BANH XEO (VIETNAMESE CREPES)
Banh xeo (bahn SAY-oh) is a popular street snack in Vietnam, especially in the south. The name means sound crepe, and refers to the sound the batter makes when it hits the hot skillet. Serve with fresh herbs. The shrimp-studded crepe is rolled up in a leaf of lettuce and dipped in nuoc cham dipping sauce before it gets popped in your mouth.
Provided by foxyamf
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 25m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 788.4 calories, Carbohydrate 107 g, Cholesterol 129.2 mg, Fat 21.5 g, Fiber 20.3 g, Protein 45.2 g, SaturatedFat 12.5 g, Sodium 1052.7 mg, Sugar 8.8 g
SIZZLING SAIGON CREPES
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Make the batter: Place the rice flour, coconut milk, water, turmeric, sugar, salt, curry powder and scallions in a bowl and stir well to blend. Set aside.
- Make the filling: Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add 1/4 each of the onion, pork, and shrimp, and stir until fragrant, about 15 seconds. Whisk the batter well, and ladle about 2/3 cup into the pan. Swirl so the batter completely covers the surface. Neatly pile about 1 cup bean sprouts and 1/2 cup mushrooms on 1 side of the crepe, closer to the center than to the edge. Reduce the heat slightly, cover the pan and cook until the edges pull away from the sides of the pan, about 5 minutes. Reduce the heat to low. Uncover and cook until the crepe is crisp and the chicken and shrimp are done, another 2 to 3 minutes. Slip a spatula under the crepe to check on the bottom of the crepe. If it?s not brown, cook for another 1 to 2 minutes.
- Lift the side of the crepe without bean sprouts and mushrooms and fold it over the covered side of the crepe. Using a spatula, gently slide the crepe onto a large plate. Wipe the pan clean and make the remaining crepes in the same way. Be sure to oil the pan before beginning the next crepe.
- To serve, place the crepes, Vietnamese Dipping Sauce and Table Salad on the table. To eat, tear a piece of the banh xeo and wrap the lettuce or mustard leaves and herbs. Roll into a packet, then dip into the sauce and eat.
- Cut the chiles into thin rings. Remove one-third of the chiles and set aside for garnish. Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste. (If you don?t have a mortar, just chop with a knife.) Transfer to small bowl and add the water, lime juice, and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving.;
- Arrange the greens in an attractive manner on one side of a large platter. Place the cucumber, bean sprouts and herbs on the other side. Place the platter in the center of the table and serve.;
SIZZLING SAIGON CREPES-BANH XEO
This is a Cook's Illustrated recipe. It sounds delicious! Here's what they had to say about them: Sizzling Saigon Crêpes (Banh Xeo) are paper-thin omelets stuffed with shrimp, pork, and bean sprouts, wrapped in lettuce and herbs, and dipped in a sweet-tart dipping sauce. For our cookbook The Best International Recipe we found a way to recreate this popular Vietnamese street food at home. The hardest challenge was folding the crêpes; they were so thin they kept breaking under the weight of the meat. The answer was to move all the meat to one side of the pan before pouring in the batter, and then to fold the light side of the crepe over the filling.
Provided by darthlaurie
Categories Pork
Time 45m
Yield 5 serving(s)
Number Of Ingredients 20
Steps:
- For the dressing and garnish: Whisk the fish sauce, water, lime juice, sugar, chiles, and garlic together in a small bowl until the sugar dissolves, then divide among 6 small dipping bowls and set aside. Arrange the lettuce, basil, and cilantro on a serving platter and set aside.
- For the crepes: Adjust 2 oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Whisk the water, rice flour, coconut milk, scallions, turmeric, and salt together until uniform.
- Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the pork and onion and cook until the pork is no longer pink and the onion is softened, 5 to 7 minutes. Add the shrimp and continue to cook until they curl and turn pink, about 2 minutes. Transfer the mixture to a bowl and set aside.
- Wipe out the skillet with a wad of paper towels, add 2 more teaspoons of the oil, and return to medium-high heat until just smoking. Add 1/3 cup of the pork-shrimp mixture and let heat through, about 30 seconds. Scrape the pork-shrimp mixture to one side of the skillet. Quickly stir the batter to recombine, then pour 1/2 cup of the batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom, keeping the meat mixture to the side. Reduce the heat to medium and cook the crêpe until the edges pull away from the sides and are deep golden, about 2 minutes.
- Sprinkle 1/2 cup of bean sprouts on top of the pork-shrimp side of the crêpe, then gently fold the opposite side of the crêpe over the sprouts. Slide the crepe out of the skillet onto an individual serving plate and transfer to the oven to keep warm. Repeat five more times with the remaining 10 teaspoons oil, remaining batter, and remaining pork-shrimp mixture. Serve the crêpes with the individual bowls of sauce, passing the garnish platter separately. (To eat, slice off a wedge of the crêpe, wrap it in a lettuce leaf, and dip it into the sauce.).
Nutrition Facts : Calories 649.7, Fat 30.5, SaturatedFat 10.3, Cholesterol 111.8, Sodium 1558.9, Carbohydrate 64.7, Fiber 5.5, Sugar 12.7, Protein 30.4
More about "sizzling saigon crepes recipes"
BANH XEO (SIZZLING SAIGON CREPES) - RASA MALAYSIA
Web Dec 23, 2020 1-2 bird's eye chilies, cut into very fine rings 1 clove garlic, minced finely, optional Instructions In a large bowl whisk together the …
From rasamalaysia.com
4.5/5 (2)Total Time 45 minsCategory Vietnamese RecipesCalories 393 per serving
From rasamalaysia.com
4.5/5 (2)Total Time 45 minsCategory Vietnamese RecipesCalories 393 per serving
- In a large bowl whisk together the rice flour, turmeric powder and salt. Add water and coconut milk and whisk until mixture is smooth. Strain through sieve if there are lumps. Set batter to rest for 30 minutes.
- Heat up a 10-inch non-stick saute pan or skillet over high heat. Add 1 tablespoon lard/oil and then add one portion of pork, shrimp, onions, scallions, and mushrooms. Stir fry until pork and shrimp are half done, and ladle 1/2 cup of batter into pan. Swirl pan to coat bottom evenly. Add bean sprouts over half the crepe (on the right). Drizzle another 1 tablespoon of lard/oil around outer edge of crepe and lower heat to medium.
- Cover pan and cook for 1 minute. Remove cover and continue to cook until edges begin to brown. Loosen crepe from bottom of pan with a soft silicon spatula (hard spatula would break the crepe). When bottom turns light brown and crispy, fold crepe to encase bean sprouts.
See details
VIETNAMESE CREPE (BANH XEO) - DELIGHTFUL PLATE
Web Sep 13, 2020 Keyword: banh xeo, sizzling crepes Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 2 people Calories: 576kcal Author: Sophie Ingredients For the batter 3/4 cup rice flour 1/4 …
From delightfulplate.com
From delightfulplate.com
See details
VIETNAMESE SIZZLING CREPE / PANCAKE (BANH XEO) - VICKY PHAM
Web Jun 25, 2019 Banh Xeo is Vietnamese sizzling crepe or sizzling pancake. It is named for the loud sizzling sound it makes when the rice batter hits a hot skillet. This savory thin pancake is filled with thin slices …
From vickypham.com
From vickypham.com
See details
BANH XEO (VIETNAMESE CREPES) RECIPE | BON APPéTIT
Web May 25, 2020 large handful mint or basil leaves 1 large handful cilantro leaves with tender stems Preparation Batter Step 1 Whisk rice flour, cornstarch, salt, and turmeric in a …
From bonappetit.com
4.5/5 (13)Servings 6
From bonappetit.com
4.5/5 (13)Servings 6
See details
BáNH XèO - VIETNAMESE SIZZLING CRêPES WITH PRAWNS | HOUSE
Web Jul 23, 2021 Step 2. To make the filling for the first crêpe, heat 1tsp vegetable or coconut oil in a frying pan over a medium-high heat and fry a few slices of shallot until golden. …
From houseandgarden.co.uk
From houseandgarden.co.uk
See details
HOW TO MAKE BáNH XèO (SIZZLING VIETNAMESE CREPES) - YOUTUBE
Web Test cook Dan Souza makes Bánh Xèo (Sizzling Vietnamese Crepes).Get the recipe for Bánh Xèo (Sizzling Vietnamese Crepes): https://cooks.io/3u740TaBuy our win...
From youtube.com
From youtube.com
See details
BáNH XèO: VIETNAMESE SIZZLING CREPES RECIPE - I'M NOT THE NANNY
Web Set aside. To make bánh xèo: Heat an 10-inch non-stick skillet or crepe pan over medium high heat. Coat with cooking spray or wipe with a paper towel dipped in vegetable oil. …
From imnotthenanny.com
From imnotthenanny.com
See details
SIZZLING VIETNAMESE CREPES | ONE WORLD KITCHEN | SBS FOOD
Web 2 cups rice flour ½ cup (125 ml) coconut milk 2 cups (500 ml) water ½ tsp salt ¾ tsp ground turmeric 2 spring onions, thinly sliced ½ cup cornflour Filling 250 g pork belly, thinly …
From sbs.com.au
From sbs.com.au
See details
BáNH XèO (SIZZLING VIETNAMESE CREPES) | AMERICA'S TEST KITCHEN …
Web Vietnamese crepes (or bánh xèo) are crispy rice flour and coconut milk crepes studded with pork and shrimp that are cut into pieces and tucked inside lettuce leaves with fresh …
From americastestkitchen.com
From americastestkitchen.com
See details
BANH XEO RECIPE – SIZZLING SAIGON CREPES | ASIAN INSPIRATIONS
Web Drizzle in 1 more tbsp of lard/oil around the edge of crepe and lower heat to medium. Cover pan and cook for 1 min. Remove cover and continue to cook until edges begin to brown. …
From asianinspirations.com.au
From asianinspirations.com.au
See details
SIZZLING SAIGON CRêPES (BáNH XèO) RECIPE -SUNSET MAGAZINE
Web Ingredients 1 1/2 cups Asian rice flour* 1/2 cup unsweetened coconut milk 1/4 teaspoon turmeric 1 teaspoon curry powder About 1/2 tsp. salt 2 teaspoons sugar 3 green onions, …
From sunset.com
From sunset.com
See details
BANH XEO RECIPE - AUTHENTIC VIETNAMESE CREPE PANCAKE
Web Nov 25, 2019 Step 3 - Make the Banh Xeo. In general, each crêpe takes about 5-7 minutes. Coat a large non-stick 9-inch skillet with a thin layer of vegetable oil. Add 1-2 …
From cookingwithlane.com
From cookingwithlane.com
See details
SIZZLING SAIGON CREPES : RECIPES - COOKING CHANNEL
Web 2 cups rice flour 1/2 cup unsweetened coconut milk 2 1/3 cups water 1 1/2 teaspoons ground turmeric 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon curry powder …
From cookingchanneltv.com
From cookingchanneltv.com
See details
BANH XEO – CRISPY, SIZZLING VIETNAMESE CREPE RECIPE
Web Jun 18, 2021 This Vietnamese crepe recipe uses shrimp, ground chicken, onions, bean sprouts, mung beans and scallions. Shrimp – I use small to medium peeled and …
From cloveandcumin.com
From cloveandcumin.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love