Bánh Xèo (Vietnamese Sizzling Pancakes / Crêpes)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Additional Time
3 hrs
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Total Time
3 hrs 50 mins
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Servings
12 crêpes
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Calories
588 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Vietnamese
Bánh Xèo (Vietnamese Sizzling Pancakes / Crêpes)
Description
This recipe for Bánh Xèo starts with a batter combining rice and all-purpose flour, turmeric, filtered water, coconut cream, and salt. The batter rests for several hours to allow ingredients to meld. Green onions are added just before cooking.
The filling includes soaked mung beans, boiled and sliced pork belly, deveined and cut shrimp, thinly sliced yellow onion, and fresh bean sprouts. These ingredients are sautéed briefly in neutral oil with onions before pouring in the batter to coat the pan thinly and evenly. The pancake cooks for 8-10 minutes until the edges crisp and the crepe sets.
The dish is traditionally served with an assortment of fresh greens such as mustard greens, mint, cilantro, and optional perilla, accompanied by Vietnamese dipping sauce. The combination of crispy pancake exterior, tender fillings, and herbal sides provides a complex balance of textures and flavors typical of Vietnamese street food.
Ingredients
Batter
- 255 g rice flour
- 85 g all-purpose flour
- 2-3 tsp Turmeric
- 28 fl oz water filtered
- 14 fl oz coconut cream if unavailable, coconut milk
- 1 tsp salt
- 1 prig green onions chopped about 1/2" long
Filling
- 1/2 /2 c mung beans dry
- 1.5 .5 lb pork belly
- 1 lb Shrimp size 45/50 or 60/70
- 1 yellow onion thinly sliced, medium
- 1.5 .5 lb bean sprout
Vegetables
- 1 head mustard greens caỉ xanh
- 1 bunch mint
- 1 bunch cilantro
- 1 bunch perilla optional, Vietnamese (tía tô
Other ingredients
- Dipping sauce Vietnamese prepared
- neutral oil for frying
Instructions
Prepare Batter
- Combine all batter ingredients except the scallions in a large bowl for at least 3 hours, or overnight: 255 g rice flour, 85 g all-purpose flour, 2-3 tsp turmeric, 28 fl oz filtered water, 14 fl oz coconut cream, 1 tsp salt. Add 1 sprig green onions to the batter only just before cooking the crêpes.
Prepare Fillings
- Steam or soak 1/2 c dry mung beans in warm water until very soft.
- Boil 1.5 lb pork belly until cooked through and soft, then slice thinly.
- If frozen, defrost 1 lb shrimp. Remove heads, devein shrimp and cut shrimp down to bite size if desired.
- Wash and dry bean sprouts, herbs and veggies.
Making Bánh Xèo - Each crêpe takes about 8-10 minutes
- On medium-high heat add 1-2 teaspoons of neutral oil and some onion.
- Immediately add a few pieces of pork and shrimp. Sauté, lightly mixing until very lightly browned and fragrant.
- Pour in some batter and quickly tilt & rotate the pan so the batter is evenly spread. Add more batter if it wasn't enough to cover the pan. There should only be a thin layer of batter that almost flakes off at the pan edges where it's thinner. If your batter doesn't do that and is too thick, add a few tbsp water to the batter and mix to thin it out.
- Lower the heat to medium. Add some mung beans, bean sprouts, and cover with a lid for about 3 minutes, or until bean sprouts are slightly cooked. The batter should also be slightly cooked and transparent around the edges. This step cooks the top side of the ingredients and batter while it steams since we won't be flipping the crepe.
- Remove the lid, lower heat to medium-low and wait for the crêpe to become crisp. This takes about 5-7 minutes. This step lets the ingredients fully cook through, including the batter. It also lets steam escape so the batter can crisp up. Brush on a little oil around the edges if you're not seeing or hearing enough batter to pan contact. Fold in half, transfer to a plate and serve immediately. For batter troubleshooting please see the troubleshooting section in the post above.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12crêpes
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 588kcal | 29% |
| Carbohydrates | 34g | 11% |
| Protein | 20g | 40% |
| Fat | 42g | 65% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 136mg | 45% |
| Sodium | 580mg | 24% |
| Potassium | 452mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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