Vietnamese Crepe Recipe

Vietnamese Crepe or Banh Xeo is a Vietnamese Dish, which literally translates to “sizzling pancake”. Banh Xeo is a savory Vietnamese crepe made of rice flour, water and turmeric. Banh Xeo resembles a crepe because it is thin and flat. A French crepe uses wheat flour and Vietnamese crepe uses rice flour.

This dish is also popular in Southeast Asian countries like Thailand and Cambodia. So growing up in a Thai household, I regularly ate a Vietnamese crepe! Banh Xeo comes in a package with rice flour and turmeric together. Amazon sells the package on their site. Click here to buy the Banh Xeo mix on Amazon. It comes in a 3 pack.

As long as you have rice flour and tumeric, you can make the Vietnamese Crepe mix. Most of the Banh Xeo filling I’ve eaten was mostly pork or shrimp with bean sprouts. Shrimp and pork are the most common fillings, but you can make the filling any way you want. For my Vietnamese Crepe Recipe, I use chicken thighs since it contains less fat than pork. Feel free to make this dish vegan or vegetarian by adding in tofu, carrots, and onions as your filling.

Many recipes add coconut milk to the Banh Xeo, but I recommend just adding water. Previously, I used coconut milk, and the flavor was overpowering. The turmeric adds enough flavor to the batter that coconut milk is not a necessary ingredient.

Want to try another Vietnamese recipe? Check out my popular oxtail pho recipe here.

DIRECTIONS

To begin making the Vietnamese Crepe, mince the carrots and onion. Then cut the chicken into small pieces.

Add the rice flour and turmeric in a mixing bowl. Next, pour the water and mix the flour and turmeric well.

Heat a pan over medium heat and add olive oil. Then, add the onions, carrots, and chicken. Pour in the soy sauce, thin soy sauce and hoisin sauce. Cook everything together until the chicken is fully cooked. Set side.

Wipe the pan clean and add oil. Swirl half of the batter into the pan and make sure the batter thinly covers the pan. Take half of the filling and place it down the center like the picture above. Cover with a lid and cook until the bottom of the Banh Xeo becomes golden brown. Check on it in 5-7 minutes.

Once golden brown, fold the crepe. Repeat the previous step above to make the second Vietnamese crepe.

This dish is served with a dipping sauce called nuoc cham, which is made of fish sauce, lemon and sugar. Instead of making the dipping sauce, I dip it with the Mae Ploy Sweet Chili Sauce, which has a similar flavor to nuoc cham.

You’re all done! Serve with a side of vegetables like green leaf lettuce. I like to take a piece of my Banh Xeo, wrap it in the lettuce and dip it into the chili sauce. Rinse and repeat! Enjoy this Vietnamese Crepe Banh Xeo recipe!

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Vietnamese Crepe Recipe

Vietnamese Crepe or Banh Xeo is a Vietnamese Dish, which literally translates to “sizzling pancake”. Banh Xeo is a savory Vietnamese crepe made of rice flour, water and turmeric. Banh Xeo resembles a crepe because it is thin and flat.

Course Main Course

Cuisine Vietnamese

Keyword Vietnamese Crepe

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 2 people

Author TheFoodieLuv

Ingredients

• 1 chicken thigh
• olive oil
• 1/8 cup minced carrots
• 1/8 cup minced onions
• 1/2 cup rice flour
• 1/2 tsp turmeric
• 3/4 cup water
• 1/2 tsp soy sauce
• 1/2 tsp thin soy sauce
• 1/4 tsp hoisin sauce
• Mae Ploy Chili Sauce

Instructions

1. Mince the carrots and onions. Cut the chicken into small pieces.

2. In a mixing bowl, add the rice flour and turmeric. Pour the water and mix well. 

3. Heat a pan over medium heat and add olive oil. Add the chicken, onions and carrots. Pour in the soy sauce, thin soy sauce and hoisin sauce. Cook everything together until the chicken is fully cooked. Set the chicken aside. 

4. Wipe the pan clean and add more oil. Swirl half of the batter into the pan. Swirl the the batter around the pan so it thinly covers the pan. Take half of the filling and place it down the center. Cover with a lid and cook until the bottom of the Banh Xeo becomes golden brown. Check on it in 5-7 minutes.

5. Once golden brown, fold the crepe. Repeat Step 4 to make the second Vietnamese crepe.

6. Serve the Vietnamese Crepe with lettuce and dip with Mae Ploy Chili Sauce.