Vietnamese Sizzling Crepe Pancake Banh Xeo Recipe

You know that dreamy moment when you discover a dish that’s crispy, savory, and a touch exotic? That’s exactly the vibe I’m channeling while making Banh Xeo, those irresistible Vietnamese sizzling crepes loaded with juicy shrimp, pork belly, and fragrant herbs. Let’s dive into this flavorful adventure!

I love how Vietnamese Sizzling Crepe Pancake, or Banh Xeo, combines vibrant flavors with a delightful crispiness. The turmeric powder gives the batter a golden hue, while the coconut milk and rice flour create a light texture.

Filled with shrimp, pork belly, and bean sprouts, it’s wrapped in lettuce with fresh herbs, making it a nutritious, delicious meal.

Vietnamese Sizzling Crepe Pancake Banh Xeo Recipe Ingredients

– Rice flour: Provides the pancake’s signature crisp texture and is gluten-free.

– Turmeric powder: Adds vibrant color and earthy flavor; has anti-inflammatory properties.

– Coconut milk: Lends a rich, creamy texture; offers healthy fats and a hint of sweetness.

– Shrimp: Offers lean protein and a delicate seafood flavor, enhancing the dish.

– Pork belly: Adds savory richness with its tender, fatty texture.

– Bean sprouts: Contribute crunch and freshness; high in fiber and low in calories.

– Green onions: Give a mild onion flavor with a touch of brightness and vitamins.

– Nuoc cham: Provides a savory, sweet, tangy dipping sauce essential for authentic flavor.

Vietnamese Sizzling Crepe Pancake Banh Xeo Recipe Ingredient Quantities

• 1 cup rice flour
• 1/4 cup cornstarch
• 1/2 teaspoon turmeric powder
• 1 3/4 cups coconut milk
• 1/2 cup water
• 1/4 teaspoon salt
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound pork belly, thinly sliced
• 1 cup bean sprouts
• 1/2 cup sliced green onions
• 1 small onion, thinly sliced
• Vegetable oil for frying
• Lettuce leaves for wrapping
• Fresh herbs: mint, cilantro, and basil
• Nuoc cham (Vietnamese dipping sauce) for serving

How to Make this Vietnamese Sizzling Crepe Pancake Banh Xeo Recipe

1. In a large mixing bowl, combine rice flour, cornstarch, turmeric powder, salt, coconut milk, and water. Stir until smooth. Set the batter aside to rest for at least 30 minutes.

2. Heat a large skillet over medium-high heat and add a bit of vegetable oil. Add the thinly sliced pork belly and cook until browned and crispy. Remove and set aside.

3. In the same skillet, cook the shrimp until they turn pink, about 2-3 minutes. Remove and set aside with the pork.

4. Add a little more oil to the skillet, then sauté the sliced onion until tender. Remove and set aside.

5. Heat the skillet over medium-high heat, adding a little more oil. Pour about 1/3 cup of the batter into the hot pan, swirling to coat the bottom in a thin layer.

6. Scatter a few slices of cooked pork belly, shrimp, sautéed onions, a handful of bean sprouts, and sliced green onions onto one half of the crepe.

7. Cover the skillet with a lid and let the crepe cook for about 2-3 minutes until the edges lift easily with a spatula and turn golden brown.

8. Remove the lid and fold the crepe in half. Continue cooking until it is crispy on the outside, about 1-2 minutes more.

9. Transfer the crepe to a serving plate. Repeat the crepe-making process with the remaining batter and fillings.

10. Serve the Banh Xeo with fresh lettuce leaves, herbs, and nuoc cham. Wrap the crepes in lettuce leaves with herbs and dip in the sauce. Enjoy!

Vietnamese Sizzling Crepe Pancake Banh Xeo Recipe Equipment Needed

1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Whisk or spatula
5. Large skillet with lid
6. Cooking spoon or tongs
7. Spatula
8. Knife
9. Cutting board
10. Serving plate

FAQ

• What is the key to getting a crispy Banh Xeo? Use a hot pan and enough oil to properly fry the batter, which creates a crispy texture.
• Can I use other proteins besides shrimp and pork? Yes, you can substitute chicken, beef, or tofu to suit dietary preferences.
• How do I eat Banh Xeo? Wrap the crepe in lettuce leaves along with fresh herbs and dip it in Nuoc Cham for a delicious bite.
• Can Banh Xeo batter be made in advance? Yes, you can prepare the batter up to a day in advance and store it in the refrigerator. Stir well before using.
• What type of pan is best for cooking Banh Xeo? A non-stick or well-seasoned cast-iron skillet works best to prevent sticking and achieve a crispy edge.
• Is there a gluten-free version of this recipe? Naturally, Banh Xeo is gluten-free as it uses rice flour and cornstarch. Just ensure all other ingredients are gluten-free certified.

Vietnamese Sizzling Crepe Pancake Banh Xeo Recipe Substitutions and Variations

• Rice flour: Substitute with tapioca flour or all-purpose flour for a slightly different texture.
• Coconut milk: Use almond milk or evaporated milk as a lighter alternative.
• Shrimp: Replace with sliced chicken breast or tofu for a non-seafood option.
• Pork belly: Use sliced bacon or chicken thighs for a different flavor.
• Bean sprouts: Substitute with shredded cabbage or julienned carrots for a different crunch.

Pro Tips

1. Rest the Batter Allowing the batter to rest for at least 30 minutes is crucial. This resting period helps the flours absorb the liquid better, resulting in a smoother texture and preventing the crepes from breaking.

2. Cook Over Medium-High Heat Ensure the skillet is hot enough before pouring in the batter. This helps the crepe cook quickly and develop a crispy texture. If the crepe isn’t sizzling when it hits the pan, increase the heat slightly.

3. Thin Layer of Batter Pour just enough batter to thinly coat the bottom of the skillet. Swirl quickly to spread it evenly. A thin layer is key to achieving the characteristic crispiness of Banh Xeo.

4. Balance the Fillings Avoid overloading the crepe with fillings, as this can make it difficult to fold and keep crispy. A balanced amount allows the crepe to stay crisp and easy to handle.

5. Serve Fresh and Hot Banh Xeo is best enjoyed immediately after cooking, while it’s still hot and crispy. Encourage everyone to wrap the crepes in lettuce and herbs right before eating to maintain the texture and enhance the flavors.