Quick Recipe Version (TL;DR)

Yield: 4 servings (6 large crispy crepes)
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes (includes 20-minute batter rest)

Quick Ingredients

Batter: 160 g (1 cup) rice flour, 24 g (3 tbsp) cornstarch, 1 tsp ground turmeric, 1 tsp kosher salt, 240 ml (1 cup) canned coconut milk, 420 ml (1 3/4 cups) cold water, 2 scallions (thinly sliced)
Filling: 450 g (1 lb) ground lamb, 1 tbsp neutral oil, 2 tsp soy sauce, 1 tbsp fish sauce, 2 tsp light brown sugar, 2 garlic cloves (minced), 1 small shallot (minced), 1/2 tsp black pepper, 3 cups (about 180 g) bean sprouts
Nuoc cham: 60 ml (1/4 cup) fish sauce, 60 ml (1/4 cup) fresh lime juice, 50 g (1/4 cup) granulated sugar, 120 ml (1/2 cup) warm water, 1 garlic clove (finely minced), 1 small red chili (thinly sliced, optional)
To serve: Butter lettuce or romaine leaves, 1 cup mixed herbs (mint, cilantro, Thai basil), 1/2 English cucumber (sticks)

Do This

1. Stir nuoc cham until sugar dissolves; set aside.
2. Whisk batter ingredients; rest 20 minutes.
3. Brown lamb with aromatics and seasonings; keep warm.
4. Heat a 25–30 cm (10–12 inch) skillet over medium-high; oil lightly.
5. Ladle in batter, swirl thin, cover 60 seconds; add lamb + sprouts; uncover and crisp.
6. Fold crepe, crisp 30–60 seconds more; serve with lettuce, herbs, and nuoc cham for dipping.

Why You’ll Love This Recipe

Super crisp edges with a tender center, thanks to coconut milk and a hot pan.
Big, savory flavor from garlicky sautéed lamb and fresh herbs.
Fun to eat Vietnamese-style: wrap pieces in lettuce and dunk in tangy nuoc cham.
Doable at home with a simple batter and everyday cookware.

Grocery List

Produce: scallions, garlic, shallot, limes, bean sprouts, lettuce (butter lettuce or romaine), cucumber, fresh mint, fresh cilantro, Thai basil (or extra mint/cilantro), red chili (optional)
Dairy: none
Meat: ground lamb
Pantry: rice flour, cornstarch, ground turmeric, kosher salt, neutral oil (canola/avocado), fish sauce, soy sauce, light brown sugar, granulated sugar, canned coconut milk

Full Ingredients

Nuoc cham (tangy dipping sauce)

60 ml (1/4 cup) fish sauce
60 ml (1/4 cup) fresh lime juice (about 2 limes)
50 g (1/4 cup) granulated sugar
120 ml (1/2 cup) warm water
1 garlic clove, finely minced (or grated)
1 small red chili, thinly sliced (optional)

Bánh xèo–style crepe batter

160 g (1 cup) rice flour
24 g (3 tbsp) cornstarch
1 tsp ground turmeric
1 tsp kosher salt
240 ml (1 cup) canned coconut milk (well shaken)
420 ml (1 3/4 cups) cold water
2 scallions, thinly sliced

Sautéed lamb filling

450 g (1 lb) ground lamb
1 tbsp neutral oil (plus more for the pan)
1 small shallot, minced (about 3 tbsp)
2 garlic cloves, minced
1 tbsp fish sauce
2 tsp soy sauce
2 tsp light brown sugar
1/2 tsp freshly ground black pepper
3 cups (about 180 g) bean sprouts

For serving

1 head butter lettuce or 2 romaine hearts, leaves separated and washed
1/2 English cucumber, cut into thin sticks
1 cup loosely packed mixed herbs (mint, cilantro, Thai basil), leaves picked

Step-by-Step Instructions

Step 1: Make the nuoc cham

In a small bowl, combine the fish sauce, lime juice, sugar, and warm water. Stir for 30–45 seconds, until the sugar fully dissolves. Stir in the minced garlic and sliced chili (if using). Set aside at room temperature while you cook.

Taste and adjust: If you want it tangier, add 1–2 tsp more lime juice. If you want it a touch sweeter, add 1–2 tsp more sugar.

Step 2: Mix the crepe batter and rest

In a large bowl, whisk together the rice flour, cornstarch, turmeric, and salt. Add the coconut milk and cold water and whisk until smooth. Stir in the sliced scallions.

Let the batter rest for 20 minutes at room temperature. This helps the flour hydrate so the crepes cook up thin and crisp rather than gritty.

Step 3: Prep the serving platter

While the batter rests, set up a serving platter with lettuce leaves, cucumber sticks, and mixed herbs. Pour the nuoc cham into individual dipping bowls (or one larger bowl for the table).

This recipe moves quickly once the pan is hot, so having everything ready makes the cooking process relaxed.

Step 4: Brown and season the lamb

Set a large skillet over medium-high heat and add 1 tbsp neutral oil. When the oil shimmers, add the minced shallot and cook for 60 seconds, stirring.

Add the ground lamb and cook for 6–8 minutes, breaking it up with a spoon, until browned and cooked through. Stir in the garlic and cook for 30 seconds (just until fragrant). Add the fish sauce, soy sauce, brown sugar, and black pepper; stir for 30–60 seconds so the lamb looks glossy and well-seasoned.

Transfer the lamb to a bowl and cover loosely to keep warm. Wipe out the skillet if you plan to use it for the crepes.

Step 5: Heat your pan properly for crisp crepes

Choose a 25–30 cm (10–12 inch) nonstick skillet or well-seasoned carbon steel pan. Heat it over medium-high for 3 minutes. You want the pan hot enough that the batter sizzles on contact.

Add 2 tsp neutral oil and swirl to coat. If there’s excess oil pooling, carefully wipe with a folded paper towel held with tongs; you want a thin, even film.

Step 6: Cook and fill the bánh xèo–style crepes

Give the batter a quick whisk (the flour can settle). Pour in about 160 ml (2/3 cup) batter and immediately swirl the pan to make a thin, wide crepe. You should hear a steady sizzle.

Cover the pan with a lid and cook for 60 seconds to help the top set. Remove the lid. Sprinkle about 3/4 cup of the cooked lamb over one half of the crepe, then add about 1/2 cup bean sprouts over the lamb.

Continue cooking uncovered for 2–3 minutes, until the edges are deeply crisp and the bottom is golden with lacy browning. If it looks pale, raise the heat slightly; if it’s browning too fast, lower the heat a notch.

Use a thin spatula to fold the crepe in half over the filling. Let it cook 30–60 seconds more to re-crisp after folding. Slide onto a plate.

Repeat with the remaining batter, lamb, and sprouts, adding 2 tsp oil to the pan for each crepe. You should get about 6 large crepes.

Step 7: Serve, wrap, and dip

Serve the crepes right away while they’re at their crispiest. To eat, cut or tear off a piece of crepe, wrap it in a lettuce leaf with a few herb leaves (and cucumber, if you like), then dip into the nuoc cham.

Home-cook friendly note: If you’re serving a crowd, keep finished crepes warm and crisp on a wire rack in a 120°C (250°F) oven for up to 20 minutes.

Pro Tips

Hot pan = crisp. If the batter doesn’t sizzle the moment it hits the pan, let the pan heat longer before the next crepe.
Whisk before each pour. Rice flour settles quickly; a 5-second whisk keeps the batter consistent.
Thin batter makes lacy edges. If the batter seems thick (it should pour easily), whisk in 1–2 tbsp water at a time.
Don’t overload the filling. Too much lamb or sprouts can steam the crepe and soften the crispness.
Cook uncovered after filling. The lid is only for setting the top; uncovered cooking is what dries and crisps the shell.

Variations

Lemongrass lamb: Add 1 tbsp finely minced lemongrass (or 1 tsp lemongrass paste) with the shallot for a brighter, classic Vietnamese aroma.
Seafood-style: Swap lamb for 340 g (12 oz) peeled shrimp. Sauté shrimp 2–3 minutes until just pink, then proceed as written.
Vegetarian: Use 450 g (1 lb) crumbled extra-firm tofu or 340 g (12 oz) sliced mushrooms; season with soy sauce, sugar, and black pepper (skip fish sauce or use vegetarian fish sauce).

Storage & Make-Ahead

Best fresh: These crepes are crispiest right out of the pan.

Make-ahead: Mix the batter up to 24 hours ahead and refrigerate in a covered container; whisk well before cooking. Nuoc cham can be made up to 3 days ahead and refrigerated (garlic flavor will intensify).

Leftovers: Store cooked crepes (separated by parchment) and lamb filling in airtight containers in the refrigerator for up to 3 days. Re-crisp crepes on a wire rack in a 200°C (400°F) oven for 6–8 minutes. Reheat lamb in a skillet over medium heat with 1–2 tbsp water just until hot.

Nutrition (per serving)

Approximate, based on 4 servings (about 1 1/2 crepes plus filling and sauce): 690 calories, 34 g protein, 38 g fat, 54 g carbohydrates, 3 g fiber, 10 g sugar, 1450 mg sodium.

Crispy Lamb Bánh Xèo Crepes With Herbs and Nuoc Cham