Crispy Vietnamese Crepes

Join us for a hands-on cooking class where you’ll master the art of making Bánh Xèo, the crispy, savory Vietnamese crepe. Learn how to create these delicate, golden crepes filled with a flavorful combination of shrimp, mung beans, and fresh herbs. In this class, we’ll guide you through preparing the batter for that perfect crunch, crafting a delicious filling, and whipping up a tangy, traditional dipping sauce. You’ll also discover how to serve these crepes in fresh lettuce wraps, complemented by aromatic herbs. Perfect for anyone who loves authentic Vietnamese street food!

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Crispy Vietnamese Crepes

Servings: 4

Prep Time: 1 hour

Cook Time: 20 minutes

Ingredients:

For the Crepes:

• 2 cups white rice flour
• 1 tbsp cornstarch
• 1 tsp salt
• 2 tsp turmeric
• 1 cup coconut milk
• 1½ cups sparkling water, plus extra ½ cup if needed
• ¼ cup green onions, thinly sliced

For the Filling:

• 1 large yellow onion, thinly sliced
• 2 cups mung bean sprouts
• ¾ cup dried mung beans
• 1 tsp salt
• 1 lb shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1 small shallot, minced
• 1 tbsp minced fresh ginger
• 2 tsp chicken powder
• 1 tsp black pepper, cracked
• 1 tsp fish sauce
• Vegetable or neutral oil for cooking

For the Nước Mấm (Dipping Sauce):

• ⅓ cup hot water
• 2 tbsp granulated sugar
• 2 tbsp lime juice
• ⅓ cup coconut water
• ¼ cup fish sauce
• 3 garlic cloves, smashed
• 1 Thai chili pepper, thinly sliced

For Serving:

• 1 head of romaine or red leaf lettuce
• 1 bundle of mint
• 1 bundle of Thai basil
• Thinly sliced cucumber

Instructions:

1. Prepare the mung beans: Soak mung beans in water for 20 minutes. Drain, then simmer in fresh water with 1 tsp salt for 20 minutes, stirring occasionally. Drain and set aside.
2. Marinate the shrimp: Combine shrimp with garlic, shallot, ginger, salt, fish sauce, and black pepper. Let marinate for 30 minutes.
3. Mix batter: Whisk together all crepe ingredients and let rest for 45 minutes for optimal crispiness.
4. Make dipping sauce: Dissolve sugar in hot water, then stir in lime juice, coconut water, fish sauce, garlic, and chili.
5. Prep vegetables: Slice white and green onions. Wash and prep lettuce and herbs. Set aside.
6. Cook shrimp: Heat oil in skillet. Sauté onion for 1 minute, then add shrimp and cook until just done. Remove and set aside.
7. Cook crepes: Heat skillet with oil. Swirl in ¾ cup of batter. Cook 1 minute, then add mung beans, bean sprouts, shrimp, and onions. Cover and cook 3–5 minutes.
8. Crisp crepes: Remove lid. Drizzle oil under edges and cook uncovered 2 more minutes until crispy.
9. Serve: Fold crepe in half and transfer to a plate. Wrap pieces in lettuce with herbs and cucumber, then dip in Nước Mấm sauce.

Homemade | homemadecooking.com

Watch the Class

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Meet Your Chef

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Our Kitchen Partner

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