Vietnamese Pork & Shrimp Crepes (Bánh Xèo)

These Vietnamese Pork & Shrimp Crepes, or Bánh Xèo, are crispy, golden, and packed with savory pork, tender shrimp, and crunchy bean sprouts. Served with fresh lettuce, fragrant herbs, and a bright Vietnamese dipping sauce, they're a fun and flavorful meal or appetizer that's perfect for sharing.

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Vietnamese Pork & Shrimp Crepes (Bánh Xèo)

Why You'll Love This Vietnamese Pork & Shrimp Crepes (Bánh Xèo) Recipe

• Brings bold, restaurant-style Vietnamese flavors right to your kitchen.

• Crispy, golden edges and a savory filling make every bite satisfying and flavorful.

• Fun, interactive meal where everyone can wrap their own crepe in lettuce and fresh herbs.

• Perfect for entertaining because guests can assemble their own lettuce wraps.

• The crepe batter and dipping sauce can be prepared ahead to make mealtime easier.

• Makes a memorable appetizer or light meal without requiring complicated ingredients.

• Leftover filling and herbs can easily be repurposed into rice bowls, noodle bowls, or lettuce wraps.

Cooking Tips & Tricks

• Let the batter rest for at least 30 minutes so the rice flour and cornstarch fully hydrate and the crepes cook more evenly.

• Keep the batter very thin and pourable; a thin layer is essential for achieving the signature crispy Bánh Xèo texture.

• Make sure the skillet is thoroughly heated before adding the batter so the crepe begins crisping immediately.

• Swirl the pan quickly after adding the batter to spread it into a thin, even layer.

• Don't rush the final cooking stage; wait until the edges and bottom are deeply golden and crisp before folding the crepe.

Vietnamese Pork & Shrimp Crepes (Bánh Xèo) Recipe

Prep Time: 30 minutes | Cook Time: 30 minutes. | Servings: 4–6

Ingredients:

Crepe Batter

• 1 cups rice flour

• ½ tsp. sugar

• 2 T. cornstarch

• ¼ tsp. turmeric powder

• 1 tsp. salt

• 1 c. coconut milk

• ½ c. cold water

• 3 green onions, thinly sliced

• *Let the batter rest for 30 minutes before cooking.

Filling

• ½ pound ground pork

• ½ pound medium shrimp, peeled and deveined

• 1tsp. sugar

• 3 T. vegetable oil

• 1 large shallot, thinly sliced

• 2 c. bean sprouts

• Butter lettuce or leaf lettuce (for serving)

• Fresh mint (for serving)

• Thai basil (for serving)

Vietnamese Dipping Sauce (Nước Chấm)

• ½ c. water

• ¼ c. fish sauce

• ¼ c. sugar, plus more to taste

• ¼ c. fresh lime juice

• 2 cloves garlic, minced

• 1 tsp. chili flakes, (optional)

• Whisk until the sugar dissolves.

Let's Get Started!

Make the crepe batter

1. In a large bowl, add rice flour, sugar, salt, turmeric, whisk to combine.

2. Make a well in the center of the dry ingredients and pour in the coconut milk; whisk into a thick batter.

3. Slowly whisk in just enough water to make a thin crepe batter. Stir in green onions and set the batter aside to rest while you prepare the remaining ingredients.

Make the Dipping Sauce

1. In a medium, bowl add water, fish sauce, lime juice, sugar and chili flakes, whisk to combine.

2. Taste and adjust seasoning with additional lime juice or sugar. Set aside.

Cook the pork and shrimp

1. Heat a 10-inch nonstick skillet over medium-high heat. Add a tablespoon of oil. Sauté pork for about 2 minutes until cooked through, then add in the shallots until lightly browned.

2. Add in a quarter of the shrimp and cook until pink on both sides. Use a spatula to spread the

   pork and shrimp across the bottom of the skillet.

3. Pour approximately ⅓ cup batter into the skillet, swirling the pan so the batter spreads into a very thin layer. Add a small handful of bean sprouts over the crepe.

4. When the middle of the crepes cooked through and the edges and bottom are browned and crispy, fold the crepe in half and slide it on to a plate or baking sheet.

5. Transfer your crepes into a warm oven and continue the cooking process adding mor oil as needed.

6. Serve with lettuce and herbs on a large platter with a small bowl of dipping sauce.