How to Make Bánh Xèo (Sizzling Vietnamese Crepes) 

I’m a vietnamese, and have tried this recipe. I just want to say that this recipe is much better than any recipe from vietnamese youtubers. Thank you so much, Dan ❤❤

Clicked on this so fast. I love eating banh xeo. Nothing compares to when mom makes it! I'm hoping this recipe does it justice. I love watching Dan's videos. Just finished watching, and man am I craving some now. Kudos on the recipe!

Dan, your idea was actually a show in the early 2000's in Canada called Loving Spoonfuls, where a host went around cooking with grandmothers of different nationalities.

I see Dan Souza content, I click.

Thank you for introducing Vietnamese cuisine in America’s Test Kitchen. Love all your videos. I made steamed fish in the oven using your recipe, my family loved it. Thanks Dan.

I doubled this recipe for a family of 4 and it was perfect! The batter was so crispy and delicate-amazing! It took a few tries to get the amount of batter right so you gave a crispy exterior with a custard interior. Yum! I make some pickled daikon and carrot to go with it and DAYYYUUUM!

For bánh xèo I normally use fresh mustard green instead of lectuce & add some lime pickled carrot & daikon to the nước chấm.

I’ve made this several times, and can confirm it’s delicious!

This recipe is pretty legit. You double'd the filling my family would normally have but we love the crispy batter, so I'm not complaining either way. I like mine extra crispy but still good. Love it!

This recipe is perfect for a “semi-beginner” cook like myself 🤣 - it was easy to follow along. I have made these crepes twice since I first watched it. Thank you, Dan!

ngoc cham directly translates to "dipping sauce"

Love this stuff. I was taught to make it with mint and perilla (or shiso) leaves instead of cilantro.

I’m glad you added some coconut milk to the recipe, given all the limes you started with. Those seem to go together nicely. Maybe I’ll even write a song about that someday.

ATK needs more recipes likes these!

Gonna have to recommend using pork belly.

Thank You! I have been asked to make these for my daughter's friend. Your recipe looks great!

Just made some. Easy to follow. Delicious!

Can hardly wait to try it!

Wow! That looks delicious 😋

Bánh xèo rất ngon 🤤

That was amazing!

Thank you for sharing

Nicely done!

Dan! Traditionally its with Pork Belly. Is there a reason you’re not using cast iron? You got the right direction going, but dont be afraid to go for more color from bother longer heat and more oil in your pan. Keep up the great work.

Doesn’t even matter what it is, I will watch Dan do it.

Wow, you’ve rocked our world‼️🌎🌏🌍

That was awesome...

That Misono UX10 is a damn sweet knife.

Hi, I feel this was an incomplete attempt.. Bánh Xèo means SIZZLING (pan)Cake. It gets its name from when you pour in the batter in a very hot pan. Bánh Xèo is supposed to be golden crispy pancake with small seared areas. The crust can almost stand up because so it’s extra crispy . The mildly crunchy beansprouts combined with the umami of the pork and shrimp mixed with the crunchy coconutty crust and slightly seared onions make you sigh as you take a bite of it as it is wrapped in lettuce, herbs and dipped in the sweet and sour fish sauce dipping sauce. It’s NOT limpy (time stamp 9:43-9:46) and definitely not custardy! Please go to a good Vietnamese restaurant and have them bring out a hot crunchy one for you. The flaw is the poor technique. The precooked fillings will release a lot of water and will steam the batter. That’s why you get the custard texture. The addition of the bean sprouts at the beginning will make it even harder for the crust to crisp up. In order for the pancake to become crispy, it takes a long time for the batter to cook dry and then crispy. That is why you stir fry your individual size portion of seasoned fillings (in fish sauce and black pepper and not cut so thinly that the meat and shrimp will dry out or all the onions burnt black during the long cooking) for 10-15 seconds and then immediately pour in the batter. Only after the batter has cooked dry will you add the bean sprouts. Then you cook some more so the bean sprouts wilt a bit before you fold the pancake. For the purists, I know there’s more missing steps but I’m concentrating on the most important ones. I hope with these tips your Bánh Xèo will come out crispy! To your good healthy! Mời Nhà Xơi Bánh Xèo!

i love this dish and didn't know how to make it, so thank you! the omelette was in that pan for a long time though, it seems it would burn. guess i'll have to give it a try.

You can just leave the batter in the pan longer to crisp it up.

Missing the pickled daikon/carrots. You need that tang to compliment/balance out the rest of the flavors.

6:50 it looks summer outside? When was this filmed?

My family uses pale beer instead of water for the batter 👍 this is a good attempt

This is the perfect English name for this Vietnamese dish

wow! love that pic with the big cat!

One of my favorites. Now make tau hu ky.

What kind of non stick pan that is healthy so i can buy? Thanks.

Thanks Dan. Great recipe. Think cilantro might be overpowering, perhaps mint ? I get my banh xeo in NYC my favorite Vietnamese Rest Madame Vo. They make a dynamite pho also with short rib that might tip the bowl over. Gonna try this for my Xmas dinner, no ham or Beijing duck !!

Yumm-o!

zojirushi water boiler? that's some next level.

I wish Dan had his own separate channel...

I had these in Bangkok at a street stall. I did not know they were Vietnamese. Or is this a case of a similar food existing in both countries?

10:27 Hola! Did you double-dip?

Does the type of rice flour make a difference? I tried this with Bob’s Red Mill rice flour and it was a distaster. The crepes basically disintegrated in the hot oil. They never really got crispy - just sodden mess. It wasn’t this recipe, from another reliable site.

"Shug" LOL

I see that all of you guy are working from home again. I hope you guy can get back to the office and make more videos

How did people make the pancake before non-stick pans were invented?

Pro Tip: If you own a carbon steel pan, you will get better results. Carbon steel is the traditional pan for this method. Teflon does not achieve the exact same crisp.

Some Viets like to make the Nuoc Mam really sweet and it’s one of my pet peeves. This is a savory dish not dessert. I’m not eating this with the intention of getting diabetes.

hmm....why did i always thought I was eating mung bean batter??

Needs green onions for color

i call that sauce nuc mam.

I’m a simple woman I see Dan in a video and I click play

Where are the bodies Dan?!

#ATKsowhite LOL

I appreciate that you are crediting the woman who taught you, but why not invite someone with Vietnamese heritage to share the recipe themselves?

Needs way more crisp my friend...

Did he just double dripped? That's like putting his whole face in the dip.

He keeps talking about how they are crispy but they obviously bend when picked up and there is no crunch sound when he cuts them .Is there some other idea of what crispy means he is using ?

I love Dan, but it takes something away when they overlay the corny America's Test Kitchen music etc. on top of his content like they do with the rest of ATK. I feel like Dan is the cutting edge for ATK, who is otherwise stuck catering to a previous generation.

OK, but who they hell has a mortor and all this stuff for everything. It is ridiculous. And then a scale for the flour, but then measure by tablespoon other things. rofl

I love you Dan, but listening to you butcher my language was...rough.

You lost me at fish sauce.

CRAPE = CREPE NOT "crep"

wow great job, i'm no expert on this but my buddy bought some type of pan or wok out of what i think is cast iron or carbon steel and that allowed the crepe part to get SUPER crispy.