Bánh Xèo Recipe: Bánh Xèo is a Vietnamese savory pancake that’s golden and crispy on the outside, soft on the inside, and bursting with flavor. Pronounced “bahn say-oh,” the name translates to “sizzling cake” because of the sizzling sound the batter makes when it hits the hot pan. It’s made from rice flour, coconut milk, and turmeric powder, giving it its iconic yellow hue and unique texture.
Bánh Xèo is one of those dishes that instantly captivates your senses. From the first crackling fry to the aroma of turmeric and coconut mingling with pork and shrimp, this dish is as much about the experience as it is about flavor. It’s typically filled with savory pork, fresh shrimp, and bean sprouts, folded like an omelet, and served with heaps of herbs and a tangy fish sauce dip.
What makes Bánh Xèo truly special is how communal it is. It’s often eaten with your hands, wrapped in lettuce or rice paper, dipped in sauce, and enjoyed with friends or family. It’s not just a meal—it’s a mini celebration on a plate.
The Cultural Significance in Vietnam
Bánh Xèo is more than a delicious dish; it’s a symbol of Vietnamese hospitality and tradition. It originated in central and southern Vietnam but has become a beloved street food and home-cooked meal across the country. Each region has its own variation—some are smaller and bite-sized (especially in the central region), while others are larger and crispier in the south.
In Vietnamese culture, sharing food is an act of love. Bánh Xèo is usually made fresh, cooked in small batches so everyone can enjoy it hot and crispy. It’s also a dish that brings people together, whether it’s for a weekend family meal or a special gathering. When someone serves you Bánh Xèo, they’re not just feeding you—they’re inviting you into a deeper experience of Vietnamese life.
Ingredients Overview
Essential Ingredients for the Batter
To create the perfect Bánh Xèo batter, you’ll need a few key ingredients. These form the base of the pancake and are responsible for its iconic color, texture, and flavor.
Main ingredients for the batter:
- Rice flour (1 cup) – This gives the pancake its chewy yet crisp texture.
- Turmeric powder (½ tsp) – Adds a beautiful golden-yellow color and a subtle earthy flavor.
- Coconut milk (1 cup) – For a hint of creaminess and depth.
- Water (1 cup) – Helps loosen the batter to the right consistency.
- Green onions (2, finely chopped) – Adds a fresh, mild onion flavor.
Mix these ingredients until smooth and let the batter rest for at least 30 minutes. The rest time is crucial—it helps the flour absorb the liquids, resulting in a better texture when cooked.
Common Fillings: Pork, Shrimp & More
The filling is where Bánh Xèo comes alive. Traditionally, a mix of thinly sliced pork belly and fresh shrimp is used, creating a satisfying contrast between meaty richness and seafood sweetness.
Typical filling ingredients:
- Pork belly (100g, thinly sliced)
- Shrimp (100g, peeled and deveined)
- Bean sprouts (1 cup)
- Onions (½, thinly sliced)
You can sauté the meat and shrimp with a pinch of salt, pepper, and garlic before adding them to the pancake. The bean sprouts are usually added fresh just before folding the pancake, giving it that extra crunch.
Want to mix it up? Try adding mushrooms, tofu, or even thin slices of chicken. The beauty of Bánh Xèo is its flexibility.
Fresh Herbs and Dipping Sauce
In Vietnam, no dish is complete without herbs. Bánh Xèo is often served with a generous side of fresh herbs like:
- Mint
- Thai basil
- Cilantro
- Lettuce leaves
These not only add freshness but also balance out the richness of the pancake. You’ll also need a killer dipping sauce—nước chấm—a sweet, tangy, and slightly spicy sauce that brings all the flavors together.
Basic nước chấm recipe:
- Fish sauce (3 tbsp)
- Lime juice (2 tbsp)
- Water (3 tbsp)
- Sugar (1 tbsp)
- Garlic (1 clove, minced)
- Chili (optional, finely chopped)
Mix until the sugar dissolves and adjust to your taste.
Tools You’ll Need
Ideal Cookware
Cooking Bánh Xèo doesn’t require fancy equipment, but using the right tools can make a big difference. Here’s what you’ll need:
- Non-stick skillet or cast-iron pan – A medium-sized (8–10 inch) skillet works best for creating even, crispy pancakes.
- Lid – To steam the bean sprouts and help the batter cook through.
- Ladle or measuring cup – For evenly pouring the batter.
Cast iron gives the crispiest results, but it takes practice to get the temperature just right. A good-quality non-stick pan is easier for beginners and still produces excellent results.
Prepping Utensils and Tips
Make sure you have these kitchen basics ready:
- Mixing bowls – One for the batter, one for marinating meat.
- Spatula – To lift and fold the pancake without breaking it.
- Tongs – For flipping meat and shrimp while sautéing.
Pro tip: Keep all your fillings and herbs prepped and within reach. Once you start frying, the process moves quickly. Having a clean, organized workspace is key to making beautiful Bánh Xèo without stress.
How to Make Bánh Xèo – Step-by-Step
Step 1: Preparing the Batter
This is where the magic begins. In a large bowl, combine the rice flour, turmeric powder, and a pinch of salt. Gradually whisk in the coconut milk and water until the batter is smooth with no lumps. Stir in the chopped green onions.
Let the batter rest for at least 30 minutes. If you have time, let it sit longer—up to 2 hours is ideal. This improves the texture and flavor.
After it rests, give it a gentle stir before using. It should be thinner than a pancake batter—closer to crepe consistency. If it feels too thick, add a bit more water.
Step 2: Marinating the Meat and Prepping Veggies
Getting your proteins and vegetables ready before you start cooking ensures a smooth process when it’s time to fry the pancakes. Begin by slicing your pork belly thinly—this allows it to cook quickly and blend well with the other ingredients. The shrimp should be peeled, deveined, and patted dry.
Marinade for pork and shrimp:
- 1 tablespoon fish sauce
- 1 clove garlic, minced
- 1 teaspoon sugar
- Pinch of pepper
Let the meat and shrimp marinate for about 15–20 minutes. This brief marination infuses the proteins with rich umami flavor, adding depth to every bite of the Bánh Xèo.
While the proteins are soaking up flavor, wash and dry your bean sprouts and herbs. Thinly slice half an onion and set everything aside. Arrange your lettuce leaves, mint, and Thai basil on a platter—they’ll be used for wrapping later.
Pro tip: Keep everything portioned and close to your cooking station. The real-time cooking of Bánh Xèo is fast-paced and timing is crucial for crispy perfection.
Step 3: Making the Dipping Sauce
The dipping sauce, or nước chấm, is the soul of Vietnamese cuisine. It pulls together all the complex flavors of the dish—sweet, salty, sour, and spicy.
Here’s how to whip up a basic yet powerful version:
Ingredients:
- 3 tbsp fish sauce
- 2 tbsp fresh lime juice
- 3 tbsp warm water
- 1 tbsp sugar
- 1 clove garlic, finely minced
- 1 red chili (optional), finely chopped
Mix the sugar into the warm water until fully dissolved. Add in the fish sauce, lime juice, garlic, and chili. Taste and adjust. Too salty? Add water. Too sour? A bit more sugar does the trick.
Optional twist: Add some finely shredded carrots or papaya for texture and sweetness.
Store the sauce in the fridge until ready to serve. It can be made a day ahead, and in fact, letting it sit a bit helps meld the flavors.
Step 4: Frying the Pancakes to Crispy Perfection
Now comes the fun part—cooking! Heat about a tablespoon of oil in your skillet over medium-high heat. Once hot, add a few slices of marinated pork and shrimp. Let them sear for a minute or two until just cooked.
Push the meat to the edges of the pan and pour a ladleful of batter into the center, swirling the pan so the batter spreads thinly and evenly. It should sizzle loudly—that’s a good sign!
Let it cook uncovered for 2–3 minutes until the edges begin to crisp and pull away from the pan. Add a handful of bean sprouts and a few onion slices on one half of the pancake. Cover the pan with a lid and cook for another 2 minutes. This allows the steam to cook the sprouts and soften the pancake slightly.
Remove the lid and cook uncovered for another minute to restore crispiness. Once the pancake is golden brown and crispy, use a spatula to fold it in half like an omelet.
Slide it onto a plate and repeat the process with the remaining batter and fillings.
Tip: Adjust the heat as needed. Too hot and the pancake will burn before it crisps; too low and it’ll turn soggy.
Step 5: Assembling and Serving
Once all your pancakes are ready, it’s time to assemble your Bánh Xèo feast. Traditionally, Bánh Xèo is eaten with your hands. Tear off a piece of the pancake, wrap it in a fresh lettuce leaf along with herbs, and dip it into the nước chấm.
You can also serve with rice paper wrappers for a different experience. Simply soak a rice paper sheet in warm water until pliable, then wrap your pancake, herbs, and sauce inside like a spring roll.
Serving ideas:
- Arrange pancakes on a platter surrounded by herb baskets and dipping sauce bowls.
- Serve with steamed jasmine rice for a more filling meal.
- Add pickled vegetables for extra brightness.
The crispy texture of the pancake, the savory meat and shrimp, the refreshing herbs, and the sweet-sour sauce create an unforgettable harmony of flavors. It’s light, yet indulgent. Familiar, yet exotic.
Tips for the Perfect Bánh Xèo
Crispy Secrets from Vietnamese Cooks
Crispiness is king when it comes to Bánh Xèo. If your pancakes turn out soggy or limp, don’t worry—it’s fixable! Here are some tried-and-true tips straight from Vietnamese home cooks:
- Use a hot pan. Always preheat your skillet before adding the batter. The sizzling sound is your best friend—it means a crispy crust is forming.
- Go easy on the batter. Thin layers cook better and crisp up faster. Overfilling the pan can lead to soggy results.
- Don’t skimp on oil. A generous amount of oil helps achieve that restaurant-level crunch.
- Let it sit. Once folded, give the pancake an extra minute in the pan to toast the edges even more.
- Use carbonated water instead of plain water for a lighter, airier batter.
Practice makes perfect. Your first few tries might be a little messy, but once you get the rhythm down, it becomes second nature.
Avoiding Common Mistakes
Beginner Errors and How to Fix Them
Even the most enthusiastic home cook can stumble when making Bánh Xèo. This dish is deceptively simple, but mastering it takes a little finesse. Here are some of the most common mistakes—and how to avoid them:
1. Batter too thick?
This is one of the top issues. A thick batter will create a heavy, cakey pancake instead of the light, crispy one you’re after. Always aim for a pourable, almost watery consistency—thinner than American pancake batter. If it’s too thick, add more water or coconut milk.
2. Soggy pancakes?
Too much batter or not enough heat can lead to a soggy mess. Always preheat your pan, and avoid crowding the pan with fillings. Keep the layer of batter thin, and be generous with oil to ensure crisp edges.
3. Folding too early?
Don’t rush it. If you fold the pancake before the underside crisps up, you’ll trap steam, making the pancake soggy. Wait until the edges lift easily and the bottom is deeply golden.
4. Not prepping ahead?
Bánh Xèo is fast-paced cooking. Once the batter hits the pan, everything moves quickly. Make sure your meat is cooked or nearly cooked, your herbs and sprouts are ready, and your sauce is mixed before you start frying.
5. Using the wrong pan?
Cast iron or non-stick are ideal. Stainless steel pans can be tricky—they tend to stick and don’t conduct heat as evenly. If you’re new to this dish, go with non-stick for the best results.
Correcting these small issues can elevate your Bánh Xèo from good to unforgettable.
Customizing Your Bánh Xèo
Vegetarian & Vegan Alternatives
One of the most beautiful aspects of Bánh Xèo is its adaptability. If you’re vegetarian, vegan, or just experimenting with plant-based meals, there are plenty of satisfying ways to reinvent this classic.
Vegan batter substitute: The traditional batter already excludes eggs and dairy, so you’re mostly good to go. Just be sure to use coconut milk and replace fish sauce in the dipping sauce with soy sauce or vegan fish sauce.
Filling ideas:
- Mushrooms – Shiitake, oyster, or king trumpet mushrooms add a meaty bite.
- Tofu – Pan-fried tofu cubes soak up marinades beautifully and provide protein.
- Vegetables – Bell peppers, bean sprouts, julienned carrots, and spinach work well.
- Tempeh – Another protein-rich option that brings earthy flavor and chew.
Vegan dipping sauce: Combine soy sauce, lime juice, maple syrup or sugar, water, garlic, and chili for a deliciously umami vegan dipping sauce.
Don’t forget the herbs and lettuce wraps—they’re the real secret to balance and texture. Even without meat or shrimp, your Bánh Xèo will be bursting with flavor.
Creative Twists with Fusion Ingredients
Feeling adventurous? There’s no reason to stick to just tradition—Bánh Xèo is a perfect blank canvas for global flavors. Here are some exciting ways to remix your pancakes:
Tex-Mex style: Swap pork for spicy ground beef or shredded chicken. Add black beans, jalapeños, and avocado. Dip it in a creamy lime sauce or salsa verde.
Japanese fusion: Use teriyaki chicken or grilled tofu as a filling. Top with pickled ginger and serve with a soy-based dipping sauce.
Indian twist: Try curried vegetables, paneer, and mint chutney on the side. The turmeric in the batter will complement Indian spices beautifully.
Korean flavor: Kimchi, bulgogi beef, and sesame greens make for a bold, fiery Bánh Xèo variation.
This kind of creative experimentation turns Bánh Xèo into a global culinary playground—while still keeping its Vietnamese heart.
FAQs about Bánh Xèo Recipe
1. Can I make Bánh Xèo batter ahead of time?
Yes! You can make the batter a day in advance. Just store it in the fridge and stir well before using. In fact, resting it helps improve the texture.
2. How do I reheat Bánh Xèo?
To maintain crispiness, reheat in a dry pan over medium heat or in an air fryer. Avoid microwaving—it makes the pancake soggy.
3. What can I use instead of fish sauce?
For vegetarians or those with allergies, try soy sauce, tamari, or vegan fish sauce. You’ll still get that savory umami kick.
4. Can I freeze Bánh Xèo?
It’s not recommended. The texture changes after freezing. However, you can freeze the filling and make fresh batter and pancakes when ready to eat.
5. What’s the difference between Bánh Xèo and crepes?
Bánh Xèo is savory, made from rice flour and coconut milk, and cooked to a crisp. Crepes are typically made from wheat flour, soft in texture, and used for sweet or savory dishes.
Conclusion
Whether you’re hosting a dinner party or making a cozy family meal, Bánh Xèo encourages gathering, sharing, and enjoying food with your hands and heart. Serve it fresh off the pan, wrap it in lettuce with herbs, and let everyone dive in.
If you’re pairing it with drinks, a light Vietnamese beer or a glass of chilled white wine works perfectly. Want to make it a full meal? Add some fresh spring rolls or a light soup like canh chua (Vietnamese sour soup) as a starter.
There’s nothing quite like the joy of making—and eating—homemade Bánh Xèo. It might take a little practice, but the results are always worth it.
