Why This Vietnamese Pancake Is So Crispy And How You Can Make It

If you’ve ever wandered the bustling streets of Vietnam and been captivated by the sound of something sizzling in a roadside pan, chances are you’ve encountered Bánh Xèo. Often described as Vietnamese sizzling pancakes, these crispy, golden crepes are a staple of southern Vietnamese street food and a delightful collision of texture, flavor, and aroma. Made with a rice flour batter and turmeric, then stuffed with shrimp, pork, and bean sprouts, Bánh Xèo is folded like an omelet but eaten like a wrap.

What makes Bánh Xèo truly special is its DIY nature. Typically served with a generous heap of fresh herbs and leafy greens, each bite is wrapped in lettuce or rice paper and dipped in sweet, tangy nước chấm sauce. It’s as interactive as it is delicious, and perfect for sharing. While it might look impressive, Bánh Xèo is surprisingly easy to make at home with the right ingredients and a hot skillet.

Whether you’re craving something different for dinner or planning an international food night at home, this recipe will walk you through creating restaurant-worthy Bánh Xèo in your own kitchen. It’s light yet filling, savory with a touch of sweetness, and guaranteed to win over any dinner guest or your own taste buds.

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Read here best Vietnamese Breakfast, 40 Vietnam Travel Tips and Best Things to Do in Vietnam

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Best Time to Eat and What to Pair It With

Best time to eat:

Bánh Xèo is best enjoyed for lunch or dinner, especially when served fresh off the pan while still crispy. It’s also ideal for casual get-togethers, weekend meals, or anytime you want a hands-on, interactive dining experience.

Perfect pairings:

Drink: Pair with a cold Vietnamese beer like Saigon Lager or a refreshing iced jasmine tea.

Side dish: Complement your Bánh Xèo with a light green papaya salad or pickled vegetables for crunch and balance.

Dessert: Finish the meal with something tropical and light, like mango sticky rice or Vietnamese coconut jelly for a refreshing sweet bite.

Let your readers know: Bánh Xèo isn’t just a dish it’s a celebration of flavor, freshness, and Vietnamese culture right at your table.

There’s an ongoing debate among Vietnamese food lovers about what makes a perfect Banh Xeo. Some argue that it should be thin and crisp like a crepe, while others prefer a slightly thicker, softer version. The “right” answer often depends on where you’re from southern Banh Xeo tends to be bigger and crunchier, while northern styles are smaller and more delicate.

Another hot topic is whether or not to use coconut milk in the batter. Traditional southern recipes include it for a subtle sweetness and fragrance, but many modern versions skip it for a lighter texture. Purists claim that without coconut milk, it loses its soul; others believe the flavor is too heavy for the dish.

Then there’s the filling debate pork and shrimp are standard, but some creative cooks now use mushrooms, tofu, or even cheese. While innovation keeps cuisine alive, some Vietnamese chefs argue that reinventing Banh Xeo too far risks losing its traditional identity.

How to Make Banh Xeo

Banh Xeo Recipe Ingredients

For the batter:

1 cup rice flour
1/2 cup cornstarch
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1 1/2 cups coconut milk
1 1/2 cups water
4 green onions, finely chopped

For the filling:

1/2 pound pork belly or pork shoulder, thinly sliced
1/2 pound shrimp, peeled and deveined
1 medium onion, thinly sliced
1 cup bean sprouts
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced

For serving:

Lettuce leaves
Fresh herbs (mint, cilantro, basil)
Dipping sauce (nuoc cham)

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Step By Step How to Make Banh Xeo

Prepare the batter

In a mixing bowl, combine rice flour, cornstarch, turmeric powder, and salt. Gradually whisk in coconut milk and water until smooth. Stir in the chopped green onions. Let the batter rest for at least 30 minutes.

Prepare the filling

Season the pork and shrimp with salt and pepper. In a skillet, heat a little oil over medium heat. Add minced garlic and sliced onions, sauté until fragrant. Add the pork slices and cook until browned. Remove and set aside. In the same skillet, cook the shrimp until pink. Remove and set aside.

Cook the Banh Xeo

Heat a non-stick skillet over medium-high heat and add a little oil. Pour a ladle of batter into the skillet, swirling to spread it thinly and evenly. Add a few slices of cooked pork, shrimp, and some bean sprouts on one side of the pancake.

Cover the skillet with a lid and cook for about 2-3 minutes, until the edges are crispy and the center is set. Fold the pancake in half and transfer to a serving plate. Repeat with the remaining batter and filling.

Serve

Serve Banh Xeo with lettuce leaves, fresh herbs, and nuoc cham dipping sauce. To eat, wrap a piece of Banh Xeo in a lettuce leaf with some herbs, and dip in the sauce.

Tips To Make Banh Xeo

For extra crispiness, use a well-heated skillet and enough oil. Adjust the batter consistency with water if it is too thick. Keep the pancakes warm in a low oven (200°F) if making in batches.

How Many Calories Have Banh Xeo

The calorie content of Banh Xeo can vary depending on the ingredients and portion size. On average, one Banh Xeo pancake (about 150 grams) can contain around 250-300 calories.

Origin and History

Banh Xeo traces its roots to central and southern Vietnam, where street food culture has long played a central role in daily life. The name “Banh Xeo” comes from the sizzling sound the batter makes when it hits a hot pan, instantly signaling freshness and excitement. This dramatic sound became part of the dish’s identity, attracting customers to roadside stalls and open-air markets.

Historically, Banh Xeo developed as a practical and affordable meal for working families. Rice flour, turmeric, coconut milk, and fresh herbs were readily available ingredients, making the dish accessible to people across different social classes. Over time, these simple components evolved into a beloved culinary tradition.

Regional variations began to emerge as the dish spread throughout Vietnam. In central regions, Banh Xeo is often smaller and thinner, while southern versions tend to be larger and filled generously with shrimp, pork, and bean sprouts. Each style reflects local tastes, climate, and ingredient availability.

As Vietnamese communities migrated abroad, Banh Xeo traveled with them. Today, it is served in Vietnamese restaurants worldwide, preserving its traditional roots while adapting slightly to international palates. Despite these changes, its core identity remains deeply tied to Vietnam’s street food heritage.

Although Banh Xeo is widely loved, there is ongoing debate about what makes it “authentic.” Some cooks insist that only traditional ingredients and cooking methods should be used, while others embrace modern adaptations. This tension reflects a broader conversation about preserving culinary heritage in a changing world.

One major point of controversy involves the batter. Purists argue that it must be made strictly with rice flour, turmeric, and coconut milk, while contemporary recipes sometimes include wheat flour, cornstarch, or baking powder for extra crispiness. These additions are often criticized as shortcuts that dilute tradition.

Filling choices also spark disagreement. Traditional versions feature shrimp, pork, and bean sprouts, but many modern interpretations include chicken, tofu, cheese, or even Western-style ingredients. While these variations appeal to global audiences, some Vietnamese cooks view them as unnecessary alterations.

Another debated topic is cooking technique. Street vendors often rely on well-seasoned cast-iron pans and high heat, developed over years of practice. Home cooks using nonstick pans or electric stoves may struggle to replicate the same texture, leading to questions about whether true Banh Xeo can be made outside its original environment.

How Long It Takes to Prepare

Preparing Banh Xeo at home requires some planning, but it is not overly time-consuming. Most of the preparation involves mixing the batter, slicing fillings, and washing herbs. This initial stage typically takes about 20 to 30 minutes, depending on your experience level.

Allowing the batter to rest is an important step that should not be rushed. Resting for at least 30 minutes helps the flour hydrate and improves the final texture. Some cooks prefer to rest it longer for better results, which can extend the preparation time.

Cooking each pancake usually takes three to five minutes, depending on pan temperature and size. Since Banh Xeo is made one at a time, preparing multiple servings can take up to 30 minutes. However, the process becomes faster and more enjoyable as you gain confidence.

In total, most home cooks can expect to spend about 90 minutes from start to finish. With practice and preparation, this time can be reduced significantly, making Banh Xeo a realistic option even for busy weeknights.

Serving Suggestions

Serve Banh Xeo hot and fresh off the pan its crispy texture starts to fade as it cools. Slice each pancake into quarters, arrange them on a platter, and surround them with lettuce leaves, mint, basil, and cucumber slices for easy wrapping.

Include a bowl of nuoc cham dipping sauce at the center of the table. You can also add small bowls of chili paste or lime wedges so everyone can customize their flavor experience. Presentation matters: a colorful spread of herbs and greens turns this street food classic into an elegant meal.

For a more filling option, serve Banh Xeo with a side of steamed jasmine rice or a light soup starter like clear Vietnamese broth with scallions. It’s a perfect balance between indulgence and simplicity.

Final Thoughts

Banh Xeo isn’t just about food it’s about the experience of sharing, cooking, and connecting. Its sizzling sound, bold flavors, and fresh accompaniments reflect the warmth and creativity of Vietnamese culture. Once you master it, you’ll realize it’s not just a recipe it’s a story told through texture, aroma, and taste.

Making Banh Xeo at home may take a bit of patience, but the reward is worth it. The first time you hear that satisfying “sizzle” in your pan, you’ll understand why this dish has stood the test of time across generations and regions.

So the next time you’re craving something unique, skip the takeout and fire up your skillet. Bring Vietnam into your kitchen, one crispy, golden pancake at a time.