Bánh Xèo is a popular and flavorful Vietnamese street food dish that consists of crispy, savory crepes made from rice flour and turmeric, filled with a variety of delicious ingredients like shrimp, pork, bean sprouts, and herbs. The name “Bánh Xèo” translates to “sizzling cake,” referring to the sound the batter makes as it hits the hot pan. These crepes are golden in color, slightly crunchy on the outside, and tender on the inside, offering a perfect balance of textures. They are typically served with fresh lettuce leaves, mint, cilantro, and a tangy dipping sauce, creating a delightful combination of flavors and textures in every bite.
Ingredients:
For the Crepe Batter:
- 1 cup rice flour
- 1 tablespoon cornstarch
- 1/2 teaspoon turmeric powder (for color and flavor)
- 1/4 teaspoon salt
- 1 1/4 cups coconut milk (or water)
- 1/2 cup water
For the Filling:
- 200g shrimp, peeled and deveined
- 100g pork belly or thinly sliced pork shoulder (optional)
- 1/2 cup bean sprouts
- 1/4 cup chopped green onions
- Fresh herbs for garnish (mint, cilantro, Thai basil)
For the Dipping Sauce (Nước Chấm):
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon lime juice or vinegar
- 1/4 cup water
- 1 small garlic clove, minced
- 1 small red chili, sliced (optional)
Instructions:
- Prepare the Crepe Batter:
- In a large bowl, combine the rice flour, cornstarch, turmeric, and salt. Slowly add the coconut milk and water, whisking to form a smooth batter. The consistency should be thin, similar to pancake batter. Set aside and allow the batter to rest for about 30 minutes.
- Prepare the Filling:
- In a pan, heat a little oil over medium heat. Cook the shrimp and pork (if using) until the shrimp turns pink and the pork is cooked through, about 3-5 minutes. Set the cooked shrimp and pork aside.
- Make the Dipping Sauce (Nước Chấm):
- In a small bowl, whisk together the fish sauce, sugar, lime juice (or vinegar), water, minced garlic, and chili (if using). Taste and adjust the seasoning to your preference—adding more sugar for sweetness, lime juice for tang, or water for a milder flavor. Set aside.
- Cook the Bánh Xèo:
- Heat a large non-stick skillet or wok over medium-high heat. Add a bit of oil, swirling it around to coat the bottom of the pan.
- Once the pan is hot, pour a small amount of the batter into the pan, tilting the pan to spread it thinly and evenly. Add a portion of the cooked shrimp, pork, bean sprouts, and chopped green onions on top of the batter.
- Cover the pan with a lid and cook for 3-5 minutes, allowing the crepe to crisp up and the filling to cook. The edges should be golden and slightly crispy.
- Once the crepe is cooked through, carefully fold it in half like an omelet and slide it onto a plate. Repeat the process with the remaining batter and filling.
- Serve:
- Serve the Bánh Xèo hot, garnished with fresh herbs like mint, cilantro, and Thai basil. It’s typically eaten by wrapping the crepe in lettuce leaves along with fresh herbs, then dipping it into the Nước Chấm sauce.
- To enjoy, tear off a piece of the crepe, place it in a lettuce leaf, add a few herbs, and dip it into the sauce before eating.
Serving Suggestions:
- Bánh Xèo can be served as a main dish for lunch or dinner. It pairs beautifully with Vietnamese pickled vegetables or a side of rice vermicelli noodles.
- You can customize the filling to your taste by adding more vegetables, like mushrooms or carrots, or substituting different meats or proteins.
Pro Tip:
- For a perfectly crispy crepe, make sure the pan is hot before adding the batter and use enough oil to coat the bottom of the pan. You can also use a cast-iron skillet for the best texture.
- If you’re making a large batch, keep the cooked crepes warm in the oven on a low setting while you prepare the rest.
Bánh Xèo is a fun, interactive dish that brings together the crispy, savory, and fresh elements of Vietnamese cuisine. With its combination of textures and bright, flavorful dipping sauce, it’s sure to be a crowd-pleaser at any meal or gathering.
