Recipe by: Penelope Black

Source: Penelope Black

Note: this recipe can be adapted to be made vegetarian if you adapt the filling

Ingredients (Batter)

  • 300g Banh Xeo flour mix (available at Thai supermarket at Golden Mile Complex)
  • ¼ tsp ground turmeric
  • 200 ml coconut cream
  • 400 ml water
  • 2 sprigs of spring onions, finely chopped

Ingredients (Filling)

  • 1 cup cooked chicken, shredded
  • 1 cup cooked prawns, peeled and sliced lengthways

Ingredients (Assembly)

  • 2 cups bean sprouts, blanched
  • Thai Basil
  • Mint
  • Coriander
  • Lettuce leaves


  • Combine all the ingredients for the batter and mix well to ensure no lumps.  Rest for 30 mins.
  • Heat a small frying pan with a little oil, and spoon over some enough batter to make a thin crepe.
  • Top with cooked chicken, shrimp and blanched bean sprouts. Cover with lid to cook for 2-3 mins. When pancake is cooked and golden brown at the bottom, fold pancake into half and set aside on a plate. Repeat with the rest of the ingredients.
  • Serve pancakes on a plate with Nuoc Cham dipping sauce, fresh lettuce leaves and herbs.  Wrap pieces of the pancake with the lettuce and herbs, roll and serve.
  • Eat with hands!

Download PDF here: Vietnamese Banh Xeo (Chicken & Prawn Crepes) Penelope Black