BáNH XèO (VIETNAMESE SIZZLING PANCAKES / CREPêS)
Here's a time tested recipe from Mom herself! Nothing like the satisfying crunch of these sizzling crepes, wrapped in veggies and dipped in perfectly balanced fish sauce.
Provided by Hungry Huy
Categories Dinner Lunch Main Course
Time 3h50m
Number Of Ingredients 17
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.
Nutrition Facts : Carbohydrate 34 g, Protein 20 g, Fat 42 g, SaturatedFat 21 g, Cholesterol 136 mg, Sodium 580 mg, Fiber 4 g, Sugar 3 g, Calories 588 kcal, ServingSize 1 serving
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
VIETNAMESE SHRIMP AND PORK CREPES (BANH XEO)
These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck in fresh herbs like mint and basil, and dip it in the sweet-and-sour sauce.
Provided by Lillian Chou
Categories Blender Bean Citrus Fish Garlic Leafy Green Herb Mushroom Onion Pepper Pork Vegetable Stir-Fry Gourmet
Yield 4 servings
Number Of Ingredients 34
Steps:
- Make crêpe batter:
- Cover dried mung beans with water by 2 inches in a bowl and soak at room temperature, at least 30 minutes. Drain in a sieve, then rinse under cold water until water runs clear.
- Purée drained mung beans, coconut milk, and water (6 tablespoons) in a blender (mixture may appear curdled). Add rice flour, sugar, turmeric, and salt and purée until smooth. Transfer to a bowl.
- Make dipping sauce:
- Stir together sauce ingredients until sugar is dissolved.
- Make filling:
- Cut pork across the grain into 1/2-inch-thick slices, then cut slices into 2 1/2- by 1/2-inch strips. Stir together pork, shrimp, fish sauce, and brown sugar.
- Mince enough of lower portion of lemongrass stalk to measure 2 teaspoons.
- Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then stir-fry onion, mushrooms, lemongrass, garlic, and pepper until mushrooms are golden, about 3 minutes. Make a well in center of mixture and add shrimp and pork and stir-fry until shrimp turns pink, about 3 minutes. Transfer to a clean bowl. (Shrimp and pork will not be cooked through.)
- Cook crépes:
- Put oven rack in middle position and preheat oven to 200°F.
- Heat 1 teaspoon oil in cleaned skillet over moderately high heat until hot but not smoking. Stir batter, then pour 1/2 cup into skillet, immediately tilting and rotating skillet to coat bottom. Sprinkle one fourth of fresh bean sprouts over half of crpe, then stir filling and spoon one fourth of filling evenly on top of bean sprouts. Sprinkle one fourth of scallions on top. Reduce heat to moderately low and cook, covered, until edge of crpe begins to pull away from side of skillet (check occasionally), about 3 minutes. Reduce heat to low and cook crépe, uncovered, until underside and edge are crisp and golden, 2 to 3 minutes more (lift with a spatula to check underside; shrimp and pork will be fully cooked). Fold crépe over and gently slide onto a large rack on a large baking pan and keep warm in oven. Make 3 more crépes with remaining oil, batter, bean sprouts, filling, and scallions in same manner.
- Have each guest tear crépes in half and wrap each half in lettuce, then tuck in herbs. Serve with lime wedges and dipping sauce.
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5/5 (1)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.
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Reviews 9Servings 1Cuisine VietnameseCategory Entree
- In a medium bowl, whisk together coconut milk, rice flour, water, and oil until well mixed. Let rest for 30 minutes
- Add oil to a non-stick skillet over medium high heat. Once pan is hot, add shrimp and season with salt and pepper. Cook shrimp, turning to cook both sides. Once shrimp are cooked, toss in bean sprouts. Turn off heat and continue tossing until the sprouts wilt. 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.
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Cuisine VietnameseTotal Time 45 minsCategory Breakfast, SnackCalories 460 per serving
- Whisk the dry ingredients - all purpose flour, rice flour, turmeric, salt and sugar in a large bowl to ensure even distribution. Add the water and coconut milk. Mix well. Add the scallions and mix. Let the batter rest in the fridge for at least a half hour to overnight.
- Wash and dry the lettuce leaves and fresh herbs. Arrange on a serving platter. Pour the dipping sauce into individual serving bowls.
- Divide the sliced onions, ground chicken, shrimp into six equal portions. Heat an eight-inch nonstick skillet on medium to medium high heat. Add half a teaspoon of oil and fry one portion of the sliced onions, chicken and shrimp -about 2-3 minutes. Evenly arrange the cooked onions, chicken and shrimp into a semi-circle on one side of the pan.
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5/5 (16)Calories 417 per servingCategory Appetizer, Main Course
- For the Nuoc Cham: Pour the water and sugar into a microwave-safe bowl. Heat in the microwave for 1-2 minutes, to dissolve the sugar. Then stir in the fish sauce, lime juice, chile-garlic sauce, and minced garlic. Set aside.
- For the Wrap Set Up: Place the spring mix, mint leaves, and cilantro in a large bowl. Set out the rice paper wraps, along with a wide shallow dish of water to dip them in.
- For the Crepe Batter: In a medium mixing bowl, whisk the rice flour, salt, turmeric, and water together until very smooth. It should be the consistency of half & half. (Thin, but not watery.) To get the consistency just right, add more water, a little at a time. Then stir and check.
- Preheat the oven to 200 degrees F, to act as a warming drawer. Set out a baking sheet with a rack on top.
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- Make the Nuoc Mam Cham ( Fish Sauce Dipping Sauce ). Warm 1 cup of water in the microwave for 30 seconds. Add 1/2 cup of sugar and stir until dissolved. Add 1/3 cup of freshly squeezed lime juice, 1/3 cup fish sauce, 1/2 tablespoon of finely minced garlic, minced Thai chili and chili paste to taste.
- Make the batter. Pour the prepared flour and tumeric into a mixing bowl, add 3 1/2 cups of water and 1 cup of coconut milk. Mix well until there are no more lumps then toss in some chopped green onions. Let the batter rest for at least 10 minutes.
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5/5 Category Seafood Recipes, Shellfish Recipes, ShrimpServings 12Total Time 1 hr 30 mins
- In a small bowl, soak the dried mung beans in warm water until they are softened, about 30 minutes. Drain the beans and transfer them to a blender. Add the coconut milk and puree until very smooth. Transfer the mung-bean puree to a large bowl and whisk in the white rice flour, cornstarch, water, scallions and turmeric, and season lightly with salt. Let the crêpe batter rest for at least 20 minutes or refrigerate overnight.
- Heat 1 teaspoon of vegetable oil in a 10-inch nonstick skillet. Add a few slices of pork, a couple of shrimp and a few slivers of white onion and cook for 30 seconds. Stir the crêpe batter and pour 2/3 cup of it into the pan; tilt and swirl the pan to coat the bottom with a very thin layer of batter, letting it come up the side of the pan. Scatter 1/4 cup of the bean sprouts over the crêpe and drizzle 2 teaspoons of vegetable oil around the edges. Cover the skillet and cook over moderately high heat until the bottom of the crêpe is golden and crisp, about 2 minutes. Slide the crêpe onto a plate and serve with lettuce leaves, mint and the Sweet and Spicy Vietnamese Dipping Sauce. Repeat with the remaining ingredients, serving the crêpes as soon as they are cooked.
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5/5 (2)Total Time 30 minsCategory Appetizers And Side Dishes, Main DishCalories 576 per serving
- In a mixing bowl, add rice flour, cornstarch, salt and turmeric. Add coconut milk and water and whisk until the batter is smooth with no lumps. Set aside.
- Prep all ingredients for the filling: thinly slice onion, thinly slice pork, thinly slice shallot, peel and devein shrimps.
- Whisk together lime juice, water, fish sauce and sugar. Taste and adjust to your liking and then add minced garlic. Set aside.
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Ratings 1Category Breakfast, Brunch, Snack, Street FoodCuisine VietnameseTotal Time 30 mins
- In a large mixing bowl, make the banh xeo pancake batter by combining the flours, turmeric, ½ tsp salt, and coconut milk until smooth, ensuring there are no lumps of flour. Set aside to rest; if you’re in a warm climate or your kitchen is warm, rest in the fridge.
- Make the nuoc cham dipping sauce by stirring the garlic, chillies, fish sauce, and sugar in a small bowl and setting aside so that the flavours meld together.
- Prepare the banh xeo filling by frying the shallots in the neutral cooking oil in a frying pan until translucent, then add the minced pork, drained dried shrimps, salt, pepper, and star anise, and blanched bean sprouts, and fry until the mince is cooked. Try the mixture and adjust seasoning to your taste.
- To make the banh xeo, heat a tablespoon of neutral cooking oil in a heavy frying pan with a flat 20cm-wide base. Test if the oil is hot enough by dropping a little batter in; if it sizzles it’s ready. Scoop out the fried batter.
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4.8/5 (5)Total Time 1 hr 10 minsCategory Seafood DishesCalories 361 per serving
- Step 1 - Prepare BatterCombine all batter ingredients except scallions in a large bowl for at least 3 hours, or overnight. The longer the batter rests, the crispier it will be when fried as flour expands. Add scallions only right before making the crêpes.
- Step 2 - Prepare FillingsClean the pork and shrimp by vigorously rubbing them with salt. Rinse under cold running water and drain dry.
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