Authentic Bánh Xèo (Vietnamese Sizzling Crepes/Pancakes)
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Prep Time
1 hr
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Cook Time
mins
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Servings
2 people
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Course
Main Course
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Cuisine
Vietnamese
Authentic Bánh Xèo (Vietnamese Sizzling Crepes/Pancakes)
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Bánh Xèo (Vietnamese Yellow Crepes / Sizzling Crepes) is an absolute must-try when you're in Vietnam. It's delightfully crispy, entirely gluten-free and incredibly simple to prepare using common ingredients – no pre-mix Banh Xeo flour required.
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Ingredients
Banh Xeo batter:
- 200g cup rice flour (⅛ cup / 7oz)
- 40g cup potato starch / corn starch (⅓ cup / 1.4oz)
- 1 tsp turmeric powder
- ½ tsp chicken powder
- 5.5 oz coconut cream (165ml or one small can)
- 1⅞ cup water (450ml)
Banh Xeo fillings
- 0.5 lb pork belly (or pork shoulder) (230g)
- 0.5 lb shrimps (230g)
- 1.1 lb mung bean sprouts (500g)
- 1 shallot (sliced)
- cooking oil
- chicken powder (to your taste)
- salt (to your taste)
Dipping fish sauce
- 2 tbsp fish sauce
- 2 tbsp sugar
- 4 tbsp water
- 1 tsp lime juice or 5% vinegar (to your taste)
- minced garlic (to your taste)
- minced chili (to your taste)
- Đồ Chua (Pickled carrots & daikon) (optional)
Veggies & herbs
- Lettuce or Mustard greens
- Mint, perilla leaves, Thai basil
Instructions
Prepare the batter
- Mix rice flour, potato starch, turmeric powder, and chicken powder with water. Ensure it's well combined, and then let it rest for an hour.
- After the hour, incorporate the coconut cream and mix thoroughly. Finally, strain the batter to remove any clumps.
Prepare the dipping fish sauce
- Whisk together fish sauce, sugar, water, vinegar (or lime juice), and then add minced garlic and minced chili.
Prepare the fillings and vegetables
- Rinse and drain the mung bean sprouts, lettuce, and herbs.
- Slice the pork. Peel and devein the shrimps. If using large-sized shrimps, you can cut them into smaller pieces.
- In a pan, heat cooking oil and sauté the shallots until they become fragrant. Stir-fry the pork until it's partially cooked. Season with a bit of salt and chicken powder. Then, add the shrimp and continue to stir-fry until the fillings are thoroughly cooked.
Cook Banh Xeo Crepes
- In a nonstick or cast-iron pan, pour 1/2 tbsp of cooking oil.
- Pour in a portion of the batter and quickly tilt and rotate the pan to ensure an even spread. Add more batter if needed to cover the pan, resulting in a thin, crepe-like layer. If the batter is too thick, you can thin it by mixing in a few tablespoons of water.
- Swiftly add the shrimp, pork, and mung bean sprouts. Cover with a lid for about 3 minutes and reduce the heat to medium-low.
- The crepe is ready when the edges become crisp. Remove the lid and continue cooking the crepe for an additional 2-3 minutes until it achieves the desired crispiness.
- You can drizzle some oil around the edge of the pan. The more oil you use, the easier it is to achieve a crispy Bánh Xèo. However, if you prefer it less greasy while maintaining its delightful crispiness, cook it a bit longer over medium-low heat without the lid.
- Once the crepe reaches your desired level of crispiness, use a spatula to fold it in half, then slide it out of the pan or transfer it to a serving plate using spatulas.
- Repeat the process with the remaining batter and filling, and remember to wipe the pan clean after each crepe.
Enjoy Banh Xeo
- The Central style: Break the crepe into smaller pieces and place Bánh Xèo along with herbs and lettuce into your bowl of Nước Chấm. Use chopsticks to enjoy the dish.
- The Southern style: Wrap Bánh Xèo and herbs in a generously sized mustard greens or lettuce leaf. Or you can use a sheet of rice paper to wrap the ingredients. Dip this roll in a bowl of Nước Chấm (dipping fish sauce) and Đồ Chua (pickled carrots and daikon).
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