Banh Xeo, also known as Vietnamese crepes, are crispy, savory pancakes made from rice flour, coconut milk, and turmeric, filled with shrimp, pork, and bean sprouts. These delicious crepes are served with fresh herbs and a tangy dipping sauce. Follow this recipe to create authentic Banh Xeo at home.
Ingredients:
For the Batter:
- 1 cup rice flour
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 cup water
- 3 green onions, thinly sliced
For the Filling:
- 1/2 lb (225g) shrimp, peeled and deveined
- 1/2 lb (225g) pork belly, thinly sliced
- 2 cups bean sprouts
- 1 small onion, thinly sliced
- Fresh herbs (mint, basil, cilantro)
- Lettuce leaves (for wrapping)
- Vegetable oil for frying
For the Nuoc Cham Dipping Sauce:
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- 1/4 cup sugar
- 1/2 cup water
- 2 cloves garlic, minced
- 1-2 Thai bird chilies, thinly sliced (optional)
Instructions:
Preparing the Batter:
- Mix the Batter:
- In a bowl, combine the rice flour, turmeric powder, and salt. Add the coconut milk and water, whisking until smooth. Stir in the sliced green onions. Let the batter rest for at least 30 minutes.
Preparing the Filling:
- Cook the Pork:
- In a skillet, heat a little oil over medium-high heat. Add the sliced pork belly and cook until browned and crispy. Remove and set aside.
- Cook the Shrimp:
- In the same skillet, add the shrimp and cook until pink and cooked through. Remove and set aside.
Making the Nuoc Cham Sauce:
- Combine Sauce Ingredients:
- In a bowl, combine the fish sauce, lime juice, sugar, water, minced garlic, and sliced Thai bird chilies (if using). Stir until the sugar is dissolved. Set aside.
Cooking the Crepes:
- Heat the Pan:
- Heat a non-stick skillet over medium-high heat and add a little vegetable oil.
- Pour the Batter:
- Pour a ladleful of batter into the skillet, swirling to coat the bottom thinly and evenly.
- Add the Filling:
- Add a few pieces of cooked pork, shrimp, a handful of bean sprouts, and some sliced onion on one half of the crepe.
- Cook Until Crispy:
- Cook the crepe until the edges start to lift and the bottom is golden and crispy, about 5-7 minutes.
- Fold the Crepe:
- Fold the crepe in half over the filling and slide it onto a plate. Repeat with the remaining batter and filling.
Serving:
- Serve with Fresh Herbs:
- Serve the Banh Xeo with fresh herbs and lettuce leaves. To eat, wrap pieces of the crepe in lettuce leaves with herbs and dip in the Nuoc Cham sauce.
Banh Xeo is a delicious and crispy Vietnamese crepe filled with savory ingredients and served with fresh herbs and a tangy dipping sauce. Perfect for a light meal or appetizer, this dish is sure to impress. Enjoy the authentic taste of Vietnam with this easy and delightful recipe. Chúc ngon miệng!