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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Bánh Xèo (Savoury Vietnamese Crepes Stuffed with Shrimp and Mushrooms)

[heart_this] · Jul 7, 2012 · 18 Comments

Bánh Xèo

A Vietnamese savoury fried crepe filled with shrimp, mushrooms and bean sprouts that is wrapped in lettuce along with fresh herbs and dipped into nuoc cham, a tasty Vietnamese dipping sauce.

With summer here fresh herbs are more readily available and that means that it was time for me to try making bánh xèo. Bánh xèo are savoury Vietnamese crepes that are stuffed with various fillings and served wrapped in lettuce leaves along with plenty of fresh herbs such as mint, cilantro, and Thai basil. The name bánh xèo translates to sizzling cake and this is because the crepes are cooked at a higher temperature and sizzle when the batter hits the pan. Cooking the crepes this way gives them a slightly crispy edge. Despite the fact that these crepes look like an omelette they are actually not made with eggs but rather a rice batter where the yellow colour comes from turmeric powder. I decided to keep my bánh xèo on the lighter side and I stuffed them with some quickly sauteed shrimp and shiitake mushrooms along with a healthy helping of bean sprouts and I served them with lettuce, mint, cilantro, basil and a tasty nuoc cham for dipping.

Bánh Xèo
You have to love all of the fresh herbs available during the summer!

Bánh Xèo

Bánh Xèo (Savoury Vietnamese Crepes Stuffed with Shrimp and Mushrooms)

Bánh Xèo (Savoury Vietnamese Crepes Stuffed with Shrimp and Mushrooms)

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4

A Vietnamese savoury fried crepe filled with shrimp, mushrooms and bean sprouts that is wrapped in lettuce along with fresh herbs and dipped into nuoc cham, a tasty Vietnamese dipping sauce.

ingredients
  • 1 cup rice flour
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 cup coconut milk
  • 1/4 cup water
  • oil
  • 1/2 pound shrimp, peeled and deveined
  • 4 ounces shiitake mushrooms, sliced
  • 1 large clove garlic, chopped
  • 6 green onions, sliced
  • 2 cups bean sprouts
  • 1 head lettuce, leaves separated
  • * fresh herbs such as cilantro, mint, basil
  • 1 batch nuoc cham
directions
  1. Mix the flour, turmeric, salt, sugar, coconut milk and water until smooth and let rest for 30 minutes.
  2. Heat 1 tablespoon oil over medium heat.
  3. Add the shrimp, mushrooms, garlic and the whites of the green onions and saute until the shrimp is almost cooked, about 2-3 minutes and set aside.
  4. Heat 2 teaspoons oil in the pan over medium-high heat.
  5. Pour 1/2 cup of the batter in, swirl it around and sprinkle on 1/2 cup of the bean sprouts over half of the crepe followed by 1/4 of the shrimp and mushrooms and 1/4 of the greens of the green onions.
  6. Drizzle 2 teaspoons of oil around the edges of the crepe.
  7. Reduce the heat to medium, cover and cook until the edges begin to brown, about 3-5 minutes.
  8. Uncover and cook until the bottom is golden brown, about 3-5 minutes.
Similar Recipes:
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Strawberry and Nutella Crepes
Ham, Egg and Gruyere Crepes with Maple Syrup
The Best Okonomiyaki
Asparagus Crepes with Mushroom Dill Sauce
Mushroom and Spinach Crepes with Goat Cheese and Balsamic Drizzle

Food, Gluten-free, Main Course, Mushroom, Recipe, Seafood, Shrimp, Vietnamese

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Reader Interactions

Comments

  1. Cate says

    July 8, 2012 at 1:55 am

    I was actually going to make these sometime in the next couple of weeks (I'm currently on a Vietnamese kick). I absolutely loved these when I had them in Saigon- a little messy but so so good. Your version looks great!

    Reply
  2. Kate says

    July 8, 2012 at 3:24 am

    Looks fabulous!! Thanks for sharing!!!

    Reply
  3. Rosa's Yummy Yums says

    July 8, 2012 at 9:35 am

    Those are some of my favorite crepes and thi sone looks amazing! Great choice of filling.

    Cheers,

    Rosa

    Reply
  4. Davis Bliss says

    July 8, 2012 at 1:15 pm

    These look delicious! I actually tried your recipe for Lemongrass Grilled Chicken yesterday-first time cooking w/lemongrass!-and it was amazing. Also you recipe for Nuoc Cham. Am in a Thai/Vietnamese groove now!

    Reply
  5. Anonymous says

    July 8, 2012 at 1:20 pm

    Thank you for posting, Kevin! I love your recipes … keep them coming :p

    Reply
  6. Paulina says

    July 8, 2012 at 2:37 pm

    I like crepes, these are different than those that I know, but I must try your recipe! 🙂

    Reply
  7. Marian says

    July 8, 2012 at 6:05 pm

    Another amazing recipe, Kevin!

    Reply
  8. Ritsin says

    July 8, 2012 at 8:47 pm

    Hello Kevin, is the coconut milk you use for the crepes the canned variety used for cooking or the carton kind used for drinking?

    Reply
  9. little.empty.room says

    July 8, 2012 at 9:08 pm

    I'm getting so hungry while looking at these pictures. I like your recipes and I think I have to try some of them. Have a nice sunday evening.

    Reply
  10. Lori Layne says

    July 9, 2012 at 12:21 am

    I was having a really bad weekend,this just turned it into terrific! Thanks Kevin :}

    Reply
  11. Jade says

    July 10, 2012 at 2:52 am

    This looks delicious. I will have to try this recipe. I love eating all types of food. I especially like Thai, Indian, Japanese, and Italian ("real" Italian..not American version). I like to experiment and cook/eat foods from different regions of the world. Thank goodness, my family enjoys it as well. My husband will try anything. 🙂

    Reply
  12. Kevin says

    July 10, 2012 at 9:47 am

    Ritsin: The coconut milk is the canned kind used for cooking. Enjoy!

    Reply
  13. JulieD says

    July 23, 2012 at 10:17 pm

    This looks awesome, just like my mom used to make them!

    Reply
  14. hanh duong ngoc tran says

    September 6, 2012 at 4:52 pm

    Wow it is so great to see one of vietnam Southern foods make it to the world. Just a small adjustment from my opinion which I think it would make it taste more awesome. My grandma told me to keep the liquid(coconut milk and water) twice as much as the flour so the batter will be thin and controllable also add one small egg for flavour and crispy edge. Also if you mix tumeric powder with bit of coconut milk before adding it to the batter, it will give your crepe more vibrant colour minus a strong smell. Hope you will enjoy more of our food. ^_^

    Reply
  15. Anonymous says

    January 28, 2013 at 2:07 am

    I tried these tonight – not nearly enough water. They were terrible.
    Are you sure the water is correct?

    Reply
  16. Kevin says

    January 31, 2013 at 11:58 am

    Anonymous: Yes, The water along with the coconut milk should have made a batter that was easy to swirl into a thin crepe.

    Reply
  17. BanhXeo HaiChinTDT says

    February 25, 2014 at 6:54 am

    Looks delicious ^^ Thanks for sharing 🙂
    https://www.facebook.com/banhxeo29tonducthang

    Reply
  18. Andrew Hughes says

    May 4, 2014 at 9:31 pm

    Great recipe, except i concur: 2X as much flour as needed

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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