Banh Xeo is a classic dish of Vietnamese cuisine that literally translates as “sizzling cake” or “crackling cake.” It is a kind of thin and crispy crepe or pancake made of rice flour, coconut water and turmeric, which is filled with shrimp, pork, bean sprouts, green onion and other spices to taste. The dish is a tasty mix of textures and flavors, with a crunchy exterior and a soft, aromatic interior.

It originated in the southern region of Vietnam, specifically the Mekong Delta region, although it has become popular throughout the country and beyond its borders.

To be served at the table, Banh Xeo is presented as a type of large, thin crepe, which is cut into smaller pieces. It is served hot, accompanied by a variety of fresh vegetables, aromatic herbs such as cilantro and Thai basil, as well as lettuce or arugula leaves for wrapping.

The traditional way to eat it is to take a piece of crepe, place it on a lettuce or arugula leaf, add some fresh herbs and greens, and then wrap it all up like a taco. It is then dipped in a sweet and sour fish sauce or peanut sauce before eating. The combination of flavors and textures is a truly delicious and satisfying experience.

How to prepare Banh Xeo at home


  • 1 cup rice flour
  • 1 cup coconut milk
  • 1 cup of water
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped green onion
  • 1 cup bean sprouts (sprouted)
  • 200g raw shrimp, peeled and deveined
  • 200g pork in thin strips (optional)
  • Vegetable oil for cooking
  • Lettuce or arugula leaves, fresh herbs (cilantro, Thai basil), to serve
  • Sweet and sour fish sauce or peanut sauce to accompany

  1. In a large bowl, mix rice flour, coconut milk, water, turmeric powder and salt until you get a smooth liquid batter. Let the mixture sit for at least 30 minutes to allow the flavors to settle.
  2. Meanwhile, prepare the fillings. Sauté green onions in a little oil until soft. Add the shrimp and pork (if using) and cook until cooked. Then, add the bean sprouts and cook for a few more minutes. Remove from heat and reserve.
  3. Heat a large nonstick skillet over medium-high heat and add a little vegetable oil. Pour a ladle of the Banh Xeo batter into the hot pan and swirl it quickly to cover the entire bottom of the pan. Cook for a few minutes until the edge of the crepe begins to pull away from the pan and is golden and crispy.
  4. Add a portion of the cooked fillings to one side of the crepe and fold the other side over the filling to form a half-moon. Cook for a few more minutes until golden brown and crispy on both sides. Repeat the process with the rest of the dough and fillings.
  5. Serve the Banh Xeo hot, accompanied by lettuce or arugula leaves, fresh herbs and sweet and sour fish sauce or peanut sauce for dipping. Enjoy this delicious and crunchy Vietnamese specialty!


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