This savory pancake originates from the Mekong Delta and is extremely popular in the Southern and Central regions of Vietnam. The dish gets its name as xeo is the sounds of the batter sizzling in the hot oil as it cooks to crispy perfection. Each region and city has its own variations on banh xeo, but the typical core is made from bean sprouts, sliced papaya, boiled pork and shrimp or chicken, and eaten in a wrap style with mustard leaf, lettuce, Thai basil, and mint. The sauce contains the perfect mixture of spice, fish sauce, and salt to balance the textures and flavours of the dish.
2. Immediately add a few pieces of pork and shrimp. Sauté, lightly mixing until very lightly browned
3. . Pour in some batter and quickly tilt & rotate the pan so the batter is evenly spread. Add more batter if it wasn't enough to cover the pan
5. Remove the lid, lower heat to medium and wait for the crêpe to become crisp. Fold in half, transfer to a plate and serve immediately.
Bánh Xèo Recipe :
Ingredients
Batter
- 9 ounces rice flour
- 3 ounces all-purpose wheat flour
- 2-3 teaspoon turmeric, depending on color preference
- 3.5 cups water
- 1 14oz/400ml can coconut cream (or coconut milk, if unavailable)
- 1 teaspoon salt
- 1 sprig scallion (~6-7 leaves), chopped small about 1-2 cm long
Filling
- 1 pound shrimp without heads, sized 45/50 or 60/70
- 1.5 pounds pork belly
- 1 onion, medium sized, thinly sliced
- 1-1.5 pounds bean sprouts
- ½ cup dry mung beans (optional)
Vegetables
- mustard greens (caỉ xanh)
- mint
- cilantro, optional
- Vietnamese perilla (tía tô), optional
Dipping sauce
- Vietnamese fish sauce (recipe here)
How To Make :
Prepare Batter
- Combine all batter ingredients except scallions in a large bowl for at least 3 hours, or overnight. Add scallions only right before making the crêpes.
Prepare Fillings
- Steam or soak mung beans in water until soft
- Boil pork until cooked through. Slice thinly.
- Wash bean sprouts and veggies
Instructions :
1. On medium-high heat add 1-2 teaspoons of oil and some onions
4. Add some mung beans, bean sprouts, and cover with a lid for 2-3 minutes, or until bean sprouts are slightly cooked. The batter should also be slightly cooked and transparent around the edges.
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