Bánh Xèo (Vietnamese Savory Crepes)
ID: 1c59379e...
Bánh Xèo is a classic Vietnamese savory crepe known for its crispy, lacy golden-yellow crust filled with pork, shrimp, onions, and bean sprouts. This recipe shows you how to make the batter from scratch for ultimate crispiness, served wrapped in fresh lettuce and aromatic herbs with a sweet-savory dipping sauce.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Whisk the rice flour, cornstarch, turmeric, salt, warm water, and coconut milk together, then let the batter rest in the fridge for 5-6 hours. → Slice and marinate the pork and shrimp with salt, pepper, and olive oil for 30 minutes, and prepare the herbs and dipping sauce. → Bring the batter to room temperature, stir in the scallions, and preheat a non-stick skillet. → Sauté onions, pork, and shrimp, pour in a ladle of batter, swirl thinly, cover with a lid, and cook on medium-low for 3-4 minutes. → Remove the lid, drizzle oil around the edges to crisp the crepe, add bean sprouts, fold in half, and serve hot with fresh greens and dipping sauce.
Cooking Steps
Brief Cooking Order
Whisk the rice flour, cornstarch, turmeric, salt, warm water, and coconut milk together, then let the batter rest in the fridge for 5-6 hours. → Slice and marinate the pork and shrimp with salt, pepper, and olive oil for 30 minutes, and prepare the herbs and dipping sauce. → Bring the batter to room temperature, stir in the scallions, and preheat a non-stick skillet. → Sauté onions, pork, and shrimp, pour in a ladle of batter, swirl thinly, cover with a lid, and cook on medium-low for 3-4 minutes. → Remove the lid, drizzle oil around the edges to crisp the crepe, add bean sprouts, fold in half, and serve hot with fresh greens and dipping sauce.
Introduction
Bánh Xèo is a classic Vietnamese savory crepe known for its crispy, lacy golden-yellow crust filled with pork, shrimp, onions, and bean sprouts. This recipe shows you how to make the batter from scratch for ultimate crispiness, served wrapped in fresh lettuce and aromatic herbs with a sweet-savory dipping sauce.
Step 1
No description
Step 2
No description
Step 3
No description
Step 4
No description
Step 5
No description
Ingredients List
Important Notes
Resting the batter for at least 5-6 hours or overnight is crucial for the starch to hydrate properly, which results in a crispier texture.
Use a high-quality, heavy-duty non-stick pan with a matching lid to ensure even heat distribution and prevent the crepes from sticking.
Always stir the batter thoroughly before pouring each ladle, as the rice flour settles quickly at the bottom.
Cooking on medium-low heat after removing the lid prevents the crepe from burning while allowing it to dehydrate and become extremely crispy.
To enjoy Bánh Xèo at its best, eat them immediately after frying; they lose their crispiness as they cool down.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...