Recipe of Banh Xeo
Banh Xeo is a delicious and crispy Vietnamese crepe filled with shrimp, pork, and bean sprouts. This dish offers a delightful combination of textures and flavors, with a hint of turmeric in the batter that gives the crepe its signature yellow color. Perfect as an appetizer or a light meal, Banh Xeo is often served with fresh herbs and dipped in nuoc cham sauce for an authentic Vietnamese experience.
Servings
4
Preparation
40 min
Cooking
min
Calories
kcal
How to Make Banh Xeo
Instructions
- In a bowl, whisk together the rice flour, cornstarch, ground turmeric, coconut milk, water, and salt. Allow the batter to rest for at least 30 minutes.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced pork belly or prawns and cook until they are slightly browned. Remove and set aside.
- In the same skillet, add the remaining oil and the sliced onions. Sauté until the onions are translucent.
- Add the soaked mung bean or urad dal to the skillet with the onions. Stir-fry for a few minutes until the beans are tender.
- Pour a ladle of the batter into the hot skillet, swirling it around to coat the bottom evenly. Allow it to cook for a few minutes until the edges become crispy.
- Place some cooked pork or prawns, sautéed onions, and bean sprouts on one half of the crepe.
- Fold the other half of the crepe over the filling to create a half-moon shape. Press gently to seal.
- Continue making crepes with the remaining batter and filling.
- Serve Banh Xeo on a plate lined with fresh lettuce, mint, and cilantro leaves. Enjoy with nuoc cham sauce for dipping.
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