Bánh Xèo (Vietnamese Sizzling Crepes)
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Additional Time
30 mins
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Total Time
1 hr 35 mins
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Servings
10 servings
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Calories
605 kcal
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Course
Main Course
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Cuisine
Vietnamese
Bánh Xèo (Vietnamese Sizzling Crepes)
Description
Bánh Xèo (Vietnamese Sizzling Crepes) are crafted from a batter combining rice flour, cornstarch, turmeric powder, sugar, salt, beer or club soda, coconut milk, warm water, and chopped green onions. The beer or soda aerates the batter, while turmeric offers the vibrant yellow color characteristic of these crepes. The batter rests to hydrate fully, ensuring the crepes cook with a delicate crispness.
The filling includes shrimp and thin strips of pork belly seasoned with salt and black pepper, combined with cooked mung beans and fresh bean sprouts. The crepes are cooked in a hot pan with oil until sizzling, thin and crispy on the edges while tender in the center. They are served with a mix of fresh Thai basil, mint, perilla leaves, and lettuce, alongside a pungent dipping sauce made from fish sauce, lime juice, garlic, sugar, water, and chopped bird's eye chilies for a balance of salty, sour, spicy, and sweet.
These crepes are enjoyed wrapped in fresh greens and herbs and dipped into the sauce for a vibrant and textural meal. They work well as a light lunch or dinner, allowing the interplay of crispy crepe with fresh herbs and savory filling to shine. The dipping sauce can be adjusted for heat and tartness according to taste preferences.
Resting the batter is important for texture, and using a properly heated pan ensures the crepes sizzle and crisp correctly. Avoid covering the crepes while cooking to prevent sogginess. A thin layer of batter yields better results, so pour carefully to create light, crackly crepes.
Ingredients
Batter
- 3½ cups prepared mix flour for rice pancake Bot Banh Xeo Huong Xua or Rice Flour, brand Mikko
- 2 tablespoons cornstarch
- 1 ½ tablespoons turmeric powder
- ½ teaspoon sugar
- ½ teaspoon salt
- 3 cups beer or unsweetened club soda
- 1 cup coconut milk
- ⅓ cup water warm (100℉ - 110℉
- 3 green onions chopped
Filling
- ⅔ pound Shrimp large, about 28, peeled and deveined
- ⅔ pound pork belly cut into thin strips
- 2 tablespoon vegetable oil divided
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 1 yellow onion thinly sliced
- bean sprout
- 1 cup mung beans dried
- lettuce assorted greens
- Thai basil
- mint
- perilla leaves
Dipping Sauce
- 2 cups water
- ⅓ cup fish sauce
- ¾ cup lime juice
- ⅓ cup sugar
- 4 garlic cloves, minced
- 1-2 bird's eye chili or Thai chili, finely chopped
Instructions
- Cook the Mung Beans: Add mung beans and 2 cups of water to a small saucepan over medium-high heat. Cover, bring to a boil, and cook for about 30 minutes, or until the beans are soft enough to crush between two fingers. Remove from heat and set aside.
- Prepare the Batter: In a large bowl, whisk together Mikko Prepared Mix Flour for Rice Pancakes, cornstarch, turmeric powder, sugar, salt, beer (or club soda), coconut milk, warm water, and green onions. Let the batter rest for at least 30 minutes (but no more than 2 hours) to allow the flour to fully hydrate.
- Make the Dipping Sauce: In a bowl, whisk together water, fish sauce, lime juice, sugar, garlic, and chili until the sugar dissolves. Taste and adjust as needed.
- Season the Filling: In a separate bowl, toss the shrimp and pork with salt and pepper to season.
Cook the Crepes
- Preheat a frying pan over medium-high heat until hot (test by sprinkling a few drops of water—if they sizzle, it’s ready).
- Add 1 tablespoon of oil, then sauté 2-4 shrimp, 2-3 slices of pork belly, and a few onion slices for 2-3 minutes until fully cooked. Spread the filling evenly around the pan.
- Add ½ to ⅔ cup of batter (depending on pan size), then quickly swirl the pan to create a thin, even layer. Cook for 3-4 minutes until the edges start to crisp.
- Sprinkle a handful of bean sprouts and 1 tablespoon of mung beans on one side of the crepe. Drizzle a little oil around the edges and let it cook for another 2-3 minutes until golden and crispy.
- Fold the unfilled half over the filling, then transfer to a plate. Repeat with the remaining batter.
- Serve and Enjoy! Tear off a piece of banh xeo, wrap it in lettuce and fresh herbs, dip into nuoc cham, and enjoy.
Notes
- Let the batter rest for at least 30 minutes to let the flour absorb the liquids for a better crepe texture.
- Cook on a very hot pan; the sizzling sound indicates the crepe will be crispy.
- Pour a thin layer of batter to ensure the crepe cooks quickly and crisps up nicely.
- Do not cover the pan while cooking to keep the crepes from becoming soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 74g | 25% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 60mg | 20% |
| Sodium | 1034mg | 43% |
| Potassium | 562mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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