Batter:
-1 cup cooked rice
-5 cups coconut milk or water or milk
-350g rice flour
-100g potato starch
-2 tsp turmeric powder
-1 tsp salt

**Put rice and coconut milk in a blender and blend until smooth. Mix everything together and rest for ½ hour before making crepes.

Filling:
-1 onion
-1/2lb pork belly
-1/2lb small shrimp
-2lbs bean sprouts
-2 cups cooked mung beans

**Slice onions making thin “rings”. Slice pork belly into bite size pieces. Wash and blanch bean sprouts.

Making the Crepes:
Add a little oil to a non stick pan add some onions, shrimp and pork, stir fry until ½ cooked. Add some batter and “twist” the pan so the batter coats the bottom of the pan evenly. Put some bean sprouts and mung beans in the middle. Cover and cook over medium heat for about 3-5 mins, until the crepes are crispy. Fold the crepes in half and plate. Repeat same process for the rest of the batter and filling. Serve with herbs and dipping sauce.

Comments (11)

On 11:55 AM , Fran from Munich said...

Hi Hoang Tam,
You photos look great. I remember eating Bánh Xèo at a restaurant in Sydney for the first time. It was delicious. Are mung beans the small green beans? I don't remember them being in the pancake. I hope to try your recipe soon. Thanks for sharing.

 
On 9:01 PM , hoangtam/tt said...

fran,
yes mung beans are the small green beans. There are 2 versions of mung beans in the market; whole green ones and the "peeled and split" yellow ones. For this recipe use the yellow kind.

 
On 11:44 AM , Kiwi said...

Hi TT. I was wondering if you could provide some tips as to how to make the banh xeo crispy (and maybe even crunchy) and remain crispy throughout the meal. I've been told that a little beer and some bot chien will help create crispiness. However, my problem is that the crispy crepe only lasts for a short while, then it becomes soft. Can you give some advice on how to attain and maintain the crispy texture?

 
On 8:56 PM , hoangtam/tt said...

kiwi,
use alot of oil to fry the cakes, precook the bean sprouts and most important of all....play with your food. If you've been told that adding beer or whatever helps then try it.

 
On 2:12 AM , Tiny Katsaint said...

you can check out this entry of mine for a quick look at 1 bánh xèo restaurent, yummy yummy:
Saigon pancake

cheers,
Arlette Quynh-Anh Tran

 
On 4:20 PM , Anonymous said...

Hi
Thank you for your banh xeo recipe, it works great, I have tried so many times and they are not crispy as yours. Thanks again

 
On 2:04 PM , Anonymous said...

Hi TT,
Thanks for sharing your delicious recipes! I wonder if you happen to know how to make Bot Chien. I had those a long time ago in SG and haven't found anything in Portland to match it.
Thanks!
HT

 
On 2:25 PM , Ian said...

I saw Anthony Bourdain eating Banh Xeo on No Reservations and thanks to you now I know how to make it. I was wondering what kind of herbs and vegetables I wrap up the Banh Xeo in with the lettuce. Thanks.

Ian

 
On 9:27 AM , hoangtam/tt said...

Ian,

bánh xèo is usually served/wrapped with assorted herbs (there's no limit) and mustard greens.

 
On 1:53 AM , ngocupham said...

So glad to found your blog, don't know if u are still active or not, but I'll just leave a question. So what is potato starch? What does it call in Vietnamese? Can I use potato flakes instead (the type to make quick instant mashed potato?) This is so unique to put cooked rice. I would love to tell my mom to try this. Seem so delicious.

 
On 1:19 AM , hoangtam/tt said...

Ngoc,

potato starch is "bột khoai tây". It's not the same as instant mashed potatoes. Potato starch is "flour" extracted from fresh raw potatoes and then dried. Instant mashed potatoes is cooked potatoes that are then mashed and dried. Cooking the potatoes makes a huge difference in the characteristics of the flours thus they are not interchangeable.