Authentic Vietnamese Banh Xeo
Authentic Vietnamese Banh Xeo (Crispy Vietnamese Crepes) featuring a golden, turmeric-infused lacy batter filled with succulent pork belly, tender shrimp, steamed mung beans, and crisp bean sprouts. Wrapped in fresh leafy greens with fragrant herbs and dipped in a balanced sweet-savory nuoc cham sauce.
Ingredients
- •1.5 cup rice flour
- •0.25 cup cornstarch or tapioca starch
- •1 teaspoon ground turmeric
- •0.75 cup coconut milk
- •1.25 cup ice-cold club soda or light beer
- •3 stalks scallions, thinly sliced
- •0.5 teaspoon salt
- •8 oz pork belly, sliced into thin bite-sized strips
- •8 oz shrimp, peeled, deveined, and halved lengthwise
- •0.5 cup split yellow mung beans, soaked 1 hour and steamed until tender
- •1 small yellow onion, thinly sliced
- •3 cup fresh bean sprouts, rinsed and drained
- •4 tablespoon neutral cooking oil (such as canola or peanut oil)
- •0.5 cup warm water
- •3 tablespoon granulated sugar
- •3 tablespoon fish sauce (preferably high-grade Vietnamese nuoc mam)
- •2 tablespoon fresh lime juice
- •2 cloves garlic cloves, finely minced
- •1 bird's eye chili, thinly sliced
- •1 head mustard greens and green leaf lettuce leaves, washed and dried
- •2 cup mixed fresh Vietnamese herbs (tía tô/perilla, mint, Thai basil, rau răm)
Instructions
- 1.
In a large mixing bowl, whisk together the rice flour, cornstarch, turmeric, and salt. Pour in the coconut milk and cold club soda (or beer), whisking continuously until a smooth, thin batter forms without lumps. Stir in the sliced scallions and let the batter rest at room temperature for at least 30 minutes.
- 2.
Prepare the dipping sauce (nước chấm) by dissolving the sugar in warm water inside a small bowl. Whisk in the fish sauce and lime juice until balanced. Add the minced garlic and bird's eye chili. Adjust sweetness or acidity to taste and set aside.
- 3.
Arrange the lettuce leaves, mustard greens, and fresh herbs on a large communal serving platter.
- 4.
Heat 1 tablespoon of cooking oil in a non-stick skillet or seasoned cast-iron pan (about 10-12 inches) over medium-high heat until shimmering. Add a few slices of pork belly, a few pieces of shrimp, and a pinch of sliced onions. Sauté for 1 to 2 minutes until the pork renders lightly and the shrimp turns pink.
- 5.
Stir the rested batter thoroughly as starch settles quickly. Pour roughly 1/2 cup of batter into the hot skillet, immediately swirling the pan rapidly to coat the bottom and edges in a thin, even layer. It should make a loud sizzling sound ('xèo').
- 6.
Scatter a tablespoon of steamed mung beans and a handful of bean sprouts over one half of the crepe. Drizzle a few drops of oil around the outer rim of the crepe to encourage crisping.
- 7.
Cover the pan with a tight-fitting lid and cook over medium heat for 2 minutes to steam the sprouts and cook through. Remove the lid and reduce heat slightly to medium-low, allowing the bottom to fry uncovered for another 3 to 4 minutes until the underside is deep golden and completely crispy.
- 8.
Using a spatula, carefully fold the crepe in half over the filling into a semi-circle. Slide the crispy bánh xèo onto a warm plate. Repeat the process with the remaining batter and filling ingredients.
- 9.
Serve immediately while piping hot. To eat, cut a portion of the crepe, wrap it inside a lettuce leaf or mustard green along with fresh herbs, and dip generously into the nuoc cham.
Tips
- 💡Using ice-cold club soda or light lager beer in the batter provides carbonation that yields an exceptionally lacy and shatteringly crisp crepe edge.
- 💡Always stir the batter before pouring each crepe because rice flour quickly settles to the bottom of the bowl.
- 💡Do not overcrowd the crepe with too many wet ingredients, as excess moisture will make the batter soggy rather than crisp.
- 💡A well-seasoned cast iron skillet or heavy nonstick pan produces the most evenly browned, ultra-crispy crust.
Recipe from TheCookbook.ai
Created by Basil Roux