Recipe: Bánh xèo – Vietnamese Crêpes

Bánh xèo - Vietnamese Crêpes

By Helen Le Published: May 3, 2012

  • Prep: 30 mins
  • Cook: 60 mins
  • Ready In: 2 hrs 0 min

  • Yield: 4 Servings

Notes How to make dipping sauce - Light dipping fish sauce - "Tuong" sauce (Da Nang style) Other tips to make crispy banh …

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Ingredients
Instructions
  • In a large mixing bowl, dissolve the rice flour, turmeric powder and salt in water. Add beer (or coconut milk) and chopped spring onion. Stir well and let the batter rest for 30 minutes.
  • Season the pork belly and shrimp with salt and pepper. Set aside.
  • Heat a heavy- bottom skillet (20cm/8-inch diameter) on medium high heat. Add 1 tsp vegetable oil. Add 2 shrimps and a few pork slices and fry until the shrimps and pork change color on both sides. Ladle some of the batter (about 1/3 cup) and tilt the pan in a circular motion to spread the batter evenly. Cover and fry for 1 minute. Uncover and add some beansprouts, then cover again and fry for another 1 minute. Fold the crepe in half so that the 2 shrimps stay on opposite quarters. Fry for another 1 minute and transfer to a plate. Repeat until you finish the batter. If you can manage 2-3 pans at a time, it’s faster.
  • To serve, use scissors to cut the crepe in half. Take a large piece of lettuce or mustard leaf (rau cai) or softened rice paper, place some herbs and half a crepe on top. Roll it up, dip in the dipping fish sauce and serve.

Notes

How to make dipping sauce
Light dipping fish sauce
 “Tuong” sauce (Da Nang style)

Other tips to make crispy banh xeo crepes:
– Use a good frying pan with thick/heavy bottom, especially cast-iron pan
– Use more cooking oil (2-3 tbsp) for each crepe. (I used 1 tsp in the recipe for health purposes)
– Use less coconut milk (or not at all) in the batter. Use beer instead.
– Fry 2 times:  For the first fry, only make the crepes and stack them on each other until you finish the batter. For the second time, fry the crepes again and add bean sprouts.

Cách pha nước chấm:
– Pha nước mắm cơ bản
– Làm nước tương kiểu Đà Nẵng

Cách làm bánh xèo thêm giòn:
– Dùng chảo đáy dày, chảo gang càng tốt.
– Đổ bánh với nhiều dầu (2-3 ms)
– Hạn chế dùng nước cốt dừa trong bánh
– Chiên bánh 2 lần: lần 1 chỉ đổ cốt bánh. Khi đổ hết bột thì quay lại chiên bánh lần 2 và thêm giá.

Post By Helen Le (284 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE: http://goo.gl/upfRRU

Website: → Danang Cuisine

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