Vietnamese Crepes

Vietnamese Crepes

Look no further, this is the CRISPIEST and easiest Vietnamese crepes recipe you have ever come across!

Imagine biting into a paper-thin crepe, hearing that unmistakable crunch, and tasting a medley of flavours that instantly transports you to the charming streets of Vietnam. Sounds dreamy? Then you'll absolutely adore my improved Bánh Xèo recipe! 

Bánh Xèo, traditionally known as Vietnamese savoury crepes, holds a special place in my heart. While many enjoy it as a light appetizer, in my household, it's the main event! This crispy, savoury, and utterly fresh dish deserved a little upgrade, and I was on a mission to elevate its flavours. 🚀

banh xeo in a frying pan

The history

Now, here's a fun fact for those who adore a bit of culinary history with their bites: Bánh Xèo, cheekily translating to "sizzling cake" (oh, and believe me, it sizzles alright 😛), is more than just a taste sensation; it's a journey through time and cultures. Each bite of this golden crepe isn’t just a culinary delight; it tells tales of Vietnam’s past entwined with French colonial influences.

You see, while the essence of Bánh Xèo is authentically Vietnamese, there's no denying the French touch in it. The crepe-like appearance and texture are reminiscent of the French crêpe, a nod to the years of French colonization in Vietnam. But, Vietnam made it its own, infusing the thin batter with vibrant turmeric, and filling it with local delights like shrimp and bean sprouts.

 From its roots in Central Vietnam, where it was served up thick and hearty, it evolved as it traveled north and south. In the South, it's a grand, plate-sized spectacle, thin and crispy, bursting with a medley of flavors. And in the Central? A cozier, thicker version, just the way they love it.

So, next time you bite into a Bánh Xèo, remember: you're not just savouring a dish, but an incredible fusion of two culinary worlds. And, just like that unforgettable lemongrass marinade, this is one recipe you'll be bookmarking for life. 

vietnamese savoury crepe - banh xeo

The secret - beer batter!

After many kitchen experiments, I've unlocked the secret to a more delightful and irresistibly crunchy Bánh Xèo experience. Instead of using water for the batter, I've replaced it with an equal amount of beer! The effervescence of beer not only lends the batter a distinctive flavour but also guarantees the crispiness we all crave. A pinch of salt further accentuates its character, ensuring each bite is a flavourful explosion! 

beer pouring into banh xeo battera bowl of mixed batter for banh xeo

The Filling

 Here's your quick guide to the fillings that bring the magic:

Pork: Thin slices, big flavours. This is the juicy goodness that’s been making Bánh Xèo iconic. Trust me, one bite and you'll get why.

Shrimp: Brings a splash of the sea right into the mix. Pairs amazingly with pork and takes the dish from tasty to mind-blowing.

Mung Beans: A subtle touch that makes a world of difference. Authentic? Absolutely. Hard to find sometimes, but always worth the hunt.

Bonus: Bean Sprouts: Couldn’t grab any when filming this recipe, but let me tell you - they add that fresh, juicy crunch we all love. Plus, they bring a refreshing balance against the richer fillings. If you can, toss them in. Your taste buds will thank you.

blanched porkslicing raw shrimp

a bowl of cooked mung beans

Beer Batter

  • 3/4 cups rice flour
  • 1/4 cup cornstarch
  • 1 tsp turmeric
  • 1/4 cup coconut milk
  • 1 cup beer (Your preferred brand)
  • 2 scallion stalks, chopped
  • 1 cup soaked mung bean (Optional but highly recommended)
  • A pinch of salt


  • 8 oz fresh shrimp, peeled and deveined
  • 4 oz thinly sliced pork belly or shoulder
  • 1-2 onions (yellow or white), thinly sliced
  • 2 cups of bean sprouts (Optional)

Dipping Fish Sauce:

  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup lime juice or vinegar
  • 1/4 cup fish sauce
  • 1 tbsp minced garlic
  • 1-2 Thai chili peppers, chopped (Adjust based on your spice preference)

For Plating:

  • Fresh lettuce
  • Rice paper sheets
  • Mint leaves for added freshness
  • Prepared dipping fish sauce

Cooking Instructions

  1. Start by mixing all the beer batter ingredients together in a large bowl. The consistency should be similar to a pancake batter.
  2. For the filling, have all the ingredients prepared and within arm's reach.
  3. Heat a non-stick skillet over medium heat. Once hot, add a bit of oil and sauté your onions, shrimp, and pork until they're partially cooked.
  4. Pour the batter into the skillet, swirling it to ensure even distribution.
  5. Allow the Bánh Xèo to cook until the edges begin to lift and become golden. This is when you know you're getting that coveted crunch!
  6. Fold the crepe in half, allowing the steam to continue cooking the filling.
  7. Serve hot, with lettuce, rice paper, mint leaves, and that tangy fish sauce for dipping!

A Note of Encouragement

Remember, perfection in the kitchen often comes with practice. If your first Bánh Xèo doesn't come out as envisioned, don't fret! Embrace the culinary journey and keep refining your technique. The delicious outcome is worth the effort!

If you've given this recipe a shot or have any questions, drop your thoughts in the comments below. Enjoy! YOMMM 🥘🍴😊

Back to blog