Banh xeo crispy turmeric crepe with vegetable filling

Vietnam · Vietnamese

Bánh Xèo

A crisp Vietnamese turmeric rice crepe filled with vegetables and fresh herbs.

  • Vietnamese
  • 40 min total time
  • 4 base servings
  • 1 version

Country

Vietnam

Cuisine

Vietnamese

Servings

4 servings

Prep

20 min

Cook

20 min

Total

40 min

1 version

Makes 4 servings.

Cook each crepe on medium-high heat for a thin and crispy edge.

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Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

0 compatible options

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

A crisp Vietnamese turmeric rice crepe filled with vegetables and fresh herbs.

This version is plant-based.

Version

  • Vegan

Contains

  • No listed allergens for this variant.

Ingredients

  • 220 g rice flour
  • 250 ml coconut milk
  • 280 ml water
  • 3 g ground turmeric
  • 220 g bean sprouts
  • 220 g mushrooms, sliced
  • 70 g spring onion, sliced
  • 30 g fresh herbs
  • 35 ml neutral oil
  • 5 g fine salt

Cooking method

Pan

  1. Make batter

    Whisk rice flour, coconut milk, water, turmeric and salt into a smooth batter.

  2. Cook filling

    Saute mushrooms and spring onion in a little oil for 2 to 3 minutes.

  3. Cook crepes

    Pour a thin layer of batter in a hot pan, add filling and bean sprouts, then fold when crisp.

  4. Serve

    Serve hot with fresh herbs and lime wedges.

Frequently asked questions

How do I keep banh xeo crispy?

Use medium-high heat and spread a thin layer of batter in each batch.

Can I prepare the batter ahead?

Yes, refrigerate up to 12 hours and whisk again before cooking.

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