Mom's Best Recipes
Recipe

Banh Xeo (Vietnamese Crispy Turmeric Crepes)

Crispy, lacy-edged turmeric rice crepes stuffed with shrimp, pork, and bean sprouts, then wrapped in cool lettuce and dunked in nuoc cham. Sizzle, flip, crunch, repeat.

Author By Matt Campbell
4.8
A single Vietnamese banh xeo turmeric crepe cooking in a black skillet with lacy crisp edges, filled with shrimp, pork, and bean sprouts, natural kitchen light
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Banh xeo is the kind of food that makes you feel like a superhero with a frying pan. You pour in a thin rice-flour batter stained golden with turmeric, it hits hot oil and goes craaaackle, and suddenly you have a shatter-crisp crepe with those signature lacy edges.

Then comes the best part: you stuff it with juicy shrimp and pork (or tofu if that is your lane), fold it over, and serve it the Vietnamese way, tucked into lettuce and herbs, then dunked into nuoc cham. It is crunchy, bright, savory, and a little messy. Basically, my favorite kind of cooking.

The keys are simple but non-negotiable: rest the batter so it hydrates and spreads thin, and get the pan hot with enough oil to actually sizzle. I will walk you through the crackle.

A plated banh xeo cut into wedges with lettuce leaves, fresh herbs, and a small bowl of nuoc cham dipping sauce on a wooden table

Why It Works

  • Real crisp, not sad-chewy: Rice flour plus cornstarch and a proper batter rest time help you get that thin, crackly shell.
  • Lacy edges every time: A hot pan and enough oil makes the batter bubble and frill at the edges instead of steaming.
  • Big flavor with basic ingredients: Turmeric for warmth and color, scallions for bite, coconut milk for richness, and fish-sauce nuoc cham to wake everything up.
  • Flexible fillings and sauces: Shrimp and pork are classic, but tofu works great, especially with extra herbs and the vegan dipping sauce option.

Pairs Well With

Storage Tips

Banh xeo is at its absolute best straight from the pan. But if you have leftovers, you can still keep the crunch alive with the right move.

  • Store components separately: Crepes in one container, fillings in another, herbs and lettuce wrapped in a dry paper towel. Keep sauce separate.
  • Refrigerate promptly: Crepes and fillings for up to 3 days. Nuoc cham keeps up to 5 to 7 days in the fridge when stored in a clean, covered container.
  • Reheat for crisp: Skip the microwave. Re-crisp crepes in a dry nonstick skillet over medium heat, or in a 400°F oven for 6 to 8 minutes. Add a tiny splash of oil if they look sad.
  • Freeze: Not my favorite for texture, but doable. Freeze crepes with parchment between them for up to 1 month. Reheat from frozen in a 400°F oven until hot and crisp.

Common Questions

Why do I need to rest banh xeo batter?

Resting hydrates the rice flour and cornstarch so the batter loosens up, spreads thinner, and fries up crisp instead of turning gummy. Aim for 30 minutes, and up to 2 hours is great. Give it a quick stir before cooking because the flour will settle.

My banh xeo is not crispy. What went wrong?

Usually one of three things: the pan was not hot enough, you did not use enough oil, or the batter was too thick. Preheat until the oil shimmers and a drop of batter sizzles on contact, add enough oil to clearly coat the pan, and thin the batter with 1 to 3 tablespoons water as needed. You are going for a batter that pours like heavy cream and runs easily when you tilt the pan.

What pan is best for banh xeo?

A 10 to 12-inch nonstick skillet is the easiest path to success at home. Carbon steel also works well if it is well-seasoned. Avoid stainless steel unless you love scraping.

Can I make banh xeo without coconut milk?

Yes. Coconut milk adds richness and can help with color and a slightly crisper bite, but you can swap it for more water. If you want a similar vibe, use half water and half unsweetened oat milk.

What herbs should I serve with banh xeo?

Mint and cilantro are the most accessible. If you can find them, add Thai basil and perilla (tía tô). The more herby crunch in the wrap, the better.

Is banh xeo gluten-free?

It can be. Rice flour and cornstarch are gluten-free, but check your fish sauce label and any packaged rice flour for additives or cross-contamination if you are sensitive. If you swap in soy sauce anywhere, note that regular soy sauce is not gluten-free (use tamari if needed).

Can I make the batter ahead?

Yes. Mix the batter, cover, and refrigerate up to overnight. Before cooking, let it sit at room temperature for 15 to 20 minutes, then stir well and thin with a splash of water if it has thickened.

The first time I tried to make banh xeo, I treated it like a regular crepe and went in with “just a touch of oil.” Rookie move. It steamed. It stuck. It tore. I ate the evidence anyway.

The next round, I committed to the street-food energy: hot pan, enough oil to actually sizzle, and a batter rest while I prepped the herbs. That was the moment it clicked. You fold it, it crackles, you wrap it in lettuce like a tiny taco, and the nuoc cham hits with that sweet-salty-lime punch. It is chaotic in the best way, and once you nail one crispy crepe, you will want to make three more just to hear the sound.