classic vietnamese

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

Vietnamese lemongrass chicken is juicy, fragrant, and absolutely ideal for a weekday meal. This Vietnamese lemongrass chicken recipe is made with fresh lemongrass, garlic, fish sauce, five spice, honey, and lime juice for a complex delicious protein option.

Vietnamese Lemongrass Chicken

lb chicken thighs (skinless boneless)

shallot (minced)

garlic (minced)

lemongrass

fish sauce

soy sauce

lime juice

salt

½ teaspoon five spice

brown sugar (packed)

honey

Sambal oelek (garlic chili paste)

White rice noodles

Nuoc Cham (Vietnamese Dipping Sauce)

Tomato

Cucumber

Fried Egg (optional)

Prepare the lemongrass. Cut the lemongrass into 2 inch pieces, then pound the lemongrass until flat. Finely mince the lemongrass or place the lemongrass pieces into a food processor and chop until finely minced.

Marinate the chicken. In a large mixing bowl, add the minced shallots, minced garlic, minced lemongrass, fish sauce, soy sauce, lime juice, salt, five spice, brown sugar, honey and sambal oelek. Mix until combined. Add the chicken , cover with plastic wrap and marinate for a minimum of 2 hours, or overnight.

Cook. Add 1 tablespoon of oil onto a hot pan over medium heat and wait until the pan is hot about 2-3 minutes. Lay 2-3 pieces of chicken evenly onto the pan and cook until each side is golden brown and the chicken is cooked through, about 3-4 minutes per side. Make sure to not crowd the pan with the chicken. Repeat with the remaining pieces.

Rest and slice. Remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin pieces.

Serve. Serve with steamed rice or vermicelli noodles, fresh vegetables, and a fried egg. Top with nuoc cham sauce and enjoy!

Top 2 classic vietnamese recipes from across the web

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Bánh Xèo (Vietnamese Crêpes)

Vietnamese Lemongrass Chicken

Top 2 classic vietnamese recipes from across the web

The most viewed classic vietnamese 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 Lemongrass Chicken

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