vietnamese crepe

Vietnamese crepe with prawn and pork (Bánh Xèo)

rice flour

corn starch

tsp salt

tsp turmeric

water

coconut cream

lb prawns, peeled and deveined

oz pork butt/shoulder/belly,

bean sprouts

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

pork

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

Crispy Vietnamese crepes made with rice flour and coconut milk. Filled with sautéed mushrooms, mung bean sprouts, carrots, and tofu! Versatile, easy to make, and delicious!

Vegan Bánh Xèo

white rice flour

cornstarch

tbsp all-purpose flour

tsp sugar

turmeric

full-fat coconut milk

green onions

tbsp oil

tofu

cremini mushrooms (or white button mushrooms, sliced)

carrot

mung bean sprouts

For serving: lettuce, Thai basil, perilla leaves

fish sauce

tbsp sugar (or maple syrup)

garlic (finely minced)

Thai chili (finely chopped, optional)

Whisk together the dry ingredients. In a large mixing bowl, whisk together the white rice flour, cornstarch, all-purpose flour, salt, sugar, and turmeric. A quick tip: you can add a pinch of mushroom seasoning or MSG to enhance the overall flavor.

Add the wet ingredients. Pour in the coconut milk and water. Add the chopped green onions.

Whisk until combined. Next, whisk until you get a smooth batter. Cover and let the batter rest for at least 15 minutes.

Make the batter

Fry the tofu. Heat two tablespoons of oil in a non-stick skillet over medium heat. Once hot, add the sliced tofu and pan-fry for 10-15 minutes, flipping the tofu from time to time until golden brown on each side. Transfer the tofu to a plate lined with kitchen paper towels to remove the excess oil and set aside.

Sauté the vegetables. Heat a tablespoon of oil in a non-stick skillet over medium heat. Once hot, add the carrot matchsticks and sliced mushrooms. Season with a pinch of salt and ground black pepper. Sauté for 5-7 minutes or until the carrots are tender but still slightly crunchy.

Add the tofu. Next, add the tofu and cook for one more minute. Set the filling aside.

Filling

Heat the oil. Heat a tablespoon of oil in a non-stick skillet or wok over medium heat. Use a kitchen paper towel to spread the oil evenly.

Pour in the batter. Pour about 3/4 cup (or less if using a small pan) of the batter into the skillet and quickly tilt to spread it into an even thin layer. Cook for 2 minutes.

Top with the filling. Top one-half of the crêpe with some of the cooked mushrooms, tofu, carrots, and a handful of bean sprouts. Do not go overboard with the amount of filling.

Cook until golden brown. Cook the crêpe uncovered for another 3-5 minutes or until it is golden brown and crispy.

Fold it in half. Using a spatula, fold the bánh xèo in half, covering the halve containing the filling. Transfer to a serving plate and repeat with the remaining batter and filling.

To serve: Take a small piece of bánh xèo (the crêpe and some of the filling) and wrap it in a leaf of lettuce with a few fresh herbs such as Thai basil, perilla leaves, and/or cilantro. Then, dip it into the sauce and enjoy!

This dish is best served immediately while it&#39;s still crispy. You can store the batter for up to 2 days in the refrigerator, but it&#39;s best to cook the crêpes just before serving.

Cook the bánh xèo

Add the fish sauce and sugar to a small bowl and stir to combine. Next, add the chopped garlic and chili to the bowl. Pour in the water and lime juice and stir again until the sugar has completely dissolved. At this point, you can taste it and adjust the sweetness and saltiness to your liking.

Dipping sauce

I just tried it and it's excellent! Thank you Thomas.

This is one of my favourite things to order when we go out for vegan Vietnamese and now one of my favourite recipe's of yours. It was so good! I may never have to eat out again, lol! And, the batter cooked so easily without sticking, even without a non-stick pan (I use a cast iron crepe pan and just wiped it with oil at the beginning). I might even make it again tomorrow for dinner guests :)

One last thing, I made my own rice flour in the Vitamix and then strained it since I only had brown rice flour. The texture was as expected with bought flour and worked well!

Do you think brown rice flour would work? That is all I could find in my area. Thanks

Hello, If we can't find white rice flour, is there another flour I could use? Could corn starch or all-purpose flour be a substitute? If not, is there another flour that is similar? Thanks

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

turmeric powder

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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