Short answer
Banh xeo is a Vietnamese sizzling crepe made from rice flour, coconut milk and turmeric batter, fried thin in a hot pan with shrimp and bean sprouts until crisp. It is folded, torn into pieces, wrapped in lettuce and herbs, and dipped in nuoc cham.
Banh xeo is a crispy Vietnamese crepe made from a turmeric-yellow batter of rice flour and coconut milk, fried thin in a hot pan with shrimp and bean sprouts until the edges turn lacy and golden. It is folded in half, torn into pieces, wrapped in lettuce and fresh herbs, and dipped in a sweet, sour and salty nuoc cham sauce.
What is banh xeo?
Banh xeo is a savory Vietnamese rice flour crepe whose name means “sizzling cake”. The name describes the sound the batter makes when it hits a hot, oiled pan.
The crepe is yellow from turmeric, crisp at the edge and tender in the center. It is often described as a Vietnamese pancake, but the batter is thin, there is no wheat flour and the fillings are savory. Banh xeo is found across Vietnam in regional versions, and it is also made in Vietnamese kitchens worldwide.
What is in banh xeo?
Banh xeo contains a batter, a filling and a set of fresh wraps and herbs on the side. Each part has a clear job in the finished dish.
- Batter: rice flour, coconut milk, water, turmeric and sometimes scallion or a pinch of sugar and salt.
- Filling: shrimp, bean sprouts, thin slices of onion and sometimes sliced chicken or mushrooms.
- Wraps: soft lettuce leaves, mustard greens or rice paper.
- Herbs: mint, Thai basil, perilla and Vietnamese coriander.
- Dipping sauce: nuoc cham, made from fish sauce, lime juice, sugar, water, garlic and chili.
What are the regional types of banh xeo?
Banh xeo changes in size and style from the south to the center of Vietnam. The two best-known styles differ in how big and how crisp the crepe is.
| Style | Typical look | Notes |
|---|---|---|
| Southern | Large, thin, folded in half | Coconut milk in the batter, plenty of bean sprouts, wrapped in big leaves |
| Central | Smaller, crunchier, sometimes cooked in small pans | Often served with a thicker dipping sauce and fresh greens |
Cooks within each region also vary the batter, so there is no single standard recipe.
How is banh xeo made?
Banh xeo is made by whisking the batter, resting it, and frying a thin layer in a very hot, oiled pan with the filling placed on one half before folding. The crisp edge depends on heat and a thin pour.
- Whisk rice flour, turmeric, salt, coconut milk and water into a thin batter, and rest it for 20 to 30 minutes.
- Heat a nonstick or well-seasoned skillet over medium-high heat with a little oil.
- Add shrimp and sliced onion, and let them sizzle for a few seconds.
- Pour in a ladle of batter and tilt the pan so it spreads thinly. The batter should sizzle on contact.
- Scatter bean sprouts on one half, cover for a minute to steam the filling, then uncover.
- Fry until the edges are crisp and golden, fold the crepe over and slide it onto a plate.
How do you get the crepe really crispy?
Crispness comes from a thin batter, enough oil and a hot pan, and from letting steam escape after a short covered period. A thick batter or a crowded pan turns banh xeo soft.
- Keep the batter thinner than pancake batter. It should coat a spoon lightly.
- Use enough oil that the edges can fry, not just steam.
- Cover the pan for only a minute, then uncover so moisture leaves.
- Use a hot pan and a rested batter. A rested batter hydrates the flour and fries crisper.
- Make one crepe at a time and serve each as soon as it is done.
Some cooks add a splash of sparkling water or a little cornstarch to the batter, and both are common home tricks.
How do you eat banh xeo?
Banh xeo is eaten by tearing off a piece of crepe, placing it on a lettuce leaf with herbs, rolling it and dipping the roll in nuoc cham. The cool, fresh leaf balances the hot, crisp crepe.
- Tear a section of the crepe, including some crisp edge.
- Lay a lettuce leaf in your palm and add a few herbs.
- Place the crepe piece on top and roll the leaf around it.
- Dip in nuoc cham and eat the roll in a couple of bites.
What is nuoc cham?
Nuoc cham is Vietnam’s all-purpose dipping sauce, a mix of fish sauce, lime juice, sugar, water, garlic and chili. It is sweet, sour, salty and mildly hot at the same time.
A common ratio is equal parts fish sauce, lime juice and sugar, thinned with water to taste, though every household adjusts it. Make it before frying so the sugar dissolves. Leftover nuoc cham keeps for a few days in a jar in the refrigerator, though the garlic and lime flavors fade.
How is banh xeo different from other Vietnamese crepes?
Banh xeo is crisp, folded and savory, while other Vietnamese rice flour specialties such as banh khot and banh cuon are smaller or steamed. They share rice flour but differ in how they are cooked and served.
- Banh khot: small, crispy, round pancakes cooked in a dimpled pan.
- Banh cuon: thin steamed rice sheets rolled around a filling.
- Banh beo: tiny steamed rice cakes topped with dried shrimp.
- Crepes in other cuisines: French crepes use wheat flour and butter, so they are not comparable.
What would you buy to make banh xeo at home?
A home banh xeo needs rice flour, turmeric, coconut milk, shrimp, bean sprouts, lettuce, fresh herbs, fish sauce and limes. Most of these are everyday items in an Asian grocery.
Jason’s Best Asian Market in Kissimmee is an Asian grocery store. Its public listings mention fresh fruit, vegetables, seafood, spices and seasonings, and pantry staples. This guide has not confirmed which ingredients are on the shelves, and the store publishes no stock list or prices. Call +1 407-785-1112 to ask about a specific item. The hours and location page lists opening times, and the menu page shows the departments named in the listings. This guide is independent and takes no orders.
Common questions
Why is it called banh xeo?
Banh xeo means ‘sizzling cake’ in Vietnamese. The name comes from the loud hiss that the batter makes when it hits the hot, oiled pan, which is also the sound cooks listen for to know the pan is ready.
What is the difference between banh xeo and banh khot?
Banh xeo is one large folded crepe, while banh khot is a set of small, round, crispy cups cooked in a special mold. Both use turmeric rice batter and often shrimp, but the shape and the way they are eaten differ.
Why is my banh xeo not crispy?
The pan was probably not hot enough, the batter too thick, or the crepe was covered too long. Use a very hot pan, pour a thin layer, and let moisture escape so the edges turn lacy and crisp.
Can banh xeo be made vegetarian?
Yes. Replace the shrimp with sliced mushrooms, tofu or extra bean sprouts and serve with a dipping sauce made without fish sauce, using soy sauce, lime and sugar instead.
Do you eat banh xeo with your hands?
Yes. Traditionally a piece of the crepe is placed on a lettuce or mustard leaf with herbs, rolled by hand and dipped in the sauce. Chopsticks or a fork are fine for the crepe itself.
Before you go, check the Jason Asian Market guide for the current hours and the menu.
This article is general information from an independent guide, not from Jason's Best Asian Market itself. For the store’s current details see hours and location.