- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 2 tbsp
- 1 tsp
- ½ tsp
- 200 ml
- 300 ml
- 200 g
- 150 g
- 150 g
- 2 tbsp
- 1 cup
- 1 cup
- 3 tbsp
- 2 tbsp
- 1 tbsp
- 1 clove
Process
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In a large bowl, whisk together rice flour, cornstarch, turmeric powder, and salt. Add coconut milk and water, whisking until completely smooth. Stir in sliced scallions. Let the batter rest for at least 15 minutes.
While the batter rests, make the dipping sauce: in a small bowl, combine fish sauce, lime juice, sugar, garlic, and sliced red chili (if using). Stir until sugar dissolves. Set aside.
Prepare the fillings: peel and devein shrimp, slice chicken thighs thinly, slice onion, and have bean sprouts ready.
Heat 1 teaspoon of vegetable oil in a non-stick skillet (about 24 cm) over medium-high heat. Add a few slices of onion and a few pieces of chicken and shrimp. Cook until shrimp turns pink and chicken is nearly cooked through, about 1–2 minutes. Push them to one side.
Pour about 1/4 cup of batter into the skillet and immediately tilt to spread thinly. Scatter a handful of bean sprouts over one half of the crepe. Cover and cook for 2–3 minutes until the edges are golden and crisp.
Uncover, drizzle a little oil around the edges if needed, and cook for another 1–2 minutes to crisp the bottom. Fold the crepe in half over the bean sprouts and slide onto a plate. Repeat with remaining batter and fillings, adding oil as needed.
Serve hot with lettuce leaves, fresh mint, and cilantro. To eat, tear off a piece of crepe, wrap it in lettuce with herbs, and dip into the sauce.
Kitchen notes
Kitchen notes
- The batter must rest for at least 15 minutes to allow the rice flour to hydrate; this ensures a crispy texture. If the batter thickens too much, add a splash of water to reach a thin, pourable consistency.
- Use a non-stick skillet and preheat it well before adding batter. The pan should be hot enough that the batter sizzles immediately when poured. If the pan is not hot enough, the crepe will absorb oil and become soggy.
- Do not overcrowd the pan with fillings; a thin layer of batter and a moderate amount of filling ensures even cooking and maximum crispness. Overloading will steam the crepe instead of frying it.
- For extra crispness, use a mixture of rice flour and cornstarch as specified; substituting all-purpose flour will result in a softer, less authentic texture.
Substitutions
- shrimp→firm tofu, sliced
- chicken thighs→mushrooms, sliced
- fish sauce→soy sauce
- coconut milk→water plus 1 tablespoon oil
Storage & reheating
Store leftover crepes and fillings separately in airtight containers in the refrigerator for up to 2 days. Reheat crepes in a dry non-stick skillet over medium heat for 1-2 minutes per side until crisp. Do not microwave, as it will make them soggy. The dipping sauce can be stored in a jar in the refrigerator for up to 1 week.
FAQ
The questions we get asked most
Why did my banh xeo turn out soggy instead of crispy?
Sogginess usually comes from a batter that is too thick, a pan that is not hot enough, or overcrowding the pan with fillings. Ensure the batter is thin like heavy cream, preheat the pan until a drop of water sizzles, and cook in a single layer without steaming. Also, avoid covering the pan for too long; steam makes the crepe soft.
Can I make the batter ahead of time?
Yes, you can mix the batter up to 24 hours in advance and store it covered in the refrigerator. Before using, stir well and adjust consistency with a little water if needed. The batter may separate, so whisk again.
What can I use instead of rice flour?
Rice flour is essential for the authentic crispy texture; substituting with all-purpose flour will yield a chewier, softer crepe. If you must, a blend of all-purpose flour and cornstarch can work, but the result will differ. For gluten-free, stick to rice flour.
How do I know when the crepe is done?
The crepe is done when the edges are golden brown and pull away from the pan, and the center is set but not dry. The bottom should be crisp and lacy. If the center is still wet, cook a bit longer, but watch carefully to avoid burning.
Can I freeze banh xeo?
It is not recommended to freeze cooked banh xeo because the texture becomes mushy upon thawing. The batter can be frozen for up to 1 month; thaw overnight in the refrigerator and stir well before using. Freshly cooked is best.
Is banh xeo gluten-free?
Yes, this recipe is gluten-free as it uses rice flour and cornstarch. However, always check the labels of your fish sauce and other condiments to ensure no gluten-containing additives. The dipping sauce with fish sauce is typically gluten-free.
Can I use frozen shrimp?
Yes, thaw frozen shrimp under cold water, then pat dry before cooking. Dry shrimp prevents excess moisture in the pan, which can make the crepe soggy. Cook shrimp just until pink to avoid rubberiness.
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