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

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Bánh Xèo (Vietnamese Crêpes)

Vietnamese Sizzling Crepes (Banh Xe...

Top 2 banh xeo recipe recipes from across the web

The most viewed banh xeo recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bánh Xèo (Vietnamese Crêpes)

Vietnamese Sizzling Crepes (Banh Xe...

The most viewed banh xeo recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine