Crispy Vietnamese Bánh Xèo Recipe Card
An ultra-crispy, savory Vietnamese crêpe packed with smoky bacon, juicy shrimp, fresh bean sprouts, and tender mung beans, served with a vibrant dipping sauce.
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
| Protein: 23.8g | Fat: 28.3g | Carbs: 53.5g | Fiber: 2.8g