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Bánh Xèo (Vietnamese Sizzling Crêpes)

🇻🇳 Vietnam

Servings: 12 crêpes Prep: 10 minutes Cook: 40 minutes Total: 3 hours 50 minutes

Ingredients

  • 255 g rice flour
  • 85 g all-purpose flour
  • 2-3 tsp turmeric powder
  • 3.5 cups (28 fl oz) water
  • 1.75 cups (14 fl oz) coconut cream (or coconut milk)
  • 1 tsp salt
  • 1 sprig green onions, chopped
  • 1/2 cup dried mung beans
  • 1.5 lb pork belly, thinly sliced
  • 1 lb shrimp, peeled and deveined
  • 1 medium yellow onion, thinly sliced
  • 1.5 lb bean sprouts
  • 1 head mustard greens
  • 1 bunch mint
  • 1 bunch cilantro
  • 1 bunch Vietnamese perilla (tía tô), optional
  • Vietnamese dipping sauce (nước chấm), for serving
  • Neutral oil, for frying

Steps

  1. Soak dried mung beans in water until softened, then steam or boil until tender; set aside.
  2. In a large bowl, whisk together rice flour, all-purpose flour, turmeric, and salt with water until smooth.
  3. Stir in coconut cream and chopped green onions to finish the batter; let it rest.
  4. Thinly slice the pork belly and prepare the shrimp by peeling and deveining.
  5. Slice the onion thinly and wash the bean sprouts, mustard greens, mint, cilantro, and perilla for serving.
  6. Heat a nonstick or well-seasoned pan over medium-high heat with a little oil.
  7. Add pork belly and shrimp to the pan and cook briefly, then add a few onion slices.
  8. Ladle in the batter, swirling the pan to coat it thinly, and partially cover.
  9. Add a handful of cooked mung beans and bean sprouts to one half of the crêpe.
  10. Cook uncovered until the edges crisp and lift, about 8-10 minutes, then fold the crêpe in half.
  11. Slide the finished crêpe onto a plate and repeat with the remaining batter and fillings.
  12. Serve hot with lettuce, fresh herbs, and dipping sauce for wrapping.

Notes

Traditionally eaten by wrapping pieces of the crêpe with lettuce and herbs, then dipping in nước chấm.

Source: www.hungryhuy.com