Bánh Xèo is by far one of my favorite childhood dishes. Think juicy pork belly, squid & shrimp wrapped in a crispy tumeric rice flour shell. MHMM! I can just taste it now.
Bánh Xèo can be eaten in different ways, depending on where you come from or just natural preference. As a child who hated veggies (go figure), I would just pour my Nước chấm (aka dipping sauce) on top of my banh xeo and eat it that way. Yup, just crepe and meat. LOL.
I never realized what I was missing out. Traditionally, you rip off a piece of Bánh Xèo, wrap it in lettuce and then dunk it in nuoc cham. Game changer. I highly recommend this route. You’ll fall in love with the texture of warm Bánh Xèo with the contrast of the crisp veggies and Nước chấm
Also as always, I’ve provided a basic Nước chấm recipe but, feel free to tweak the sour/sweet/salty aspect to your own taste.
Crispy Bánh Xèo (Vietnamese Sizzling Crepes)
Difficulty: Medium6
servings30
minutes30
minutesIngredients
- Bánh Xèo Batter:
1 packet (about 14 oz) Bánh Xèo pre-mix
1 tsp turmeric (included with pre-mix)
1 1/2 cups coconut water
1 cup sparking water
1 can (13 fl oz) coconut milk
1 green onion (chopped)
1/8 tsp salt
- Fillings:
1/2 lb pork belly or pork shoulder, thinly sliced
1/2 lb shrimp, peeled and deveined
1/2 lb squid, cleaned and thinly sliced
1 small yellow onion, thinly sliced
2 cups bean sprouts (optional)
Veggie oil (for frying)
- Serving:
fresh lettuce, cilantro, herbs etc
Directions
- Prepare the Batter:
In a large mixing bowl, combine the Bánh Xèo pre-mix with turmeric, coconut milk, sparkling water, coconut water, chopped green onions, and a pinch of salt if you like. Whisk until smooth, then let the batter rest for about 15-20 minutes. - Prepare the Pork:
Bring a pot of water to a boil. Add in pork and boil for 5 mins. Remove and rinse with cold water to remove gunk. Cut thinly into slices. - Cook the Bánh Xèo:
Heat a non-stick skillet over medium-high heat and add about 1-2 tablespoons of oil to coat the pan. Add in sliced onions, a few pieces of pork, shrimp and squid. Cook for about 2-3 minutes.
Give the batter a quick mix then pour in a thin layer of batter, swirling the pan to cover the surface. Optional: add a handful of bean sprouts on one half of the crepe. Cook for 3 minutes covered.
Remove the lid, add a bit more oil around the edges and cook on med/low heat for 7-8 minutes to let the batter crisp up. Once the edges are golden and crispy, fold the crepe in half, and transfer it to a plate. - Serve:
Serve with fresh lettuce, herbs, and dipping sauce (nước mắm) on the side. Wrap pieces of the crepe in lettuce and herbs, then dip in the sauce. You can also wrap your banh xeo in rice paper!
Recipe Video
Notes
- You can also wrap your banh xeo in rice paper!
- Tips:
Thin Batter: Keep the batter thin for a crispy crepe. If it seems too thick, add a little more cold water.
