Bánh Xèo Recipe

Make batter

In a large bowl whisk together rice flour, cornstarch, turmeric, salt, and sugar until evenly combined.

Gradually pour in coconut milk while whisking, then add cold water a little at a time and whisk until a smooth, slightly thin batter forms. The consistency should be like heavy cream; adjust with water if too thick.

Let the batter rest for at least 30 minutes at room temperature (or up to 2 hours refrigerated). This hydrates the flour and relaxes gluten for crisper crepes.

Prepare fillings while batter rests: pat shrimp dry and season lightly with a pinch of salt. Thinly slice pork into bite-sized strips; season with a little salt and pepper.

Heat a 10–12 inch nonstick or well-seasoned cast-iron skillet over medium-high heat. Add about 1 tablespoon of oil and swirl to coat.

Working one pancake at a time: add a few shrimp and a few pieces of pork in a single layer to the hot skillet; sauté briefly until shrimp just begin to turn pink and pork is mostly cooked (about 60–90 seconds). Remove shrimp/pork to the side of the skillet or keep them where they are and proceed to pour batter.

Pour about 1/3 to 1/2 cup of batter into the pan and immediately tilt and swirl the pan to spread the batter thinly and evenly into a round crepe (adjust amount to pan size). The batter should sizzle on contact.

Quickly scatter a few slices of onion, 2 to 3 scallion pieces, a small handful of mung bean sprouts, and the pre-cooked shrimp/pork onto one half of the crepe. Drizzle a thin film (about 1 tsp) of oil around the edge if batter looks dry.

Cook until edges are crisp and batter is set, about 2–4 minutes. If needed, cover skillet for 30–60 seconds to ensure center cooks through without burning edges.

Fold the crepe in half over the filling using a spatula, press gently to seal, then transfer to a serving plate. Keep warm on a rack in a low oven (about 200°F / 95°C) while you make remaining crepes. Repeat process to make 6–8 crepes.

Wash and dry lettuce and herbs well. Arrange lettuce leaves, basil, mint, cilantro, and cucumber slices on a platter for serving.

To eat: place a piece of bánh xèo in a lettuce leaf, add fresh herbs and cucumber, wrap, and dip into nước chấm.

Make sauce

In a small bowl dissolve sugar into warm water. Add fish sauce and lime juice, then taste and adjust balance of sweet/tart/salty as desired (typical ratio here yields a balanced sweet-salty-tangy sauce).

Stir in minced garlic, sliced chili, and julienned carrot if using. Let sit 5–10 minutes for flavors to meld before serving.