banh xeo

"The filling variations for this dish are endless. I have chosen the virtuous road" - Matt Preston. This is an edited extract from Yummy Easy Quick Around the World by Matt Preston (Plum, RRP $39.99). Available now.

Vietnamese crispy pancakes (banh xeo)

(200 grams) rice flour

tsp turmeric

tsp caster sugar

tsp sea salt

x coconut cream

(250 milliliters) soda water

spring onions, white part very finely chopped, dark-green part thinly sliced

chicken breast

tsp vegetable or coconut oil

bean shoots

Lebanese cucumbers,

red chillies, thinly sliced

pickled carrot and daikon (see below)

coriander, Vietnamese mint, Thai basil, mint and shiso

red bird’s eye chilli, (more if you

garlic clove, finely chopped

(80 milliliters) fish sauce, plus extra if needed

(70 grams) caster sugar

lime juice, plus extra if needed

lemon juice

(about

(about 350 grams) daikon radish,

caster sugar

(125 milliliters) rice wine vinegar

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Here&#039;s a time tested recipe from Mom herself! Nothing like the satisfying crunch of these sizzling crepes, wrapped in veggies and dipped in perfectly balanced fish sauce.

Bánh Xèo (Vietnamese Sizzling Pancakes / Crepês)

rice flour

all-purpose wheat flour

turmeric

fl oz water

fl oz coconut cream (if unavailable, use coconut milk)

salt

green onion (chopped about 1/2' long)

lb shrimp, headless (size 45/50 or 60/70)

pork

yellow onion (thinly sliced)

bean sprouts

c dry mung beans (optional)

mustard greens (caỉ xanh)

mint

cilantro

Vietnamese perilla (tía tô) (optional)

Vietnamese prepared dipping sauce

Combine all batter ingredients except scallions in a large bowl for at least 3 hours, or overnight. Add scallions only right before making the crêpes.

Prepare Batter

Steam or soak mung beans in water until soft

Boil pork until cooked through. Slice thinly.

Wash bean sprouts and veggies

Prepare Fillings

On medium-high heat add 1-2 teaspoons of oil and some onions

Immediately add a few pieces of pork and shrimp. Sauté, lightly mixing until very lightly browned.

Pour in some batter and quickly tilt &amp; rotate the pan so the batter is evenly spread. Add more batter if it wasn't enough to cover the pan.

Add some mung beans, bean sprouts, and cover with a lid for 2-3 minutes, or until bean sprouts are slightly cooked. The batter should also be slightly cooked and transparent around the edges.

Remove the lid, lower heat to medium and wait for the crêpe to become crisp. Fold in half, transfer to a plate and serve immediately.

Making Bánh Xèo - Each crêpe takes about 5-7 minutes

Vietnamese crepe with prawn and pork (Bánh Xèo)

corn starch

tsp salt

water

coconut cream

lb prawns, peeled and deveined

oz pork butt/shoulder/belly,

yellow split mung bean,

vegetable oil

tbsps fish sauce

tbsps sugar

garlic cloves, finely chopped

lime juice

red bird's eye chili, thinly sliced

Thai basil

Vietnamese mint

peppermint

perilla leaves

mustard green

lettuce

To make the batter, combine rice flour, cornstarch, turmeric, and salt in a bowl. Whisk in coconut cream and water. Stir in the green scallion. Set aside to rest for 1 hour.

To make the dipping sauce, combine everything in a bowl and whisk together until combined. Set aside until ready to serve.

Wash and drain the pre-soaked mung bean. Put the mung bean in a steamer and steam for 15 minutes or until mung bean is soft. Set aside.

Add a tablespoon of oil to the pan over med-high heat. Add the portioned prawns and pork and cook until pork browned and prawns opaque, about 1 minute. Separate the mixture on two opposite sides of the pan leaving a border in the middle.

Ladle 1/3 cup of batter into the pan, swirl to cover the pan and fillings. Add a little bit of batter to fill the empty spots.

Sprinkle 2 tablespoons of cooked mung bean all over the pan. Add 1/2 cup of bean sprouts to one side of the pan.

Cover the pan with a lid and cook for 3 minutes until everything is cooked through.

Uncover the lid, drizzle 1 tablespoon of oil around the edges and cook for another minute until the bottom and edges are crispy.

Slide a spatula under one side and fold crepe over to cover the fillings. Transfer the folded crepe to a plate.

Slide finished crepe onto prepared rack and place in oven to keep warm at 225 degrees F while you make the remaining crepes.

Repeat with remaining oil, batter and fillings for 5 more crepes, wiping the pan with absorbent paper between batches.

Serve the crepes immediately with mustard green, lettuce, herbs and nuoc cham.

These lacy thin bánh xèo with a crackly crisp are filled with juicy pork belly, shrimp and bean sprouts. This Vietnamese crepe is the perfect dish to make for your next family dinner!

Bánh Xèo (Vietnamese Crêpes)

split mung beans (soaked overnight)

coconut milk (full fat, unsweetened and stirred before using)

(240 g) rice flour

(122 g) cornstarch

(10 g) all-purpose flour

green onion (thinly sliced)

(6 g) tumeric powder

(25 g) sugar

(2 g) salt

lb medium shrimp (shelled, deveined and halved lengthwise)

onion

Lettuce

Mint

Vietnamese perilla

Vietnamese dipping sauce

Prepare the mung beans. In a small bowl, soak 1 cup of dried mung beans in water until softened about 1 hour or overnight. Drain the mung beans and blend a 1/2 cup with coconut milk until smooth. Set aside the other 1/2 cup for steaming.

Mix the batter. In a large mixing bowl, add the mung bean mixture, rice flour, cornstarch, water, scallions, turmeric, sugar and salt. Mix together to combine. Let the crepe batter rest for at least 2 hours but preferably overnight.

Batter

Cook the pork, shrimp and onion. Heat 2 tablespoons of vegetable oil in a wok or a 10-inch nonstick skillet. Add the pork, shrimp and slices of yellow onion. Season with a sprinkle of salt and pepper and cook for 1 minute until the shrimp is pink and done cooking. Set aside.

Steam the mung beans. In a steamer heat 1/2 of your steamer with water and bring it to a boil. Lay the mung beans over your steamer basket and steam for 15 minutes or until soft and tender. Set aside.

Fillings

In the wok or large skillet on medium heat, add 2 tablespoons of vegetable oil, a few slices of pork, shrimp and onion one one side of the pan. Stir the crêpe batter and pour 2/3 cup of it into the pan; tilt and swirl the pan to coat the edges until it is an even layer, making sure to cover the shrimp and pork. Scatter mung beans over the crepe and place the bean sprouts on the half of the crepe with the pork and shrimp. Drizzle 2 teaspoons of vegetable oil around the edges. Cover the skillet and cook over moderately medium to steam the bean sprouts for 2 minutes. Then remove the lid and cook on medium high until the bottom of the crêpe is golden and crisp, about 5-7 more minutes. Then fold the crepe in half.

Slide the crêpe onto a plate and serve with lettuce leaves, mint and nuoc cham (Vietnamese dipping sauce). Repeat with the remaining ingredients, serving the crêpes as soon as they are cooked.

Assemble

Vietnamese Crepe (Banh Xeo) is thin, crispy and filled with shrimp, pork, and crunchy vegetables. This delicious crepe is quick and easy to make. Serve it with fresh herbs and refreshing dipping sauce as a snack, appetizer or main dish.

Crispy Vietnamese Crepes (Banh Xeo)

cornstarch

turmeric powder

coconut milk ((canned coconut milk))

scallion

small yellow onion, thinly sliced ((or half of a large onion))

shallot,

oz shrimp, peeled and deveined

fish sauce

black pepper

cooking oil

sugar

green lettuce

In a mixing bowl, add rice flour, cornstarch, salt and turmeric. Add coconut milk and water and whisk until the batter is smooth with no lumps. Set aside.

Thinly slice the scallions and set aside. We will add it right before making the crepe.

Prepare the batter

Prep all ingredients for the filling: thinly slice onion, thinly slice pork, thinly slice shallot, peel and devein shrimps.

Place a pan over medium high heat. Add oil, and then add onion slices. Sauté for 2-3 minutes until onion loses its rawness while still crunchy. Transfer to a clean plate.

In the same pan over medium high heat, add shallot and sauté until fragrant. Add pork in one single layer and let it cook undisturbed for 30 seconds. After that, add 1 teaspoon of fish sauce and black pepper and stir-fry until pork is fully cooked. Transfer to clean plate.

In that same pan, make sure it's at medium high heat. Add shrimps and sear both sides until they are fully cooked. Season with a pinch of salt. Transfer to clean plate. If your shrimps are large, cut in half length-wise.

Prepare the filling

Whisk together lime juice, water, fish sauce and sugar. Taste and adjust to your liking and then add minced garlic. Set aside.

Prepare the lime dipping fish sauce

Add thinly sliced scallions to the batter and stir well.

If using the same pan, wipe it clean. Place it over medium to medium high heat, add oil to coat the pan. If you use a 12-inch pan, pour 1/3 of the batter into the pan and quickly swirl the pan to cover the bottom. The batter should sizzle right after you pour it into the pan. If you use a small or larger pan, adjust the amount of batter: use just enough to coat the bottom with a thin layer.

In the beginning, the crepe will look soft. Let it cook for 2-3 minutes. When you see that the bottom is about to crisp up (you can use a spatula to check the bottom), spread 1/2 cup of bean sprouts on one side of the crepe. Let it cook for 20-30 seconds.

Continue to spread 1/3 of the onion, pork and shrimp on the same side where you just put the bean sprouts.

Continue to cook the crepe for 2-3 more minutes until it is crispy. If you feel more oil is needed, drizzle some oil around the rim of the pan. Also pay attention to the heat, if you see that it develops colors too fast while it's not quite crispy yet, lower the heat slightly.

When the crepe is crispy to your liking, use a spatula to fold the half without filling over the other half. Then slide it out of the pan or use spatulas to transfer it to a serving plate.

Continue with remaining batter and filling. Wipe the pan clean after you finish each crepe.

Serve the crepes hot with lettuce and herbs on the side and dipping sauce.

Make the crepe

This is a detailed guide on how to make a classic Vietnamese dish - Banh Xeo or Vietnamese Sizzling Pancakes.

Vietnamese Sizzling Crepes (Banh Xeo)

coconut milk

tbsp beer

green onions (minced)

lb pork shoulder (thinly sliced)

mung beans (optional)

lb shrimp

bean sprouts (optional)

cucumber

Mix ingredients for the batter and refrigerate for at least 3 hours or overnight. It is best to refrigerate overnight to allow the batter to thicken.

Boil pork for half an hour. Slice into thin pieces and set aside.

Add mung beans to a pan with 1 cup of water. Boil for 10 minutes until mung beans are soft. Set aside.

Prep

Take your batter out from the fridge and stir to reincorporate the batter.

Right before you begin making your banh xeo, add the minced green onions to your batter.

Before you start, make sure you have all your components ready. This would be your batter and fillings.

Add onions and shrimp to a nonstick pan that is 8 inches in diameter. Saute for 1 minute over medium heat until the shrimp turns slightly orange. Add in a few pork pieces.

Add 1 tablespoon of oil to the pan. Make sure the pan and oil are hot before adding in your batter.

Use a ladle to spoon in your batter. As you ladle in your batter, tip your pan in a circular motion so that the batter spreads in a thin layer throughout the pan. You should use a little less than 1/4 cup of batter each time. Add in 1 teaspoon of the mung bean and a small handful of bean sprouts. Cover and let cook for ~3 minutes until the banh xeo has cooked through and the outside is crispy.

Once the batter has cooked through, fold it in half.

Repeat process until your batter and/or filling is finished. After every 2 banh xeo you make, use a paper towel to clean the pan.

Serve with fresh herbs and Vietnamese dipping sauce (nuoc cham).

Make the banh xeo

Make your own Banh Xeo at home! This Vietnamese sizzling crepe recipe is easy to follow and yields 6-8 large crepes. Use premix flour or make the batter from scratch.

Vietnamese Sizzling Crispy and Savory Crepes (Bánh Xèo)

Hương Xưa Bánh Xèo flour mix

water (room temperature, see notes)

water (room temperature)

fl oz coconut milk

onions

lb shrimp (size 31/35, devein, peel optional)

chicken

Vegetable oil oil

garlic

shallot

mung beans

Vietnamese herbs

Vietnamese dipping sauce (Nuoc Mam Cham)

Vietnamese pickled daikon and carrot (Do Chua)

Choose to make the batter from premix flour or from scratch

In a large mixing bowl, whisk together the batter ingredients. Set it aside to rest for at least 30 minutes for the batter to bloom. The longer the batter rests, the crispier it will be when fried.

Clean pork and shrimp (optional but recommended)

To clean the pork and shrimp, rub them with coarse sea salt (about 1 tablespoon). Rinse under cold running water and drain dry. Parboil the pork belly for about 10 minutes to get rid of any foul smell and for easier slicing. Once cooled, slice the pork belly into thin bite-sized pieces, each with a layer of skin, fat, and meat.

Partially cook and season pork

In a large skillet, heat vegetable oil (about 1 tablespoon) on medium-high. Add half of the minced garlic and shallot. Sauté until fragrant. Add pork belly. Season with 1 teaspoon bouillon powder or ½ teaspoon sea salt. Panfry until mostly cooked (about 5 minutes). Remove from skillet and set aside.

Partially cook and season the shrimp

Repeat the step above for the shrimp. Add oil, garlic and shallot to skillet. Sauté until fragrant. Add shrimp. Season with 1 teaspoon bouillon powder or ½ teaspoon sea salt. Lightly pan fry to get the aroma onto the shrimp. No need to cook all the way through. Shrimp will finish cooking when making crepes. Set aside.

Prepare the mung beans

Rinse the dried mung beans in plenty of water until the water runs clear. Transfer the mung beans to a small pot and add enough water to cover the beans by 2 inches. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes uncovered, or until the beans are soft but still retain their shape. Stir half way through to prevent mung beans from sticking to the bottom of the pot. Drain and mix with 1 teaspoon sea salt. Set aside.

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