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    You are in: Home / Recipes / Banh Xeo - Vietnamese Crepes Recipe
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    Banh Xeo - Vietnamese Crepes

    Banh Xeo - Vietnamese Crepes. Photo by cali_love

    1/1 Photo of Banh Xeo - Vietnamese Crepes

    Total Time:

    Prep Time:

    Cook Time:

    34 mins

    30 mins

    4 mins

    Sue Lau's Note:

    My husband loves these. They look like they have eggs in the batter, but they don't. Makes for a great light supper or brunch item.

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    Units: US | Metric


    1. 1
      Place pork loin in a saucepan; cover with water and bring to a boil over medium heat; simmer until cooked through, about 20 minutes.
    2. 2
      Allow pork to cool, then julienne into strips.
    3. 3
      Shell and devein shrimp; slice each one in half lengthwise.
    4. 4
      Rinse herbs and drain; set aside.
    5. 5
      In a mixing bowl, prepare batter by mixing rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, and green onion until smooth.
    6. 6
      Divide pork, shrimp, onion, and bean sprouts into 5 separate little piles for easy access during cooking.
    7. 7
      Heat 1 tbsp oil in non-stick frying pan until hot; cook pork shrimp and onion until it starts to sizzle; add 1/2 cup of batter and swirl to cover pan and get batter underneath.
    8. 8
      Place one pile of bean sprouts towards the center of the crepe, then cover the pan tightly.
    9. 9
      Turn the heat down to medium and cook for 2-3 minutes, then uncover and loosen edges of crepe and fold over with a spatula to form an omelette.
    10. 10
      Transfer the crepe to a serving platter.
    11. 11
      Repeat process with rest of batter.
    12. 12
      Do not cover the cooked crepes or stack them (they will lose their crispness- they should remain light and airy).
    13. 13
      To serve, place one crepe on a plate with some lettuce leaves, herbs also with a small bowl of nuoc cham.
    14. 14
      The person cuts a portion of crepe, wraps it in a leaf of lettuce with some herbs, and dips it in the sauce.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on November 11, 2002

      Thank you so much for posting this recipe. I was browsing the Asian section on here and when I saw this it took me back to my childhood. I can remember all of my family sitting at the dinner table while my Mom prepared this great dish. I was so excited about this that I made it for my husband who loved it instantly! If you have an oriental market near you...they have Bahn Xeo already pre-packaged. All you have to do is add water, coconut milk and the green onion! How simple is that. They used tumeric instead of the curry powder though. Great post...thanks for the memories!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2009

      I just bought the banh xeo mix from a local Asian supermarket to save myself the time and hassle. Have no idea how to make this stuff but was having a little bit of nostalgia from my childhood, when my mom would make this. Forgot about getting coconut milk (which she bought canned). The package says you can use regular milk - I don't think it would be as sweet. She used mushrooms, tiger shrimp and some kind of pork I can't recall - and omitted the curry powder because my siblings and I hated it. I don't like curry at all, and prefer the regular color. Studies show turmeric can reduce the chance of neurological disease such as Alzheimer's, so I may consider putting some of it in (comes with the mix, packaged separately). Instead of wrapping this in lettuce, though, we used spring roll wraps to make a "goi cuon" so to speak out of it. You can get that at the local Asian supermarket, too. It's less messy, as the banh xeo can be pretty oily.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2009


      Taste just like the real thing! A Vietnamese man I know serves these with an egg in the middle, but I like them as is - perhaps with a tad more curry powder. thanks for posting! (^o^)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Banh Xeo - Vietnamese Crepes

    Serving Size: 1 (391 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 608.0
    Calories from Fat 271
    Total Fat 30.1 g
    Saturated Fat 12.6 g
    Cholesterol 28.5 mg
    Sodium 430.6 mg
    Total Carbohydrate 68.2 g
    Dietary Fiber 3.6 g
    Sugars 4.5 g
    Protein 17.1 g

    The following items or measurements are not included:


    basil sprigs

    mint sprigs

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