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Bánh Xèo – Vietnamese Crepe

Carina Tran, executive chef and co-managing partner of Huế Restaurant, shares her recipe for Bánh Xèo, which is similar to a crepe or pastry and is made of rice flour, turmeric, and coconut milk, then filled with beef and shrimp.


  • 1- pack Bot Banh Xeo Mix
  • 1-14 oz can Coconut Milk
  • 2.5- cans water
  • 2- tablespoon Vegetable oil
  • 1/2 cup sliced Scallion

Various Fillings:

  • 1 dozen shrimp peeled, deveined
  • ½ lb thin sliced sirloin
  • Sliced Mushrooms
  • Sliced Onion
  • Bean Sprouts


  • Mix: 1-pack of Bot Banh Xeo with 1-can coconut milk and 2.5 cans of cold water. Whisk until well mixed. Add 2 Tbsp. Vegetable Oil and ½ cup sliced scallion. Let stand 30 minutes.
  • Heat non-stick pan until very hot. Add 3 tablespoons of vegetable oil. Add slices of shrimp and 4-5 slices of sirloin to pan. Cook ½ way, then carefully pour 1-6oz ladle of batter to pan. When batter appears dry at surface, turn heat to medium/low and add slices of mushroom, onion and small handful of bean sprouts to ½ of pan (similar to an omelet). Continue to cook until mushrooms and onions are translucent. Fold half over when crepe is crispy. Serve with Fresh lettuce, mint, and peanut dipping sauce.


This is another very popular dish that my mother would prepare for large groups of people. She would often turn them out onto plates as these are best enjoyed while hot and crispy. Cut pieces of the crepe into sections and roll it up into whole lettuce leaves along with fresh mint, cucumber and pickled carrots/daikon. This dish is a great example of Vietnamese cuisine: a mixture of textures and flavors.