Vietnamese Recipes & Cuisines (Meat)

Pork and Shrimp Crepe Recipe

(Banh Xeo)

Ingredients : Makes 8 pancakes


150 g

300 ml

300 ml

1/2 teaspoon

1/4 teaspoon

1 tablespoon

300 g


180 g

625 ml



250 g

250 g

1/2 teaspoon

1/2 teaspoon

1 tablespoon

4 cloves

2 tablespoons



Lettuce wrap


40 g

8 sprigs



Rice flour

Cold water

Coconut milk



Vegetable oil

Bean sprouts

Spring onions (scallions), finely chopped

Fresh mushrooms, thinly sliced

Nuoc Cham



Lean pork, thinly sliced

Shripms, cleaned and deveined



Fish sauce

Garlic, peeled and finely chopped

Vegetable oil

Onion, halved, peeled and thinly sliced lengthways



Butterhead lettuce leaves, rinsed and trimmed

Fresh mint leaves, rinsed

Fresh coriander (cilantro), rinsed

Cucumber, peeled and thinly sliced

Method :
  • Arrange the salad ingredients in separate piles on a platter and set aside.

  • To make the filling, in a large mixing bowl, combine the pork, shrimps, salt, sugar, fish sauce and garlic and mix well.

  • Heat the oil in a wok over high heat. Saute the onion slices until soft. Add the filling mixture and stir fry for 2-3 minutes or until the pork loses its pink colour and shrimps turn pink. Remove from heat and set aside.

  • To make the pancake batter, in a large mixing bowl, combine the rice flour, water, coconut milk, salt and turmeric. Set aside.

  • Heat 1 tablespoon oil in a wok over medium heat until very hot.

  • Stir the batter well and pour 90ml into the wok.

  • Quickly tilt the pan around to spread the mixture into a thin pancake.

  • Scatter a handful of bean sprouts, spring onions and mushrooms, 2-3 pieces of pork and 2 shrimps on the lower half of the pancake.

  • Reduce the heat to low and cover the pan. Cook for 3 to 4 minutes or until the pancake browns and turns crispy.

  • Fold the pancake in half and slide onto a platter. Keep warm in a 200oF (100oC, gas mark 1/4) oven.

  • Repeat the procedure until the batter is used up, making 7 or 8 more pancakes.

  • To serve, cut the pancake into small portions, wrap a portion in a lettuce leaf together with some mint and coriander leaves, and cucumber.

  • Serve with nuoc cham dipping sauce.

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