Delicious Banh Xeo Recipe for Authentic Vietnamese Cuisine

As a chef specializing in Vietnamese and Asian cuisine, I am excited to share with you one of my favorite dishes – Banh Xeo Vietnamese Bean Sprout Pancakes. This dish is a popular street snack in Vietnam, but it has gained popularity across the world for its crispy texture and savory flavor.

What makes these pancakes so unique is the mixture of rice flour, turmeric, and coconut milk that creates a batter that is fried until crispy. The name “Banh Xeo” means sizzling pancakes or crepes, which perfectly describes the sound the batter makes while frying.

The crepe is then stuffed with bean sprouts, button mushrooms, onion, extra firm tofu, pork belly or shrimp, and served with lettuce leaves, fresh herbs like spearmint leaves, and nuoc cham sauce for dipping. They are a mouth-watering combination of textures and flavors that are perfect for any meal of the day.

In this recipe article, I will provide you with detailed instructions on how to make Banh Xeo Vietnamese Bean Sprout Pancakes at home. With just a few simple steps, you can easily recreate this delicious Vietnamese street food in your own kitchen. So let’s get started!

Why You’ll Love This Recipe

Banh Xeo Vietnamese Bean Sprout Pancake
Banh Xeo Vietnamese Bean Sprout Pancake

Looking for a crispy and savory Vietnamese street food delicacy that’s easy to make at home? Look no further than Banh Xeo, the mouthwatering and addictive Vietnamese bean sprout pancake. This delicious and filling dish is sure to become a household favorite.

Firstly, the ingredients of this recipe are easily accessible and affordable. Rice flour, turmeric powder, coconut milk, water, extra firm tofu, bean sprouts, button mushrooms, and onions are the primary ingredients used. The dish can easily cater to vegetarian or vegan diets by simply omitting shrimp or pork from the recipe.

Secondly, Banh Xeo pancakes pack big flavors with their crispy texture and signature sizzling sound while cooking. They’re a perfect introduction to Vietnamese cuisine for newcomers because they allow for customization based on personal preferences.

Moreover, Banh Xeo can be served in a variety of ways – traditionally rolled up in rice paper with lettuce leaves, dips of nuoc cham (fish sauce-based dipping sauce) or spearmint leaves. Or serve them more modernly as a delicious vegetarian option or even stuffed with mung beans, sprouts, pork belly or shrimp!

Lastly, this versatile dish can be tailored to any occasion. Whether you’re hosting a dinner party or feeding your family there’s always room for these Vietnamese crepes. The best part is they’re an easy make-ahead meal that doesn’t compromise on taste.

In conclusion, Banh Xeo is flavorful and so versatile that it will surely earn its place in your weekly menu! So give it a try! It will only take one bite of these panfried crispy delicacies to fall in love with them.

Ingredient List

 Sizzling hot and crispy Banh Xeo straight off the pan
Sizzling hot and crispy Banh Xeo straight off the pan

Before starting cooking, let’s gather all the necessary ingredients. The following list will give you a clear idea of what you will need to make Banh Xeo Vietnamese Bean Sprout Pancakes. Most of these items are easy to find at your local grocery store or Asian market.


  • Rice flour – 1 cup
  • Cornstarch – 1/4 cup
  • Turmeric – 1/2 teaspoon
  • Water – 2 cups
  • Coconut milk – 1 cup
  • Salt – 1/2 teaspoon
  • Extra firm tofu – 8 ounces (drained and sliced)
  • Pork belly or bacon or shrimp – 1/2 pound, cut into thin strips
  • Onion – 1/2, finely chopped
  • Button mushrooms – 4 ounces, thinly sliced
  • Mung bean sprouts – 2 cups
  • Cilantro leaves or spearmint – for garnishing
  • Lettuce leaves – for serving
  • Oil – for frying

Make sure to check each ingredient off your list before getting started.

The Recipe How-To

 Get ready to take a bite of this savory Vietnamese delicacy
Get ready to take a bite of this savory Vietnamese delicacy

Now that you have all the ingredients ready, let’s jump into the recipe how-to of this savory and crispy Vietnamese Banh Xeo Bean Sprout Pancake!

Step 1: Preparing the Batter

To make a delicious batter, combine 1 cup of rice flour, 1/4 cup of corn starch, and 1 teaspoon of ground turmeric in a mixing bowl. Gradually add 1 1/2 cups of water while stirring the mixture until it forms a smooth and thin consistency. Add 1/2 cup of coconut milk to make your pancakes extra creamy and rich in flavor.

Step 2: Cooking the filling

In a separate pan, sauté thinly sliced onion, diced extra firm tofu, sliced button mushrooms, and fresh bean sprouts over medium heat for about 5-7 minutes or until cooked through. Set aside.

Step 3: Frying the Pancakes

Heat up a non-stick skillet over medium-high heat. Add a tablespoon of oil, and pour just enough batter into the skillet to coat it thinly with batter. Quickly add some of the cooked filling to one side, then fold the other side over it, creating an envelope shape. Cook for 2-3 minutes on each side or until crispy and golden brown.

Step 4: Serving Your Banh Xeo

Once done, serve your hot crispy Banh Xeo Vietnamese Bean Sprout Pancake on fresh lettuce leaf with some spearmint or cilantro garnish for extra freshness. Dip your pancake in some nuoc cham (dipping sauce) made by mixing 2 tablespoons fish sauce, 2 tablespoons sugar, juice from half a lime, and some chopped garlic and chili pepper.

Enjoy your tasty Banh Xeo Vietnamese Bean Sprout Pancake!

Substitutions and Variations

 Can you say no to this golden brown and mouth-watering pancake?
Can you say no to this golden brown and mouth-watering pancake?

There are endless possibilities for substitutions and variations in Banh Xeo recipes; each family has their own special twists to the traditional recipe. Here are a few ideas to make this dish even more exciting:

– Vegetarian Banh Xeo: on top of tofu, you can also substitute pork belly and shrimp with stuffed mung beans, button mushrooms, or any other types of vegetables that you like.

– Gluten-Free/Vegan Banh Xeo: instead of using the traditional mixture of rice flour, cornstarch and turmeric mixed in water and coconut milk, try replacing rice flour with cornflour or gluten-free all-purpose flour. You can also use plant-based milk, such as soy or almond milk to replace coconut milk, fish sauce or shrimp/prawn paste with vegan-friendly alternatives.

– Spring Roll Banh Xeo: Have you tried wrapping your crispy Vietnamese crepe in rice paper with lettuce leaf, spearmint and dipping it into nuoc cham? The result is a refreshing taste that blends perfectly the crispiness of pancake banh xeo.

– Experiment with filling ingredients: be creative and spontaneous by adding various kinds of vegetables such as julienned carrots, bell peppers, enoki mushrooms or baby spinach to the filling section along with ingredients mentioned in the recipe.

Whatever variation you choose, remember not to over-stuff before wrapping them up. Otherwise, the pancake won’t crisp up as good as it should be. And don’t forget to pair it with an ice-cold drink next to it!

Serving and Pairing

 Let's fulfill your banh xeo cravings with this delicious recipe
Let’s fulfill your banh xeo cravings with this delicious recipe

When it comes to serving and pairing Banh Xeo Vietnamese Bean Sprout Pancakes, there are a few options that go well with this savory dish.

Firstly, I recommend serving these crispy Vietnamese crepes on a bed of fresh lettuce leaves with plenty of spearmint leaves scattered over the top. The cool crispness of the lettuce contrasts perfectly with the warm, savory pancake filling.

To round out the meal, you can also serve a small bowl of nuoc cham dipping sauce on the side. This is a classic Vietnamese sauce made from fish sauce, garlic, sugar, lime juice, and sometimes chili flakes or chopped hot peppers for spice. It adds the perfect tangy sweetness to the savory flavors in the pancakes.

If you’re looking for something else to pair with these pancakes, white rice or other grains can balance out the meal while providing a neutral base for all the bold flavors on your plate. You can also try adding some fresh sliced cucumbers or pickled radishes to your plate for an extra pop of brightness.

If you’re hosting a larger gathering and want to elevate these pancakes to party food status, consider serving them up as part of a DIY spring roll bar! Set out bowls of cooked vermicelli noodles, tofu or shrimp, sliced vegetables like carrots and bell peppers, herbs like cilantro and basil, rice paper wrappers and the Banh Xeo Vietnamese Bean Sprout Pancakes themselves. Your guests can assemble their own fresh rolls at the table by dipping rice paper into warm water and then filling them with all the ingredients they desire.

Overall, Banh Xeo Vietnamese Bean Sprout Pancakes are incredibly versatile and can be paired with an array of sides and toppings to suit your taste buds. Experiment with different combinations until you find your perfect match!

Make-Ahead, Storing and Reheating

 Bringing the taste of Vietnam to your plate with this hearty bean sprout pancake
Bringing the taste of Vietnam to your plate with this hearty bean sprout pancake

Making banh xeo pancakes requires some precision and attention, as it involves several steps. For that reason, you might want to consider making them ahead of time for your convenience. Luckily, these crispy Vietnamese pancakes can be conveniently reheated and stored without losing their signature crunchiness!

If you’re planning on making the pancakes ahead of time, I suggest cooking them as you usually would and then allowing them to cool down to room temperature. Once cool, stack them gently between individual sheets of wax paper or parchment paper within an airtight container. This will prevent any moisture from forming that could make the pancakes soggy.

When it comes time to serve, preheat the oven to 300°F (150°C). Take however many pancakes you need out of the container and place them onto a baking sheet without stacking them. Pop the sheet into the oven and let them warm up for 5-7 minutes. You could also reheat leftover pancakes in the microwave at half power for about 1-2 minutes until they’re heated thoroughly.

For even more convenience, you could freeze cooked pancakes within a parchment-lined freezer bag or container for up to 2 months with no loss in quality. When ready to eat, defrost in the refrigerator overnight before reheating by placing them in the oven or microwave as instructed above.

Remember, proper storage involving minimal air and moisture exposure will ensure fresh and crispy banh xeo vietnamese crepes whenever desired!

Tips for Perfect Results

 When crispy meets soft: the perfect texture of Banh Xeo
When crispy meets soft: the perfect texture of Banh Xeo

To ensure that your banh xeo turns out perfect every time, I’ve listed below a few tips and tricks that will help you throughout the process.

Firstly, make sure that the batter is thin and runny. The key to getting crispy edges and an overall texture that isn’t too doughy, is a thin and runny batter. I recommend whisking the batter very well so that there are no lumps or thickness. You can also let it sit for a while before using it so that the rice flour absorbs all the liquid.

Secondly, choose fresh and high-quality ingredients. This will make a huge difference in terms of flavor and overall result. Use fresh bean sprouts, button mushrooms, extra firm tofu, and onion for the filling. I also like adding some fragrant spearmint leaves and lettuce leaves to give it an extra crunch.

Thirdly, cook the fillings separately before adding them to the crepe. This ensures that they are completely cooked through as well as adding flavor to them before being added inside the banh xeo.

Fourthly, heat up your pan properly before cooking. Make sure to use a non-stick pan with high sides since this recipe requires making large crepes. Heat up your pan on medium-high heat until hot then lower it down to medium before starting to pour in the batter.

Fifthly, don’t be afraid of additional oil. It may sound counter-intuitive but make sure to add enough oil when frying each crepe – around 1-2 tablespoons per crepe is necessary to get those crispy edges.

Lastly, serve your banh xeo right away while it’s still hot and crispy. There’s nothing like biting into a fresh-off-the-pan crepe filled with delicious savory fillings! You can serve it with some nuoc cham dipping sauce on the side for added flavor.


As a chef, I know that cooking can sometimes be daunting, especially when it comes to trying out new recipes. And that’s why I’ve put together a FAQ section to help you navigate any potential questions or concerns you may have about making this Banh Xeo Vietnamese Bean Sprout Pancake Recipe. So let’s take a closer look at some of the most commonly asked questions!

What is bánh xèo batter made of?

One popular dish that I love to make is called Bánh Xèo. It is a delicious crêpe or pancake that uses a mixture of rice flour, turmeric, and coconut cream as its base, along with various additional ingredients.

Why is my bánh xèo not crispy?

When purchasing rice flour for your banh xeo, it’s important to select the regular white variety instead of glutinous or sweet rice flour. The latter two options won’t provide the desired crispy texture you’re aiming for. Additionally, incorporating corn starch into the batter helps to thicken it up and produce the signature crispy exterior of the crepe.

What is bánh xèo called in English?

Vietnam is well-known for its diverse and flavourful street food, and one of the most popular dishes is bánh xèo. Translating to “sizzling pancakes”, these savory crêpes are infused with shrimp and are often enjoyed with fresh herbs, lettuce and a dipping sauce called nuoc cham. The name comes from the sound the batter makes when it hits the hot skillet. Let me share with you my tips and recommendations on how to make this beloved Vietnamese dish in the comfort of your own home.

Is bánh xèo made of eggs?

Banh Xeo bears a striking resemblance to an omelette, but unlike the latter, it doesn’t contain any eggs. Instead, it comprises a delectable blend of rice flour, turmeric, shrimp, pork belly, and bean sprouts, and is served with nuoc mam sauce for that extra zing.

What do you eat with bánh xèo?

When it comes to banh xeo, the key is in the presentation. A pile of bean sprouts is artfully arranged on top, the crispy crepe is folded, and it comes with a side of fresh greens and herbs. And, like other Vietnamese delicacies, it is best enjoyed with nuoc cham, a delectable dipping sauce.

What is bánh xèo in Chinese?

This recipe involves using pancake flour, also known as Banh Xeo, a popular ingredient in Vietnamese cuisine.

Bottom Line

In conclusion, Banh Xeo or Vietnamese Bean Sprout Pancakes are definitely worth the time and effort to make. With its crispy and savory texture, it is a perfect dish that will complement any meal. Even better, this dish comes with many variations for different dietary needs such as vegetarian or vegan options.

Not only is it a popular street snack in Vietnam, but it is also a unique and delicious recipe that you can now add to your culinary repertoire. By following this recipe combined with my expert tips and recommendations, you’ll be happy to know that you can easily recreate the authentic taste of Banh Xeo in your own kitchen.

The use of fresh vegetables like lettuce leafs, bean sprouts and spearmint makes for a refreshing and healthy alternative. The dipping sauce known as nuoc cham is just the cherry on top of this amazing Vietnamese food experience.

So why not put on some relaxing music, gather your ingredients, and make yourself a batch of Banh Xeo? Trust me; you won’t regret it!

Banh Xeo Vietnamese Bean Sprout Pancake

Banh Xeo Vietnamese Bean Sprout Pancake Recipe

Thanks to b-man for posting this to recipesecrets with the tofu change. To quote the man at his finest "known as Happy Pancakes or Vietnamese Crepes are large yellow pancakes -- traditionally stuffed with bean sprouts and shrimp -- that look like lacy-thin crispy omelets."
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Cook Time 15 mins
Course Main Course
Cuisine Vietnamese
Calories 297.6 kcal


  • 4 ounces water packed extra firm tofu, well drained
  • 1 small onion
  • 3 large button mushrooms
  • 4 ounces bean sprouts
  • 1 tablespoon peanut oil
  • 1/2 cup rice flour
  • 1 pinch turmeric
  • 2 tablespoons water
  • 1 tablespoon coconut milk


  • lettuce leaf
  • spearmint, leaves
  • Thai sweet chili sauce


  • Use the peanut oil or other neutral tasting oil.
  • Press the tofu to remove as much water as possible.
  • Peel and slice onions.
  • Slice the mushrooms. Wash sprouts and set aside to drain.
  • The tofu should be 1/4 inch square and 2 inches long when you slice it.
  • Now heat oil over high heat and place the mushroom, tofu and onion in a single layer on bottom of pan. Saute over high heat until vegetables are browned on bottom.
  • Whisk flour, turmeric, water and milk to form thin batter. When tofu is ready add batter to pan slowly. You don't want the veggies to float to the edges. And tilt carefully to distribute batter evenly.
  • Cook for 2 to 3 minutes. Place sprouts on 1/2 pancake and cook for two or three more minutes until you see the underside of pancake is golden and crispy when you check edges.
  • Fold pancake over sprouts and slide onto serving plate.
  • Make sure each person gets lettuce and mint leaves. TO eat cut off pieces [bite size]and wrap in lettuce leaf with mint and a bit of chili sauce.
  • Do not depend on the time. Use desired results to tell you when the next step or when it is done.

Add Your Own Notes


Serving: 251gCalories: 297.6kcalCarbohydrates: 40.6gProtein: 10.3gFat: 11.5gSaturated Fat: 3.3gSodium: 14.8mgFiber: 3.4gSugar: 4.9g
Keyword < 15 Mins, Asian, Beans, Low Cholesterol, Soy/Tofu, Vegan, Vegetable, Vietnamese
Tried this recipe?Let us know how it was!

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