Country
Vietnam
Vietnam · Vietnamese
Bánh Xèo
A crisp Vietnamese turmeric rice crepe filled with vegetables and fresh herbs.
- Vietnamese
- 40 min total time
- 4 base servings
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Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
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.
Naturally vegetarian and vegan; serve with a plant-based sauce if adding sauce.
This version
- Classic
- Vegan
- Vegetarian
Version
Contains
Ingredients
- 220 g rice flour
- 250 ml coconut milk
- 280 ml water
- 3 g ground turmeric
- 220 g mung bean sprouts
- 220 g sliced mushrooms
- 70 g sliced spring onion
- 30 g fresh herbs
- 35 ml neutral oil
- 5 g fine salt
Estimated nutrition
Estimated values may vary depending on brands, ingredient sizes and cooking method.
| Nutrient | Per serving | Estimated total for 4 servings |
|---|---|---|
| Energy | ≈ 435 kcal | ≈ 1,741 kcal |
| Protein | ≈ 8.5 g | ≈ 34.1 g |
| Carbs | ≈ 53.1 g | ≈ 212.2 g |
| Fat | ≈ 22.6 g | ≈ 90.3 g |
| Fiber | ≈ 3.7 g | ≈ 14.8 g |
| Sugars | ≈ 5.5 g | ≈ 22.0 g |
| Salt | ≈ 1.3 g | ≈ 5.2 g |
View ingredient breakdown
Estimated contribution by ingredient
- rice flour
- Energy
- ≈ 201 kcal≈ 805 kcal
- Protein
- ≈ 3.3 g≈ 13.2 g
- Carbs
- ≈ 44.0 g≈ 176.0 g
- Fat
- ≈ 0.8 g≈ 3.1 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- coconut milk
- Energy
- ≈ 124 kcal≈ 497 kcal
- Protein
- ≈ 1.3 g≈ 5.1 g
- Carbs
- ≈ 1.8 g≈ 7.1 g
- Fat
- ≈ 13.4 g≈ 53.8 g
- Salt
- ≈ 0.0 g≈ 0.1 g
- water
- Energy
- ≈ 0 kcal≈ 0 kcal
- Protein
- ≈ 0.0 g≈ 0.0 g
- Carbs
- ≈ 0.0 g≈ 0.0 g
- Fat
- ≈ 0.0 g≈ 0.0 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- ground turmeric
- Energy
- ≈ 2 kcal≈ 9 kcal
- Protein
- ≈ 0.1 g≈ 0.3 g
- Carbs
- ≈ 0.5 g≈ 2.0 g
- Fat
- ≈ 0.0 g≈ 0.1 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- mung bean sprouts
- Energy
- ≈ 17 kcal≈ 66 kcal
- Protein
- ≈ 1.7 g≈ 6.6 g
- Carbs
- ≈ 3.2 g≈ 13.0 g
- Fat
- ≈ 0.1 g≈ 0.4 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- sliced mushrooms
- Energy
- ≈ 12 kcal≈ 48 kcal
- Protein
- ≈ 1.7 g≈ 6.8 g
- Carbs
- ≈ 1.8 g≈ 7.3 g
- Fat
- ≈ 0.2 g≈ 0.7 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- sliced spring onion
- Energy
- ≈ 6 kcal≈ 22 kcal
- Protein
- ≈ 0.3 g≈ 1.3 g
- Carbs
- ≈ 1.3 g≈ 5.1 g
- Fat
- ≈ 0.0 g≈ 0.1 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- fresh herbs
- Energy
- ≈ 3 kcal≈ 11 kcal
- Protein
- ≈ 0.2 g≈ 0.9 g
- Carbs
- ≈ 0.5 g≈ 1.8 g
- Fat
- ≈ 0.1 g≈ 0.2 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- neutral oil
- Energy
- ≈ 70 kcal≈ 282 kcal
- Protein
- ≈ 0.0 g≈ 0.0 g
- Carbs
- ≈ 0.0 g≈ 0.0 g
- Fat
- ≈ 8.0 g≈ 31.9 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- fine salt
- Energy
- ≈ 0 kcal≈ 0 kcal
- Protein
- ≈ 0.0 g≈ 0.0 g
- Carbs
- ≈ 0.0 g≈ 0.0 g
- Fat
- ≈ 0.0 g≈ 0.0 g
- Salt
- ≈ 1.3 g≈ 5.0 g
Cooking method
Pan
- Make batter
Whisk rice flour, coconut milk, water, turmeric and salt into a smooth batter.
- Cook filling
Saute mushrooms and spring onion in a little oil for 2 to 3 minutes.
- Cook crepes
Pour a thin layer of batter into a hot pan, add filling and mung bean sprouts, then fold when crisp.
- 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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