Bánh Xèo - Vietnamese Crêpes
4.8 · 4 ratingsBánh Xèo, translating to "sizzling cake," gets its name from the sound the rice batter makes when it's poured into a hot skillet. While traditionally enjoyed as Vietnamese street food, variations can be found across Southeast Asia. Our version features a batter speckled with mushrooms and onions, boasting crispy edges and a striking color. Filled with lettuce, aromatic herbs, and a mix of pickled vegetables, these thin crepes are perfect for tearing and dipping into a savoury sauce.
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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Leave a comment
Made for the first time and found them to be delicious! Discovered that the longer the crepes were cooked for, the better they turned out. All the toppings really made the dish too.
Nice flavours but too messy to eat and way too garlicky. The pancakes were not very “bendy” so they broke for me in half immediately when I added fillings and folded in half. Also I think soy sauce is missing as ingredient in step 4, luckily I noticed while preparing the dipping sauce.
These were easy yet super tasty and impressive! The flavours work so well together, I'll be making them again soon for sure. Thanks for another game-changing recipe 😋
Yeses more Vietnamese food! Thank you 😍😍