Bánh Xèo
Ho Chi Minh City, Vietnam
Vietnam's crispy crepe — a turmeric-yellow rice flour batter sizzling in a hot pan, filled with pork, shrimp, bean sprouts, and mung beans. The name literally means 'sizzling cake' from the sound the batter makes hitting the oil. Eaten by wrapping pieces in lettuce and herbs (mint, perilla, basil), then dipping in nước chấm. Southern versions are large and crispy; central Vietnamese versions are smaller and chewier.
Ingredients
- 200 grice flour
- 1 tspturmeric powder
- 250 mlcoconut milk
- 150 gpork belly (thinly sliced)
- 150 gshrimp (peeled)
- 200 gmung bean sprouts
- 1 bunchmustard leaves and lettuce
- 100 mlnuoc cham (dipping sauce)
- 100 mlsparkling water
Directions
- 1
Whisk rice flour, turmeric, coconut milk, and sparkling water (for extra bubbles) into a thin batter; let rest for 30 minutes.
- 2
Heat a large wok or skillet with oil; sauté a few slices of pork and shrimp until just cooked.
- 3
Pour a thin layer of batter into the pan, swirling quickly to coat the edges; it should make a loud 'hissing' sound.
- 4
Place a handful of bean sprouts on one half, cover with a lid for 2 minutes to steam the sprouts.
- 5
Remove lid and cook for another 2 minutes until the edges are crispy and start to lift away from the pan.
- 6
Fold the crepe in half and slide onto a plate.
- 7
To eat: tear a piece of the crepe, wrap it inside a large mustard or lettuce leaf with fresh herbs, and dip in nuoc cham.