Banh Xeo (Vietnamese Crêpes)
Plate of green vegetetables for banh xeo.jpg by Ser Amantio di Nicolao · CC BY 2.0
Banh Xeo, a beloved Vietnamese crêpe, is celebrated for its crispy edges and enticing aroma. Made with rice flour, turmeric, and coconut milk, these savory pancakes are filled with a delightful mix of shrimp, pork, and fresh herbs, offering a perfect harmony of crunch and tenderness. Perfect for sharing, Banh Xeo is often enjoyed with a side of fresh lettuce and aromatic dipping sauce, making it an exciting dish for gatherings and street food lovers alike.
Originating from Central Vietnam, the name 'Banh Xeo' translates to 'sizzling pancake,' referring to the characteristic sound when the batter hits the hot skillet. This dish became popular across Vietnam due to its quick preparation and satisfying flavors. Today, Banh Xeo is a staple in Vietnamese cuisine and a favorite among food enthusiasts worldwide, capturing the vibrant spirit of Vietnam's street food culture.
Ingredients
- 1 ½ cups rice flour
- 1 teaspoon turmeric powder
- 1 ½ cups coconut milk
- 1 cup water
- ½ pound shrimp, peeled and deveined
- ½ pound pork belly or thinly sliced pork loin
- 1 cup bean sprouts
- 2 scallions, sliced thin
- Vegetable oil for frying
- Fresh lettuce leaves for serving
- Fresh mint and cilantro for garnish
- Nuoc Cham dipping sauce (optional but recommended)
Instructions
- 1
In a large mixing bowl, combine rice flour, turmeric powder, coconut milk, and water to create the batter. Whisk until smooth. Let it rest for at least 30 minutes.
- 2
Heat a non-stick skillet or crêpe pan over medium-high heat and add a small amount of vegetable oil.
- 3
Pour a ladleful of batter into the pan, swirling to evenly coat the bottom to form a thin layer.
- 4
Add a few shrimp and slices of pork onto one half of the batter. Cover and cook for 2-3 minutes until the edges turn crispy and the filling is cooked through.
- 5
Remove from heat and place the cooked Banh Xeo onto a plate lined with lettuce leaves. Garnish with bean sprouts, scallions, fresh herbs, and serve with Nuoc Cham dipping sauce.