Banh Xeo

Recipe courtesy of: 




INGREDIENTS

BATTER

  • 255 g (1 3/4 c) rice flour
  • 85 g (0.7 c) all-purpose wheat flour
  • 2-3 tsp turmeric
  • 28 fl oz (3.5 c) water
  • 14 fl oz (396.9 ml) coconut cream if unavailable, use coconut milk
  • 1 tsp salt
  • 1 sprig green onion chopped about 1/2" long

FILLING

  • 1 lb (453 g) shrimp, headless size 45/50 or 60/70
  • 1.5 lb (680.39 g) pork belly
  • 1 medium yellow onion thinly sliced
  • 1.5 lb (680.39 g) bean sprouts
  • 1/2 c dry mung beans optional

VEGETABLES

  • 1 head mustard greens caỉ xanh
  • 1 bunch mint
  • 1 bunch cilantro
  • 1 bunch Vietnamese perilla (tía tô) optional

DIPPING SAUCE

INSTRUCTIONS 

PREPARE BATTER

  • 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.

    (Note: I use the Banh Xeo flour packet from the grocery store which mixes the flour, 3 cups of water, and a can of coconut milk. I add extra turmeric to make it stronger!)

PREPARE FILLINGS

  • Steam or soak mung beans in water until soft
  • Boil pork until cooked through. Slice thinly.
  • Wash bean sprouts and veggies

MAKING BÁNH XÈO – EACH CRÊPE TAKES ABOUT 5-7 MINUTES

  • On medium-high heat add 1-2 teaspoons of oil and some onions
    added onions to pan
  • Immediately add a few pieces of pork and shrimp. Sauté, lightly mixing until very lightly browned.
    added shrimp and pork to pan
  • 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.
    poured batter to the pan
  • Add some mung beans, bean sprouts, and cover with a lid for 2-3 minutes, or until bean sprouts are slightly cooked. The batter should also be slightly cooked and transparent around the edges.
    added bean sprouts and mung bean to pan
  • Remove the lid, lower heat to medium and wait for the crêpe to become crisp (about 3 more minutes, and I drizzle a little oil down the sides of the pan for extra sizzle) Fold in half, transfer to a plate and serve immediately.

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