Bánh Xèo Miền Tây (Mekong Delta Crispy Crepe)

🧂 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving