Bánh Xèo Miền Tây
Mekong Delta Crispy Crepe
A signature dish from the Mekong Delta, this Bánh Xèo is a larger, exceptionally crispy crepe made with a coconut milk-infused batter, giving it a rich flavor and golden hue. It's traditionally served with a generous amount of fresh bean sprouts and a medley of fresh herbs, all wrapped in crisp lettuce leaves and dipped in a savory-sweet nuoc cham.
🧂 Ingredients
- 300 g Rice flour(Ensure it's fine rice flour for a smooth batter.)
- 400 ml Coconut milk(Full-fat coconut milk is recommended for richness and crispiness.)
- 200 ml Water(To achieve the right batter consistency.)
- 1 tsp Turmeric powder(For color and subtle flavor. Adjust to your preference.)
- 1/2 tsp Salt
- 1 tsp Sugar
- 150 g Shrimp(Peeled, deveined, and halved lengthwise.)
- 150 g Pork belly(Thinly sliced.)
- 1/2 medium Yellow onion(Thinly sliced.)
- 2 stalks Scallions(White and green parts, thinly sliced.)
- 2 cups Bean sprouts(Rinsed and drained.)
- 4-6 tbsp Vegetable oil(For frying. A neutral oil like canola or grapeseed works well.)
- for wrapping Lettuce leaves(Large leaves like butter lettuce or romaine.)
- for wrapping Fresh herbs(Such as mint, Thai basil, cilantro, perilla.)
- for serving Nuoc Cham(Vietnamese dipping sauce (fish sauce based).)
👨🍳 Instructions
- 1
Prepare the batter: In a large bowl, whisk together the rice flour, turmeric powder, salt, and sugar. Gradually whisk in the coconut milk and water until you have a smooth, thin batter, similar in consistency to heavy cream. Let the batter rest for at least 15-20 minutes to allow the flour to fully hydrate. Stir in the sliced scallions just before cooking.
⏱️ 10 minutes (plus 20 minutes resting time) - 2
Prepare the filling: In a separate bowl, lightly season the shrimp and pork belly slices with a pinch of salt and pepper. Set aside.
⏱️ 5 minutes - 3
Cook the crepe: Heat a large, non-stick skillet or a well-seasoned cast-iron pan (about 10-12 inches in diameter) over medium-high heat. Add about 1-2 tablespoons of vegetable oil and swirl to coat the pan. Once the oil is shimmering hot (almost smoking), add a thin layer of the sliced yellow onion and stir-fry for about 30 seconds until fragrant.
⏱️ 2 minutes - 4
Pour the batter: Ladle about 1 to 1.5 cups of the batter into the hot pan, tilting and swirling the pan immediately to create a thin, even layer that coats the bottom and sides. You should hear a distinct sizzle. This is crucial for crispiness.
⏱️ 1 minute - 5
Add the filling: Quickly arrange a portion of the seasoned shrimp and pork slices over one half of the crepe. Scatter a generous handful of bean sprouts over the filling.
⏱️ 1 minute - 6
Cook and crisp: Cover the pan loosely for about 1-2 minutes to help the bean sprouts steam slightly. Then, uncover and continue to cook, undisturbed, for about 5-7 minutes, or until the edges of the crepe are golden brown and crispy, and the bottom is set and firm. You may need to add a little more oil around the edges to ensure maximum crispiness.
⏱️ 7-10 minutes - 7
Fold and finish: Carefully fold the unfilled half of the crepe over the filling using a spatula. Continue to cook for another 2-3 minutes, pressing down gently, until the crepe is deeply golden and very crispy on both sides. Slide the finished Bánh Xèo onto a serving platter.
⏱️ 3 minutes - 8
Repeat: Wipe the pan clean if necessary, add more oil, and repeat steps 3-7 with the remaining batter, shrimp, pork, and bean sprouts until all ingredients are used. This recipe makes approximately 4 large crepes.
⏱️ 25 minutes (for 3 more crepes) - 9
Serve: Serve the hot, crispy Bánh Xèo immediately. Provide large lettuce leaves and a variety of fresh herbs for diners to wrap pieces of the crepe in. Accompany with nuoc cham for dipping.
⏱️ N/A
💡 Pro Tips
- ✓Achieving a very hot pan is key to getting a crispy crepe. Don't overcrowd the pan with batter.
- ✓The batter should be thin; if it's too thick, add a little more water.
- ✓For extra crispiness, you can add a tablespoon of rice wine or a pinch of baking soda to the batter.
- ✓Serve immediately after cooking for the best texture.
- ✓Experiment with different fillings like thinly sliced chicken, mushrooms, or even tofu for a vegetarian option.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add shredded duck meat to the filling.
- Include cooked snails (escargots) in the filling for a more adventurous taste.
- Use thinly sliced beef or chicken instead of pork.
- Add thinly sliced mushrooms (like shiitake or oyster mushrooms) to the filling.