Bánh Xèo
Ăn vặt • Việt Nam
Về Bánh Xèo
Crispy turmeric crepe stuffed with pork, shrimp, and bean sprouts — wrapped in lettuce
How to Make Bánh Xèo (Traditional & Healthy Version)
Bánh Xèo, meaning 'sizzling pancake' in Vietnamese, is a beloved street snack originating from southern Vietnam. These vibrant, golden crepes are made from a rice flour and turmeric batter, filled with a delicious combination of shrimp, lean pork, bean sprouts, and fresh herbs. The name comes from the distinctive sizzle the batter makes when it hits the hot pan. Bánh Xèo is enjoyed across Vietnam, often as a communal meal, where family and friends gather around to make and wrap the pancakes together. The dish delights with its contrast of crispy edges and tender fillings, complemented by a medley of fresh greens and a tangy dipping sauce. Bánh Xèo is not only visually appealing but also offers a burst of flavors and textures in every bite—savory, aromatic, slightly sweet, and herbaceous. For those seeking a healthy, high-protein snack or light meal, Bánh Xèo stands out as a nutritious choice rooted in Vietnam’s rich culinary heritage.
Ingredients(for 1 large pancake with filling and greens)
- 1 cup Rice flour (bột gạo)
- 1/2 teaspoon Turmeric powder (bột nghệ)
- 1 1/4 cups Water
- 1/4 cup Coconut milk (light)
- 100g Shrimp (peeled & deveined) (tôm)
- 60g Lean pork (thinly sliced) (thịt heo)
- 1 cup Mung bean sprouts (giá đỗ)
- 2 stalks, finely chopped Green onions (hành lá)
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 cup Fresh lettuce & herbs (rau sống (mint, basil, perilla))
- 2 tablespoons Fish sauce (for dipping) (nước mắm pha)
Instructions
- 1
Prepare the batter by whisking together rice flour, turmeric powder, water, coconut milk, and a pinch of salt in a large bowl. Add chopped green onions and mix well. Let the batter rest for 10 minutes.
10 minutes
Resting the batter helps achieve a crispier pancake.
- 2
In a non-stick skillet, heat 1 teaspoon of oil over medium-high heat. Add pork slices, season with salt and pepper, and sauté until just cooked. Remove and set aside.
3 minutes
Thinly sliced pork cooks quickly and remains tender.
- 3
In the same pan, add shrimp and cook until pink and opaque. Remove and set aside with the pork.
2 minutes
Do not overcook shrimp to keep them juicy.
- 4
Add a little more oil to the pan, ensuring it's evenly coated. Pour a thin layer of batter into the hot skillet, swirling to cover the base. Cover and cook for 2-3 minutes until edges begin to crisp.
3 minutes
A thin batter and hot pan are key for a crispy texture.
Why This Dish is Healthy
This traditional Bánh Xèo recipe uses a moderate amount of oil and lean proteins, making it lighter than many fried snacks. The inclusion of fresh greens and herbs boosts its micronutrient content while keeping it low in calories and high in fiber. The use of rice flour makes it naturally gluten-free, and the dish is adaptable for various dietary needs, making it a smart choice for health-conscious eaters.
Bánh Xèo is a balanced meal with lean protein from shrimp and pork, complex carbohydrates from rice flour, and fiber from bean sprouts and fresh herbs. Turmeric provides beneficial antioxidants and anti-inflammatory properties. This dish is low in saturated fat and can be customized for lower calorie needs by adjusting oil and fillings. It offers vitamins A, C, and minerals like potassium and iron from the fresh vegetables and herbs.
Pro Tips
- 💡Tip 1: Make the batter slightly thinner for extra crispiness.
- 💡Tip 2: Use a nonstick pan and swirl the batter quickly for even coverage.
- 💡Tip 3: Prepare all fillings in advance for quick assembly and serving.
Storage & Serving
Bánh Xèo is best enjoyed fresh for maximum crispiness. If you have leftovers, store the pancakes and fillings separately in airtight containers in the refrigerator for up to 2 days. Reheat in a dry nonstick pan to restore crispness before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 195.0 kcal |
| Protein | 7.0 g |
| Carbohydrates | 20.0 g |
| Total Fat | 10.0 g |
| Fiber | 1.0 g |
