Vietnamese banh xeo crepes with pork and nuoc cham dipping sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Vietnamese banh xeo crepes with pork and nuoc cham dipping sauce

Make It Ahead

Vietnamese banh xeo crepes with pork and nuoc cham dipping sauce

Gluten-Free Friendly, Dairy-Free, Soy-Free, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

30–45 Minutes

Banh xeo is a Vietnamese-style crepe served in lettuce leaves with fresh, crisp garnishes. Make the crepe batter a day ahead for an even shorter prep time.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Sunbasket banh xeo crepe mix (rice flour - cornstarch - ground turmeric)
  • ¼ cup coconut milk
  • 1 head lettuce (such as romaine or green leaf)
  • 5 or 6 sprigs fresh mint
  • 6 or 7 sprigs fresh cilantro
  • 1 lime
  • Sunbasket nuoc cham base (fish sauce - garlic - coconut sugar)
  • 1 tablespoon sambal oelek (optional)
  • 2 pork blade steaks (about 6 ounces each)
  • 1 yellow onion
  • 3 scallions
  • ¼ pound sprouts (such as mung bean or alfalfa)

Nutrition per serving

Calories 580, Total Fat 24g (31% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 1310mg (57% DV), Total Carb. 52g (19% DV), Fiber 6g (21% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 38g
Contains: Fish, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the crepe batter

In a medium bowl, whisk or stir together the banh xeo crepe mix, coconut milk, 1 cup [2 cups] water, and ¼ teaspoon [½ tsp] salt until blended. Let stand while you prepare the rest of the meal.


Prep the garnishes; make the nuoc cham sauce

  • Trim the root end from the lettuce; separate the leaves and cut any larger leaves in half crosswise.
  • Strip the mint leaves from the stems.
  • Remove any coarse stems from the cilantro sprigs.
  • Juice the lime.
In a small bowl, stir together the nuoc cham base, 2 tablespoons [¼ cup] lime juice, ¼ cup [½ cup] water, and as much sambal oelek as you like.


Cook the pork and onion

  • Pat the pork dry with a paper towel. Cut the pork crosswise into ¼-inch-thick slices. Season generously with salt and pepper.
  • Peel and thinly slice enough onion to measure ¾ cup [1½ cups].
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons [1 to 2 TBL] oil until hot but not smoking. Working in batches if needed, add the pork and cook, stirring frequently, until browned but not yet cooked through, 2 to 3 minutes. Add more oil between batches if the pan is dry. Add the onion to the pan with all of the pork, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften and the pork is cooked through, 1 to 2 minutes. Transfer the pork and onion to a plate. Wipe out the pan.


Make the crepes

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • Stir the crepe batter; add the scallions and stir to incorporate.
In the same pan used for the pork, warm 1 teaspoon [2 tsp] oil over medium-high heat until hot but not smoking. Spread half the pork mixture in the pan, then pour over half the batter. Gently tilt and swirl the pan to coat with a very thin layer of batter. Cook until the underside of the crepe is golden brown and crisp, 1 to 2 minutes. To check, carefully lift the edges with a spatula; if you can’t lift them, drizzle 1 teaspoon oil around the edges of the crepe. Cover and cook until the crepe is set, about 1 minute longer.
Sprinkle half the sprouts over the crepe. Using a spatula to loosen the sides, gently lift and fold the crepe in half and transfer to an individual plate. Repeat to make a second crepe, adding 1 teaspoon oil if the pan is dry. [Repeat to make 4 crepes total.]


On the plates with the crepes, arrange the lettuce leaves, mint, and cilantro on the side. Invite everyone to compose their own plates. To assemble, cut or tear the crepes into 2-inch pieces; nestle each piece inside a lettuce leaf and top with a few mint and cilantro leaves. Dip the stuffed lettuce leaves into the nuoc cham sauce and enjoy.
Kids Can!
  • Stir together the crepe batter.
  • Separate the lettuce leaves.
  • Strip the mint leaves.
  • Juice the lime.
  • Arrange the garnishes on the plates.