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 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.
VIETNAMESE SIZZLING CREPES
This is an iconic Vietnamese food in all the regions of the country, and a popular street food. The crepe itself has a lovely yellow color due to the turmeric powder. It is usually called 'Banh Xeo' meaning "Sizzling Crepe," or "Singing Crepe" which describes the sizzling sound the batter makes when added to the hot pan.
Provided by Chef Potpie (Laurel)
Categories Tacos & Burritos
Time 40m
Number Of Ingredients 27
Steps:
- 1. For the batter: In a bowl, whisk together rice flour, cornstarch, turmeric, salt, coconut milk and water. Keep green onions at the ready, do not add yet.
- 2. For the sauce: Mix all sauce ingredients together, adjust taste to your liking; set aside.
- 3. For the filling: In a non-stick skillet over medium-high heat, heat oil then add onions. (I advise using ONLY a non-stick skillet for this recipe.) Saute for 2-3 minutes until onions lose their rawness but are still crisp. Remove to a plate.
- 4. To the same pan, add shallot, add some oil and saute until fragrant, then add pork and allow it to cook, undisturbed for about a minute. Then add fish sauce and pepper and cook until pork is completely cooked. Remove to a clean plate.
- 5. To the same pan with a coating of oil, and still at medium-high heat, add shrimp and saute both sides until fully cooked. This will only take a couple minutes depending on the size of your shrimp. Remove to a clean plate. If your shrimp are large, cut in half lengthwise.
- 6. For the Crepes: Add the chopped green onions to the batter and stir well. Wipe the pan clean, place over medium to medium-high heat, and add oil to coat the pan. If you are using a 12-inch skillet, once it is hot, pour 1/3 of the batter into it and swirl until the bottom of the pan is covered. The batter should sizzle when you pour it in the pan. If you use a smaller or a larger pan, adjust the amount of batter. Use just enough to coat the bottom of the pan. (Rice flour has a tendency to sink to the bottom of the bowl, so remember to stir the batter before making your crepes.)
- 7. When the bottom of the crepe seems like it's about to start getting crispy, (lift the edge with a spatula to check), add 1/2 cup bean sprouts to one half of the crepe. Let it cook for about 30 more seconds and begin layering the other ingredients, 1/3 of the onion, 1/3 pork, and 1/3 shrimp, to the same side as the bean sprouts, leaving the other half free.
- 8. Continue to cook for 2-3 (or more) minutes until the crepe becomes crispy. I you feel it needs more oil, drizzle some around the rim of the pan. Also make sure it is not getting too dark by keeping the heat adjusted. The important thing to remember is you need to give the crepe time to become crispy.
- 9. When the crepe is as crispy as you want it, fold the half without the filling over the other half. Slide it from the pan onto a plate or use 2 spatulas to maneuver it onto a plate.
- 10. Continue with the other 2 crepes, wiping the skillet clean between crepes, remembering to stir the batter before pouring it into the pan.
- 11. Serve the crepes hot with herbs, lettuce and dipping sauce.
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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.
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- In a medium bowl, whisk together coconut milk, rice flour, water, and oil until well mixed. Let rest for 30 minutes
- Add oil to a non-stick skillet over medium high heat. Once pan is hot, add shrimp and season with salt and pepper. Cook shrimp, turning to cook both sides. Once shrimp are cooked, toss in bean sprouts. Turn off heat and continue tossing until the sprouts wilt. Set aside.
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- Whisk the dry ingredients - all purpose flour, rice flour, turmeric, salt and sugar in a large bowl to ensure even distribution. Add the water and coconut milk. Mix well. Add the scallions and mix. Let the batter rest in the fridge for at least a half hour to overnight.
- Wash and dry the lettuce leaves and fresh herbs. Arrange on a serving platter. Pour the dipping sauce into individual serving bowls.
- Divide the sliced onions, ground chicken, shrimp into six equal portions. Heat an eight-inch nonstick skillet on medium to medium high heat. Add half a teaspoon of oil and fry one portion of the sliced onions, chicken and shrimp -about 2-3 minutes. Evenly arrange the cooked onions, chicken and shrimp into a semi-circle on one side of the pan.
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- To make the batter, combine rice flour, cornstarch, turmeric, and salt in a bowl. Whisk in coconut cream and water. Stir in the green scallion. Set aside to rest for 1 hour.
- To make the dipping sauce, combine everything in a bowl and whisk together until combined. Set aside until ready to serve.
- Wash and drain the pre-soaked mung bean. Put the mung bean in a steamer and steam for 15 minutes or until mung bean is soft. Set aside.
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- In a mixing bowl, add rice flour, cornstarch, salt and turmeric. Add coconut milk and water and whisk until the batter is smooth with no lumps. Set aside.
- Prep all ingredients for the filling: thinly slice onion, thinly slice pork, thinly slice shallot, peel and devein shrimps.
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