Bánh Xèo (Vietnamese Sizzling Crepes)

🧂 Ingredients

• 200 g Rice flour(Ensure it's fine rice flour for best texture.)
• 200 ml Coconut milk(Full-fat coconut milk for richness.)
• 250 ml Water(Adjust for desired batter consistency.)
• 1 tsp Turmeric powder(For vibrant color and subtle flavor.)
• 0.5 tsp Salt
• 1 tsp Sugar
• 200 g Shrimp(Peeled, deveined, and halved lengthwise.)
• 150 g Pork belly(Thinly sliced.)
• 2 stalks Scallions(White and green parts separated, thinly sliced.)
• 0.5 medium Yellow onion(Thinly sliced.)
• 2 cups Bean sprouts(Fresh and rinsed.)
• 4-6 tbsp Vegetable oil(For cooking the crepes.)
• for wrapping Lettuce leaves(Large, fresh leaves like butter or romaine.)
• for wrapping Fresh herbs(Mint, cilantro, Thai basil are excellent choices.)
• for serving Nuoc Cham (Dipping Sauce)(Refer to a separate recipe for authentic Nuoc Cham.)

👨‍🍳 Instructions

1. 1

   Prepare the batter: In a medium bowl, whisk together the rice flour, coconut milk, water, turmeric powder, salt, and sugar until smooth and well combined. The consistency should be like thin pancake batter. Let it rest for at least 15 minutes while you prepare the fillings.

   ⏱️ 10 minutes
2. 2

   Cook the fillings: Heat 1 tablespoon of oil in a large non-stick skillet or a well-seasoned cast-iron pan over medium-high heat. Add the thinly sliced pork belly and cook until browned and slightly crispy, about 3-4 minutes. Add the shrimp and sliced yellow onion, and cook for another 2-3 minutes until the shrimp turn pink and opaque and the onions are softened. Stir in the white parts of the scallions. Remove the cooked fillings from the pan and set aside.

   ⏱️ 7 minutes
3. 3

   Heat the pan for the crepe: Wipe the skillet clean if necessary. Add about 1-2 tablespoons of oil and heat over medium-high heat until it shimmers and is very hot. This is crucial for a crispy crepe; the oil should sizzle vigorously when a drop of batter hits it.

   ⏱️ 2 minutes
4. 4

   Cook the crepe: Ladle about 1/2 cup of batter into the hot pan. Immediately swirl the pan to spread the batter thinly and evenly across the bottom, creating a round crepe. You should hear a distinct sizzle. Quickly arrange a portion of the cooked pork and shrimp mixture over one half of the crepe. Scatter a generous handful of bean sprouts and the green parts of the scallions over the filling.

   ⏱️ 3 minutes
5. 5

   Cover and cook: Cover the pan with a lid for about 1-2 minutes to allow the bean sprouts to steam slightly and the crepe to cook through. Then, uncover and continue to cook for another 2-3 minutes, or until the edges of the crepe are golden brown and crispy, and the bottom is firm.

   ⏱️ 4 minutes
6. 6

   Fold and serve: Carefully fold the crepe in half using a spatula, enclosing the filling. Slide the finished Bánh Xèo onto a serving plate. Repeat steps 4-6 with the remaining batter and filling to make more crepes, adding more oil to the pan as needed for each crepe.

   ⏱️ 10 minutes
7. 7

   Serve immediately: Present the hot, crispy Bánh Xèo with a platter of fresh lettuce leaves and herbs. To eat, tear off a piece of the crepe, wrap it in lettuce with herbs, and dip generously into the Nuoc Cham.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The pan must be very hot before adding the batter for the crepes to achieve maximum crispiness. Listen for the characteristic 'sizzle' sound.
• ✓Don't overcrowd the pan with filling; this can make the crepe soggy. Ensure the batter is thin; if it's too thick, add a little more water.
• ✓Bánh Xèo is best enjoyed immediately after cooking while it's still hot and crispy. The wrapping technique with lettuce and herbs adds a refreshing contrast to the rich crepe.

🔄 Variations

• Smaller Southern Style: In Southern Vietnam, Bánh Xèo are often made smaller and thinner, sometimes served in a basket with dipping sauce.
• With Mung Beans: Add a tablespoon of cooked split mung beans to the filling for an extra layer of texture and flavor.
• Vegetarian Option: Omit the pork and shrimp, and use sautéed mushrooms, tofu, or other vegetables as the filling.

🥗 Nutrition

Per serving