Banh Xeo is a type of Vietnamese crepe and is one of the famous street foods in Vietnam, especially in the southern region. This savoury crepe is bright yellow with crispy and chewy elements that make every bite irresistible.
Banh Xeo translates to “sizzling cake”. It refers to the sound made when the batter is poured into the hot skillet. These crepes made from rice flour and the addition of turmeric powder gives the bright yellow colour.
It is typically filled with shrimps, pork, bean sprouts and some green onions. Then, the crepe is served with leafy greens such as lettuce or perilla. Vietnam’s most famous condiment, nuoc cham accompanies the dish which enhances its flavour.
The crispy Banh Xeo is not only delicious but easy to make at home as well. Try this recipe to enjoy the savoury crepe wrap.
Ingredients (4 servings):
Crepe batter
- 1 cup of rice flour
- ½ tsp of white sugar
- ½ tsp of salt
- ¼ tsp of ground turmeric
- 1 cup of coconut milk
- ½ cup of water
Filling
- 2 tbsp of shallot (thinly sliced)
- 2 cloves of garlic (thinly sliced)
- 200 g of fresh shrimp (peeled and cleaned)
- 2 tbsp of cooking oil
- Salt
- 200 g of bean sprouts
- 200 g of boiled pork (sliced thinly)
Serve with
- 4 lettuce leaves
- Nuoc cham
Directions:
- In a large bowl, put the rice flour, sugar, salt and turmeric. Then, pour the coconut milk and stir them well. Add water while whisking until the batter is has a crepe-like consistency. Put it aside for 30 minutes.
- Heat the skillet pan on medium-high heat with 2 teaspoons of oil. Add some onions, garlic, pork and shrimps. Sauté them slightly until lightly browned.
- Then, pour in some batter and quickly tilt the pan, so the batter spreads evenly.
- Put some bean sprouts on top of the batter and cover with a lid for 2 minutes to allow the bean sprouts to cook slightly.
- Then, remove the lid and lower the heat to medium. Wait for 1 minute or until the crepe becomes crisp then fold it into half.
- Transfer the crepe to a plate with lettuce and nuoc cham at the side. Enjoy!
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