Vietnamese Crepe (Banh Xeo)

One of my goals in life is to travel the world and experience all the different cultures and cuisines firsthand.  I want to be able to taste each ethnicity’s food in it’s most authentic form in hopes of learning to recreate those diverse flavors back home in my very own kitchen.  Asian food is definitely one of my favorites, Filipino, Thai, Vietnamese, Japanese, Korean, you name it.  My favorite Vietnamese dish is Banh Xeo, which is a savory crepe served with a side of Nuoc Mam (a dipping sauce made with fish sauce).  I learned how to make this from this YouTube video.  It’s fairly straightforward, the hard part is finding the ingredients if you come from a place that doesn’t have Asian grocery stores.


  • 1 package of Banh Xeo Flour (shown in the video, this comes with the turmeric powder so if you can find this, then that saves you a step)  otherwise, 14 oz rice flour & 2 tsp turmeric powder
  • 500 ml + 250 ml water (beer or coconut milk)
  • Green onion, chopped (1/2 cup)
  • Bean sprouts (1 cup)
  • 1 lb of shrimp (headless)
  • 1/2 tsp salt


  1. In a mixing bowl, combine the rice flour, tumeric powder, salt, water and and whisk.  Stir in 250 ml water (she uses beer, but you can use coconut milk also) and green onion.  Let the batter rest for 30 minutes.
  2. Wash and peel the shrimp.  Season with salt/pepper and set aside.
  3. Heat a medium size pan on medium high and spray with oil.  Add 3-4 shrimp and cook, flip is over when they change color (orange/pink), I usually arrange them on one side of the pan so that when I add the batter it’ll be easier to fold it over.
  4. Scoop some of the batter (about 1/3 c) onto the pain over the shrimp and tilt the pan in a circular motion so the batter spreads evenly.
  5. Cover with lid and let it cook for maybe 2-3 minutes. Sprinkle the bean sprouts over the shrimp and then fold the crepe in half, let it cook for maybe 5-7 minutes.  I usually leave it longer cause I like it crispy.
  6. To make the sauce:  combine 2 tbsp sugar, 2 tbsp fish sauce, 10 tbsp water, 1 tsbp garlic (minced), 1/2 tsbp chili (minced) and 1 tbsp lime juice.  For the fish sauce, I would recommend getting a Vietnamese Brand from the Asian Store, I think the one I got was King Crab or Three Crabs or something.  
  7. Pour the sauce over the crepe and enjoy!

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