Banh Xeo (Vietnamese Crepe)
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Courtesy of Elizabeth Street Café
This crepe is another example of the French influence on Vietnamese cuisine. Named for the sizzling sound the batter makes as it hits the hot pan, this crepe is filled with pork, shrimp and bean sprouts. It differs from its European counterpart with the inclusion of coconut milk and rice flour.
Easy
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PrintIngredients
For 4 Person(s)
Recipe
- For the filling:
- For the crepe batter:
- For the garnish:
- 3 tablespoons vegetable oil, divided
- 2 cups white rice flour
- Red lettuce leaves
- 3/4 pounds pork shoulder, slived into 1/4-inch slices
- 1 cups unsweetened coconut milk
- Iceberg lettuce leaves
- 3/4 pounds medium shrimp, peeled, deveined and chopped
- 1 cups cornstarch
- Fresh mint
- 1 white onion(s), thinly sliced
- 4 cups water
- Nuoc cham
- 1 cups washed mung bean sprouts
- 2 scallions, sliced thin
- 1 1/2 teaspoons turmeric
- Salt, to taste
- 4 tablespoons vegetable oil
Banh Xeo (Vietnamese Crepe) Directions
- Combine the rice flour, coconut milk, cornstarch, water, scallions, turmeric and salt in a mixing bowl.
- Mix well and let rest for 20 minutes (better if overnight).
- Heat 1 teaspoon of the vegetable oil in a nonstick skillet, add ¼ of the pork, shrimp and white onion and cook for 30 seconds.
- Stir the crepe batter then pour ¼ of it into the pan—tilting and swirling the pan to evenly coat the bottom with a thin layer of batter.
- Sprinkle ¼ cup of the bean sprouts over the crepe and drizzle 2 teaspoons of the vegetable oil around the edges.
- Cover the skillet and cook over medium heat until the bottom of the crepe is crispy and golden.
- Using a spatula, fold the crepe in half to form a half moon and slide it onto a plate.
- Keep warm while making the other three crepes.
- Serve with the lettuce leaves, fresh mint and nuoc cham.
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