Bánh Xèo is a popular street food in Vietnam. Banh”, generally refers to pancake, but it is a broad term used for various items made with flour. “Xeo”, refers to the sizzling sound. Specifically, it is the sound made when the Rice batter is poured into the hot pan. So “Bank Xeo” literally means “Sizzling Pancake”. However, due to the thin texture of these and the method in which they are made, “Sizzling Crepes” is a much better translation.
Thin crepes that are crisp on the outside, with lacy edges while on the inside, they have a slightly soft-chewy texture. The filling is savory. Our Banh Xeo recipe uses chicken, shrimp, and bean sprouts. (Shrimp and Pork are more common in Vietnam). The crepes are known for their vibrant yellow color.
Surprisingly, these crepes are gluten-free, dairy-free, and eggless! They are made with Fine Rice flour, Corn flour, turmeric, coconut cream, and soda water. The batter needs to rest a while, to get a good crispy texture.
Banh Xeo is typically served with a large bed of greens and fresh herbs (lettuce mints, perilla) and it is dipped in nước chấm (a hot-sweet and sour dipping sauce, made with fish sauce). In southern Vietnam, they are bigger with more fillings, while in Central Vietnam they are smaller with fewer fillings.
The crispy crepes, and savory filling, combined with the scents of a fresh herbal forest, and the hot dipping sauce make for a wonderful flavor and textural experience.
They are relatively easy to make once the batter is ready. You can prepare all the ingredients while the batter is resting. These crepes are best served immediately, so they are usually made to order when everyone is ready to eat.
Bánh Xèo ( Vietnamese Sizzling Crepes)
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This batter recipe makes a large quantity of crepes. The filling recipe is sufficient for 8 crepes. You can store the rest of the batter for later or Double the filling if desired.
Bánh Xèo (Vietnamese Sizzling Crepes)
Ingredients:
Banh XEO - Crepe Batter
Chicken Marinade:
Prawn Marinade:
Other additions, Fillings and Garnishes:
Nuoc Cham (Dipping Sauce):
Instructions
Prepare the Crepe Batter:
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In a large bowl, whisk together the rice flour, cornstarch, turmeric powder, salt, oil, and food coloring (if using).
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Gradually whisk in the coconut cream and soda water until smooth.
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Cover and refrigerate for at least 4 hours or overnight.
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Bring to room temperature 30 minutes before cooking.
Marinate the Chicken and Prawns:
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Slice the chicken into thin, flat pieces. Pat dry, then marinate with your chosen ingredients. Set aside.
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Toss the prawns with soy sauce and sesame oil. Set aside.
Prepare the Greens:
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Soak the lettuce and herbs in cold water, then rinse thoroughly.
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Drain and pat dry. Keep lettuce leaves whole. Remove the roots from the cilantro and mitsuba.
Prepare the Nước Chấm:
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Add the fish sauce and remaining ingredients for the Nước Chấm (except into a bowl
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Add the bean sprouts and cook for about 2 minutes, until slightly softened.
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Drain and rinse with cold water to stop cooking.
Blanch the Bean Sprouts:
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Bring a pot of water to a boil.
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Add the bean sprouts and cook for about 2 minutes, until slightly softened.
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Drain and rinse with cold water to stop cooking.
Cook the Chicken:
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Heat oil in a large skillet over medium-high heat.
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Add the marinated chicken and cook, stirring occasionally, until cooked through and browned in spots (3-5 minutes).
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Drain any excess liquid. Set aside.
Cook the Prawns:
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Wipe the skillet clean and add more oil.
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Add 2 tablespoons of sliced onion and the marinated prawns.
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Cook, stirring occasionally, for about 2 minutes, until the prawns are cooked.
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Drain any excess liquid. Set aside.
Cook the Crepes:
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Ensure all ingredients are within reach.
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Stir the crepe batter well.
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Heat a non-stick pan over medium-high heat. Add a tablespoon of oil.
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Add a few slices of onion and 3-4 prawns. Cook until browned, then move to one side of the pan.
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Pour about 1/3 cup of crepe batter into the pan and swirl to create a thin, even layer.
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When the edges start to crisp and pull away from the pan, add cooked chicken and bean sprouts to the prawn side of the crepe.
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Cook until the crepe is crispy.
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Fold the crepe in half, covering the filling. Reduce heat and crisp up further.
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Remove from the pan and serve immediately.
Serve:
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Serve the crispy crepes immediately with the prepared lettuce, herbs, and Nuoc Cham dipping sauce.
The Eating Process:
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First, break or cut off a manageable piece of the banh xeo. Take a lettuce leaf and lay it flat in your hand.
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Place the piece of banh xeo onto the lettuce along with greens, fillings and herbs to your liking.
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Carefully roll up the lettuce leaf, encasing the banh xeo and herbs.
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Dip the rolled-up bundle into the nước chấm dipping sauce and Enjoy!
Note
- This batter recipe makes a large quantity of crepes. The filling recipe is sufficient for 8 crepes. You can store the rest of the batter for later or Double the filling if desired.
- The lettuce and herbs add a refreshing contrast to the rich, savory flavors of the Banh Xeo.
- The Nuoc cham is vital for the overall flavor.
- Essentially, the lettuce acts as a fresh, cool wrapper, and the herbs add aromatic complexity, all enhanced by the dipping sauce.
- The act of wrapping the ingredients creates a hands-on, interactive dining experience.
- The Nuoc cham is vital for the overall flavor. It is considered and essential part of Banh Xeo. If you don't like fish sauce, replace it with light soy sauce.
- Leftover batter can be stored (tightly sealed) in the refrigerator for up to 3 days. Stir well and bring to room temperature before using.
- Adjust the amount of batter used per crepe depending on the size of your pan and the desired thickness. The more batter you use the slower they will cook.
- Moving the cooked prawns and onions to the side of the pan first, helps the crepe to be more crispy.
- Coconut cream adds a subtle - rich, flavor to the batter. This complements the savory fillings while creating a well-balanced taste. Adding the correct amount will contribute to a more tender and slightly richer texture of the crepe. Adding too much can cause the crepes to be less crisp.
- The addition of Soda Water helps to lighten the batter, preventing the crepes from becoming dense or soggy. The carbonation in soda water creates tiny bubbles within the batter. When the batter hits the hot pan, these bubbles expand, resulting in a light and airy crepe with a crispy exterior.
