Banh Xeo Recipe – Authentic Vietnamese Crispy Pancakes

This authentic banh xeo recipe will teach you how to make Vietnam’s beloved sizzling pancakes at home! Banh xeo (pronounced “bahn say-oh”) literally means “sizzling cake” – named after the sound the batter makes when it hits the hot pan. These golden, crispy Vietnamese crepes filled with pork, shrimp, and bean sprouts are a street food favorite that you can now master with this detailed banh xeo recipe.

Whether you’ve tried banh xeo at a Vietnamese restaurant or you’re discovering this dish for the first time, this banh xeo recipe will guide you through every step to achieve that perfect crispy exterior and flavorful filling that makes this Vietnamese dish so irresistible.

What Makes This Banh Xeo Recipe Special

Unlike other banh xeo recipes you might find online, this version focuses on achieving that authentic restaurant-quality crispiness. The secret lies in the batter ratio, cooking technique, and the right pan temperature. This banh xeo recipe uses traditional ingredients like rice flour and coconut milk to create crepes that are crispy on the edges yet tender enough to fold without breaking.

Understanding Banh Xeo – Vietnamese Sizzling Pancakes

Before diving into this banh xeo recipe, let’s understand what makes banh xeo unique. Originating from Central and Southern Vietnam, banh xeo is a savory crepe made from rice flour, turmeric, and coconut milk. The bright yellow color comes from turmeric, while the crispy texture is achieved through proper batter consistency and high-heat cooking.

Traditional banh xeo is filled with pork belly, shrimp, mung beans, and bean sprouts, then folded in half and served with fresh lettuce, herbs, and a tangy dipping sauce. The contrast between the crispy pancake and fresh herbs is what makes this banh xeo recipe so addictive!

Essential Ingredients for This Banh Xeo Recipe

Here’s everything you need for an authentic banh xeo recipe:

Authentic Banh Xeo Recipe

Crispy Vietnamese sizzling pancakes with savory pork and shrimp filling, served with fresh herbs and dipping sauce. This banh xeo recipe creates restaurant-quality results at home!

Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Servings: 4 people (8 pancakes)

Ingredients

For the Banh Xeo Batter:

• 1½ cups rice flour
• ¼ cup all-purpose flour
• ½ teaspoon turmeric powder
• ½ teaspoon salt
• 1 cup coconut milk
• 1½ cups water (or light beer for extra crispiness)
• 2 green onions, finely sliced

For the Filling:

• 12 oz (340g) pork belly or pork shoulder, thinly sliced
• 12 oz (340g) medium shrimp, peeled and deveined
• 1 medium onion, thinly sliced
• 3 cups mung bean sprouts
• 1 cup cooked yellow mung beans (optional but traditional)
• 4 tablespoons vegetable oil (for cooking)
• Salt and pepper to taste

For Serving (Essential!):

• 1 head butter lettuce or red leaf lettuce, leaves separated
• Fresh herbs: mint, cilantro, Thai basil, perilla leaves
• 1 cucumber, sliced
• Pickled vegetables (optional)

For Nuoc Cham Dipping Sauce:

• ¼ cup fish sauce
• ¼ cup water
• 3 tablespoons sugar
• 3 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 1-2 Thai chilies, sliced (adjust to taste)
• 1 tablespoon shredded carrot (optional)

Step-by-Step Instructions for This Banh Xeo Recipe

1. Prepare the batter: In a large bowl, whisk together rice flour, all-purpose flour, turmeric powder, and salt. Gradually add coconut milk and water, whisking until completely smooth with no lumps. The batter should be thin, similar to heavy cream consistency. Add sliced green onions and let rest for 30 minutes. This resting time is crucial for the best banh xeo recipe results!
2. Make the dipping sauce: Combine fish sauce, water, sugar, and lime juice in a bowl. Stir until sugar dissolves. Add minced garlic, sliced chilies, and shredded carrot. Adjust sweetness, saltiness, and sourness to your preference. Set aside. This nuoc cham is essential for any authentic banh xeo recipe!
3. Prepare the filling ingredients: Season pork slices with salt and pepper. Season shrimp lightly. Have all ingredients ready near your cooking station – banh xeo cooks quickly! Slice onions, wash bean sprouts, and prepare cooked mung beans if using.
4. Cook the filling (optional pre-cook method): For easier cooking, you can pre-cook the pork and shrimp. Heat 1 tablespoon oil in a pan, cook pork until just done (2-3 minutes), remove. Cook shrimp until pink (1-2 minutes), remove. This step isn’t traditional but makes the banh xeo recipe more manageable for beginners!
5. Heat your pan: Use a non-stick skillet or well-seasoned cast iron pan, 10-12 inches diameter. Heat over high heat until very hot – this is THE most important step in any banh xeo recipe! Add 1 tablespoon oil and swirl to coat the entire pan surface.
6. Start cooking the banh xeo: Add a few slices of pork and 2-3 shrimp to the hot oiled pan. Cook for 30 seconds. Add a few onion slices. Immediately ladle ½ cup of batter into the pan, quickly tilting and swirling to spread the batter thinly across the entire pan surface – work fast! The batter should sizzle loudly (that’s the “xèo” sound!).
7. Add the vegetables: Quickly add a handful of bean sprouts and a spoonful of cooked mung beans (if using) to one half of the pancake. Don’t wait – add them immediately after spreading the batter! Cover the pan with a lid for 2-3 minutes. This steams the top while the bottom gets crispy.
8. Crisp the edges: Remove the lid. The edges should be golden and crispy, pulling away from the pan. Drizzle 1 teaspoon of oil around the edges of the pancake. Let it cook uncovered for another 2-3 minutes until the bottom is deeply golden and very crispy. You should see the edges turning brown and curling up – this is what you want in a perfect banh xeo recipe!
9. Fold and serve: Using a wide spatula, fold the pancake in half like an omelet. Slide onto a serving plate. The outside should be crispy and golden, the inside should have tender vegetables and perfectly cooked protein. Repeat with remaining batter and fillings.
10. Serve immediately: Banh xeo is best eaten right away while hot and crispy! Serve with lettuce leaves, fresh herbs, cucumber, and the prepared dipping sauce. To eat: tear off a piece of banh xeo, wrap in lettuce with herbs, and dip in nuoc cham. This is the authentic way to enjoy this banh xeo recipe!

Recipe Notes for Perfect Banh Xeo

• Batter consistency: The batter should be thin – thinner than pancake batter but thicker than water. If too thick, your banh xeo will be doughy instead of crispy. Add more water if needed.
• Pan temperature: HIGH HEAT is essential! The pan must be very hot before adding batter. This is the #1 secret to crispy banh xeo in any banh xeo recipe.
• Beer trick: Replace water with light beer for extra crispy texture – the carbonation helps create more crispiness!
• Coconut milk: Use canned coconut milk for best results. Light coconut milk works but full-fat gives better flavor.
• Make ahead: Batter can be made 1 day ahead and refrigerated. Stir well before using as ingredients may separate.

Nutrition Information (Per Serving – 2 pancakes)

• Calories: 420 kcal
• Protein: 24g
• Carbohydrates: 38g
• Fat: 18g
• Fiber: 3g
• Sodium: 890mg

Expert Tips for the Best Banh Xeo Recipe

These expert tips will help you master this banh xeo recipe:

Use the right pan: A non-stick skillet works best for beginners. Traditional Vietnamese cooks use well-seasoned cast iron or carbon steel pans. The pan should be 10-12 inches for properly sized banh xeo. Too small and they’ll be thick and doughy!

Master the swirl technique: This is crucial for thin, crispy banh xeo! Pour the batter into the hot pan and immediately tilt and rotate the pan in a circular motion to spread the batter thinly across the entire surface. Practice makes perfect – your first few might not be perfect, but you’ll get the hang of it!

Don’t overfill: Less is more with banh xeo filling! Too much filling makes the pancake soggy and difficult to fold. A light layer of protein and vegetables is all you need for the best banh xeo recipe results.

The sizzle test: When you pour batter into the pan, it should sizzle loudly. If it doesn’t, the pan isn’t hot enough. Remove the pan from heat, let it get hotter, then try again. This sizzle (the “xèo” sound) is what gives banh xeo its name!

Oil is your friend: Don’t be shy with oil! Drizzling oil around the edges creates extra crispy, golden edges – the best part of any banh xeo recipe. Use vegetable oil or coconut oil for authentic flavor.

Cover and crisp: Covering the pan for the first 2-3 minutes steams the top and cooks the filling. Then remove the lid and let the bottom crisp up completely. This two-stage cooking technique is essential for perfect texture!

Common Mistakes in Banh Xeo Recipes and How to Avoid Them

Even experienced cooks can struggle with their first banh xeo recipe. Here are common mistakes and solutions:

Mistake #1: Soggy, Not Crispy Pancakes

Problem: The most common issue with any banh xeo recipe is sogginess.

Solutions: Pan not hot enough, batter too thick, too much filling, not enough oil, or not cooking long enough. Make sure your pan is very hot before adding batter, thin your batter if needed, use less filling, add more oil around edges, and cook until you see deep golden color and crispy edges.

Mistake #2: Batter Sticking to Pan

Problem: The banh xeo sticks and tears when you try to fold it.

Solutions: Pan not hot enough or not enough oil. Heat pan until very hot, use adequate oil (don’t skimp!), and make sure batter is thin enough. A well-seasoned or non-stick pan is essential for this banh xeo recipe.

Mistake #3: Thick, Doughy Texture

Problem: The banh xeo is thick like a pancake instead of thin and crispy.

Solutions: Batter too thick or pan too small. Add more water to thin the batter, use a larger pan (10-12 inches), and work on your swirling technique to spread batter thinly across the entire pan surface.

Mistake #4: Undercooked or Raw Center

Problem: The center of the banh xeo is raw or gummy.

Solutions: Cover the pan with a lid for 2-3 minutes after adding vegetables. This steams the top while the bottom crisps. Also, make sure your batter isn’t too thick – it should cook through quickly on high heat.

Variations of This Banh Xeo Recipe

Serving and Eating Banh Xeo – The Traditional Way

Half the experience of any banh xeo recipe is in the serving and eating! Here’s the authentic way:

The Setup: Serve hot banh xeo on a large platter. Arrange lettuce leaves, fresh herbs (mint, cilantro, Thai basil, perilla), cucumber slices, and pickled vegetables on separate plates. Provide individual small bowls of nuoc cham dipping sauce for each person.

How to Eat: Take a piece of lettuce in your hand. Tear off a piece of banh xeo and place it in the lettuce. Add several fresh herb sprigs and a cucumber slice. Wrap everything up like a spring roll. Dip the entire package in nuoc cham sauce and eat in one or two bites. The combination of crispy pancake, fresh herbs, and tangy sauce is incredible!

The Vietnamese Way: In Vietnam, eating banh xeo is a social, interactive meal. Everyone tears pieces from the same large banh xeo, wrapping their own portions. It’s messy, fun, and delicious – don’t worry about being neat!

What to Serve With: This banh xeo recipe is quite filling on its own, but you can serve it with Vietnamese pickled vegetables (do chua), additional fresh vegetables, or a simple Vietnamese soup as a starter.

Ingredient Substitutions for This Banh Xeo Recipe

Can’t find specific ingredients? Here are substitutions that work in this banh xeo recipe:

• Rice flour: Must use rice flour for authentic texture. No substitutes work as well, but in emergency, use 1 cup all-purpose flour + ½ cup cornstarch (won’t be as crispy).
• Coconut milk: Can use coconut cream diluted with water, or dairy milk (less authentic but works).
• Turmeric: Essential for color and flavor! If unavailable, use ½ teaspoon curry powder (different flavor but similar color).
• Pork belly: Use pork shoulder, pork chops, chicken breast, or omit for vegetarian version.
• Mung beans: Can omit or replace with extra bean sprouts. Not essential but adds authenticity.
• Fish sauce (in dipping sauce): Use soy sauce or tamari for vegetarian, though flavor will be different.
• Fresh herbs: At minimum, use mint and cilantro. Thai basil and perilla leaves add authenticity but aren’t essential.

Storage and Reheating Your Banh Xeo

While this banh xeo recipe is best enjoyed fresh, here’s how to handle leftovers:

Storage: Store cooked banh xeo in an airtight container in the refrigerator for up to 2 days. Store batter separately (up to 3 days). Note that stored banh xeo won’t be as crispy as fresh.

Reheating: The best way to reheat is in a hot skillet with a little oil. Heat for 2-3 minutes per side until crispy again. You can also use an air fryer (350°F for 3-5 minutes) or toaster oven. Microwave works but results in soggy texture – only use as last resort.

Freezing: Not recommended for cooked banh xeo as texture suffers significantly. However, you can freeze the batter for up to 1 month. Thaw overnight in refrigerator and stir well before using.

Make-Ahead Strategy: Prepare batter, dipping sauce, and prep all ingredients the day before. Cook banh xeo fresh when ready to serve – the whole process takes only 25-30 minutes once everything is prepped!

The History and Culture of Banh Xeo

Frequently Asked Questions About This Banh Xeo Recipe

Can I make this banh xeo recipe gluten-free?

Yes! Traditional banh xeo is naturally gluten-free if you use only rice flour (omit the all-purpose flour). The all-purpose flour in this banh xeo recipe adds a bit of structure for beginners, but 100% rice flour works perfectly. Just make sure your fish sauce and other ingredients are certified gluten-free.

Why isn’t my banh xeo crispy like in restaurants?

The most common reasons in any banh xeo recipe: pan not hot enough, batter too thick, or not cooking long enough. Make sure your pan is very hot before adding batter, thin your batter to heavy cream consistency, and cook until you see deep golden brown edges. Also, don’t skimp on oil!

Can I make banh xeo without coconut milk?

While coconut milk gives authentic flavor and helps create crispiness, you can substitute with regular milk or even water in this banh xeo recipe. The taste will be less rich and authentic, but the pancakes will still be crispy if cooked properly. Some modern versions use club soda for extra crispiness!

What’s the best pan for this banh xeo recipe?

A 10-12 inch non-stick skillet is easiest for beginners. Traditional Vietnamese cooks use well-seasoned carbon steel or cast iron pans. Avoid pans that are too small (banh xeo will be too thick) or have raised edges that make folding difficult. A flat, wide pan is ideal.

How thin should the batter be?

The batter for this banh xeo recipe should be thin – similar to heavy cream or thin pancake batter. When you lift the spoon, it should pour in a steady stream, not thick globs. Too thick = doughy banh xeo. Too thin = difficult to handle. If unsure, make it thinner – you can always adjust!

Can I use pre-cooked shrimp and pork?

Yes! Using pre-cooked protein makes this banh xeo recipe easier for beginners. Simply add the cooked meat to the hot pan, warm through, then proceed with adding batter. This method gives you more control and ensures everything is cooked perfectly.

Why does my banh xeo stick to the pan?

Sticking issues in any banh xeo recipe usually mean: pan not hot enough, not enough oil, or batter too thick. Make sure your pan is very hot, use adequate oil (especially around edges), and thin your batter if needed. A good non-stick or well-seasoned pan is essential!

How do I know when the banh xeo is done?

Look for these signs in this banh xeo recipe: edges are deep golden brown and pulling away from the pan, bottom is crispy (lift edge to check – should be golden brown), and the pancake slides easily when you shake the pan. Usually takes 5-6 minutes total per pancake on high heat.

Can I make banh xeo ahead for a party?

You can prep everything ahead (batter, fillings, herbs) but should cook banh xeo fresh when serving for best results. If you must cook ahead, reheat in a hot skillet with oil to restore crispiness. For parties, set up a banh xeo-making station and cook them fresh – guests love watching and it’s part of the fun!

What makes this banh xeo recipe authentic?

This banh xeo recipe is authentic because it uses traditional Southern Vietnamese proportions: rice flour base, coconut milk, turmeric for color, high-heat cooking for crispiness, classic pork and shrimp filling, and the essential nuoc cham dipping sauce. The serving style with fresh herbs and lettuce wraps is also authentic to how it’s eaten in Vietnam!