How to make Banh Xeo

Why cooks start here

Banh Xeo is cooked the way southern griddles cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a vietnamese family cook actually puts it on the table.

Banh Xeo, a southern Vietnamese delight, is traditionally griddled with an unmeasured hand for salt and a generous use of fat. This home-cooked version captures the essence of family meals, where each crepe is a golden invitation to gather around the table and share. The crispy crepe should shatter lightly on the first bite, revealing a tender filling of pork belly, shrimp, and bean sprouts. Wrapped in lettuce with fresh herbs and dipped in nuoc cham, each mouthful offers a balance of savory and fresh, with the coconut milk and turmeric adding subtle richness. It's a dish meant to be eaten with your hands, a tactile experience as much as a flavorful one.