Vietnam · Vietnam
Bánh Xèo (Vietnamese Sizzling Crepe)
A crisp turmeric crepe filled with shrimp, pork and bean sprouts, served with herbs and nuoc cham.
Bánh xèo is named for the sizzling sound it makes when it hits the pan, and it is eaten by folding it over and taking it in pieces, which is why the wrapper is paper-thin and crisp rather than soft. The batter is spread in a thin spiral over a hot pan with a good amount of oil, and it is filled with shrimp, pork and bean sprouts. The herbs and the nuoc cham are not side notes; they are half the dish.
Ingredients
- rice flour200 g
- ground turmeric4 g
- coconut milk200 ml
- water200 ml
- shrimp, peeled200 g
- pork belly, sliced thin200 g
- bean sprouts200 g
- green onions, sliced30 g
- large eggs2 pieces
- fine salt4 g
- vegetable oil60 ml
- lettuce leaves, to serve12 pieces
- nuoc cham dipping sauce80 ml
- lime juice (for dip)30 ml
- sugar (for dip)20 g
- chili (for dip)2 pieces
- garlic (for dip)2 g
Directions
- 1
Whisk rice flour, turmeric, coconut milk, water and salt into a thin batter.
- 2
Whisk fish sauce, lime juice, sugar, garlic and chili for the dip.
- 3
Sear shrimp and pork in a hot pan 3 minutes; set aside.
shrimp and pork are just cooked - 4
Heat oil in a non-stick pan; pour a ladle of batter, swirl, top with shrimp, pork, sprouts and green onions; cook 3 minutes.
crepe is crisp at edges - 5
Crack an egg on top, cover, cook 2 minutes until egg sets.
- 6
Fold crepe in half; slide onto plate.
- 7
Serve with lettuce, herbs and nuoc cham.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content