Crispy Bánh Xèo Vietnamese Pancake Recipe Easy Homemade Step-by-Step Guide

Let me tell you, the scent of sizzling rice flour batter mixing with turmeric and coconut milk, crisping up in a hot skillet, is enough to make anyone’s mouth water. The first time I baked these crispy Bánh Xèo Vietnamese pancakes, I was instantly hooked. Seriously, the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma would make these on rainy weekends, the sound of batter hitting the pan filling the kitchen like a cozy melody.

I stumbled upon this recipe years ago while trying to recreate that nostalgic comfort food from my childhood. Honestly, I wish I’d discovered how dangerously easy it is to make these at home years ago. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Whether it’s a casual family lunch, a bright addition to a potluck, or a sweet treat for your kids, these crispy Vietnamese pancakes bring pure, nostalgic comfort to the table. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings and gifting. You’re going to want to bookmark this one for sure!

Why You’ll Love This Recipe

Honestly, crispy Bánh Xèo is the kind of recipe that makes you close your eyes after the first bite. It’s comfort food with a twist—light, crispy, and packed with bold flavors. Here’s why it’s a winner in my kitchen:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: You likely already have everything in your pantry, no fancy grocery trips needed.
• Perfect for Entertaining: Great for brunch, casual dinners, or impressing guests without stress.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—crispy, savory, and downright addictive.
• Unbelievably Delicious: The crispy exterior with a tender, flavorful filling is next-level comfort food.

What sets this recipe apart? It’s the perfectly balanced batter with turmeric for that golden color and a touch of coconut milk that keeps it light but flavorful. Plus, the filling is a savory mix of shrimp, pork, and fresh bean sprouts that brings an authentic Vietnamese flare. This isn’t just another pancake; it’s my best version—tested, tweaked, and family-approved.

If you want a recipe that feels like a warm hug and can brighten up your Pinterest cookie board or dinner table in minutes, I promise this crispy Bánh Xèo Vietnamese pancake recipe will do just that.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find at your local Asian market.

• For the Batter:
• Rice flour – 1 cup (120g), the base for that crisp, light texture
• Turmeric powder – 1 teaspoon (adds vibrant color and subtle earthiness)
• Salt – ½ teaspoon
• Coconut milk – 1 cup (240ml), for richness and tenderness (use canned for best results)
• Water – 1 cup (240ml), to thin the batter
• For the Filling:
• Shrimp – 8 oz (225g), peeled and deveined (I recommend wild-caught for flavor)
• Pork belly or thinly sliced pork – 6 oz (170g), for that savory depth
• Bean sprouts – 1 cup (100g), fresh and crunchy
• Green onions – 2 stalks, sliced thin
• Garlic – 2 cloves, minced
• Cooking oil – 2 tablespoons (neutral oil like vegetable or peanut oil works great)
• For Serving:
• Fresh herbs (mint, cilantro, Thai basil) – handful, for brightness
• Lettuce leaves – for wrapping
• Nuoc cham dipping sauce – see below for a simple recipe

You can swap regular rice flour with gluten-free rice flour if needed, and I’ve tried using light coconut milk for a less rich version (still good, just a bit less creamy). For a vegetarian adaptation, tofu or mushrooms work wonders instead of pork and shrimp.

Equipment Needed

• Non-stick frying pan or cast iron skillet – 10-inch diameter works best for even, crispy pancakes
• Mixing bowls – for batter and filling prep
• Whisk – to mix the batter smoothly without lumps
• Spatula – thin and flexible to flip the pancakes carefully
• Measuring cups and spoons – for precise ingredient amounts

If you don’t have a cast iron skillet, a heavy non-stick pan works just fine, though I find cast iron gives that extra crispiness. I once tried a stainless steel pan and ended up with a few sticky pancakes, so seasoning your pan or using oil generously is key. For budget-friendly options, a regular non-stick frying pan from any kitchen store will do the trick just fine.

Preparation Method

1. Prepare the Batter (10 mins): In a large bowl, whisk together 1 cup (120g) rice flour, 1 teaspoon turmeric powder, and ½ teaspoon salt. Slowly add 1 cup (240ml) coconut milk and 1 cup (240ml) water, whisking constantly until smooth. The batter should be thin, like heavy cream. Let it rest for 20 minutes at room temperature. This step hydrates the flour and helps create that iconic crisp.
2. Prep the Filling (10 mins): While the batter rests, heat 1 tablespoon oil in your frying pan over medium heat. Add minced garlic and sliced pork belly (6 oz/170g). Cook until the pork starts to brown, about 3-4 minutes. Toss in peeled shrimp (8 oz/225g) and cook until just pink, about 2 minutes. Remove the filling to a plate and set aside.
3. Cook the Pancakes (15 mins): Wipe the pan clean, then add 1 teaspoon oil and swirl to coat. Pour in about ½ cup (120ml) batter, tilting the pan to spread it thinly and evenly. Immediately add a handful of the cooked pork and shrimp mixture, plus a handful of fresh bean sprouts (1 cup/100g) and sliced green onions on one half of the pancake.
4. Cover the pan with a lid, cook for 3-4 minutes until the edges are golden and crisp. The batter should bubble and turn bright golden yellow. Use a spatula to carefully fold the pancake in half over the filling. Cook for an additional minute to warm the filling through.
5. Slide the pancake onto a plate and repeat the process with the remaining batter and filling. Keep cooked pancakes warm in a low oven (about 200°F/90°C) while you finish.

Tips: If your batter seems too thick after resting, add a splash of water to loosen it. Too thin? Add a bit more rice flour. The key is to get a thin, even layer for that signature crispness. Don’t overcrowd the filling or your pancake won’t fold easily.

Cooking Tips & Techniques

One trick I learned the hard way is not to rush the resting of the batter. Letting it sit allows the rice flour to absorb the liquid fully, leading to a crispier texture. Also, a screaming hot pan is your best friend here—too low a temperature and your Bánh Xèo will turn soggy instead of crispy.

When cooking, swirling the batter quickly ensures a thin, even pancake. I’ve burned a few trying to flip too early, so patience is key—the edges should be golden and crisp before folding.

Another tip: use a thin, flexible spatula for flipping and folding. It gives better control and keeps the pancake intact. I usually cook one pancake first to test heat and batter consistency before committing to the rest.

Multitasking helps—while one pancake cooks, you can prep herbs or mix the dipping sauce. Just don’t leave the pan unattended; these babies cook fast!

Variations & Adaptations

• Vegetarian Version: Swap shrimp and pork for marinated tofu or mushrooms. Add extra bean sprouts and shredded carrots for crunch.
• Gluten-Free: This recipe is naturally gluten-free using rice flour. Just double-check your soy sauce or dipping sauce ingredients.
• Spicy Kick: Add finely chopped chili or a dash of chili powder to the batter or sprinkle over filling for heat lovers.
• Seasonal Twist: In spring, try adding fresh julienned asparagus or snap peas to the filling for a fresh bite.

I once tried a batch with smoked salmon instead of pork and shrimp—surprisingly good and a fun twist for brunch! Feel free to tailor the filling to your taste buds.

Serving & Storage Suggestions

Serve crispy Bánh Xèo hot, straight from the pan, with fresh herbs like mint, cilantro, and Thai basil alongside crisp lettuce leaves. You can wrap the pancake slices in lettuce, dip in nuoc cham sauce, and enjoy the layers of texture and flavor.

For nuoc cham, mix fish sauce, lime juice, sugar, minced garlic, and chili flakes to taste. It’s the perfect tangy counterpoint to the rich pancakes.

Store leftovers wrapped in foil in the fridge for up to 2 days. Reheat in a hot skillet or oven to re-crisp the edges—microwaving makes them soggy, so avoid that if you can. Flavors actually deepen after a day, making it great for make-ahead meals.

Nutritional Information & Benefits

Each crispy Bánh Xèo pancake (serving size: one pancake) roughly contains 300-350 calories, with a balanced mix of protein from shrimp and pork, healthy fats from coconut milk, and carbs from rice flour.

Turmeric adds anti-inflammatory properties, and fresh herbs provide antioxidants. This recipe is naturally gluten-free and can be adapted for low-carb diets by modifying the filling. Just watch for allergens like seafood and soy in dipping sauces.

I find this recipe satisfying without feeling heavy—perfect for when you want comfort food that doesn’t weigh you down.

Conclusion

Crispy Bánh Xèo Vietnamese pancakes are absolutely worth making at home. They’re quick, tasty, and bring a little piece of Vietnamese street food magic right to your kitchen. Customize the filling or spice level to suit your mood, and don’t be afraid to experiment with herbs and dipping sauces.

I love this recipe because it’s a warm, crispy hug on a plate—perfect for sharing with family or impressing friends without breaking a sweat. If you try it, drop me a comment below and let me know how your pancakes turned out! Share your twists, your fails, and your wins. Happy cooking!

Frequently Asked Questions

What makes Bánh Xèo crispy?

The key is a thin rice flour batter with turmeric and coconut milk, cooked in a very hot pan with enough oil. Resting the batter and spreading it thinly helps achieve that crispy, golden texture.

Can I make Bánh Xèo ahead of time?

You can prepare batter and filling ahead, but it’s best to cook pancakes fresh. Leftovers can be stored and reheated in a skillet to regain crispiness.

What can I use instead of pork and shrimp?

Tofu, mushrooms, or even chicken work well as substitutes. For a vegetarian version, add extra veggies like carrots and bean sprouts.

Is this recipe gluten-free?

Yes! Using rice flour makes it naturally gluten-free. Just check your dipping sauce ingredients to avoid gluten-containing soy sauce.

How do I make the nuoc cham dipping sauce?

Mix fish sauce, lime juice, sugar, minced garlic, and chili flakes to taste. Adjust sweetness and acidity based on your preference for a perfect balance.

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