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Vietnamese Omelet Bahn Xeo

Erwan Heussaff

Vietnamese Bahn Xeo, basically a crab omelet filled with shrimp and pork belly!



  • 1 pound shrimp cleaned
  • 5 garlic cloves thinly sliced
  • 3 eggs
  • 3 cans coconut cream or milk
  • 9 ounces rice flour
  • 3 ounces wheat flour
  • Water as needed to thin out the mixture
  • 6 scallions, thinly sliced
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 1/2 pound boneless pork belly, fried
  • Mustard greens
  • 1 handful mint
  • 1 handful cilantro
  • 1/2 cup tablespoons fish sauce
  • 1-2 tablespoons sugar
  • 1 small shallots thinly sliced
  • 1 red chili
  • 1 green chili
  • 2 limes

Let's get Cooking...

  1. Saute garlic and shrimp and cook through in a heated lightly oiled wok. Season with 1 teaspoon of fish sauce.
  2. Crack eggs into a large bowl, beat eggs and whisk in the coconut cream, followed by flours, mix until well combined and smooth, lastly add in scallions and pinch of salt and turmeric
  3. Add peanut oil to the wok, coating the entire surface to the wok, pour in some egg batter and swirl around evenly forming a crepe.
  4. Then add: cooked shrimp, scallions, pork belly chunks, mustard greens
  5. Top with fresh herbs
  6. In a small bowl, add fresh mint, cilantro, lime juice, chilies, shallot, fish sauce, sugar, and garlic