Vietnamese Savory Crepe (Banh Xeo) Recipe
Vietnamese Savory Crepe (Banh Xeo) is a highly popular Vietnamese dish with French influence. It is usually filled with pork belly, shrimp, bean sprout and steamed mung bean (depending on region) served with Nuoc Mam dipping sauce.
This recipe will provide tips and tricks on how to make thin and long lasting crispy crepe. Please note that traditionally we do not use beer in the batter, but recent experimentation found that beer will make the crepe crispier and more flavorful.
It is best for family reunion party or get-togethers with friends.
You can also watch the video for details on Vietnamese Savory Crepe Recipe below:
Ingredients - Vietnamese Savory Crepe (Banh Xeo)
- 1 lb (450 g) shrimp
- 1 lb (450 g) pork belly (sliced)
- 1/2 tsp + 1/3 tsp black pepper
- 1/2 tsp + 1/3 tsp sugar
- 1/2 + 1/3 tsp chicken powder
- 1/2 cup (118 ml) water
- 17.6 oz (500 g) bean sprout + green herbs
- 1 egg
- 1 onion (sliced)
- 1 shallot (sliced)
- 1 bag (14 oz / 397 g) mung bean
- 17.6 oz (500 g) mixed banh xeo flour
- 3.5 oz (100 g) rice starch
- 1 tsp (filled) sea salt
- 1 tsp (filled) turmeric powder
- 1.7 cup (400 ml) coconut milk
- 0.85 cup (200 ml) water
- 3.17 cup (750 ml) beer
- 1 bunch of green onion (chopped)
Nuoc Mam Dipping Sauce
1. In a large bowl, add coconut milk, mixed banh xeo flour, rice flower, salt, turmeric, water, 2.11 cup (500 ml) beer, and green onion. Mix well.
2. Wrap the bowl and let it sit for 3 hours.
3. Add 1 tbsp oil and a small amount of shallots. Sauté until lightly brown.
4. Next, add the pork belly, 1/2 tsp black pepper, 1/2 tsp sugar, 1/2 tsp chicken powder, and 1/2 cup water. Cook until all the water has evaporated.
5. Now, we cook the shrimps. Sauté the shallots similarly to step 3.
6. Then, add shrimps, 1/3 tsp black pepper, 1/3 tsp sugar, and 1/3 tsp chicken powder. Turn off heat once the shell turns orange. The inside should still be a bit uncooked.
7. At this time, we also want to sauté the white onions and set them aside once done.
8. Clean the mung bean through running water. Steam for 10 minutes or until soft.
9. Remove the mung bean and set aside in a bowl.
10. After 3 hours, add the remaining 1 cup (250 ml) of beer to the batter. Mix well.
11. Next, beat the egg with 1 tablespoon of the batter and mix it back into the batter bowl. Be sure to mix well.
12. It’s time to make the crepe. On medium heat at level 4 ( out of 9 ), heat the pan for at least 1 minute.
13. Then, brush oil around the pan and add the sauteed onion, pork, and shrimp. Spread evenly.
14. Add one ladle of batter into the pan and spread it around by tilting the pan.
15. Finally, add the mung bean and bean sprout. Brush more oil around the edge of the crepe and let sit for about 1 minute and 20 seconds on medium heat level 4.
16. Cover the pan and let cook for another 1 to 2 minutes depending on the heat intensity of your cook top/range.
17. Repeat step 12 to 16 for additional crepes.
An additional tip, if you’re serving a large party, you might want to have 2-3 pans up at the same time. Since cooking each crepe takes around 3-4 minutes, the time will add up if you have to make many crepes to keep up with the demand of hungry crepe enthusiasts.
I hope you enjoyed this recipe. Thank you for reading and let please leave a comment if you have questions or feedback.
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