Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 cups (150 g) rice flour
- 1/4 cup (30 g) cornstarch or tapioca starch
- 1 tsp ground turmeric + 1/2 tsp kosher salt
- 1 can (14 oz/400 ml) full-fat coconut milk
- 1 1/4 cups cold water
- 2 scallions, thinly sliced
- 6 oz thinly sliced pork shoulder or belly
- 8 oz medium shrimp, peeled and deveined
- 1 tbsp fish sauce + 1 tsp sugar + 2 cloves garlic (for marinade)
- 1 small yellow onion, very thinly sliced
- 4 cups bean sprouts
- Neutral oil for frying (about 1/3 cup total)
- Large lettuce leaves; fresh mint, cilantro, Thai basil
- Nuoc cham: 1/4 cup fish sauce, 1/4 cup fresh lime juice, 1/4 cup water, 3 tbsp sugar, 1 clove garlic, 1 small Thai chile
Do This
- 1. Whisk rice flour, cornstarch, turmeric, salt, coconut milk, and water; stir in scallions. Rest 20 minutes.
- 2. Toss pork and shrimp with fish sauce, sugar, garlic; marinate 10 minutes.
- 3. Stir together nuoc cham ingredients until sugar dissolves; set aside.
- 4. Preheat a 10-inch nonstick or carbon-steel skillet over medium-high to 375°F; add 2 tsp oil.
- 5. Sear a few pork slices and 2–3 shrimp 30 seconds per side; add a few onion slices.
- 6. Pour in 1/3 cup batter; swirl thin. Scatter a small handful of bean sprouts on one half. Cover 1 minute, then uncover, add 1 tsp oil at edges, and crisp 2–3 minutes until lacy and golden. Fold in half.
- 7. Repeat to make 8 crepes. Tear into lettuce with herbs and dip in nuoc cham.
Why You’ll Love This Recipe
- Lacy, ultra-crisp turmeric-coconut crepes with juicy shrimp, savory pork, and fresh crunch from bean sprouts.
- Built-for-sharing: tear, wrap in cool lettuce with fragrant herbs, and dunk in a bright, balanced fish-sauce dip.
- Home-cook friendly with clear timing and heat cues for reliable crispness.
- Flexible: easy swaps for proteins or a full vegetarian version.
Grocery List
- Produce: Scallions, yellow onion, garlic, Thai bird chile (or jalapeño), bean sprouts, limes, large lettuce leaves, mint, cilantro, Thai basil (perilla optional), carrot (optional for sauce).
- Dairy: None.
- Pantry: Rice flour, cornstarch or tapioca starch, ground turmeric, kosher salt, sugar, fish sauce, full-fat coconut milk, neutral oil (vegetable/peanut), white pepper (optional).
Full Ingredients
Batter
- 1 1/4 cups (150 g) rice flour
- 1/4 cup (30 g) cornstarch or tapioca starch
- 1 tsp ground turmeric
- 1/2 tsp kosher salt
- 1 can (14 oz/400 ml) full-fat coconut milk, shaken well
- 1 1/4 cups cold water (plus 2–4 tbsp more if needed to thin)
- 2 scallions, thinly sliced
Filling
- 6 oz pork shoulder or pork belly, very thinly sliced
- 8 oz medium shrimp (20–26 count), peeled and deveined
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 cloves garlic, minced
- 1/4 tsp white pepper (optional)
- 1 small yellow onion, very thinly sliced
- 4 cups bean sprouts, rinsed and well-drained
Herbs & Lettuce
- 1 large head green leaf or butter lettuce, leaves separated and kept crisp
- 1 cup fresh mint leaves
- 1 cup cilantro sprigs
- 1/2–1 cup Thai basil leaves (and/or perilla/shiso, optional)
Nuoc Cham (Dipping Sauce)
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- 1/4 cup water
- 3 tbsp sugar
- 1 small Thai bird chile (or 1/2 small jalapeño), thinly sliced
- 1 small garlic clove, finely grated or minced
- 2 tbsp finely shredded carrot (optional)
For Cooking
- Neutral oil (vegetable or peanut), about 1/3 cup total
- 10-inch nonstick or well-seasoned carbon-steel skillet with lid
Step-by-Step Instructions
Step 1: Mix and rest the batter
In a large bowl, whisk together rice flour, cornstarch, turmeric, and salt. Whisk in the coconut milk until smooth, then the water. Stir in the scallions. The batter should be very thin—about the consistency of heavy cream. If it feels thicker, whisk in 2–4 tbsp more cold water. Let the batter rest 20 minutes so the starches hydrate and bubbles subside.
Step 2: Season the pork and shrimp
In a medium bowl, combine the pork and shrimp with fish sauce, sugar, garlic, and white pepper (if using). Toss well and let marinate 10 minutes. Pat dry just before cooking to minimize splatter and maximize browning.
Step 3: Stir together the nuoc cham
In a small bowl, whisk the fish sauce, lime juice, water, and sugar until dissolved. Stir in the garlic, chile, and carrot (if using). Taste: it should be bright, salty-sweet, and punchy. Adjust with a touch more lime for brightness or sugar for balance. Set aside.
Step 4: Prep the lettuce and herbs
Separate the lettuce leaves and rinse the herbs. Spin or pat dry thoroughly so the wraps stay crisp. Arrange on a platter for easy grabbing at the table.
Step 5: Preheat the pan
Heat a 10-inch nonstick or carbon-steel skillet over medium-high for 2 minutes. Add 2 tsp oil and heat until shimmering. Ideal surface temperature is about 375°F; if you have an infrared thermometer, use it. Keep the batter well-stirred before each pour—starch settles quickly.
Step 6: Cook the proteins and start the crepe
Add a few slices of pork and 2–3 shrimp to the hot pan. Sear 30 seconds per side until just opaque at the edges (they will finish cooking in the crepe). Add a small handful of onion slices. Immediately pour in 1/3 cup batter and swirl to coat the pan in a very thin layer, letting the batter climb the sides for lacy edges. If there are large gaps, drizzle 1–2 tsp more batter around the rim.
Step 7: Steam, crisp, and fold
Scatter a small handful (about 1/2 cup) of bean sprouts over one half of the crepe. Cover and steam for 1 minute. Uncover, drizzle 1 tsp oil around the edges, and cook uncovered 2–3 minutes more, until the edges are deeply golden and lacy and the center is set. Slide a thin spatula under and fold the crepe in half. Cook 30–60 seconds more for extra crispness. Transfer to a wire rack or hold in a 200°F oven. Repeat with remaining batter and filling, adding 1–2 tsp oil per crepe and stirring the batter each time.
Step 8: Serve and eat, street-food style
Serve the hot banh xeo with the lettuce, herbs, and nuoc cham. To eat, tear off pieces of crepe, wrap in lettuce with herbs, and dip generously in the sauce. The contrast of hot, crisp crepe and cool, fragrant greens is the magic—enjoy immediately.
Pro Tips
- Ultra-thin batter is key to lacy edges. If the first crepe looks thick or pale, whisk in 1–2 tbsp water and increase heat slightly.
- Keep the pan hot but not smoking. Aim for an audible sizzle when batter hits the pan; around 375°F gives crisp without burning.
- Do not overfill—light layers of pork, shrimp, onion, and sprouts ensure the crepe stays crisp and foldable.
- Stir the batter before each crepe; rice flour settles quickly and can cause uneven texture.
- For maximum crunch, add a small drizzle of oil around the rim right after uncovering to fry the edges.
Variations
- Vegetarian: Swap pork and shrimp for sliced king oyster mushrooms and pan-crisped tofu; season with soy sauce. Use vegetarian “fish” sauce for the dip.
- Lemongrass chicken: Thinly slice boneless chicken thighs and marinate with fish sauce, sugar, garlic, and 1 tbsp minced lemongrass.
- Mini banh xeo: Use a 6–7 inch pan for smaller, snackable crepes; cook time per crepe drops by about 1 minute.
Storage & Make-Ahead
Nuoc cham keeps 1 week refrigerated. Batter can be made up to 48 hours ahead; refrigerate and thin with a splash of water before cooking. Marinate proteins up to 6 hours in advance. Cooked crepes are best fresh, but leftovers can be re-crisped on a lightly oiled skillet over medium-high heat 1–2 minutes per side or in a 375°F oven for 5–7 minutes. Store components separately: crepes in an airtight container (up to 2 days), herbs and lettuce wrapped in paper towels in a zip-top bag (2–3 days).
Nutrition (per serving)
Approx. 610 calories; 32 g fat; 56 g carbohydrates; 26 g protein; 1,300–1,500 mg sodium. Values are estimates and will vary with oil absorption and brands used.
