Get ready to tantalize your taste buds with the vibrant flavors of Vietnam! Banh Xeo, the savory Vietnamese crepes, are not just a dish; they’re an experience that brings the essence of street food right to your kitchen. With a golden, crispy exterior and a deliciously savory filling of pork, shrimp, and fresh bean sprouts, these crepes are perfect for impressing guests or enjoying a cozy night in. Discover the secrets to crafting these delightful crepes that are sure to become a new favorite in your recipe repertoire. Don’t miss out on this culinary adventure—let's dive into the world of Banh Xeo!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 cup rice flour
- 1 cup coconut milk
- 1 cup water
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1 cup bean sprouts
- 1/2 cup sliced pork
- 1/2 cup shrimp, peeled and deveined
- Fresh herbs (mint, cilantro)
- Lettuce leaves for wrapping
- Nuoc cham (dipping sauce)
Instructions
- Prepare the batter by whisking together rice flour, coconut milk, water, turmeric powder, and salt in a large mixing bowl until smooth. Let the batter rest for 15-20 minutes to allow the flour to fully hydrate.
- Heat a large non-stick skillet or traditional Vietnamese crepe pan over medium-high heat. Add a small amount of oil to coat the pan's surface.
- Once the pan is hot, pour a thin layer of batter, quickly tilting the pan to spread the batter evenly and create a thin, crispy crepe.
- Immediately add sliced pork and shrimp to one half of the crepe. Allow the protein to cook for 1-2 minutes until it starts to turn golden.
- Sprinkle bean sprouts over the protein and let them cook for an additional minute.
- Carefully fold the empty half of the crepe over the filled side, creating a half-moon shape. Press gently with a spatula to ensure even cooking.
- Cook for another 2-3 minutes until the crepe edges become crispy and golden brown. The crepe should be thin and crunchy.
- Transfer the banh xeo to a plate lined with lettuce leaves. Repeat the process with remaining batter and ingredients.
- Serve immediately with fresh herbs like mint and cilantro, and a side of nuoc cham dipping sauce.
- To eat, tear pieces of the crepe, wrap in lettuce leaves, add fresh herbs, and dip into nuoc cham sauce.
Tips
- Rest the Batter: Allow the batter to rest for 15-20 minutes. This step is crucial for achieving the perfect texture—smooth and easy to spread, resulting in beautifully crispy crepes.
- Use the Right Pan: A non-stick skillet or a traditional Vietnamese crepe pan works best. Ensure it’s hot before pouring in the batter to achieve that desired crunch.
- Keep it Thin: When pouring the batter, aim for a thin layer. This will ensure your crepes cook evenly and become delightfully crispy.
- Don’t Overfill: When adding the pork and shrimp, be careful not to overload the crepe. A few pieces of protein and a sprinkle of bean sprouts will allow the crepe to fold easily and cook perfectly.
- Serve Fresh: Banh Xeo is best enjoyed immediately after cooking. The crepes are at their crispiest and most flavorful, especially when wrapped in fresh lettuce leaves and herbs.
- Experiment with Fillings: Feel free to customize your Banh Xeo by adding other ingredients like mushrooms, bell peppers, or tofu for a vegetarian twist!
- Perfect the Dipping Sauce: Nuoc cham is essential for that authentic Vietnamese flavor. Adjust the sweetness, sourness, and spiciness to your liking for the perfect complement to your crepes.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
