[{"data":1,"prerenderedAt":424},["ShallowReactive",2],{"recipe:banh-xeo":3,"recipe:country:vietnam":200},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"region":9,"emoji":10,"summary":11,"intro":12,"story":13,"whyThis":14,"tips":19,"substitutions":26,"variations":43,"serveWith":53,"storage":55,"faq":56,"equipment":72,"baseServings":76,"prepMinutes":77,"cookMinutes":78,"restMinutes":78,"difficulty":79,"course":80,"diet":83,"mainIngredients":85,"ingredients":90,"instructions":157,"nutrition":182,"images":188,"keywords":192,"publishedAt":198,"updatedAt":198,"authorSlug":199},"banh-xeo","Bánh Xèo (Crispy Vietnamese Turmeric Rice Crepe)","Bánh xèo","bahn SAY-oh","vietnam","Mekong Delta","🥞","A lacy yellow rice-flour crepe fried until the edges shatter, folded over shrimp, pork and bean sprouts, then torn up and wrapped in lettuce with herbs and dipping sauce.","Bánh xèo is a thin, brittle crepe made from rice flour, water and coconut milk stained gold with turmeric, poured into a hot oiled pan where it hisses — the name literally refers to that sizzling sound. Inside go shrimp, slivers of pork belly, sliced onion and a heap of bean sprouts; the crepe is folded into a half-moon and served whole. You do not eat it with a knife and fork. You tear off a piece, wrap it in a lettuce leaf with mint and other herbs, dunk the bundle in nước chấm and eat it with your hands. The texture is the whole argument: crackling edges, a soft yellow middle, snappy sprouts and cool leaves in one bite.","Bánh xèo belongs to the southern and central coasts, and the two regions make it differently enough that they are almost separate dishes. In the Mekong Delta and Saigon the crepe is enormous — thirty centimetres or more, cooked in a wide wok-shaped pan, folded over so much filling that it hangs off the plate, and enriched with coconut milk. In Huế and Đà Nẵng it shrinks to a palm-sized disc called bánh khoái, fried in small individual pans, often thicker and served with a peanut-and-fermented-soybean dipping sauce instead of fish sauce. Both are eaten the same way: dismantled, wrapped in greens, dipped.\n\nThe dish sits inside a much larger Vietnamese habit of wrapping food in leaves before eating it. A plate of raw herbs and lettuce is not garnish in Vietnamese cooking; it is a structural component that supplies freshness, bitterness and crunch against fried or grilled food. In the south the herb plate for bánh xèo can include mustard greens, fig leaves, guava leaves and things with no English name at all, and the mix changes with whatever the market has. Rice paper is sometimes used as a second wrapper around the lettuce.\n\nRelated crepes appear across the region — savoury rice-batter pancakes turn up in Cambodia as banh chao and share obvious DNA with the Indian-influenced batters of the wider peninsula — and food historians generally treat bánh xèo as part of that family rather than a standalone invention. At home it is festival and gathering food, cooked in batches while everyone eats standing near the stove, because the crepe is at its best about forty seconds after it leaves the pan and nobody sensible waits.",[15,16,17,18],"A batter ratio with cornstarch and rested overnight-optional timing that gives genuinely brittle, lacy edges rather than a floppy pancake.","Explains the pan temperature signal to watch for, which is what actually separates crisp bánh xèo from soggy bánh xèo.","Southern-style with coconut milk, and clear about how the central Vietnamese version differs.","Cooks the fillings first so the crepe itself needs only 3 minutes in the pan and stays thin.",[20,21,22,23,24,25],"Thin batter, hot pan, and a swirl that covers the base in one motion. Hesitate and you get a thick patch that never crisps.","Let the batter rest at least 30 minutes so the rice flour hydrates. Unrested batter tastes chalky and tears when you swirl it.","Stir the batter every time before ladling — the rice flour settles to the bottom within a minute and the crepes come out inconsistent.","Use more oil than feels reasonable. Bánh xèo is shallow-fried more than it is griddled, and the fat is what makes the rim shatter.","Add bean sprouts only to one half, right before folding, so they stay squeaky instead of steaming into limpness.","Do not stack finished crepes. Trapped steam undoes the crispness in under a minute — keep them in a single layer on a rack.",[27,31,35,39],{"original":28,"swap":29,"note":30},"Pork belly","Pork shoulder, thin-sliced chicken thigh, or omit for a shrimp-only version","You need some fat in the pan for flavour, so add an extra spoonful of oil if you use a lean cut.",{"original":32,"swap":33,"note":34},"Coconut milk","An equal amount of water plus 1 tsp of oil","Central Vietnamese versions often skip coconut milk entirely. The crepe crisps just as well; it is simply less rich.",{"original":36,"swap":37,"note":38},"Rice flour","Packaged bánh xèo flour mix from an Asian grocer","These mixes already contain turmeric and starch, and are genuinely good. Follow the packet liquid ratio, not this one.",{"original":40,"swap":41,"note":42},"Fresh shrimp","Sliced fried tofu and extra mushrooms for a vegetarian crepe","A common temple version. Replace the fish sauce in the dip with soy sauce and a squeeze of extra lime.",[44,47,50],{"name":45,"description":46},"Bánh khoái","The Huế version: smaller, thicker, cooked in individual pans and served with a rich peanut and fermented soybean sauce rather than nước chấm.",{"name":48,"description":49},"Bánh xèo tôm nhảy","A Bình Định speciality made with tiny whole shrimp added to the pan while still alive and jumping — hence the name — so they curl into the batter.",{"name":51,"description":52},"Bánh xèo chay","The vegetarian version with tofu, wood ear mushroom, taro and mung beans, eaten during Buddhist observance days.",[54],"A large plate of lettuce, mint, perilla and cilantro, plus a bowl of nước chấm with shredded carrot floating in it.","Bánh xèo is a cook-and-eat-now dish; the crepe loses its crispness within minutes and refrigerating it makes the batter leathery. If you must, keep leftover crepes uncovered in the fridge for a day and revive them in a dry pan over medium heat for 2 minutes per side. Batter, however, keeps 2 days refrigerated and actually improves after resting — stir it well and thin with a splash of water before using, since it thickens overnight.",[57,60,63,66,69],{"question":58,"answer":59},"Why is my bánh xèo soggy instead of crisp?","Almost always one of three things: batter too thick, pan not hot enough, or not enough oil. The batter should pour like single cream and spread instantly when it hits the pan. The pan should be hot enough that the batter sizzles loudly on contact. And you need a genuine slick of oil, not a light brushing — this crepe is shallow-fried.",{"question":61,"answer":62},"What is in the yellow colour — is it egg?","No, it is turmeric. Traditional bánh xèo batter contains no egg at all, just rice flour, water, coconut milk, turmeric and often a little cornstarch. The turmeric contributes a faint earthy bitterness as well as colour. Some modern recipes add an egg for richness, but it makes the crepe softer and less shattery.",{"question":64,"answer":65},"What pan should I use?","A well-seasoned carbon steel or non-stick pan 24–28 cm across with sloped sides. Sloped sides let you swirl the batter up the walls, which is where the thinnest, laciest edges form. Cast iron works if it is very well seasoned. A wide wok is what is used in the Mekong Delta.",{"question":67,"answer":68},"Is bánh xèo gluten-free?","The crepe itself is, since it is made from rice flour and cornstarch with no wheat. The dipping sauce is the thing to check: some fish sauces and most Maggi-style seasonings contain wheat. Use a fish sauce whose label lists only anchovy, salt and sugar, and the whole dish is gluten-free.",{"question":70,"answer":71},"How do I actually eat it?","With your hands. Tear or cut off a piece of the folded crepe, lay it on a lettuce leaf, add a few herb leaves, roll the leaf into a loose parcel, then dip it into the nước chấm and eat in one or two bites. Cutlery is not wrong exactly, but you lose the cool-leaf-against-hot-crepe contrast that makes the dish.",[73,74,75],"24–28 cm non-stick or carbon steel pan with sloped sides","Ladle","Wire rack",4,25,30,"medium",[81,82],"main","street-food",[84],"dairy-free",[86,87,88,89],"shrimp","pork-belly","scallions","fish-sauce",[91,96,98,102,105,108,111,115,119,121,124,126,131,134,136,140,143,147,150,153],{"qty":92,"unit":93,"name":94,"group":95},200,"g","rice flour","For the batter",{"qty":78,"unit":93,"name":97,"group":95},"cornstarch",{"qty":99,"unit":100,"name":101,"group":95},1,"tsp","ground turmeric",{"qty":103,"unit":100,"name":104,"group":95},0.5,"fine salt",{"qty":92,"unit":106,"name":107,"group":95},"ml","coconut milk",{"qty":109,"unit":106,"name":110,"group":95},400,"cold water",{"ref":88,"qty":112,"unit":113,"name":114,"group":95},3,"piece","scallions, thinly sliced",{"ref":86,"qty":116,"unit":93,"name":117,"group":118},300,"raw shrimp, peeled and deveined","For the filling",{"ref":87,"qty":92,"unit":93,"name":120,"group":118},"pork belly, sliced into thin strips",{"ref":122,"qty":99,"unit":113,"name":123,"group":118},"onion","onion, thinly sliced",{"qty":116,"unit":93,"name":125,"group":118},"bean sprouts",{"qty":127,"unit":128,"name":129,"noScale":130,"group":118},8,"tbsp","neutral oil for frying",true,{"ref":89,"qty":76,"unit":128,"name":132,"group":133},"fish sauce","For the nước chấm",{"qty":76,"unit":128,"name":135,"group":133},"sugar",{"ref":137,"qty":138,"unit":113,"name":139,"group":133},"lime",2,"limes, juiced",{"qty":141,"unit":106,"name":142,"group":133},250,"warm water",{"ref":144,"qty":112,"unit":145,"name":146,"group":133},"garlic","clove","garlic, finely chopped",{"ref":148,"qty":99,"unit":113,"name":149,"group":133},"carrot","carrot, finely shredded",{"qty":99,"unit":113,"name":151,"group":152},"head of soft lettuce, leaves separated","To serve",{"ref":154,"qty":99,"unit":155,"name":156,"group":152},"mint","cup","mint, perilla and cilantro leaves",[158,163,166,169,172,176,179],{"title":159,"text":160,"timerSeconds":161,"tip":162},"Mix and rest the batter","Whisk the rice flour, cornstarch, turmeric and salt together, then whisk in the coconut milk and water until completely smooth and no thicker than single cream. Stir in the scallions and rest 30 minutes at room temperature.",1800,"Resting hydrates the rice flour. Skip it and the crepe tastes faintly raw and chalky.",{"title":164,"text":165},"Mix the dipping sauce","Dissolve the sugar in the warm water, then stir in the fish sauce and lime juice. Taste and adjust until it is clearly sweet-sour with a salty finish, then add the garlic and shredded carrot so they float on top.",{"title":167,"text":168,"timerSeconds":116},"Cook the pork","Fry the pork belly strips in 1 tablespoon of oil over medium-high heat for 4–5 minutes, until the fat has rendered out and the edges are browned and slightly crisp. Set aside, leaving the rendered fat in the pan.",{"title":170,"text":171},"Heat the pan properly","Add 2 tablespoons of oil to the pan and heat over medium-high until a drop of batter sizzles immediately and sets within two seconds. This temperature test matters more than any timer in the recipe.",{"title":173,"text":174,"tip":175},"Pour and swirl the crepe","Scatter a few pork strips and shrimp and some sliced onion into the pan, then stir the batter and pour in a thin ladleful, immediately swirling the pan so it coats the base and runs up the sides. It should hiss loudly and set into a lacy sheet.","One confident swirl. Going back to patch holes gives you a thick, heavy crepe.",{"title":177,"text":178,"timerSeconds":116},"Crisp, fill and fold","Cover and cook 2 minutes to steam the shrimp through, then uncover, pile bean sprouts over one half, and fry uncovered another 2–3 minutes until the edges turn deep gold, curl away from the pan and look translucent and lacy. Fold in half and slide onto a rack.",{"title":180,"text":181},"Repeat and serve immediately","Wipe the pan, add fresh oil and repeat with the remaining batter and filling. Serve each crepe as it comes off the heat with the lettuce, herbs and dipping sauce — do not hold them warm in the oven, which softens the edges.",{"calories":183,"protein":184,"carbs":185,"fat":78,"fiber":76,"sugar":186,"sodium":187,"estimated":130},620,27,62,12,1500,[189],{"src":190,"alt":191},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero.svg","Golden turmeric rice crepe folded over shrimp and bean sprouts with crisp lacy edges, beside a plate of herbs",[193,194,195,94,86,196,197],"banh xeo","vietnamese crepe","turmeric","mekong delta","gluten free","2026-08-19","dishroute-kitchen",{"items":201,"total":404,"page":99,"limit":422,"hasMore":423},[202,226,252,259,277,304,326,352,376,399],{"slug":203,"title":204,"nativeName":205,"countrySlug":8,"region":206,"baseServings":76,"prepMinutes":78,"cookMinutes":207,"restMinutes":208,"difficulty":209,"course":210,"diet":212,"mainIngredients":213,"images":216,"keywords":220,"publishedAt":198,"updatedAt":198,"authorSlug":199},"banh-cuon","Bánh Cuốn (Steamed Rice Rolls with Pork and Wood Ear)","Bánh cuốn","Hanoi",40,60,"hard",[211],"breakfast",[84],[214,215,89],"ground-pork","mushrooms",[217],{"src":218,"alt":219},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero.svg","Plate of translucent steamed rice rolls filled with minced pork, topped with golden fried shallots and cilantro",[221,222,223,224,94,225],"banh cuon","steamed rice rolls","hanoi breakfast","wood ear mushroom","vietnamese",{"slug":227,"title":228,"nativeName":229,"countrySlug":8,"region":230,"baseServings":76,"prepMinutes":231,"cookMinutes":232,"restMinutes":208,"difficulty":233,"course":234,"diet":235,"mainIngredients":236,"images":240,"keywords":244,"publishedAt":198,"updatedAt":198,"authorSlug":199},"banh-mi","Bánh Mì (Vietnamese Baguette Sandwich with Pâté and Pickles)","Bánh mì thịt","Saigon",20,5,"easy",[82],[],[148,237,238,239],"cucumber","cilantro","chicken-liver",[241],{"src":242,"alt":243},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero.svg","Split Vietnamese baguette filled with pâté, sliced pork roll, orange carrot pickles, cucumber and cilantro sprigs",[245,246,247,248,249,250,251],"banh mi","vietnamese sandwich","baguette","do chua pickles","pate","street food","saigon",{"slug":4,"title":5,"nativeName":6,"countrySlug":8,"region":9,"baseServings":76,"prepMinutes":77,"cookMinutes":78,"restMinutes":78,"difficulty":79,"course":253,"diet":254,"mainIngredients":255,"images":256,"keywords":258,"publishedAt":198,"updatedAt":198,"authorSlug":199},[81,82],[84],[86,87,88,89],[257],{"src":190,"alt":191},[193,194,195,94,86,196,197],{"slug":260,"title":261,"nativeName":262,"countrySlug":8,"region":206,"baseServings":76,"prepMinutes":78,"cookMinutes":77,"restMinutes":208,"difficulty":79,"course":263,"diet":264,"mainIngredients":265,"images":266,"keywords":270,"publishedAt":198,"updatedAt":198,"authorSlug":199},"bun-cha","Bún Chả (Hanoi Grilled Pork with Rice Noodles)","Bún chả Hà Nội",[81],[84],[214,87,89,137],[267],{"src":268,"alt":269},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero.svg","Bowl of charred pork patties and belly slices in amber dipping broth beside cold rice vermicelli and fresh herbs",[271,272,273,274,275,276],"bun cha","hanoi","grilled pork","rice vermicelli","nuoc cham","vietnamese noodles",{"slug":278,"title":279,"nativeName":280,"romanized":281,"countrySlug":8,"region":282,"baseServings":138,"prepMinutes":112,"cookMinutes":283,"difficulty":233,"course":284,"diet":286,"mainIngredients":290,"images":292,"keywords":296,"publishedAt":198,"updatedAt":198,"authorSlug":199},"ca-phe-sua-da","Cà Phê Sữa Đá (Vietnamese Iced Coffee with Condensed Milk)","Cà phê sữa đá","Ca phe sua da","Nationwide",7,[285],"drink",[287,288,289],"vegetarian","gluten-free","nut-free",[291],"condensed-milk",[293],{"src":294,"alt":295},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero.svg","Tall glass of Vietnamese iced coffee with condensed milk swirling into dark coffee over ice, phin filter beside it",[297,298,299,300,301,302,303],"ca phe sua da","vietnamese iced coffee","phin filter","condensed milk coffee","robusta","cafe sua da","iced coffee",{"slug":305,"title":306,"nativeName":307,"countrySlug":8,"region":9,"baseServings":76,"prepMinutes":231,"cookMinutes":231,"difficulty":79,"course":308,"diet":310,"mainIngredients":312,"images":316,"keywords":320,"publishedAt":198,"updatedAt":198,"authorSlug":199},"canh-chua","Canh Chua Cá (Mekong Sour Tamarind Fish Soup)","Canh chua cá",[309],"soup",[311,84,288],"pescatarian",[313,314,315,89],"white-fish","pineapple","tomato",[317],{"src":318,"alt":319},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero.svg","Bowl of clear sour Vietnamese soup with catfish, pineapple wedges, tomato, okra and green herbs on top",[321,322,323,324,196,325,314],"canh chua","sour soup","tamarind","catfish","vietnamese soup",{"slug":327,"title":328,"nativeName":329,"romanized":330,"countrySlug":8,"region":331,"baseServings":76,"prepMinutes":77,"cookMinutes":332,"restMinutes":333,"difficulty":233,"course":334,"diet":336,"mainIngredients":338,"images":340,"keywords":344,"publishedAt":198,"updatedAt":198,"authorSlug":199},"che-ba-mau","Chè Ba Màu (Vietnamese Three-Color Bean Dessert)","Chè ba màu","Che ba mau","Southern Vietnam",55,120,[335,285],"dessert",[287,337,288,84,289],"vegan",[339,97],"coconut-milk",[341],{"src":342,"alt":343},"\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero.svg","Tall glass of Vietnamese three-color dessert with yellow mung bean, red beans, green pandan jelly and coconut cream over ice",[345,346,347,348,349,350,351],"che ba mau","vietnamese dessert","three color dessert","mung bean","pandan jelly","coconut cream","iced dessert",{"slug":353,"title":354,"nativeName":355,"romanized":356,"countrySlug":8,"region":357,"baseServings":76,"prepMinutes":77,"cookMinutes":358,"difficulty":79,"course":359,"diet":360,"mainIngredients":361,"images":364,"keywords":368,"publishedAt":375,"updatedAt":375,"authorSlug":199},"chicken-pho","Chicken Pho (Hanoi-Style Phở Gà)","Phở gà","Pho ga","Northern Vietnam",100,[309,81],[84,288,289],[362,122,363,89],"chicken","ginger",[365],{"src":366,"alt":367},"\u002Fimages\u002Frecipes\u002Fchicken-pho\u002Fhero.svg","Bowl of chicken pho with flat rice noodles, shredded chicken, scallions and herbs in clear broth",[369,370,371,372,272,373,374],"pho","pho ga","chicken soup","rice noodles","vietnamese noodle soup","broth","2026-08-18",{"slug":377,"title":378,"nativeName":379,"romanized":380,"countrySlug":8,"region":331,"baseServings":381,"prepMinutes":77,"cookMinutes":358,"difficulty":79,"course":382,"diet":383,"mainIngredients":384,"images":387,"keywords":391,"publishedAt":375,"updatedAt":375,"authorSlug":199},"thit-kho","Thịt Kho Trứng (Vietnamese Caramel Braised Pork with Eggs)","Thịt kho trứng","Thit kho trung",6,[81],[84,288,289],[385,386,89],"pork-shoulder","eggs",[388],{"src":389,"alt":390},"\u002Fimages\u002Frecipes\u002Fthit-kho\u002Fhero.svg","Mahogany caramel-braised pork belly chunks and amber-stained eggs in a glossy sauce over rice",[392,393,394,395,396,397,398],"thit kho","vietnamese braised pork","caramel pork","tet","pork belly","coconut water","nuoc mau",{"slug":400,"title":401,"nativeName":402,"romanized":403,"countrySlug":8,"region":331,"baseServings":76,"prepMinutes":207,"cookMinutes":404,"difficulty":233,"course":405,"diet":408,"mainIngredients":409,"images":411,"keywords":415,"publishedAt":375,"updatedAt":375,"authorSlug":199},"vietnamese-summer-rolls","Vietnamese Summer Rolls with Peanut Sauce","Gỏi cuốn","Goi cuon",10,[406,407],"appetizer","snack",[84],[86,154,237,410],"rice",[412],{"src":413,"alt":414},"\u002Fimages\u002Frecipes\u002Fvietnamese-summer-rolls\u002Fhero.svg","Fresh summer rolls with shrimp and herbs visible through rice paper, beside a bowl of peanut sauce",[416,417,418,86,419,420,421],"summer rolls","goi cuon","rice paper rolls","fresh rolls","peanut sauce","vietnamese appetizer",24,false,1787360057994]