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Savory Vietnamese Crepes Recipe

Bánh Xèo Recipe (Vietnamese Crêpes)

Making bánh xèo (Vietnamese crêpes) for the whole family is a nice activity that many locals do on weekends. How about you? Do you want to enjoy such nutritious and tasty treats at home?
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Course: Main Course
Cuisine: Vietnamese
Keyword: Bánh Xèo, Vietnamese Crêpes, Vietnamese Pancakes
Level of Difficulty: Medium
Dietary Preference: Gluten-free
Prep Time: 50 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 15 servings
Calories: 293kcal

Equipment

  • Skillet
  • Pot
  • Ladle
  • Spatula
  • Chopping Board
  • Knife
  • Whisk

Ingredients

For the Rice Batter

  • 300 grams rice flour
  • 250 ml clean water
  • 100 ml coconut milk
  • 100 ml soy milk
  • 2 teaspoons turmeric powder
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Chopped scallion

For the Filling

  • 250 grams pork belly
  • 500 grams prawns
  • 150 grams yam beans
  • 150 grams onions
  • 100 grams deshelled mung beans
  • 100 grams coconut meat
  • 100 grams bean sprouts
  • 200 grams enoki mushrooms
  • Seasoning: chopped shallots, brown sugar, black pepper, salt, etc.

For the Dipping Sauce

  • 5 tablespoons Vietnamese fish sauce
  • 1.5 tablespoons lime juice
  • 4 tablespoons sugar
  • 300 ml warm water
  • 1 carrot, small
  • 1 white radish, small
  • Garlic
  • Fresh chili pepper

Veggie Sides

  • Mustard greens
  • Lettuce
  • Fish mint
  • Vietnamese balm
  • Perilla
  • Sweet basil
  • Peppermint
US Customary - Metric

Instructions 

  • Finely chop scallion and shallots. Cut the yam beans and onion into long thin pieces.
    Scallion And Shallots
  • Julienne the carrot and white radish, then marinate them in sugar for 15 - 20 minutes.
    Julienne The Carrot
  • Cut pork belly into thin (or thick) slices. Marinate it with chopped shallots and seasoning.
    Cut Pork Belly
  • Soak mung beans in water for 1 hour. Cook them, then mix with shredded coconut meat.
    Soak Mung Beans
  • Heat the skillet with olive oil. Add chopped shallots and saute until fragrant, then add pork belly slices to the skillet and cook until the meat firms up. Add prawns and stir well for a few minutes. Set aside.
    Prepare The Filling
  • Saute julienned yam beans for 1 -2 minutes, then add enoki mushrooms, onions, and seasoning to taste. Cook until the veggies reach your desired level of doneness.
    Saute Julienned Yam
  • In a large pot, mix rice flour, turmeric powder, and seasoning. Then, add soy milk and coconut milk to the blend. Stir well, then add some oil and chopped scallion. Let the batter rest in the fridge for 30 - 60 minutes.
    Chopped Scallion
  • Heat the skillet with some olive oil. Cook each crepe by pouring two ladlefuls of batter into the skillet.
    Spread the batter evenly to create a perfect circle by tilting and rotating the skillet. Add mung beans, pork, prawns, and the enoki mushroom mixture on top of the crepe.
    Close the lid and wait for 3 - 4 minutes. Remove the lid. If the crepe is crispy and golden on both sides, fold it in half.
    Cook The Crepes
  • Make the dipping sauce by mixing warm water, fish sauce, brown sugar, and lime juice.
    Stir until they are well blended with each other, then add minced garlic, minced chili, carrots, and white radishes.
    Prepare The Dipping Sauce
  • Roll each crepe with fresh herbs and greens.
    Serve And Enjoy
  • Then dip in the sauce. Enjoy!
    Roll Each Crepe

Video

Notes

  • You can adjust the amount of batter for each crepe according to the size of the skillet.

Nutrition

Calories: 293kcal | Carbohydrates: 29g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 54mg | Sodium: 835mg | Potassium: 365mg | Fiber: 3g | Sugar: 6g | Vitamin A: 190IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 2mg