How to Make Bánh Xèo (Vietnamese Sizzling Crepes)

Yield: 6–8 crepes
Prep Time: 30 minutes
Cook Time: 30–40 minutes
Total Time: ~1 hour 10 minutes
Skill Level: Intermediate
Best Eaten: Fresh off the pan!

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The Crispy, Sizzling Crepe That Raised Me

Let me tell you about a dish that lives rent-free in my childhood memory: Bánh Xèo.

If you’ve never had the pleasure of biting into one, imagine this: a crispy turmeric rice flour crepe filled with juicy pork belly, shrimp, squid, and onions, all folded up and crackling hot off the skillet. Dip it into a sweet, tangy nước chấm sauce and wrap it in fresh lettuce with herbs? UGH. SO GUUUUD.

Growing up, I was that kid who hated vegetables (the irony, I know), so my version of eating Bánh Xèo was crepe, meat, and sauce—nothing green in sight. I would pour nước chấm right on top of the crepe and eat it straight like that.

It wasn’t until I got older—and way less veggie-averse—that I tried it the traditional way: ripping off a piece of the crepe, wrapping it in lettuce with herbs, then dunking it into nước chấm. Game. Changer.

The contrast of warm crispy crepe with cool herbs and the fish sauce? Let’s just say, younger me had no idea what she was missing out on.

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What Is Bánh Xèo?

Pronounced roughly bahn say-oh, Bánh Xèo literally translates to “sizzling cake,” a nod to the loud sizzle the batter makes when it hits the hot pan.

This iconic Vietnamese dish is loved across the country, with regional variations—smaller, crispier ones in the south and larger, slightly softer ones in the central regions. But no matter where you’re from, the YUM is universal: crispy edges, savory fillings, bright herbs, and a punchy nước chấm sauce.

It’s kind of like a Vietnamese crepe or crispy pancake—but better. And it’s often made for family dinners, special occasions, or just when you want to show off your cooking skills.

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Why You’ll Love This Recipe

• ✅ Crispy and golden perfection
• ✅ Loaded with savory pork, shrimp, and squid
• ✅ Customizable with veggies or other proteins
• ✅ Dippable, wrappable, snackable—your way
• ✅ Gluten-free (thanks to rice flour)
• ✅ Deeply nostalgic (iykyk)

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Ingredients You’ll Need

🥣 Bánh Xèo Batter

• 1 packet (about 14 oz) Bánh Xèo pre-mix
• 1 tsp turmeric powder (usually included with the pre-mix)
• 1½ cups coconut water
• 1 cup sparkling water (adds lightness + crispy edge)
• 1 can (13 oz) full-fat coconut milk
• 1 green onion, finely chopped
• ⅛ tsp salt

🦐 Savory Fillings

• ½ lb pork belly or pork shoulder, thinly sliced
• ½ lb shrimp, peeled and deveined
• ½ lb squid, cleaned and thinly sliced
• 1 small yellow onion, thinly sliced
• 2 cups bean sprouts (optional but classic!)
• Vegetable oil for frying

🌿 For Serving

• Fresh lettuce (butter lettuce, green leaf, etc.)
• Fresh herbs (mint, Thai basil, rau răm, cilantro)
• Nước chấm (Vietnamese dipping sauce) – recipe below!

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Nước Chấm Dipping Sauce (The Real MVP)

This dipping sauce ties the whole dish together. It’s sweet, salty, sour, and savory all in one.

✨ Ingredients:

• 3 tbsp fish sauce
• 2 tbsp sugar
• 2 tbsp fresh lime juice (or lemon juice)
• 3 tbsp warm water
• 1 clove garlic, finely minced
• 1–2 bird’s eye chilies, thinly sliced (optional)

🥣 Instructions:

Stir sugar and water together until dissolved. Add fish sauce, lime juice, garlic, and chili. Taste and adjust to your liking—want it sweeter, tangier, spicier? You da boss.

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How to Make Bánh Xèo at Home (Step-by-Step)

✅ 1. Make the Batter

In a large bowl, whisk together:

• Bánh Xèo pre-mix
• Turmeric
• Coconut water
• Sparkling water
• Coconut milk
• Salt
• Chopped green onions

Let the batter rest for at least 30 minutes while you prep your fillings. This gives the flour time to hydrate and yields a better crepe texture.

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✅ 2. Prep the Fillings

• Slice pork belly thinly
• Clean and slice squid
• Peel and devein shrimp
• Thinly slice your onions
• Rinse bean sprouts if using

Pre-cook pork belly, squid, and shrimp before frying the banh xeos.

💡 Pro Tip: Keep everything prepped and ready to go next to your stove. Once you start frying, it moves quickly!

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✅ 3. Cook the Bánh Xèo

You’ll need a non-stick or cast iron skillet, ideally 10-12 inches wide.

For each crepe:

1. Heat 1 tbsp oil in the pan over medium-high heat until shimmering.
2. Add a few slices of pork, shrimp, squid, and onions. Sear for 1–2 minutes.
3. Stir your batter, then ladle in just enough to thinly coat the pan (about ½–¾ cup). Swirl it around quickly to distribute.
4. Cover with a lid for 3-4 minutes to help the batter steam and cook through.
5. Remove lid, sprinkle on some bean sprouts, and let the crepe continue cooking covered for another 2-3 minutes. Remove lid and cook uncovered on med/low heat for 5-7 mins until golden brown and crispy around the edges.
6. Fold in half and slide onto a plate. Repeat with remaining ingredients.

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✅ 4. Serve + Assemble

Bring out a big platter of crepes, a pile of fresh lettuce, all the herbs, and a bowl of nước chấm.

How to eat it the Vietnamese way:

1. Rip a piece of the hot crepe
2. Place it in a lettuce leaf
3. Add some herbs
4. Dunk into nước chấm
5. Devour. Repeat!

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Tips for Crispy Bánh Xèo Every Time

🥄 Use sparkling water for a lighter, airier batter
🔥 Let the pan get HOT before pouring in the batter
🍳 Use enough oil—think shallow-fry vibes, not dry sauté
⏳ Don’t rush it—let the crepe really crisp up before folding
🧂 Mix batter before every pour to keep it consistent

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Make It Your Own – Customization Ideas

🌱 Veggie version: Use tofu, mushrooms, or mung beans in place of meat
🧄 Garlic lovers: Add minced garlic to the fillings for extra flavor
🥕 Extra crunch: Add julienned carrots or daikon to the veggie pile
🌶 Spicy twist: Toss a chili crisp drizzle over the finished crepes
🔥 Leftover filling? Toss it into a spring roll the next day!

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Storage + Reheating

Bánh Xèo is best fresh, but leftovers still slap.

• Fridge: Store wrapped in foil or airtight for up to 2 days
• Reheat: Use a nonstick pan over medium heat with a splash of oil to bring back the crisp. Or you can also put it in the airfryer or oven. Avoid the microwave—it makes them soggy.
• Freezer: Not ideal. The crepes get too soft

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Common Questions

Can I make the batter in advance?
Yes! You can mix the batter and store it covered in the fridge for up to 1 day. Just stir well before using.

What if I don’t eat pork or seafood?
Sub in chicken, tofu, mushrooms, or even ground turkey. It’s super flexible.

Do I have to use a Bánh Xèo mix?
Not necessarily. You can DIY with rice flour, cornstarch, and turmeric—but the pre-mix saves time and is super consistent.

Is Bánh Xèo gluten-free?
Yes! Traditional Bánh Xèo uses rice flour, so it’s naturally gluten-free.

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Why Bánh Xèo Deserves a Spot in Your Rotation

There’s something special and nostalgic about Bánh Xèo.

It’s not a “grab-and-go” type of meal. It’s a gather-around-the-table, roll-your-own, crispy-messy-happy kind of meal. It’s dinner and a bonding experience. And in Vietnamese culture, that is the vibe.

Whether you eat it the veggie-hating kid way (meat and crepe, no greens 😂) or the full traditional wrap-n-dip style, there’s no wrong way to enjoy it.

So the next time you’re craving something bold, crispy, and packed with flavor—make Bánh Xèo.

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Final Thoughts

Bánh Xèo is more than just a Vietnamese crepe. It’s a piece of my childhood. It’s memory. It’s tradition. And it’s ridiculously delicioussssss.

From my kitchen to yours—happy sizzling!

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📸 Made it? Tag me!

If you try this recipe, tag me @jenhdao on Instagram or TikTok so I can see your sizzling skills! Okurrr #banhxeobaddies !!