Báhn Xèo (Rice Crepes)*
Bánh xèo loosely translated means “sizzling cake,” as “xèo” refers to the sizzling sound it makes when you cook the batter. Although the crêpes are yellow and look like omelettes, there is no egg in them. They get their color from turmeric. Vietnamese eat these with green vegetables, on the side. This is a traditional and very popular Vietnamese dish.
Rice flour can be purchased at an Asian grocery store or health food store like Whole Foods.
9 ounces rice flour
3 ounces all-purpose wheat flour
2-3 teaspoon turmeric, depending on color preference
3.5 cups water
1 14oz/400ml can coconut cream (or coconut milk, if unavailable)
1 teaspoon salt
1 sprig scallion (~6-7 leaves), chopped small ~ 1-2 cm long
1 pound shrimp without heads, sized 45/50 or 60/70
1.5 pounds pork belly
1 onion, medium sized, thinly sliced
1-1.5 pounds bean sprouts
½ cup dry mung beans (optional)
mustard greens (caỉ xanh)
Vietnamese perilla (tía tô), optional
Dipping sauce- Vietnamese fish sauce (recipe below)
A restaurant in Hanoi which is specialized in Banh Xeo, one of the traditional and popular cuisines in Vietnam, Hanoi.
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.
Steam or soak mung beans in water until soft. Boil pork until cooked through. Slice thinly. Wash bean sprouts and veggies.
Making Banh Xeo - Each crêpe takes about 5-7 minutes
On medium-high heat add 1-2 teaspoons of oil and some onions. Immediately add a few pieces of pork and shrimp. Sauté, lightly mixing until very lightly browned.
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.
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.
Remove the lid, lower heat to medium and wait for the crêpe to become crisp. Fold in half, transfer to a plate and serve immediately.
Vietnamese Dipping Fish Sauce Recipe (Nước Chấm/Nước Mắm Chấm)
6 tbsp. water
2 tbsp. sugar
1.5 to 2 tbsp. fresh lime or lemon juice
2 tbsp. fish sauce
finely chopped garlic
bird's eye / Thai chilies
Combine water and sugar in a bowl. Add lime or lemon juice in increments until you like how it tastes. Add fish sauce in increments until you like how it tastes. Top with garlic and chilies.
*Recipe courtesy Hungry Huy