Banh Xeo (Vietnamese Turmeric Crepe with Shrimp, Less Oil)

Cooked with minimal oil and packed with high-protein shrimp and fresh herbs, this traditional turmeric-rice crepe offers authentic crispy texture in a light, nourishing meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 120 g (1 cup) rice flour · 415 kcal in the whole recipe
• 60 g (1/4 cup) canned coconut milk · 138 kcal in the whole recipe
• 500 g (1.1 lbs) raw shrimp, peeled and deveined · 355 kcal in the whole recipe
• 200 g (approx. 2 cups) raw bean sprouts · 60 kcal in the whole recipe
• 100 g (1 medium) onion, thinly sliced · 40 kcal in the whole recipe
• 30 g (approx. 3 stalks) green onion, finely chopped · 10 kcal in the whole recipe
• 15 g (1 tbsp) canola oil · 135 kcal in the whole recipe
• 150 g romaine lettuce leaves · 26 kcal in the whole recipe
• 15 g fresh cilantro · 4 kcal in the whole recipe
• 15 g fresh mint · 7 kcal in the whole recipe
• 36 g (2 tbsp) fish sauce · 13 kcal in the whole recipe
• 30 g (2 tbsp) lime juice · 8 kcal in the whole recipe
• 10 g (2 tsp) sugar · 39 kcal in the whole recipe
• 8 g (2 cloves) garlic, minced · 12 kcal in the whole recipe
• 1/2 tsp ground turmeric
• 250 ml water

Method

1. Whisk the rice flour, ground turmeric, pinch of salt, coconut milk, and 250 ml water until smooth, then stir in the green onion and let rest for 15 minutes.

   

2. For the dipping sauce, stir together lime juice, fish sauce, sugar, minced garlic, and a splash of warm water until the sugar dissolves.

   

3. Lightly brush a non-stick skillet with canola oil and heat it over medium heat, then add the sliced onion and shrimp, stir-frying for 2-3 minutes until the shrimp turns pink.

   

4. Pour a thin layer of the crepe batter over the shrimp and onions in the pan, cover with a lid, and cook on medium heat for 2-3 minutes.

   

5. Uncover the skillet, place bean sprouts on one half of the crepe, cook for another 1-2 minutes until the edges are crispy, fold in half, and repeat with remaining ingredients for 4 crepes.

   

6. Serve the crispy Banh Xeo warm, wrapped in romaine lettuce leaves with fresh mint and cilantro, alongside the prepared fish sauce dipping mix.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.