Banh Xeo Vietnamese Crepe Recipes

BáNH XèO (VIETNAMESE SIZZLING PANCAKES / CREPêS)

Steps:

• Combine all batter ingredients except scallions in a large bowl for at least 3 hours, or overnight. Add scallions only right before making the crêpes.
• Steam or soak mung beans in water until soft.
• Boil pork until cooked through and soft, then slice thinly.
• Wash bean sprouts and veggies.
• On medium-high heat add 1-2 teaspoons of oil and some onions
• Immediately add a few pieces of pork and shrimp. Sauté, lightly mixing until very lightly browned and fragrant.
• Pour in some batter and quickly tilt & rotate the pan so the batter is evenly spread. Add more batter if it wasn't enough to cover the pan. There should only be a thin layer of batter that almost flakes off at the pan edges where it's thinner. If your batter doesn't do that and is too thick, add a few tbsp water to the batter and mix to thin it out.
• Lower the heat to medium. Add some mung beans, bean sprouts, and cover with a lid for about 3 minutes, or until bean sprouts are slightly cooked. The batter should also be slightly cooked and transparent around the edges. This step cooks the top side of the ingredients and batter while it steams since we won't be flipping the crepe.
• Remove the lid, lower heat to medium-low and wait for the crêpe to become crisp. This takes about 5-7 minutes. This step lets the ingredients fully cook through, including the batter. It also lets steam escape so the batter can crisp up. Brush on a little oil around the edges if you're not seeing or hearing enough batter to pan contact. Fold in half, transfer to a plate and serve immediately. For batter troubleshooting please see the troubleshooting section in the post above.

BANH XEO (VIETNAMESE CREPES)

Steps:

• Mix rice flour, sugar, 1/2 teaspoon salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.
• Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browning, 1 to 2 minutes. Add shrimp; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
• Preheat oven to 200 degrees F (95 degrees C).
• Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.
• Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
• Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.

BANH XEO (VIETNAMESE CREPE)

Steps:

• Combine the mix with the curry powder and coconut cream in a bowl.
• Add 1 tablespoon vegetable oil to a hot pan. Ladle in 5 ounces batter to make a semi-thin crepe. Cook until crispy underneath and dried out on top. (If the crepe sticks to the pan, drizzle additional oil underneath it to get it to release.) Repeat with the remaining batter, using more oil as necessary.
• Add the cabbage, carrot, bean sprouts, chicken and shrimp to each crepe and fold in half.
• Garnish with the butter lettuce, cilantro, basil and mint. Dip in the Nuoc Cham Sauce.
• Mix together the granulated sugar, vinegar, fish sauce, sambal, garlic and 11 ounces water in a medium bowl until sugar dissolves.