Banh Xeo Recipe

If you walk the streets of Vietnam, you will get bombarded with an array of amazing smells from the abundance of street food all around you. One famous street foods that not only can you smell, but hear is Banh Xeo.

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Banh Xeo is Vietnamese sizzling crepe or sizzling pancake. It is named for the loud sizzling sound it makes when the rice batter hits a hot skillet. This savory thin pancake is filled with thin slices of pork belly, whole shrimp, mung beans, and bean sprouts. Once the pancake is crispy on all sides, it’s folded over with a spatula và slide onto a serving platter & served with a variety of fresh vegetables and Vietnamese herbs and a side of fish sauce dipping sauce (Nuoc Mam Cham).


Vegetables & herbs include lettuce, mint, fish mint (Rau Diep Ca), sorrel (Rau Chua), Vietnamese balm (Kinh Gioi), Vietnamese perilla (Tia To), and pickled daikon/carrots (Do Chua).

Traditionally, Banh Xeo is eaten with your hands. You tear off a piece of Banh Xeo, wrap it in lettuce và other assorted Vietnamese herbs, và dip it into the dipping sauce.

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Banh Xeo batter is made from a mixture of rice flour, coconut milk and turmeric powder. When I make Banh Xeo at home, I usually get the premix Banh Xeo flour and make a few adjustments. I địa chỉ cửa hàng a bit more rice flour to make it crispier, a bit more turmeric powder for a yellower color, & dash of MSG (optional) and salt. Everything is phối together with a bit of water và coconut milk.

I also discover recently that the addition of egg makes the batter richer và crispier. The egg yolk provides the richness while the egg trắng helps with the crispiness when fried. The egg yolk also makes the batter yellower without using too much turmeric.


If you get a chance to visit Vietnam, grab a seat on one of the tiny plastic stools at one of the street vendor stalls, order a plate of Banh Xeo & a cup of Vietnamese iced coffee (Ca Phe Sua Da). Sit back và enjoy the meal as you watch the beautiful synchronization of mopeds and pedestrians and contemplate how people not get run over more often.


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If you walk the streets of Vietnam, you will get bombarded with an array of amazing smells from the abundance of street food all around you. One famous street foods that not only can you smell, but hear is Banh Xeo (Vietnamese sizzling crepe/pancake)
1 pound pork belly15-20 whole shrimp (size 21-25; peel and devein)2 teaspoons salt1 tablespoon vegetable oil3 garlic cloves (peel & mince)1 small shallot (peel & mince)
LettuceMintFish Mint (Rau Diep Ca)Sorrel (Rau Chua)Vietnamese Balm (Kinh Gioi)Vietnamese Perilla (Tia To)1 lb fresh bean sprouts1 small yellow onion (slice thin)
In a large mixing bowl và using a large whisk, set together flour, turmeric powder that came with the flour, additional turmeric powder, rice flour, sea salt, MSG, coconut milk, water and egg until completely dissolved. địa chỉ green onions & set aside lớn rest for at least one hour. The longer the batter rests, the crispier it will be when fried as flour expands.Clean the pork và shrimp by vigorously rubbing them with salt. Rinse under cold running water & drain dry. Slice pork belly into thin pieces. Marinate shrimp và pork belly with stock powder (1/2 teaspoon each).In a large skillet, heat vegetable oil on medium-high. Add minced garlic và shallot & saute until fragrant. Showroom pork belly và panfry until evenly cook (about 7-10 minutes). địa chỉ shrimp into the same pan with the pork and lightly pan fry until no longer translucent (1-2 minutes). Remove pork & shrimp from the skillet và set aside.Put the presoaked mung bean in a microwave-safe bowl and cover with water to lớn cover by 1 inch. Place in microwave uncovered & cook for 5 minutes until soft. Drain and set aside.To make the pancake/crepes, coat a large non-stick skillet with a thin layer of vegetable oil. Ladle in about 1 cup of batter & immediately pick up pan & swirl batter around to cover the bottom and sides of skillet. Add a small amount of sliced onions, mung beans, bean sprouts, pork belly, and two shrimp to one side of the pancakes. Cover skillet with a lid & cook for 5 minutes on medium-high. After 5 minutes, remove the lid and allow the pancake to lớn dry out and become crispy. Once you get the desired crispiness and pancake can be loosely shaken from the skillet, use a spatula khổng lồ fold the pancake in half. Slide pancake onto a serving platter. Repeat with the remaining batter and ingredients.

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