top of page
  • Writer's pictureKevin Dam

"Why Bánh Xèo is the Perfect Choice for Your Next Authentic Vietnamese Meal?"

Dish name: Bánh Xèo (Vietnamese Crispy Pancake)

  • Cuisine: Vietnamese

  • Preparation time: 30-40 minutes

  • Yield: Serves 4-6

  • Expiration: Best eaten immediately after cooking.

  • Ingredients:

  • 200g rice flour

  • 400ml coconut milk

  • 1/4 teaspoon turmeric powder

  • 1/2 teaspoon salt

  • 200ml water

  • 200g pork belly, thinly sliced

  • 200g shrimp, peeled and deveined

  • 1 small onion, thinly sliced

  • 200g bean sprouts

  • Fresh herbs (mint, perilla, basil)

  • Lettuce and mixed greens for serving

  • Vegetable oil for frying


Instructions:


  1. Combine the rice flour, coconut milk, turmeric powder, salt, and water in a bowl. Whisk to form a smooth batter and let it rest for at least 30 minutes.

  2. Heat a non-stick skillet over medium-high heat and brush with oil.

  3. Sauté the pork belly slices until partially cooked, then add the shrimp and onion slices. Stir-fry until the shrimp turns pink.

  4. Pour a ladle of batter over the filling, swirling the skillet to spread it thinly. Cover the pan and cook for 1-2 minutes.

  5. Uncover, add a handful of bean sprouts to one side, and fold the pancake over.

  6. Cook until the edges are crispy and golden brown.

  7. Remove from the pan and serve hot with fresh herbs, lettuce, and mixed greens.


Tips and Tricks for Making Perfect Bánh Xèo:


  1. Batter Consistency: The batter should be thin enough to swirl easily in the pan but not too watery. Adjust the consistency with water if needed.

  2. Rest the Batter: Letting the batter rest allows the flour particles to swell and absorb the liquid, resulting in a lighter texture.

  3. Cooking Temperature: The pan must be hot to ensure a crispy pancake, but not so hot that it burns before the inside is cooked.

  4. Non-stick Pan: Use a good-quality non-stick pan or well-seasoned cast iron skillet to prevent sticking.

  5. Thin Pancake: Don’t overfill the pancake; it should be thin and delicate.

  6. Crispy Edges: Enough oil and the right temperature will give you the signature crispy edges.

  7. Fresh Ingredients: Use fresh bean sprouts and herbs for the best flavor and texture.

  8. Turmeric Powder: Turmeric gives the batter its signature yellow color, but don't add too much, or it will overpower the taste.

  9. Serving: Bánh Xèo is traditionally eaten by wrapping pieces in lettuce leaves with herbs and dipping in a tangy Vietnamese dipping sauce (nước chấm).





By following these tips, you can make a delicious Bánh Xèo that's crispy on the outside and savory on the inside, perfect for an interactive family meal or a casual dinner party.

1 view0 comments

Comentarios


bottom of page