a tiny pinch of salt and cook for 1-2 minutes, flipping them once until mostly cooked through.
- Pour the Sizzling Batter: Give your rested batter a deep stir. Lift the hot skillet up and pour a ladle of batter directly over the searing meat and seafood. Quickly swirl the pan in a circular motion so the batter runs up the sides into a thin, even coat.
- Steam the Inside: Immediately scatter a handful of your pre-cooked mung dal and a bunch of fresh bean sprouts over one half of the batter. Cover the pan tightly with a lid and let it steam on medium heat for 3 minutes.
- Crisp the Bottom: Cook uncovered for another 3 minutes without moving it, letting the bottom turn deeply golden and completely crunchy.
- Fold and Serve: Once the edges curl up and are completely crispy, fold the crêpe in half over the bean sprouts. Slide it onto a warm plate and serve immediately with lettuce leaves, coriander, and your tangy dipping sauce. Repeat the frying steps with the remaining oil, proteins, and batter to create at least 4 crêpes.
Notes
Tips for Success
- The Sizzle Factor – Your pan must be genuinely hot before the batter hits it. If you don’t hear a loud, aggressive sizzle the second the liquid touches the oil, your pan isn’t hot enough, and the crêpe will absorb the grease instead of getting crispy.
- Keep it Paper Thin – Bánh Xèo is not a thick breakfast pancake! The thinner you can spread the batter by swirling the pan, the crunchier your edges will be. If your first crêpe turns out doughy, add a tiny splash of extra water to thin out your remaining batter.
- Stir Before Every Pour – Rice flour settles heavily at the bottom of the bowl very quickly. Always give your batter a thorough whisk from the bottom right before scooping up a ladle for the pan.
- Don’t Rush the Uncovered Cook – Taking the lid off and adding that final tiny drizzle of oil around the edges is what creates that unforgettable crunch. Be patient and let the moisture evaporate fully before attempting to fold it.
Why You’ll Love This Dish
The Ultimate Crunch Experience – The triple combination of rice flour, cornstarch, and rendered bacon fat creates a uniquely light, brittle, and satisfying crunch.
Packed with Savory Protein – Delivering 23.8g of high-quality protein per portion, making it a stellar option for a balanced, energy-packed lunch or dinner.
Fresh and Clean Balance – Wrapping the hot, rich crêpe inside cold, watery lettuce leaves with fresh herbs keeps every single bite feeling incredibly light and vibrant.
Fun and Interactive Eating – It’s an incredibly communal food experience that is perfect for date nights or family dinners where everyone builds their own wraps at the table.
