Bánh Xèo Recipe (Recipe of Ingredients and How to Cook)

Bánh Xèo, the iconic Vietnamese street food crepe, sizzles with complex flavors and textures. Its turbo-charged yellow batter, speckled with shrimp, pork, and beansprouts, envelops the palate in an electrifying explosion of taste. With each supple bite, contrasting notes of sweet, salty, and spicy dance on the tongue, underscored by the crepe’s crisp edges and the crunch of fresh vegetables. Wrapped in lettuce or rice paper, traditional nuoc cham sauce in hand, Bánh Xèo embodies the Vietnamese flair for zesty comfort food. This show-stopping snack seduces foodies worldwide with its audacious blend of spices and textures. Bánh Xèo’s celebrity has spotlighted Vietnamese culinary ingenuity for generations. One mouthwatering bite explains its enduring star power.

Introduction about Bánh Xèo

Bánh Xèo is a world-famous Vietnamese street food – a savory crepe filled with shrimp, pork, bean sprouts and herbs. Its name literally means “sizzling cake” for the sound it makes when cooking. The turmeric in the batter gives Bánh Xèo its iconic yellow color. When wrapped with lettuce and herbs, the contrast of textures and flavors is exceptional. This versatile comfort food is popular throughout Vietnam and beyond as an appetizer, snack or light meal. Bánh Xèo is a must-try for any adventurous eater exploring Vietnamese cuisine!

Ingredients

The base batter for Bánh Xèo is typically made from rice flour, wheat flour, turmeric powder, coconut milk, water, salt and sugar. For the filling, the traditional proteins are shrimp and thinly sliced pork belly, along with bean sprouts and green onions. The crepe is served with lettuce leaves, cucumber slices, fresh herbs like cilantro and mint, and a nuoc cham dipping sauce.

Cooks often add their own creative twists as well! Tofu, chicken, squid, mung beans, carrots or leeks work nicely as fillings. The batter can also include tapioca starch or cornstarch for extra crispiness. Don’t be afraid to experiment with different proteins and vegetables – part of the fun of Bánh Xèo is customizing it your way!

Instructions

Batter:

Whisk together 1 cup rice flour, 1/4 cup wheat flour, 1 tsp turmeric powder, 1 cup coconut milk, 1 cup water, 1/4 tsp salt and 1 tbsp sugar until smooth. Let the thin batter rest for 30 minutes.

Fillings:

Marinate 8 oz shrimp with salt, pepper and lime juice. Pan fry 4 oz pork belly until just cooked through. Julienne 1 cup bean sprouts and slice 3 green onions.

Cooking the Crepe:

Heat an 8-inch nonstick pan over medium-high heat and coat with oil. Add 1/3 cup batter and swirl to evenly cover the bottom. Scatter shrimp, pork, sprouts and green onion on half of the crepe. After 2 minutes, fold the empty half over the filling half. Cook 1 minute more until set and lightly browned.

Serving:

Serve the Bánh Xèo immediately with lettuce, herbs and a garlic-chili nuoc cham sauce for dipping. Customize with extra fillings like tofu or carrots if desired.

The thin batter should spread easily into a large, thin crepe. Cook the crepe just until set and lightly crisped. Folding over the fillings helps prevent them from falling out the sides. Dip pieces into the bright nuoc cham sauce for the perfect flavor contrast.

Tips

• Use half coconut milk and half water for a perfectly thin, pourable batter. More coconut milk makes it too thick.
• Don’t overmix the batter or it can get dense and gluey. Gently combine ingredients until just incorporated.
• Coat the pan thinly and evenly with oil. Uneven spreading leads to thick and thin spots when frying.
• Let the crepe set for 1-2 minutes before adding fillings. Adding protein too soon makes the batter runny.
• Use a spatula and quick jerk motion to neatly flip the crepe. Fold promptly once the other side is lightly browned.

FAQs

How can I store leftover Bánh Xèo?

Let crepes cool fully, then layer between parchment paper in an airtight container and refrigerate for 2-3 days. Reheat in a skillet or microwave before serving.

What are some other dipping sauce options?

Popular alternatives to nuoc cham include soy sauce with sliced chilies, fish sauce spiked with lime, and hoisin sauce mixed with rice vinegar.

Can I make vegetarian Bánh Xèo?

Absolutely! Replace shrimp and pork with diced extra-firm tofu, mung beans, mushrooms, carrots, or zucchini. Add more veggies like leeks, baby bok choy or cabbage too.

Conclusion

Bánh Xèo is a stellar introduction to Vietnamese cuisine. Making these crispy turmeric crepes provides hands-on experience with iconic ingredients and flavors. Folding up the savory fillings in delicate wrappers and dipping each bite in tangy-sweet sauce is a treat for the senses. Mastering this street food favorite will leave you craving more delicious Vietnamese recipes to try at home!