Banh Xeo – Vietnamese Crepes
Updated: Feb 17, 2018
Well it’s been some time since I added recipes to the blog and I think I’m ready to start posting again. Don’t get me wrong. I’ve been cooking. Like all the time. But I recently developed a slight addiction to British TV. Ok it’s been more like an obsession. Dr. Who. Downton Abbey. Sherlock. Lucky for you I am now all caught up on the shows. So let’s begin. First on the list, banh xeo.
Banh xeo is a Vietnamese crepe made from rice batter and stuffed with pork, shrimp and bean sprouts. Coconut milk is added to sweeten the crepes and a touch of tumeric is added to give it a nice vibrant color. The crepes are served wrapped with lettuce and Asian herbs and dipped into fish sauce.
1 package banh xeo mix, or 2 c rice flour and 2 tsp turmeric
1/2 teaspoon salt
2 cup water
1 cup canned coconut milk or 1 cup beer
1/4 cup green onion, thinly sliced
2 cups bean sprouts
1/2 lb pork shoulder or pork butt or pork belly
1/2 lb shrimp
Dipping Sauce – See Spring Roll recipe for directions
1 cup water
1 cup sugar
1/4 – 1/3 cup fresh squeezed lime juice
1/3 – 1/2 cup fish sauce
1 garlic clove mince
chili garlic sauce or crushed thai chilies
Asian herbs (mint, perilla, cilantro)
pickled daikon and carrots
In a mixing bowl, combine banh xeo mix, coconut milk, water, and mix well. You can make your own batter or use the banh xeo mix.
Add the green onions and set aside.
Marinate the pork with 2 tablespoon oyster sauce and 1 teaspoon fish sauce. Heat pan on medium high heat. Add vegetable oil and cook pork. Remove from pan and set aside.
Season shrimp with 1 tablespoon oyster sauce and 1 teaspoon fish sauce. Heat pan on medium high heat. Add vegetable oil and cook shrimp. Remove from pan and set aside. Once cooled, slice shrimp in half.
Now to make the crepes. Heat some oil in a non-stick pan on medium heat. Add some shrimp, pork and bean sprouts. Distribute the mixture evenly around the pan.
Pour in enough batter to cover the surface of the pan. This should be about a ladle or so.
Give the pan a swirl to distribute a thin layer of batter around the pan. The thinner the layer the crispy the crepe. Place a lid over the pan for about 2 mins. This will help cook the batter thoroughly.
The edges will begin to curl up. Add a small about of oil to get it extra crispy and cook for another minute. Gently fold the pancake in half. Tip up your pan and carefully slide onto a plate.
To serve, wrap some bites of banh xeo in lettuce and Asian herbs and dip into sauce.
I prefer to eat it like pancakes. Pour some sauce on top and dig in!