When it comes to Vietnamese cuisine, one cannot ignore Bánh Xèo (Vietnamese Sizzling Crepe) - a folk dish that holds the soul of the homeland within every crispy, golden shell. Even in the US, you can easily make this dish at home with Vietnamese Bánh Xèo batter and a few small secrets to keep the authentic flavor of home. Let's find out with VeeFood!

1. The Flavor of Bánh Xèo – A Childhood Memory for Vietnamese People Overseas

Mentioning Vietnamese cuisine, one cannot ignore Bánh Xèo - a folk dish that holds the soul of the homeland within every crispy, golden shell. For many Vietnamese people, Bánh Xèo is not just a dish, but a memory. The "sizzling" sound (xèo xèo) when pouring the batter into the pan, the rising aroma of turmeric, shrimp, bean sprouts, and pork,... reminds everyone of simple country afternoons.

Now, even though you are in the US, you can recreate that feeling right in your small kitchen, using easily purchased ingredients from Vietnamese-American markets like VeeFood, CT Produce, or by ordering online from Vietnamese stores.

Bánh Xèo (Vietnamese Sizzling Crepe) is an indispensable dish when talking about Vietnam

2. Preparing Ingredients for Bánh Xèo in the US

Before starting, let's go over the necessary ingredients. The good news is that most Vietnamese markets in the US, such as CT Produce, 99 Ranch Market, H Mart, or convenience stores, have them readily available.

Ingredients include:

• 1 package of Vietnamese Bánh Xèo batter mix (VeeFood or Tường An)

• 300g fresh shrimp, peeled

• 200g pork belly

• 100g bean sprouts

• 1 onion, 2 stalks of green onion

• Coconut milk (optional, for a richer, more fragrant crepe)

• Fresh herbs, lettuce, and cucumber for serving

Buy Now: Tài Ký Bánh Xèo Batter Mix 400g

Small Tip: You should choose Vietnamese Bánh Xèo batter mix because the formula is pre-mixed to the correct ratio, ensuring the crepe is crispy, doesn't break when folded, and is easy to succeed with, even on the first try.

3. How to Mix the Batter and Fry Crispy Bánh Xèo

If this is your first time trying to make Bánh Xèo, don't worry. Just follow the steps below, and you will have a golden, crispy crepe with authentic Vietnamese flavor - a simple but heartwarming Vietnamese recipe.

How to Mix the Batter:

1. Pour the Vietnamese Bánh Xèo batter mix into a bowl, add about 400ml of cold water, and stir well.

2. Add 100ml of coconut milk (if you prefer a richer taste) and a little chopped green onion.

3. Let the batter rest for 20–30 minutes to help the Bánh Xèo puff up and become crispier.

How to Fry the Crepe:

1. Place a non-stick or thin cast iron pan on the stove, add cooking oil, and heat it up.

2. Sauté the onion until fragrant, then add the shrimp and pork and stir-fry briefly.

3. Pour one ladle of batter into the pan, swirling it evenly to make a thin layer.

4. Add bean sprouts and onion, then cover the pan for 1 minute. Then, uncover and cook over low heat until the shell is golden and crispy.

5. Fold the crepe in half and enjoy immediately while hot.

Tip for Frying Without Breaking: Brush the oil using a brush or absorbent paper to keep the oil layer thin and even. Always fry the crepe over medium heat so it cooks evenly, stays crispy longer, and doesn't break.

Ingredients for crispy Bánh Xèo using Vietnamese Bánh Xèo batter mix

4. Customizing Bánh Xèo According to Regional Taste

Depending on your preference, you can customize Bánh Xèo to suit the tastes of different regions or your family. Each region differs not only in how the dish is eaten but also in its specific batter recipe, creating a unique characteristic for each crepe.

• Central Vietnamese Bánh Xèo: Smaller, with less filling, a hard, crispy shell, and usually no coconut milk used.

• Southern Vietnamese Bánh Xèo: Larger, with plenty of shrimp and pork filling, served with fresh herbs and sweet and sour fish sauce.

• Mekong Delta Bánh Xèo (Bánh Xèo Miền Tây): Thin, rich and fragrant, with a lightly yellow shell due to turmeric powder.

• Phú Yên Bánh Xèo: Small crepe, thin shell, lightly crispy, often served with wild herbs.

This Vietnamese recipe is loved by many Vietnamese people in the US because it is easy to make and the ingredients are easily sourced.

Vietnamese Bánh Xèo with a light yellow shell thanks to turmeric powder

5. VeeFood's Secret to Keeping Bánh Xèo Golden and Crispy

Not everyone knows that the crispiness of Bánh Xèo largely depends on the water ratio and frying time. According to VeeFood - a brand specializing in providing Vietnamese culinary ingredients in the US - the secrets are:

• Use a non-stick or thin cast iron pan with even heat distribution.

• Pour little oil, but spread it evenly across the pan surface.

• Only fold the crepe when the shell is uniformly golden and easily separates from the edge.

• After frying, place the crepe on a rack instead of a plate so that steam does not soften the shell.

Bánh Xèo with a crispy, beautifully golden shell

6. Sweet and Sour Dipping Sauce for Serving

Delicious Bánh Xèo must be accompanied by authentic Southern Vietnamese sweet and sour dipping fish sauce (nước mắm chua ngọt). You can mix it according to the following formula:

• 4 tablespoons fish sauce

• 3 tablespoons sugar

• 2 tablespoons lime juice

• 5 tablespoons filtered water

• Minced garlic and chili

Stir well, and re-season to taste. This is an indispensable part of Vietnamese cuisine, helping the Bánh Xèo become perfectly flavorful.

In the US, buying Bánh Xèo batter mix online on VeeFood is not only a convenient source of ingredients but also a bridge to help Vietnamese people far from home preserve traditional flavors. Whether you are a homemaker, a restaurant owner, or simply a lover of this folk dish, let VeeFood accompany you in every golden, crispy, and turmeric-fragrant crepe. Every time you pour the batter is a time you encapsulate a memory of your homeland in your kitchen overseas.