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Crispy Vietnamese Crepes (Bánh Xèo) Using Premixed Flour

Name: Crispy Vietnamese Crepes (Bánh Xèo) Using Premixed Flour
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: Bánh Xèo premixed flour; Panko breadcrumbs; Salt; Egg; Coconut milk; Ice water; scallion; pork belly; Small shrimp; Jicama; bean sprouts; Onion; sugar; fish sauce; fresh lime juice; Minced garlic and chili; Lard

groups4 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 30 minsscheduleTotal: 50 minsoutdoor_grillPan-friedlocal_fire_departmentMild

Allergens:warningEggswarningShellfishwarningFishwarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

Preparation

00:00:31

Pour 500g premixed Bánh Xèo flour into a bowl. Add 20g panko breadcrumbs, 1g salt, 1 egg (75g), and 250ml coconut milk. Gradually pour in 850ml ice water while whisking until completely smooth and lump-free, then stir in 20g chopped scallions and let batter rest.

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Watch out

Be sure to use cold ice water when mixing the batter so the crepes become airy and stay crispy longer.

Ingredients:Bánh Xèo premixed flour (500 g)Panko breadcrumbs (20 g)Salt (1 g)Egg (1 piece)Coconut milk (250 ml)Ice water (850 ml)scallion (20 g)

Tools:mixing bowlwhisk

Active Cooking

00:02:00

warningStay safe

Be careful when taking the hot plate out of the steamer to avoid steam burns.

Place 500g sliced pork belly onto a plate with sliced shallot. Place in steamer over medium heat for about 5 minutes until just cooked through. Remove plate and pour off the savory pork broth into a bowl.

local_fire_departmentMedium heat, about 5 minutes

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Watch out

Do not over-steam the pork belly or it will become dry and lose its sweet juiciness.

Ingredients:pork belly (500 g)

Tools:steamer pot

Active Cooking

00:02:40

Combine the collected pork broth with hot water to make 250ml. Add 50g sugar, 40g fish sauce, 10g lime juice, 2g salt, and 15g minced garlic and chili. Stir until sugar is fully dissolved.

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Watch out

Allow the broth mixture to cool slightly before adding minced garlic and chili so they float neatly on top.

Ingredients:sugar (50 g)fish sauce (40 g)fresh lime juice (10 g)Salt (2 g)Minced garlic and chili (15 g)

Tools:bowl

Active Cooking

00:03:46

warningStay safe

The hot lard and wok are extremely hot. Be cautious of hot oil splatters when adding shrimp or pouring wet batter.

Heat a large wok over medium-low heat with 1 tbsp lard until hot and smoking. Add a few small shrimps and sliced onions, stir-frying until fragrant. Stir the batter well, ladle one scoop into the hot wok, and tilt/rotate the wok to spread it into a thin layer. Top with sliced steamed pork belly, bean sprouts, and shredded jicama. Cover with a lid for 1 minute. Uncover, drizzle a little lard around the edges, and continuously rotate the wok over the flame until the edges become golden and crispy. Fold the crepe in half and cook briefly until crispy.

local_fire_departmentMedium-low heat

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Watch out

The wok must be smoking hot before ladling in the batter so it sizzles and releases easily. Continuously tilt and rotate the wok over the flame so all edges crisp up evenly without burning.

Ingredients:Lard (50 g)Small shrimp (500 g)Onion (2 piece)bean sprouts (500 g)Jicama (500 g)

Tools:spatulawok

Active Cooking

00:06:23

Transfer cooked crispy Bánh Xèo crepes to a serving platter. To eat, wrap a piece of crepe with fresh herbs and mustard greens in rice paper, and dip generously into the garlic chili fish sauce.

Tools:serving plate