everyday vietnamese

A drizzle is all you need to take your dinner from good to great!

Viet-Cajun Garlic Butter

unsalted butter

lemongrass paste

garlic (about 4 cloves)

Cajun seasoning

sugar

fish sauce

lime juice (from 1 medium lime)

Viet Cajun compound butter: Let the Viet-Cajun garlic butter cool at room temperature until solidified. Stir to distribute the spices evenly. Refrigerate in an airtight container for up to 1 week or freeze for up to 6 months. Cut slices to place on top of grilled meats or seafood.Make ahead: Viet-Cajun Garlic Butter can be made up to 1 week ahead and refrigerated in an airtight container. Re-melt the butter in the microwave or on the stovetop over medium heat for a dipping sauce.Storage: Refrigerate in an airtight container for up to 1 week or freeze for up to 6 months.

The Kitchn

Maria Do

Step 1

Melt 1 stick unsalted butter in a medium saucepan over medium-low heat. Add 2 1/2 tablespoons finely chopped lemongrass and cook until very fragrant softened, 2 to 3 minutes. Scrape off the foam from the top if desired.

Step 2

Stir in 1 tablespoon minced garlic and cook until the garlic is fragrant and starting to brown, 1 to 2 minutes. Stir in 1 tablespoon Cajun seasoning and 2 teaspoons granulated sugar until the sugar is dissolved.

Step 3

Turn off the heat. Stir in 1 tablespoon fish sauce and 1 tablespoon lime juice. Serve warm.

These golden, lacy, crispy-edged crêpes are meant to be shared.

Bánh Xèo (Crispy Vietnamese Savory Crêpes with Pork and Shrimp)

rice flour

cornstarch

turmeric

salt

water

light beer or club soda

well-stirred coconut cream,

scallions, green parts only finely chopped (about 1/4 cup)

pork belly,

neutral oil,

yellow onion,

mung bean sprouts (about 2 cups), divided

Nước Chấm (see recipe below)

green leaf lettuce, leaves separated

mint

cilantro

perilla leaves (optional)

Make ahead: The batter can be made ahead and refrigerated in an airtight container for up to 5 days. Stir before using. The pork belly can be boiled, sliced, and refrigerated in an airtight container up to 2 days ahead.Storage: Refrigerate leftover bánh xèo in an airtight container for up to 2 days.To reheat, air-fry one crêpe at a time at 375°F until warmed through and the edges crisp back up, 2 to 3 minutes. This method helps maintain the crunch without adding extra oil (my personal favorite method). To reheat on a stovetop, place in a dry nonstick skillet over medium heat until crisp again, 3 to 4 minutes per side. Avoid microwaving, which will make the crêpes soggy.

Step 1: Make the crêpe batter: 

Whisk 1 cup rice flour, 1/2 cup cornstarch, 1 1/2 teaspoons ground turmeric, and 1 teaspoon kosher salt together in a medium bowl until combined. Whisk in 3/4 cup water, 3/4 cup light beer or soda water, and 1/2 cup well-stirred coconut cream until smooth.

Step 2: Make the crêpe batter: 

Stir in the finely chopped green parts of 2 medium scallions. Cover and let rest for 20 minutes at room temperature or up to overnight in the refrigerator. Meanwhile, make the nước chấm, boil the pork belly, and prepare the lettuce and herbs.

Make the crêpe batter: 

Step 1: Make the pork belly:

Bring a small saucepan of salted water to a boil over high heat. Add 8 ounces pork belly (cut into 1-inch thick slabs) and cook at a very lively simmer until cooked through, 5 to 8 minutes.

Step 2: Make the pork belly:

Drain and rinse in cold water until cool enough to handle. Cut the slabs crosswise into 1/4-inch thick slices.

Make the pork belly:

Step 1: Make the bánh xèo:

Heat 1 1/2 teaspoons of the neutral oil in a large 12-inch nonstick frying pan over medium heat until shimmering. Add about an eighth of the sliced yellow onions and cook for 30 seconds. Add 5 to 6 pieces chopped medium shrimp and 3 to 4 slices of the pork belly, and sauté until the shrimp begin to turn pink, about 1 minute.

Step 2: Make the bánh xèo:

Give the batter a quick stir to recombine and make sure the ingredients in the pan are in an even layer. While tilting and moving the pan as needed to evenly distribute the batter to the edges, pour in 1/3 cup of the batter. Add more batter if the bottom of the pan isn’t fully coated. Sprinkle a small handful of bean sprouts on one half of the crêpe. Cover and cook until the bean sprouts are crisp-tender, 1 1/2 to 2 minutes.

Step 3: Make the bánh xèo:

Uncover and cook until the edges begin to brown and crisp, about 1 1/2 minutes more. Fold the crêpe in half to cover the bean sprouts. Slide onto a plate and serve immediately. Repeat making the remaining bánh xèo.

Step 4: Make the bánh xèo:

Eat the bánh xèo by tearing parts of it off, folding it into a green leaf lettuce leaf with fresh herbs, and dipping in nước chấm.

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Viet-Cajun Garlic Butter

Bánh Xèo (Crispy Vietnamese Savory ...

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