How to make Bánh Xèo (Vietnamese Sizzling Crepes)

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while providing a creamy texture.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

mung beans

🥗Healthier: lentils

💰Cheaper: split peas

Split peas are more affordable while maintaining a similar texture.

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Fish can be a less expensive seafood option.

Prepare the batter by mixing the Bánh Xèo pre-mix, turmeric powder, coconut water, sparkling water, coconut milk, green onion, and salt in a bowl.

Heat vegetable oil in a pan over medium heat.

Pour a ladle of batter into the pan, swirling to coat the bottom evenly.

Add the pork belly, shrimp, squid, and yellow onion on one half of the crepe.

Cook until the edges are crispy and the filling is cooked through, then fold the crepe in half.

Serve with fresh lettuce, herbs, and dipping sauce.

Cooking Techniques

Spice Level:

Allergens