Bánh Xèo Skillet (Crispy Vietnamese Turmeric-Coconut Crepes with Shrimp, Sprouts & Herbs) – Authentic Vietnam Recipe
Named after the sizzling "xèo" sound when the turmeric-coconut batter hits the hot skillet.
- Country of Origin
- 🇻🇳 Vietnam (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Lacy crispy turmeric-rice flour and coconut milk crepes, Plump shrimp (or mushrooms), Crisp bean sprouts, Turmeric, Coconut milk
Ingredients for Bánh Xèo Skillet (Crispy Vietnamese Turmeric-Coconut Crepes with Shrimp, Sprouts & Herbs) (4 Servings)
- 1.25 lbs (or 2.5 cups) lacy crispy turmeric-rice flour and coconut milk crepes, prepped into bite-sized pieces
- 1.5 cups plump shrimp (or mushrooms), washed and trimmed
- 1 cup crisp bean sprouts
- 1 medium onion and 3 cloves garlic, finely minced with turmeric
- 1.5 tbsp traditional Vietnam seasoning (coconut milk, scallions, lime-garlic dipping sauce)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and turmeric for 2–3 minutes until softened and fragrant.
- Add lacy crispy turmeric-rice flour and coconut milk crepes and plump shrimp (or mushrooms) along with coconut milk, scallions, lime-garlic dipping sauce, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with crisp bean sprouts and serve straight from the skillet.