Bánh Xèo (pronounced bahn say-oh) is a savory, crispy Vietnamese crêpe filled with shrimp, pork, and bean sprouts. The name literally means “sizzling cake,” referring to the sound the rice batter makes when it hits the hot oil. The characteristic yellow color comes from turmeric, not egg.

Prep Time	Cook Time	Serves
30 minutes	45 minutes	4 (makes 8-10 crêpes)

Part A: Ingredients

For the Bánh Xèo Crêpe Batter

• 1 cup Rice Flour
• $1/2$ cup Cornstarch (for crispness)
• 1 tsp Salt
• $1 \frac{1}{2}$ tsp Ground Turmeric
• $1 \frac{1}{2}$ cups Water
• 1 cup Coconut Cream (full fat, well-stirred)
• $1/2$ cup Light Beer or Club Soda (The carbonation helps make the crêpes light and crispy)
• 2 Scallions, green parts only, finely sliced

For the Filling

• 1 lb Pork Belly or Pork Shoulder, thinly sliced
• $1/2$ lb medium Shrimp, peeled, deveined, and chopped into 1-inch pieces
• 2 Tbsp Fish Sauce
• 1 tsp Black Pepper
• 1 small Yellow Onion, thinly sliced
• 2 cups Mung Bean Sprouts
• Neutral oil (e.g., canola or vegetable) for cooking

For Serving (Garnishes & Dipping Sauce)

• Large leafy lettuce (e.g., butter or green leaf), separated for wrapping
• Bunches of fresh herbs: Mint, Cilantro, Thai Basil
• Nước Chấm (Dipping Sauce): Combine $1/2$ cup warm water, 2 Tbsp Sugar, 2 Tbsp Fish Sauce, 1 Tbsp Fresh Lime Juice, 1 tsp Rice Vinegar, and 1 finely minced Thai chili (optional).

Part B: Instructions

Step 1: Prepare the Batter

1. In a large bowl, whisk together the rice flour, cornstarch, salt, and turmeric.
2. Gradually whisk in the water, coconut cream, and beer/club soda until the batter is smooth.
3. Stir in the sliced scallion greens. Cover and let the batter rest at room temperature for at least 30 minutes (or up to 2 hours). This is crucial for the crepe’s texture.

Step 2: Prepare the Filling

1. Marinate the sliced pork and shrimp with the 2 Tbsp fish sauce and black pepper for 15 minutes.

Step 3: Cook the Crêpes (The Sizzle)

1. Heat a large (10-12 inch) non-stick skillet over medium-high heat. Add about 2 Tbsp of oil until shimmering hot.
2. Add a portion of the sliced onions and a quarter of the marinated pork and shrimp. Sauté until the shrimp is pink and the pork is cooked through (about 2 minutes).
3. Give the resting batter a quick stir. Pour about $1/3$ cup of batter into the hot pan. Immediately lift and tilt the pan to quickly swirl the batter and coat the base and sides in a thin, even layer. It should sizzle loudly.
4. Sprinkle a handful of bean sprouts over one half of the crêpe.
5. Cover the skillet and cook for $1 \frac{1}{2}$ to 2 minutes. The steam trapped under the lid will cook the bean sprouts.
6. Uncover and continue cooking for 1-2 minutes until the edges are golden brown and very crispy.
7. Fold the crêpe in half to cover the filling. Slide it onto a plate.
8. Wipe the pan clean, add more oil, and repeat the process until all the batter and filling are used.

Step 4: Serve

• Serve the hot Bánh Xèo immediately with the platter of fresh herbs and lettuce leaves.
• To eat: Tear off a piece of the crêpe, wrap it in a lettuce leaf with some fresh herbs, and dip the entire bundle generously into the Nước Chấm.