Banh Xeo (Sizzling Saigon Crepes)
Banh Xeo is a Vietnamese savory crepe with shrimp and pork. This banh xeo recipe makes delicious servings of banh xeo at home. A must try Vietnamese recipe.
Servings: 6 people
Calories: 393kcal
Ingredients
Rice Batter:
- 2 cups rice flour
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 1/2 cup water
- 3/4 cup canned coconut milk
- 3 scallions thinly sliced on extreme angle, about 1/4 inch thick
Fillings:
- 1 cup lard or vegetable oil
- 1/4 lb (2 lb 12 oz) pork shoulder, cut into thin slices
- 1/4 lb (2 lb 12 oz) small shrimp peeled and deveined, slices in halves lengthwise
- 1/4 teaspoon salt
- 1/2 cup sliced yellow onions about 1/8 inch thick
- 1 to 2 medium long red chilies sliced thinly into rings, about 1/8 inch thick
- 3/4 cups sliced mushrooms (1/8 inch slices)
- 2 cups bean sprouts trimmed preferred
Nuoc Cham Recipe
- 1/4 cup sugar
- 1/2 cup warm water
- 3 tablespoon lime juice
- 1/4 cup fish sauce
- 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 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 (25cm) 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 the pan with a soft silicon spatula (hard spatula would break the crepe). When the bottom turns light brown and crispy, fold crepe to encase bean sprouts.
- Places pieces of cooked banh xeo inside a lettuce leaf, dip in nuoc cham and eat immediately.
Nuoc Cham Recipe
- Add fish sauce, water, sugar and lime juice into a small bowl and mix well until sugar is completely dissolved.
- Add garlic and chilies and stir.
- Use as tableside condiment as desired.
Nutrition
Serving: 6people | Calories: 393kcal | Carbohydrates: 57g | Protein: 13g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 1222mg | Fiber: 2g | Sugar: 11g