Viet Nam

Bánh Xèo

Prep Time Icon
30 min
Cook Time Icon
30 min
Servings Icon
6 crepes

Sizzling coconut milk crepes stuffed with shrimp, wrapped in greens, and served with a savory and sour dipping sauce.

  • Shrimp, shells removed
    1/2 pound
  • Scallion, sliced
    3 stalks
  • Coconut milk, canned
    1/2 cup
  • Sparkling Water
    1 cup
  • Rice Flour
    1 cup
  • Turmeric powder
    1 teaspoon
  • Salt
    1/4 teaspoon
  • Cilantro
    1/2 bunch
  • Mint
    5 sprigs
  • Bean sprouts
    2 cups
  • Iceberg lettuce
    1 head
  • Vegetable Oil
  • Nước Chấm (go to recipe)
    1/2 cup
  • Step 1
    Place a wide nonstick pan over medium-high heat and add a small amount of vegetable oil.
  • Step 2
    In a large bowl mix together the rice flour, turmeric, salt and coconut milk.
  • Step 3
    While stirring the mixture, slowly add sparkling water until you get a consistency similar to pancake batter.
  • Step 4
    Add a few shrimp to one side of the pan. Let it cook for 20-30 seconds before adding the garlic and green onions.
  • Step 5
    Lift the pan off of the heat and pour a ladle of batter into the pan. Immedietely tilt the pan in circles to allow batter to spread evenly around the pan. If necessary, add more batter to fill any large holes in the crepe and place it back over the heat.
  • Step 6
    Once the shrimp has changed color and is nearly cooked through add the bean sprouts and let them cook for 1-2 minutes.
  • Step 7
    Fold the pancake in half and serve immediately with lettuce, mint leaves, cilantro leaves, and the nuoc cham dipping sauce.
Chef's notes
  • If the batter doesn't sizzle loudly when you pour it into the pan, then your pan is not hot enough!
  • Feel free to substitute iceberg lettuce with any greens of your choosing.
Please show us on Instagram if you made this recipe!
Tag us @globalgrubbr and use #globalgrubbr
  • Serving Size:
    1 crepe, 187 cal
  • Fat
  • Carbs
  • Protein