Sizzling Crepes (Bánh Xèo)
Banh Xeo will forever remind me of the sounds and smells of street food in Vietnam. It's a savory crepe traditionally eaten with your hands as a wrap with a ton of fresh herbs and veggies. Sigh, anyone else miss traveling?
Cooking Method
Stovetop
Time
🕒🕒🕒
Recipe
Ingredients (6 Large Crepes)
—Batter
1 PACK BANH XEO FLOUR
5 TBSP RICE FLOUR
1 TSP SALT
1 (13.5 OZ) CAN COCONUT MILK
3 CUPS WATER
5 GREEN ONIONS, CHOPPED
—Stuffing
1 LB PORK BELLY, THINLY SLICED
20 FROZEN WHOLE SHRIMP
1 TSP MUSHROOM SEASONING
1 TBSP VEGETABLE OIL
3 GARLIC CLOVES, MINCED
1 SHALLOT, MINCED
1/3 CUP MUNG BEANS (optional)
1 LB MUNG BEAN SPROUTS
1 ONION, SLICED
SALT
—Accompaniments
ROMAINE LETTUCE LEAVES
MINT
VIETNAMESE BALM (Kinh Gioi)
PERILLA LEAVES
—Dipping Sauce
12 TBSP WATER
2 TBSP FISH SAUCE
3 TBSP SUGAR
4 TBSP LIME JUICE
2 GARLIC CLOVES, MINCED
2 THAI CHILIS, CHOPPED
Instructions
If you’re using mung beans, soak them in water the night before. Then strain and rinse them before prepping. Put the beans in a bowl with enough water to cover. Microwave for 5 minutes and then strain again. Set aside.
Mix all ingredients in the batter in a large bowl well and allow to sit for 1 hour. You can add more turmeric powder to make the yellow more vibrant if desired.
To prep stuffing, heat oil in a pan and sauté garlic and shallot until fragrant. Add pork belly, shrimp, mushroom seasoning and salt and stir until cooked through. Remove from heat and set aside. Slice onion, wash bean sprouts.
Prep accompaniments and dipping sauce. Set up your station with the following in their own bowls: pork and shrimp, mung bean sprouts, mung beans, onions, batter.
To cook, coat a large pan with vegetable oil and heat on high. Pour 1 cup of batter and swirl until pan is covered. On half of the pan, sprinkle mung beans, scatter pork and shrimp, add a layer of sliced onions, then a generous amount of bean sprouts. Cover and cook for 5 minutes until crispy. Then fold the crepe in half and remove from pan. Repeat until finished.
Enjoy by stuffing bite size crepe pieces in lettuce leaf with herbs and dip in sauce by hand.
Process
