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VietnameseNon-veg

Banh Xeo (Crispy Crepe)

Crisp turmeric crepe filled with shrimp and bean sprouts.

35 min3 servesmedium

Banh Xeo (Crispy Crepe) is a classic protein-forward Vietnamese recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 35 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 35 minutes of active cooking. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.

The headline ingredients here are rice flour, coconut milk and turmeric. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: basmati and long-grain rice are usually interchangeable here.

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Nutrition · per servingestimated

329

kcal

29g

Protein

27g

Carbs

11g

Fat

streetcrispyparty

Ingredients

  • rice flour1 cup
  • coconut milk1 cup
  • turmeric1 tsp
  • shrimp200 g
  • bean sprouts2 cups
  • lettuce
  • mint
  • fish sauce

Method

  1. 1
    Step 1 ~9 min

    Whisk rice flour, coconut milk, 0.5 cup water, turmeric, salt.

  2. 2
    Step 2 ~9 min

    Pour thin layer in a hot oiled pan; scatter shrimp and sprouts.

  3. 3
    Step 3 ~9 min

    Cover 2 min, uncover 2 min until edges crisp.

  4. 4
    Step 4 ~9 min

    Fold; eat wrapped in lettuce with herbs and dipping sauce.

Per-step times are approximate and based on the total cook time of 35 minutes.

Pro tips & common mistakes

  • Rinse the rice until the water runs almost clear before cooking — it makes the difference between fluffy separate grains and a sticky clump.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Banh Xeo (Crispy Crepe) take to cook?
From prep to plate, Banh Xeo (Crispy Crepe) takes about 35 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Banh Xeo (Crispy Crepe) vegetarian?
No — this version contains non-vegetarian ingredients (rice flour, coconut milk, turmeric). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Banh Xeo (Crispy Crepe)?
The headline ingredients are rice flour, coconut milk, turmeric. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Banh Xeo (Crispy Crepe)?
This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
What should I serve with Banh Xeo (Crispy Crepe)?
Banh Xeo (Crispy Crepe) pairs naturally with classic vietnamese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.