BANH XEO (VIETNAMESE CREPES)
Banh xeo (bahn SAY-oh) is a popular street snack in Vietnam, especially in the south. The name means sound crepe, and refers to the sound the batter makes when it hits the hot skillet. Serve with fresh herbs. The shrimp-studded crepe is rolled up in a leaf of lettuce and dipped in nuoc cham dipping sauce before it gets popped in your mouth.
Provided by foxyamf
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Mix rice flour, sugar, 1/2 teaspoon salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.
- Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browning, 1 to 2 minutes. Add shrimp; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
- Preheat oven to 200 degrees F (95 degrees C).
- Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.
- Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
- Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.
Nutrition Facts : Calories 788.4 calories, Carbohydrate 107 g, Cholesterol 129.2 mg, Fat 21.5 g, Fiber 20.3 g, Protein 45.2 g, SaturatedFat 12.5 g, Sodium 1052.7 mg, Sugar 8.8 g
SIZZLING SAIGON CREPES-BANH XEO
This is a Cook's Illustrated recipe. It sounds delicious! Here's what they had to say about them: Sizzling Saigon Crêpes (Banh Xeo) are paper-thin omelets stuffed with shrimp, pork, and bean sprouts, wrapped in lettuce and herbs, and dipped in a sweet-tart dipping sauce. For our cookbook The Best International Recipe we found a way to recreate this popular Vietnamese street food at home. The hardest challenge was folding the crêpes; they were so thin they kept breaking under the weight of the meat. The answer was to move all the meat to one side of the pan before pouring in the batter, and then to fold the light side of the crepe over the filling.
Provided by darthlaurie
Categories Pork
Time 45m
Yield 5 serving(s)
Number Of Ingredients 20
Steps:
- For the dressing and garnish: Whisk the fish sauce, water, lime juice, sugar, chiles, and garlic together in a small bowl until the sugar dissolves, then divide among 6 small dipping bowls and set aside. Arrange the lettuce, basil, and cilantro on a serving platter and set aside.
- For the crepes: Adjust 2 oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Whisk the water, rice flour, coconut milk, scallions, turmeric, and salt together until uniform.
- Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the pork and onion and cook until the pork is no longer pink and the onion is softened, 5 to 7 minutes. Add the shrimp and continue to cook until they curl and turn pink, about 2 minutes. Transfer the mixture to a bowl and set aside.
- Wipe out the skillet with a wad of paper towels, add 2 more teaspoons of the oil, and return to medium-high heat until just smoking. Add 1/3 cup of the pork-shrimp mixture and let heat through, about 30 seconds. Scrape the pork-shrimp mixture to one side of the skillet. Quickly stir the batter to recombine, then pour 1/2 cup of the batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom, keeping the meat mixture to the side. Reduce the heat to medium and cook the crêpe until the edges pull away from the sides and are deep golden, about 2 minutes.
- Sprinkle 1/2 cup of bean sprouts on top of the pork-shrimp side of the crêpe, then gently fold the opposite side of the crêpe over the sprouts. Slide the crepe out of the skillet onto an individual serving plate and transfer to the oven to keep warm. Repeat five more times with the remaining 10 teaspoons oil, remaining batter, and remaining pork-shrimp mixture. Serve the crêpes with the individual bowls of sauce, passing the garnish platter separately. (To eat, slice off a wedge of the crêpe, wrap it in a lettuce leaf, and dip it into the sauce.).
Nutrition Facts : Calories 649.7, Fat 30.5, SaturatedFat 10.3, Cholesterol 111.8, Sodium 1558.9, Carbohydrate 64.7, Fiber 5.5, Sugar 12.7, Protein 30.4
SIZZLING SAIGON CREPES
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the batter: place the rice flour, coconut milk, water, turmeric, sugar, salt, curry powder and scallions in a bowl and stir well to blend. Set aside.
- Make the filling: Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add 1/4 each of the onion, the pork and the shrimp and stir until fragrant, about 15 seconds. Whisk the batter well, and ladle about 2/3 cup into the pan. Swirl so the batter completely covers the surface. Neatly pile about 1 cup bean sprouts and 1/2 cup mushrooms on one side of the crepe, closer to the center than to the edge. Reduce the heat slightly, cover the pan and cook until the edges pull away from the sides of the pan, about 5 minutes. Reduce the heat to low. Uncover and cook until the crepe is crisp and the pork and shrimp are done, another 2 to 3 minutes. Slip a spatula under the crepe to check on the bottom of the crepe. If it?s not brown, cook for another 1 to 2 minutes.
- Lift the side of the crepe without the bean sprouts and mushrooms and fold it over the covered side of the crepe. Using a spatula, gently slide the crepe onto a large plate. Wipe the pan clean and make the remaining crepes in the same way. Be sure to oil the pan before beginning the next crepe.
- To serve, place the crepes, Vietnamese Dipping Sauce and some lettuces, mustard leaves, and herbs on the table. To eat, tear a piece of the banh xeo and wrap the lettuce or mustard leaves and herbs. Roll into a packet, then dip into the sauce and eat.
- Cut the chiles into thin rings. Remove one-third of the chiles and set aside for garnish. Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste. Transfer to a small bowl and add the water, lime juice, and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving.
More about "sizzling saigon crepes banh xeo food"
BANH XEO (SIZZLING SAIGON CREPES) - RASA MALAYSIA
From rasamalaysia.com
4.5/5 (2)Total Time 45 minsCategory Vietnamese RecipesCalories 393 per serving
- In a large bowl whisk together the rice flour, turmeric powder and salt. Add water and coconut milk and whisk until mixture is smooth. Strain through sieve if there are lumps. Set batter to rest for 30 minutes.
- Heat up a 10-inch non-stick saute pan or skillet over high heat. Add 1 tablespoon lard/oil and then add one portion of pork, shrimp, onions, scallions, and mushrooms. Stir fry until pork and shrimp are half done, and ladle 1/2 cup of batter into pan. Swirl pan to coat bottom evenly. Add bean sprouts over half the crepe (on the right). Drizzle another 1 tablespoon of lard/oil around outer edge of crepe and lower heat to medium.
- Cover pan and cook for 1 minute. Remove cover and continue to cook until edges begin to brown. Loosen crepe from bottom of pan with a soft silicon spatula (hard spatula would break the crepe). When bottom turns light brown and crispy, fold crepe to encase bean sprouts.
VIETNAMESE SIZZLING CREPE / PANCAKE (BANH XEO) — …
From vickypham.com
Estimated Reading Time 5 mins
SOUTHERN CRISPY CREPES BANH XEO NAM BO (SERVES 6)
From sizzlingsaigon.com
SIZZLING SAIGON CREPESBANH XEO FOOD- WIKIFOODHUB
From wikifoodhub.com
BANH XEO 46A - SAIGON'S MOST FAMOUS SIZZLING CREPE
From migrationology.com
SIZZLING SAIGON CREPES—BANH XEO RECIPE - FOOD NEWS
From foodnewsnews.cc
BANH XEO (SIZZLING CAKES) RECIPE - LOVEFOOD.COM
From lovefood.com
BANH XEO - VIETNAMESE RICE "SIZZLING" CAKE - HA FOOD TOURS
From hafoodtours.com
BáNH XèO (SIZZLING VIETNAMESE CREPES) | COOK'S ILLUSTRATED
From cooksillustrated.com
VIETNAMESE CREPES WITH PRAWNS AND PORK BáNH XèO
From beyondsweetandsavory.com
BANH XEO VIETNAMESE SIZZLING CREPES | BANH XEO, FOOD, …
From pinterest.ca
HOW TO MAKE VIETNAMESE CREPE BáNH XèO - DOBBERNATIONLOVES
From dobbernationloves.com
BEST BANH XEO IN SAIGON RECIPES ALL YOU NEED IS FOOD
From foodnewsnews.com
BANH XEO ARE THE RIFFABLE SAVORY RICE CREPES YOU NEED …
From bonappetit.com
BáNH XèO (SIZZLING VIETNAMESE CREPES) - AMERICA'S TEST KITCHEN
From americastestkitchen.com
BANH XEO RECIPE – SIZZLING SAIGON CREPES | ASIAN INSPIRATIONS
From asianinspirations.com.au
BANH XEO (VIETNAMESE CREPES) RECIPE | BON APPéTIT
From bonappetit.com
BANH XEO - SIZZLING VIETNAMESE CREPES RECIPE - INSIDEVIETNAM TOURS
From insideasiatours.com
BEST BANH XEO IN SAIGON RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SIZZLING VIETNAMESE MINI CREPES, BANH KHOT – EATFOODLICIOUS
From eatfoodlicious.com
COOKING SIZZLING CREPES BANH XEO-VIETNAMESE FOOD RECIPES
From youtube.com
THE EVOLUTION OF BáNH XèO: A STREET FOOD HISTORY - SAIGONEER
From saigoneer.com
SIZZLING SAIGON CRêPES (BáNH XèO) RECIPE -SUNSET MAGAZINE
From sunset.com
HOW TO MAKE ‘BáNH XèO’ (CRISPY VIETNAMESE CREPES)
From vietnamtimes.org.vn
BANH XEO RECIPE (VIETNAMESE SIZZLING CREPES) - COOKING THERAPY
From cooking-therapy.com
BáNH XèO - VIETNAMESE CRêPES - HELEN’S RECIPES OFFICIAL WEBSITE
From helenrecipes.com
THIS SIZZLING VIETNAMESE CREPE IS THE SNACK OF YOUR DREAMS | SBS …
From sbs.com.au
VIETNAMESE SIZZLING CREPES (BANH XEO) - FOOD RECIPES
From indofood.group
HOMEMADE VIETNAMESE FOOD: BANH XEO (SIZZLING CREPES)
From homemadevietnamesefood.blogspot.com
BáNH XèO: VIETNAMESE SIZZLING CREPES RECIPE - I'M NOT THE NANNY
From imnotthenanny.com
BáNH XèO - VIETNAMESE SIZZLING CREPE RECIPE - STILL BLOG
From whenstill.com
BANH XEO – CRISPY, SIZZLING VIETNAMESE CREPE RECIPE
From cloveandcumin.com
BáNH XèO RECIPE (CRISPY VIETNAMESE CRêPES / PANCAKES)
From hungryhuy.com
SIZZLING SAIGON CRêPES (BáNH XèO) RECIPE | MYRECIPES
From myrecipes.com
BáNH XèO (VIETNAMESE SIZZLING CREPE) - WOK, EAT, REPEAT
From wokeatrepeat.com
SIZZLING SAIGON CREPES RECIPE - FOOD NEWS
From foodnewsnews.com
THE UNIQUE PANCAKE OF VIETNAMESE CUISINE - PROLAND TRAVEL
From prolandtravel.vn
SIZZLING SAIGON CRêPES (BáNH XèO) RECIPE - FOOD NEWS
From foodnewsnews.cc
BANH XEO. VIETNAMESE SIZZLING CAKE | BY CALSTATELA-CSA | FOOD
From medium.com
BáNH XèO - VIETNAMESE SIZZLING CRêPES WITH PRAWNS RECIPE | HOUSE …
From houseandgarden.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love