Vietnamese Crepe Recipe (Banh Xeo)


Have you ever wanted to learn to make Vietnamese crepes? These exotic crepes are delicious and fairly easy to make yourself at home. Wow your dinner guests with your amazing crepes and your fabulous cooking skills.

banh xeo Vietnamese Crepes

How To Make Vietnamese Crepes

To make Vietnamese crepes, you will need to make a batter, lime fish dipping sauce, and the filling for the crepes. You will also need some lettuce and herbs for serving.

For the batter, you’ll need:

  • Rice flour: this will give the crepes a delicious, light texture.
  • Coconut milk: this is crucial for the creamy flavor.
  • Cornstarch: you need cornstarch to make the crepes puffy and crunchy.
  • Water: this helps to bind all the ingredients together.

For the lime fish dipping sauce, you require:

  • Lime juice: this will enhance the flavors of the fish and add a citric edge to the dish.
  • Fish sauce: to complement your shrimps, you need fish sauce.
  • Garlic: you can increase or decrease the quantity of garlic used for the recipe to ensure it suits your preferences.
  • Sugar – again, bump this up a little for extra sweetness, or cut down on it if you want the other flavors to shine.

To make the filling, you’ll need:

  • Shrimps: these are the main flavor of this dish, so choose high quality shrimps for the best results.
  • Pork shoulder: this will help make the crepes rich, meaty, and satisfying.
  • Onions: these bring flavor and depth to the meal.
  • Bean sprouts: for a crispy texture and fresh taste, you need a good handful of beansprouts.
  • More fish sauce: this will boost the shrimps and make them stand out.

Vietnamese Crepe Recipe (Banh Xeo)

5 from 2 votes
Recipe by Laura Ritterman Course: MainCuisine: VietnameseDifficulty: Easy


Prep time


Cooking time





If you are wondering how to make amazing Vietnamese crepes (Banh Xeo), check out this simple recipe!


  • For the batter, you will need
  • 1 cup 1 water

  • 2 2 scallion stalks

  • ¼ cup of coconut milk

  • ¼ teaspoon of turmeric powder

  • ¼ cup of cornstarch

  • ¾ cup of rice flour

  • ¼ teaspoon of salt

  • For the lime fish dipping sauce
  • 1 teaspoon 1 sugar

  • 4 tablespoons 4 water

  • 2 tablespoons 2 lime juice

  • 1 tablespoon 1 fish sauce

  • 1 clove 1 garlic

  • For the filling
  • 8 oz 8 shrimp

  • 1 1 shallot

  • 1 1 onion

  • 1 1 ½ cups of bean sprouts

  • 4 oz 4 pork shoulder

  • Pinch salt

  • Pinch pepper

  • 1 teaspoon 1 fish sauce


  • Directions for the batte
  • Get out a large mixing bowl and mix together the cornstarch, salt, turmeric, and rice flour. Whisk the water and coconut milk into this to form a smooth, lump-free batter. Set the bowl to one side.
  • Wash your scallions and slice them into thin pieces. Set them aside.
  • Directions for the lime fish dipping sauce
  • Juice 2 tablespoons of lime juice and then whisk it together with the sugar, fish sauce, and water. Mince up a clove of garlic and add this. Mix well and taste, and adjust the quantities of the ingredients if you wish. Set the bowl aside.
  • Directions for the filling
  • Slice the onion and shallot into thin pieces.
  • Peel and devein the shrimps and slice the pork into thin pieces.
  • Warm an oiled pan over a medium heat and gently fry the onion for 3 minutes.
  • Tip the onion out of the pan onto a clean plate, and then saute the shallot for 2 minutes. Add the pork to the pan and cook it for half a minute.
  • Add a teaspoon of fish sauce and the pepper and then stir fry until the pork is cooked. Set the pork aside.
  • Add the shrimps to the pan and sear on both sides to fully cook them. Season and set aside.
  • Assembling directions:
  • Pour the scallions into the batter and mix thoroughly. Clean the pan and then oil it and place it over a medium heat. Add enough batter to cover the bottom of the pan; it should sizzle as soon as it strikes the oil.
  • Allow the crepe to cook for 3 minutes and then spread some bean sprouts on one side and cook for 30 seconds.
  • Spread portions of the pork, onion, and shrimps on the same side and cook the crepe until it is crispy. Fold the uncovered half across the fillings and then serve hot with lettuce and herbs. Add a little more of your dipping sauce for extra flavor.

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Tips & Tricks

How do you make these crepes truly incredible? Let’s find out!

  • Don’t rush when cooking the crepes. You want to give them enough time to turn crispy and delicious. Don’t serve the crepe before it has had time to get a little crunchy on the outsides.
  • Make sure your pan is hot before you start cooking the crepes.
  • Stir the batter well before you make each crepe. The rice flour tends to settle out otherwise, so it needs to be mixed back in.

See Also: Can You Use Pancake Mix or Bisquick for Waffles?


  1. Can I adapt the fillings?

    Yes, if you don’t like one or more of the ingredients above, swap it for something else.

  2. Can I store this in the fridge?

    It’s best to store the raw ingredients in the fridge, rather than the crepes. They will lose their crispiness if they are not eaten promptly.

  3. Do I need to use coconut milk?

    Coconut milk makes this recipe creamier and more flavorful, but you can make it with just water if you prefer.

  4. Do I need cornstarch?

    You can make the crepes with just rice flour, but the cornstarch helps them to crisp up beautifully.

  5. What makes these crepes yellow?

    The turmeric is what lends the crepes their color. Many people think that they contain egg because of their sunny appearance, but this is purely because of the yellow spice.


Vietnamese crepes are delicious and they are a perfect meal to serve for a fancy dinner. Choose high quality shrimp and pork for the best flavor, and make sure you don’t rush your crepe cooking – give them enough time in the pan to cook well.

Related: What To Serve With Pancakes

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