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

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.

Servings: makes 4 crepes

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
  • 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
  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.