Banh xeo are Vietnamese rice pancakes filled with various vegetables and meats. Thin and crispy, the finished pancakes are cut into pieces, tucked into lettuce wraps, and finished with fragrant herbs and a spicy nuoc cham dipping sauce. This recipe features the classic shrimp and pork, using bacon for the hit of smoky flavor. If bean sprouts are unavailable, try finely shredded cabbage instead. The batter can be made two days ahead and stored in the refrigerator. When ready to use, bring it to room temperature and whisk until well blended, adding water if needed to thin the batter. (It should be slightly thicker than the texture of heavy cream.) Banh xeo are best eaten as they are made, but if you need to keep them warm while making all four pancakes, heat the oven to 200 degrees and set a rack over a baking sheet. As you make the pancakes, transfer them to the rack to keep warm.
Provided by Kay Chun
Yield 4 servings
Number Of Ingredients 19
- Make the batter: In a small bowl, whisk flour, cornstarch, salt and turmeric. In another small bowl, combine boiling water with coconut milk, then slowly drizzle into dry mixture, whisking constantly until smooth. Cover bowl tightly with plastic wrap, and let stand at room temperature for 30 minutes.
- Meanwhile, make the dipping sauce: In a small bowl, combine all ingredients and mix well.
- Make the pancakes: Divide the shrimp and bacon into 4 equal portions and season with salt. Season bean sprouts separately with salt. In a large nonstick skillet, heat 1 tablespoon oil over medium. Add a single portion of shrimp and bacon and cook, stirring, until no longer raw, about 2 minutes. Spread shrimp and bacon in a single layer.
- Whisk scallions into batter until well blended. The batter should be slightly thicker than heavy cream. Add a little water, if needed. Pour 1/2 cup batter into skillet, distributing over and around the filling. Tilt pan to coat the bottom of the skillet. (Pancakes should be 8 to 9 inches wide.) Fill in holes with more batter, if necessary. Scatter 1/2 cup bean sprouts over the pancake, cover skillet and cook until sprouts soften, about 2 minutes.
- Uncover and cook over medium-low until pancake is golden and crispy underneath, about 3 minutes longer. Slide a spatula underneath the pancake and fold it in half to enclose the filling. Transfer pancake to a serving plate. Repeat with the remaining batter and fillings.
- Serve pancakes with lettuce leaves, herbs and nuoc cham. Using scissors, cut pancakes into small pieces. Lay out a lettuce leaf and fill with a piece of pancake. Top with herbs, wrap and dip into nuoc cham.
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
Number Of Ingredients 14
- 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
TRADITIONAL BANH XEO WITH NUOC CHAM SAUCE
- For the nuoc cham sauce: Pound the garlic and chile in a large mortar with a pestle until pasty. Whisk in the fish sauce, sugar, lime juice, and 1 cup water until the sugar dissolves. Transfer to a serving bowl for dipping.
- For the banh xeo: Whisk the flour together with the scallion, salt, turmeric and 1/4 cup cold water in a bowl until completely smooth. Set aside.
- Heat a well-seasoned 9-inch carbon steel skillet over high heat until smoking hot. Add enough oil to coat the bottom of the pan generously and swirl to lightly coat the sides, too. Add the shrimp and bacon, and cook, stirring and tossing, until the shrimp start to curl but before they become completely opaque, about 1 minute.
- Whisk the batter again to mix in any flour that has settled on the bottom, then ladle a spoonful into the pan. Swirl the pan to coat the bottom and an inch or so up the sides with a thin layer of the batter. Repeat two more times. Let the batter set, about 30 seconds.
- Drizzle the egg over the crepe and swirl the pan to evenly coat the crepe with egg. The crepe should have released from the sides of the pan; squirt oil between the crepe edges and the pan. Gently shake the pan to keep everything moving. Poke a hole in the crepe with a fork or spoon to keep it from bubbling up -- you want a flat crepe. Oil should be sputtering at the edges of the crepe; if it isn't, add more.
- Cook the crepe, oiling and shaking until the egg has set on top and the bottom of the crepe is dark brown around the edges and speckled on the bottom. Pile the bean sprouts on one half and fold the other half over with a spatula. Hold the folded omelet against one side of the pan and tilt the oil out the other side into a heat-safe bowl; discard.
- Lift the omelet out of the pan with the spatula and immediately serve with the shrimp and bacon, lettuce and shiso leaves, herbs and nuoc cham. Tear off a piece of omelet with a bunch of bean sprouts and tuck it into a lettuce leaf with a shiso leaf and some bacon and shrimp. Pluck a few fresh herb leaves of basil, cilantro, dill and mint, and stuff them in there, too. Then roll it up and dip into the nuoc cham. Eat. Repeat.
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- To Prep Finely mix the rice flour, turmeric powder and salt. Add water and coconut milk and whisk well until the ingredient is smooth. Sieve through to ensure no lumps inside the mixture. Rest the batter for 30 mins.
- To Cook Use a large fry pan or non-stick saute pan, heat up with high heat. Add 1 tbsp lard/oil and then add one portion of pork, shrimp, onions, scallions, and mushrooms (and salt to taste) to stir fry until the pork and shrimp are half done. Add in ½ cup of batter into pan, swirl pan to coat bottom evenly. Add bean sprouts over one half of the crepe. 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. 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.
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Top Asked Questions
What kind of sauce is used for banh xeo?An easy, yet tasty choice for brunch, Banh Xeo is served with Nuoc Cham – Vietnam’s famous dipping sauce. Banh Xeo (“baan say-ow”) is a crispy, Vietnamese rice crepe, stuffed with meats and vegetables like shrimp, pork belly, scallions and bean sprouts.
How to make Vietnamese dipping sauce or Nuoc Cham?An simple yet delicious recipe for Vietnamese dipping sauce or nước chấm. Make sure to taste as you go and adapt to your own liking. Combine water and sugar in a bowl. Optional: heat 1/3 of the water, then mix in to make dissolving the sugar easier, then add the rest of the water.
What's the best way to eat banh xeo?Roughly tear your fresh herbs and place on top or inside of crepe. Generally people will chop the crepe in several pieces and eat inside of the large leaves as a wrap. Decide whether you prefer the leaf wrap version, or just want to eat it like a taco. Whatever you choose, be sure to drizzle your nuoc cham sauce over the entire banh xeo crepe.
What does the word banh xeo mean in Vietnamese?The word banh xeo literally means "sizzling cake". Banh Xeo is Vietnamese sizzling crepe, sizzlign cake, and even sizzling pancake. The "xeo" refers to the sound of the sizzle of the pan and the batter when you cook it.