banh xeo recipe

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

water

green onion (thinly sliced)

(6 g) tumeric powder

(25 g) sugar

(2 g) salt

pork

lb medium shrimp (shelled, deveined and halved lengthwise)

onion

bean sprouts

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

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

Vietnamese Sizzling Crepes (Banh Xeo)

rice flour

corn starch

turmeric powder

coconut milk

tbsp beer

tsp salt

green onions (minced)

lb pork shoulder (thinly sliced)

mung beans (optional)

lb shrimp

bean sprouts (optional)

lettuce

cucumber

mint

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)

salt

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.

Time to fry

To make a crepe, you will need a large (12-inch) nonstick skillet or a well seasoned wok with a lid. Coat skillet with a thin layer of vegetable oil. Add a few slices of onions and pork belly. Pan fry for about one minute. Add shrimp (I added four for each crepe). Ladle in about ¾ cup of batter, then immediately pick up pan and swirl batter around to cover the bottom and sides of skillet until batter is no longer runny. Add mung beans and bean sprouts. Cover skillet with a lid and cook for 3 minutes on medium-high.

Crisp up the edges

Remove lid. The edges of the crepe should have pulled away from the sides of the skillet. Add a teaspoon of oil to the underside of the crepe. You can use a squeeze bottle or spoon to spread the oil evenly. Continue to cook for about 3 more minutes, uncovered, until the bottom crisps up.

Serve

Use a large spatula to fold the pancake in half. Slide pancake onto a serving platter. Repeat with the remaining batter and ingredients. Serve with lettuce and your favorite Vietnamese herbs, pickled daikon/carrots, and a side of Vietnamese fish sauce dipping sauce (Nuoc Mam Cham).

Was craving banh xeo and finally got around to it today and this recipe did not disappoint! Flavors are spot on as I remember my fav banh xeos to be and very importantly, the crepes were SO crispy. This was always so tricky in my past attempts - they end up a bit too fragile or soggy but these turned out perfectly.

https://www.youtube.com/watch?v=AF9H5hpTrSA

Grandma's in her kitchen making Vietnamese Sizzling Pancakes (Bánh Xèo).

VIETNAMESE SIZZLING CREPE / PANCAKE (BANH XEO) RECIPE
http://www.vickypham.com/blog/vietnamese-sizzling-crepe-pancake-banh-xeo

Makes 8-10 pancakes

INGREDIENTS

Batter

1 packet Banh Xeo flour (12 oz)
1/2 teaspoon turmeric powder
80 grams rice flour
1 teaspoon refined sea salt
1/2 teaspoon MSG
1 can coconut milk (13.5 fl oz)
3 cups water
1 egg (beaten)
3-5 green onions (slice thinly)

Toppings

1 pound pork belly
15-20 whole shrimp (size 21-25; peel and devein)
2 teaspoons salt
1 teaspoon pork/chicken/mushroom stock powder (divided)
1 tablespoon vegetable oil
3 garlic (mince)
1 small shallot (mince)
1/3 cup dried split mung beans (wash until water runs clear and soak overnight)

Vegetables

Lettuce
Mint
Fish Mint (Rau Diep Ca)
Sorrel (Rau Chua)
Vietnamese Balm (Kinh Gioi)
Vietnamese Perilla (Tia To)
1 lb fresh bean sprouts
1 small yellow onion (slice thin)

Other Ingredients

Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham): https://www.youtube.com/watch?v=GNxuKOnipp0 
Vietnamese Pickled daikon and carrot (Do Chua)

Equipment Needed

Large nonstick skillet with lid (preferably two for faster cooking)

INSTRUCTIONS

In a large mixing bowl and using a large whisk, mix together flour, turmeric powder that came with the flour, additional turmeric powder, rice flour, sea salt, MSG, coconut milk, water and egg until completely dissolved. Add green onions and set aside to rest for at least one hour. The longer the batter rests, the crispier it will be when fried as flour expands.

Clean the pork and shrimp by vigorously rubbing them with salt. Rinse under cold running water and drain dry. Slice pork belly into thin pieces. Marinade shrimp and pork belly with stock powder (1/2 teaspoon each).

In a large skillet, heat vegetable oil on medium high. Add minced garlic and shallot and saute until fragrant. Add pork belly and panfry until evenly cook (about 7-10 minutes). Add shrimp into same pan with the pork and lightly pan fry until no longer translucent (1-2 minutes). Remove pork and shrimp from skillet and set aside.

Put the presoaked mung bean in microwave-safe bowl and fill with water to cover by 1 inch. Place in microwave uncovered and cook for 5 minutes until soft. Drain and set aside.

To make the pancake/crepes, coat a large non-stick skillet with a thin layer of vegetable oil. Ladle in about 1 cup of batter and immediately pick up pan and swirl batter around to cover the bottom and sides of skillet. Add a small amount of sliced onions, mung beans and bean sprouts, pork belly and two shrimp to one side of the pancakes. Cover skillet with lid and cook for 5 minutes on medium high. After 5 minutes, remove lid and allow the pancake to dry out and become crispy. Once you get the desired crispiness and pancake can be loosely shaken from the skillet, use a spatula to fold the pancake in half. Slide pancake onto a serving platter. Repeat with remaining batter and ingredients.

Serve pancakes with fresh vegetables and herbs, pickled daikon/carrots, and a side of Vietnamese fish sauce dipping sauce (Nuoc Mam Cham).

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Vietnamese Sizzling Pancakes (Banh Xeo)

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