What is Bánh Xèo?
Bánh Xèo (pronounced bahn say-oh) is often called the Vietnamese sizzling pancake or Vietnamese crepe. The word “xèo” mimics the sizzling sound the batter makes when it hits the hot skillet-just like a joyful sizzle!
Bánh Xèo is a savory pancake made with rice flour, turmeric, and coconut milk, filled with a combination of shrimp, thinly sliced pork belly, mung beans, and bean sprouts. It’s pan-fried to a crispy texture, then served with fresh herbs and lettuce, and dipped in a sweet and tangy fish sauce-based dipping sauce (nước chấm).
Is Bánh Xèo Gluten-Free?
Yes! Traditional Bánh Xèo batter is naturally gluten-free because it’s made from rice flour, not wheat. Just double-check your rice flour and fish sauce labels to make sure there are no added gluten-containing ingredients.
Ingredients for Bánh Xèo
Before you start cooking, gather your ingredients. Here’s what you’ll need to make about 6 to 8 pancakes, depending on your pan size.
For the Batter:
- 1 cup rice flour
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1 1/2 cups cold water
- 1/2 cup coconut milk
- 2 green onions, finely sliced
- Optional: 1/4 cup cornstarch (makes it crispier)
For the Filling:
- 200g (7 oz) shrimp, peeled and deveined
- 200g (7 oz) thinly sliced pork belly or pork shoulder
- 1 cup mung beans, soaked and steamed (optional but traditional)
- 2 cups bean sprouts
- 1 small onion, thinly sliced
For Serving:
- Lettuce leaves (butter lettuce or romaine work well)
- Fresh herbs: mint, Thai basil, cilantro, perilla (optional)
- Rice paper (optional, more common in Central Vietnam)
For the Dipping Sauce (Nước Chấm):
- 3 tablespoons fish sauce
- 2 tablespoons lime juice or lemon juice
- 1 tablespoon sugar
- 2 tablespoons water
- 1 clove garlic, minced
- 1 small chili pepper, finely chopped (optional)
Step-by-Step: How to Make Bánh Xèo
Step 1: Make the Batter
In a large bowl, mix the rice flour, turmeric, and salt. Slowly whisk in the water and coconut milk until smooth-no lumps! Then stir in the green onions. Let the batter rest for 30 minutes to allow the flour to fully absorb the liquid.
Tip: Some people let it rest in the fridge for up to 2 hours. This helps with crispiness!
Step 2: Prep the Fillings
While the batter rests:
- Thinly slice your pork and onions
- Peel and clean the shrimp
- Soak mung beans for at least 2 hours, then steam them (optional but adds great texture)
- Rinse and pat dry the bean sprouts
- Wash and prep your lettuce and herbs
Step 3: Cook the Pancakes
Use a non-stick or cast-iron skillet about 8 to 10 inches in size.
- Heat a tablespoon of oil on medium-high. Sauté a few slices of pork and a couple of shrimps with onions until lightly cooked (about 1–2 minutes).
- Pour about 1/3 cup of batter over the meat and quickly swirl the pan to spread it thinly.
- Sprinkle with a few spoonfuls of mung beans and bean sprouts.
- Cover the pan with a lid for about 2 minutes (this steams the bean sprouts and helps cook the batter).
- Remove the lid and let it cook uncovered for another 3–5 minutes until the pancake is crispy and golden on the edges.
- Fold in half like a taco and slide onto a plate.
Repeat for remaining batter and fillings!
Pro Tip: For a super crispy edge, use more oil and tilt the pan slightly while pouring the batter.
How to Eat Bánh Xèo Like a Local
Now that you’ve got your sizzling pancakes ready, how do you eat them?
Option 1: Lettuce Wrap Style
- Tear off a piece of Bánh Xèo
- Place it in a lettuce leaf with herbs
- Roll it up like a mini wrap
- Dip it in nước chấm
Option 2: Rice Paper Roll Style (Central/Southern Vietnam)
- Soften a sheet of rice paper with a little water
- Add herbs, lettuce, and a slice of Bánh Xèo
- Roll it up and dip in nước chấm
Vietnamese people often eat with their hands! Don’t be shy-it’s part of the fun.
Tips for Success
Here are some tried-and-true tips to make sure your Bánh Xèo turns out delicious:
- Use high heat and enough oil to get that perfect crispy edge
- Don’t overload the pancake with too many fillings, or it’ll be soggy
- Preheat your pan properly-don’t rush
- Rest the batter for at least 30 minutes
- Add a bit of beer or carbonated water to the batter if you want extra crispiness
Variations and Regional Differences
Bánh Xèo is made differently in different regions of Vietnam.
Northern Style (Bánh Xèo Bắc):
- Smaller in size
- Less coconut milk
- Usually no mung beans
- More focus on herbs and dipping sauce
Central Style:
- Often eaten with rice paper wraps
- Crispier and thinner
- Some regions add squid or other seafood
Southern Style (Bánh Xèo Nam Bộ):
- Larger and more yellow from turmeric
- Rich coconut milk in the batter
- Often includes mung beans, pork, shrimp
You can make your own version at home by mixing and matching ingredients!
Vegan or Vegetarian Bánh Xèo?
Absolutely! Here’s how to adapt it:
For the Batter:
- No changes needed-it’s already vegan!
Filling Ideas:
- Tofu (pan-fried or marinated)
- Mushrooms (shiitake, oyster, or king oyster)
- Mung beans, bean sprouts, and shredded carrots
- Vegan mock meats or seitan
Dipping Sauce:
Make a vegan version using soy sauce, lime juice, sugar, garlic, and chili. You can also use vegan fish sauce available in Asian stores.
A Bit of Cultural Flavor: The History of Bánh Xèo
Bánh Xèo dates back to ancient Vietnam, with roots in both everyday street food and festive meals. The sizzling sound (“xèo”) represents joy, warmth, and community-because this dish is often made for gatherings and shared meals.
In Vietnamese homes, Bánh Xèo is a fun, interactive meal where everyone helps roll, wrap, and dip their own food. It brings people together, and every region adds its own twist.
So, when you make it at home, you’re not just cooking-you’re experiencing a piece of Vietnam’s culinary culture.
What to Serve with Bánh Xèo?
While Bánh Xèo is often eaten on its own with lettuce and herbs, you can pair it with:
- Pickled carrots and daikon (add crunch and acidity)
- Vietnamese iced coffee or jasmine tea
- Soup or broth as a light starter
Where to Find Ingredients
Most ingredients can be found at your local Asian supermarket or international grocery store.
- Rice flour: Look for Vietnamese or Thai brands like “Bot Gạo”
- Fish sauce: Brands like Red Boat or Three Crabs are popular
- Fresh herbs: Asian markets often carry mint, Thai basil, and perilla
- Mung beans: Usually in the dry beans section
If you can’t find something, substitute or skip-it’ll still taste amazing.
FAQs About Bánh Xèo
- Can I make Bánh Xèo ahead of time?
You can prep the batter and fillings in advance, but the pancake is best when cooked fresh and eaten immediately for crispiness.
- Why is my pancake soggy?
It might be due to too much filling, low heat, or not enough oil. Try cooking uncovered longer to crisp it up.
- Can I freeze Bánh Xèo?
The batter can be stored in the fridge for 1–2 days. Cooked pancakes don’t freeze well-they lose crispiness.
- Is coconut milk necessary?
It adds richness, but you can skip it or use water/plant milk instead. The texture will still be good.
- What kind of pan should I use?
A non-stick or well-seasoned cast iron skillet works best for even heat and crispiness.
- Can kids eat Bánh Xèo?
Yes! Just skip the chili in the dipping sauce and cut the pancake into smaller, hand-held pieces.
- Is this a street food or a restaurant dish?
Both! It’s a popular street food, especially in Southern Vietnam, but also served in restaurants and homes.
- What drinks go well with Bánh Xèo?
Try iced herbal tea, Vietnamese iced coffee (cà phê sữa đá), or even a light beer.
- How do I store leftovers?
Store the fillings and batter separately in the fridge. Reheat in a pan for best results.
- Can I add cheese or fusion ingredients?
Sure! Bánh Xèo is flexible. Some modern versions include cheese, kimchi, or even avocado.
Final Thoughts: Why You’ll Love Making Bánh Xèo
Making Bánh Xèo is more than cooking-it’s an experience. It brings people together, encourages creativity, and introduces you to the vibrant textures and flavors of Vietnamese cuisine.
Whether you’re hosting a dinner party or trying it solo, this crispy pancake is a guaranteed hit. And once you master it, you’ll want to make it again and again.
Here are some delicious food and drinks to try when ordering from PHO restaurants in Toronto:
VermicelIi Noodle in Tomato Soup (Bún Riêu)
Marinated Fish with Steamed Rice (Cá Kho Tộ)
Sweet and Sour Soup with Steamed Rice (Canh Chua)
Udon Noodle Soup with Crab Meat (Bánh Canh Cua)
Udon Noodle Soup with Shrimp (Bánh Canh Tôm)
Hanoi Style Vermicelli (Bún Chả Hà Nội)
