Can I make the batter ahead of time?
Yes, you can prepare the batter up to 4 hours in advance and store it in the refrigerator. Give it a good whisk before using.
DINNER
Golden Vietnamese Savory Crepes (Bánh Xèo)
Discover the joy of crafting Bánh Xèo, a beloved Vietnamese specialty. These golden, crispy crepes are generously filled with plump shrimp, tender pork, and crisp bean sprouts, offering a symphony of textures and flavors. Our recipe provides a clear path to achieving that perfect, delicate crunch, making it an excellent choice for a memorable dinner.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the rice flour, tapioca starch, turmeric powder, and 1/2 teaspoon salt. Gradually add the coconut milk and 1/2 cup water, whisking until a smooth batter forms. Let the batter rest for 15 minutes.
02
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Add half of the sliced pork belly and cook for 3-4 minutes until browned and crispy. Remove the pork and set aside.
03
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add half of the shrimp and cook for 2-3 minutes until pink and cooked through. Remove the shrimp and set aside.
04
Pour about 1/2 cup of the batter into the hot skillet, swirling quickly to coat the bottom evenly. Immediately scatter some cooked pork, shrimp, and a handful of bean sprouts over one half of the pancake.
05
Cover the skillet with a lid and cook for 3-4 minutes on medium heat, allowing the pancake to steam and the edges to crisp up. Remove the lid and continue cooking for another 2-3 minutes until the pancake is golden brown and very crispy.
06
Fold the pancake in half and carefully slide it onto a serving plate. Repeat with the remaining batter and fillings, adding a little more oil to the skillet if needed for each pancake.
About This Recipe
Discover the joy of crafting Bánh Xèo, a beloved Vietnamese specialty. These golden, crispy crepes are generously filled with plump shrimp, tender pork, and crisp bean sprouts, offering a symphony of textures and flavors. Our recipe provides a clear path to achieving that perfect, delicate crunch, making it an excellent choice for a memorable dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispiness, ensure your skillet is very hot before adding the batter and use a good quality non-stick pan. A thin layer of batter is key to achieving the desired texture.
Easy Substitutions
You can substitute chicken or tofu for the pork belly and shrimp. For a vegetarian version, omit the meat and add sliced mushrooms or other vegetables. Green onions can be added to the batter for extra flavor.
Storage & Reheating
Bánh Xèo is best enjoyed immediately for maximum crispiness. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat until crispy again.
Serving Suggestions
Serve Bánh Xèo immediately with fresh lettuce leaves, various fresh herbs (such as mint, perilla, and cilantro), and a side of Vietnamese dipping sauce (Nuoc Cham). To eat, tear off a piece of the pancake, wrap it in lettuce with herbs, and dip into the sauce.
Common Mistakes
1. Overfilling the pancake: Too much filling can make the pancake soggy and difficult to fold. Use moderate amounts. 2. Not enough oil: Insufficient oil prevents the pancake from becoming crispy and can cause sticking. 3. Batter too thick: A thick batter results in a soft, doughy pancake instead of a thin, crispy one. Adjust with a little more water if needed. 4. Not letting the batter rest: Resting allows the flours to fully hydrate, leading to a smoother, more consistent pancake. 5. Cooking on too low heat: This will result in a pale, soft pancake. Ensure medium-high heat for proper browning and crisping.
Frequently Asked Questions
What kind of skillet is best for Bánh Xèo?
A large (10-12 inch) non-stick skillet or a well-seasoned cast-iron skillet works best for achieving crispy pancakes.
What is Nuoc Cham?
Nuoc Cham is a classic Vietnamese dipping sauce made from fish sauce, lime juice, sugar, water, garlic, and chili. It's essential for serving Bánh Xèo.
Can I freeze Bánh Xèo?
While you can freeze cooked Bánh Xèo, the texture will not be as crispy upon reheating. It's best to enjoy them fresh.
MORE TO KNOW
The secret to a truly crispy Bánh Xèo lies in the batter's consistency and the cooking technique. The combination of rice flour and tapioca starch provides the perfect balance of crispiness and chewiness. Adding a small amount of carbonated water or beer to the batter (replacing some of the plain water) can also enhance the crispiness due to the bubbles. Make sure your skillet is well-oiled and hot enough to create that immediate sizzle when the batter hits the pan, which helps form the characteristic lacy edges.
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