Wandercooks · by Wandercooks★ 5.0 (2)
Bánh Xèo Recipe - Crispy Vietnamese Crepes
NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 23%
CARBS 38G48% OF CAL
4G FIBER0G ADDED0G INTRINSIC33G OTHER1G TOTAL SUGAR
FAT 13G38% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy Vietnamese crepes made with rice flour batter and stuffed with chicken, shallots, and turmeric. Named for the sizzling sound they make in a hot pan.
mainvietnamesechicken🍳 skilletdairy freegluten free
View the full recipe on Wandercooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 200 g pork or chicken or shrimp / prawns (7 oz, sliced thin, or use ground / minced meat)
- 2 shallots (finely chopped)
- 1 clove garlic (finely chopped)
- 1 tsp turmeric powder
- 1 cup rice flour
- 1 ½ cups water (sub with coconut milk / coconut water)
- 1 egg
- 1 spring onion / green onion (finely sliced)
- 2 tsp tumeric powder
- Salt and pepper (to taste)
- 6 Rice paper sheets
- 100 g fresh cilantro / coriander (3.5 oz, fresh)
- 100 g fresh mint leaves (3.5 oz, fresh)
- 100 g bean sprouts (3.5 oz, sub steamed mung beans)
- 2 tbsp vegetable oil (and oil brush)
At a glance
PER SERVING · TIME 25M
CAL 16%·PRO 23%
CARBS 38G48% OF CAL
4G FIBER0G ADDED0G INTRINSIC33G OTHER1G TOTAL SUGAR
FAT 13G38% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 225mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 382mg
- Calcium
- 68mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 225MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.