BáNH XèO (VIETNAMESE SIZZLING PANCAKES / CREPêS)
Here's a time tested recipe from Mom herself! Nothing like the satisfying crunch of these sizzling crepes, wrapped in veggies and dipped in perfectly balanced fish sauce.
Provided by Hungry Huy
Categories Dinner Lunch Main Course
Time 3h50m
Number Of Ingredients 17
Steps:
- Combine all batter ingredients except scallions in a large bowl for at least 3 hours, or overnight. Add scallions only right before making the crêpes.
- Steam or soak mung beans in water until soft.
- Boil pork until cooked through and soft, then slice thinly.
- Wash bean sprouts and veggies.
- On medium-high heat add 1-2 teaspoons of oil and some onions
- Immediately add a few pieces of pork and shrimp. Sauté, lightly mixing until very lightly browned and fragrant.
- Pour in some batter and quickly tilt & rotate the pan so the batter is evenly spread. Add more batter if it wasn't enough to cover the pan. There should only be a thin layer of batter that almost flakes off at the pan edges where it's thinner. If your batter doesn't do that and is too thick, add a few tbsp water to the batter and mix to thin it out.
- Lower the heat to medium. Add some mung beans, bean sprouts, and cover with a lid for about 3 minutes, or until bean sprouts are slightly cooked. The batter should also be slightly cooked and transparent around the edges. This step cooks the top side of the ingredients and batter while it steams since we won't be flipping the crepe.
- Remove the lid, lower heat to medium-low and wait for the crêpe to become crisp. This takes about 5-7 minutes. This step lets the ingredients fully cook through, including the batter. It also lets steam escape so the batter can crisp up. Brush on a little oil around the edges if you're not seeing or hearing enough batter to pan contact. Fold in half, transfer to a plate and serve immediately. For batter troubleshooting please see the troubleshooting section in the post above.
Nutrition Facts : Carbohydrate 34 g, Protein 20 g, Fat 42 g, SaturatedFat 21 g, Cholesterol 136 mg, Sodium 580 mg, Fiber 4 g, Sugar 3 g, Calories 588 kcal, ServingSize 1 serving
BANH XEO VIETNAMESE BEAN SPROUT PANCAKE
Thanks to b-man for posting this to recipesecrets with the tofu change. To quote the man at his finest "known as Happy Pancakes or Vietnamese Crepes are large yellow pancakes -- traditionally stuffed with bean sprouts and shrimp -- that look like lacy-thin crispy omelets."
Provided by That is Dr House to
Categories Soy/Tofu
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Use the peanut oil or other neutral tasting oil.
- Press the tofu to remove as much water as possible.
- Peel and slice onions.
- Slice the mushrooms. Wash sprouts and set aside to drain.
- The tofu should be 1/4 inch square and 2 inches long when you slice it.
- Now heat oil over high heat and place the mushroom, tofu and onion in a single layer on bottom of pan. Saute over high heat until vegetables are browned on bottom.
- Whisk flour, turmeric, water and milk to form thin batter. When tofu is ready add batter to pan slowly. You don't want the veggies to float to the edges. And tilt carefully to distribute batter evenly.
- Cook for 2 to 3 minutes. Place sprouts on 1/2 pancake and cook for two or three more minutes until you see the underside of pancake is golden and crispy when you check edges.
- Fold pancake over sprouts and slide onto serving plate.
- Make sure each person gets lettuce and mint leaves. TO eat cut off pieces [bite size]and wrap in lettuce leaf with mint and a bit of chili sauce.
- Do not depend on the time. Use desired results to tell you when the next step or when it is done.
Nutrition Facts : Calories 297.6, Fat 11.5, SaturatedFat 3.3, Sodium 14.8, Carbohydrate 40.6, Fiber 3.4, Sugar 4.9, Protein 10.3
VEGETARIAN VIETNAMESE CRISPY PANCAKES
Make and share this Vegetarian Vietnamese Crispy Pancakes recipe from Food.com.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- To make the filling, heat the sesame oil in a wok and stir-fry the tofu until golden. Set aside.
- Stir-fry the ginger, garlic, bamboo shoots, spring onions and onion for 2-3 minutes or until just tender.
- Season with salt and add the shaved coconut and stir to combine.
- Remove from the heat, set aside and keep warm.
- To make the batter, sift the rice flour, turmeric, salt and sugar into a mixing bowl.
- Stir in the coconut milk, sunflower oil and water until well combined and the batter is smooth with the consistency of pouring cream.
- Heat a large, non-stick frying pan over a medium to high heat, and lightly grease with a little sunflower oil.
- Pour in enough batter to cover the pan and swirl around to make a thin crêpe. Cook on one side only for 3-5 minutes or until golden and crisp.
- Make, fill and eat pancakes one at a time. Fill the crêpe and fold over, then transfer to a serving platter.
- Serve the herbs and lettuce on a separate plate. Wrap portions of the crêpe and some herbs in the lettuce lie san choy bau. Add a squeeze of lime. Then repeat until all the crêpe batter has been used.
Nutrition Facts : Calories 954.7, Fat 62.1, SaturatedFat 48.7, Sodium 85.4, Carbohydrate 92.3, Fiber 8.4, Sugar 6.7, Protein 17.1
VIETNAMESE PANCAKES
Provided by Molly O'Neill
Categories easy, quick, weekday, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium-size bowl, lightly whisk the eggs. Then whisk in the rice flour, 3/4 cup of water, salt and sugar. Set aside for 10 minutes. Strain the batter through a fine mesh sieve to remove any lumps.
- In a 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat. Add the mushrooms, and cook, stirring, until just softened, about 3 minutes. Remove from the pan, and set aside.
- Return the skillet to the stove, and raise the heat to high. Add 1 tablespoon of oil, and heat until very hot. Pour in half the rice-flour batter, and swirl it quickly around to coat the pan evenly. Add half of the mushrooms, and cook, covered, for 1 minute. Remove lid and add half the shrimp, ham, bean sprouts and scallions. Cook, uncovered, until pancake is golden brown and crispy, about 4 to 5 minutes more.
- Use a spatula to loosen the edge of the pancake, and carefully slide it out onto a serving plate. Return the pan to the heat, and add the remaining tablespoon of oil. Pour in the remaining batter, and cook the second pancake in the same manner, using the remaining mushrooms, shrimp, ham, bean sprouts and scallions. Transfer the pancake to another plate. Garnish the pancakes with the basil and mint, cut into wedges and serve immediately with soy sauce dip (see recipe).
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 3 grams, TransFat 0 grams
21 SIMPLE VIETNAMESE RECIPE COLLECTION
Looking for Vietnamese recipes to create a feast for the family? From the popular street food, banh mi to the nutrient-dense spring rolls, treat yourself to a taste of Vietnam!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Vietnamese dish in 30 minutes or less!
Nutrition Facts :
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CRISPY VIETNAMESE PANCAKES – BANH XEO {GLUTEN FREE}
From recipesfromapantry.com
Ratings 1Calories 390 per servingCategory Main
- Combine all the ingredients for the batter and mix until smooth. Then set aside for about 1 hr until the batter thickens.
BáNH XèO (VIETNAMESE CREPES) - CURIOUS CUISINIERE
From curiouscuisiniere.com
4.4/5 (17)Category Breakfast, SnackCuisine Asian, VietnameseTotal Time 1 hr 20 mins
- Mix all pancake batter ingredients together in a large bowl until smooth. Let the mixture stand for 30 minutes while you prepare the other ingredients.
- Preheat a 9 inch, non-stick skillet with a lid over medium heat. Add the bean sprouts and cook until most of the moisture has evaporated. Remove the sprouts from the pan and set aside.
- Add ½ tsp of oil to the skillet (if it looks dry) and pour about ½ c of the batter into the hot pan, tilting the pan quickly to create an even layer of batter that coats the pan.
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Associated national cuisine Vietnam, Cambodia, …Place of origin VietnamMain ingredients Rice flour, water, turmeric powder Type Pancake
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10 MUST-EAT AUTHENTIC VIETNAMESE FOOD - NOMVIETNOM
From nomvietnom.com
Estimated Reading Time 7 mins
- Phở. Pho is considered an authentic Vietnamese food, favoured by tourists from all over the world as well as by Vietnamese people at homeland and abroad.
- Fried Spring rolls: Spring rolls have different names in each regions of Vietnam: “Nem rán” in the North, “Ram” in the Central and “Chả Giò” in the South (complicated, right?
- Mi Quang. Quang Nam (located in the Central of Vietnam) is famous for its traditional Quang noodles that almost every tourist enjoys right at the first try.
- Pancake: The reason why Vietnamese people call this Pancake “Banh xeo” is because of its sizzle sound when pouring the batter into the pan. Vietnamese pancakes are made of a rice flour mixture, which has a little bit of turmeric powder in order to create the classic yellow colour of a Banh Xeo.
- Cha ca la Vong. “Cha Ca La Vong” is a dish known to tourists as a unique Vietnamese cuisine. American author Patricia Schultz has put La Vong grilled fish dish in the book “1,000 places to see before you die“.
- Hue beef noodle soup. Hue beef noodle soup or Bun Bo Hue has its name because it comes from Hue, however in Saigon or some other provinces, this dish is also very popular and favourite to many food lovers.
- Bun cha. Bun Cha has been known as an authentic Vietnamese food from the North of Vietnam, its main ingredient is grilled pork, served with noodles and fresh vegetables.
- Lettuce roll. Lettuce roll is a simple dish, but it is classified in the royal dishes of Hue. King Dong Khanh, King Khai Dinh and other kings in the Nguyen Dynasty were very fond of and often used this dish in their daily meals because they were praised as light and interesting.
- Banh mi Saigon. It is called Banh mi Saigon as it originated from Saigon since the French colonial period. In fact, Banh mi is coming from the States, as the main carbohydrate of Vietnamese people is rice, not wheat.
- Broken rice. Broken rice dishes originated from the South, one of the favourite dishes of the people of Saigon. One can eat broken rice as breakfast, or lunch and dinner as a main dish, and also an extra late-night snack for late-night workers.
VIETNAMESE FOOD: 40 DELICIOUS DISHES TO TRY IN VIETNAM ...
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Estimated Reading Time 7 mins
- Pho. Cheap can be tasty too. What list of Vietnamese cuisine would be complete without pho? It's almost impossible to walk a block in Vietnam's major destinations without bumping into a crowd of hungry patrons slurping noodles at a makeshift pho stand.
- Cha ca. A food so good they named a street after it. Hanoians consider cha ca to be so exceptional that there is a street in the capital dedicated to these fried morsels of fish.
- Banh xeo. A crepe you won't forget. A good banh xeo is a crispy crepe bulging with pork, shrimp, and bean sprouts, plus the garnish of fresh herbs that are characteristic of most authentic Vietnamese dishes.
- Cao lau. Soft, crunchy, sweet, spicy -- a bowl of contrasts. This pork noodle dish from Hoi An is a bit like the various cultures that visited the trading port at its prime.
- Rau muong. Some might call it river weed -- with good reason -- but that doesn't stop the masses from scarfing down platefuls of morning glory, usually stir-fried and seasoned with slithers of potent garlic.
- Nem ran/cha gio. Vietnam's bite-sized crunchy spring rolls might not enjoy the same popularity as their healthier fresh equivalent, but they deserve a special mention.
- Goi cuon. A healthier choice for spring roll fans. These light and healthy fresh spring rolls are a wholesome choice when you've been indulging in too much of the fried food in Vietnam.
- Bun bo Hue. Central Vietnam's take on noodles caters to carnivores with its meaty broth and piles of beef and pork. The thick slippery rice noodles also make for a heartier meal than noodles found in the north and south.
- Banh khot. Bite-size, delightful Vietnamese pancakes. This dainty variation of a Vietnamese pancake has all the same tasty ingredients but is a fraction of the size.
- Ga tan. Got the sniffles? Opt for ga tan, a broth that's Vietnam's answer to the proverbial cup of chicken noodle soup. Sure it's not quite how your mother used to make it, with its greenish tinge from the herbs and hunks of chicken parts, but it's worth a try if you're needing a Vietnamese tonic.
SIZZLING PANCAKES RECIPE - BINH DUONG | FOOD & WINE
From foodandwine.com
Servings 10Total Time 2 hrsCategory Bread + Dough
- Using a mortar and pestle, pound chiles, garlic, and sugar until mixture resembles a slurry, about 3 minutes. Stir in fish sauce, lime juice, and 2 tablespoons water until blended. Set aside.
- Whisk together rice flour and 2 1/4 cups cold water in a medium bowl. Whisk in scallion and turmeric until blended. Set aside.
BáNH XèO - SAVOURY VIETNAMESE PANCAKES
From linsfood.com
5/5 (10)Total Time 45 minsCategory Main CourseCalories 605 per serving
- Mix the flour, turmeric, salt, sugar and white pepper in a large bowl and create a well in the centre.
- Let’s make the filling. Heat 2 tbsp of the oil in a wok or frying pan and sauté the shallots for a minute.
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From lazycatkitchen.com
5/5 (2)Category Large PlatesCuisine VietnameseCalories 104 per serving
- Mix all batter ingredients together in a large bowl and set aside. Add enough water to make the batter runny like crêpe batter. I used just over 1 cup of water to achieve the right consistency. It's best to prepare the batter a few hours ahead of time and keep in the fridge until ready.
- Combine pressed garlic and rice vinegar (or lime juice) in a small bowl. Let it sit for a few minutes - combining garlic with acid first will neutralise raw garlic flavour a little. After 5 minutes, add sugar, soy sauce, chilli and 2 tbsp of water and mix well. Set aside.
- Heat up a non-stick pan on a medium heat (I used setting 4 out of 6). Once warm, pour a bit of oil on the pan (I use 1 tsp on my 15 cm / 6 in diameter pan). Let it heat up until sizzling hot. Measure out about 1/4 cup of batter and take the pan off the heat briefly. Pour the batter onto the pan and swivel it a few times quickly so that the batter spreads evenly.
- Cook the pancake for 2 minutes on one side, after this time, the pancakes should come off the pan very easily. Using a wide spatula, turn the pancake over and fry for 1-2 minutes on the other side.
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