This recipe was made in partnership with:
Prep time
30 MinCook time
6 MinTotal time
36 MinBánh Xèo
For me, bánh xèo isn't just a dish; it's a vivid memory of family gatherings, laughter, and the delicious aroma of cooking that filled the air. These Vietnamese crepes remind me of the times spent with my aunts, who mastered the art of creating these golden, crispy delights filled with the perfect blend of shrimp and pork belly. I've always believed that the secret to exceptional bánh xèo lies not in high heat, but in precision. Let me share with you how I make this beloved dish, a recipe that's perfect for your next holiday gathering, especially when using an induction wok for that exact heat control.
Ingredients
Instructions
Mung Beans:
- Begin by soaking the mung beans in warm water for about 30 minutes to soften them.
Batter:
- In a mixing bowl, whisk together the all-purpose flour, rice flour, a pinch of turmeric, a pinch of salt, a splash of light beer, and a splash of coconut milk to create a batter with a consistency slightly runnier than that of pancake batter.
Cooke the Bánh Xèo
- Heat the wok (preferably on an induction stovetop for precise temperature control) and begin by frying the onion and garlic until fragrant.
- Add the shrimp and thinly sliced pork belly, frying until they start to caramelize.
- Stir in the pre-soaked mung beans and cook for a few more minutes.
- Pour the crepe batter over the crispy filling in the hot pan, ensuring it spreads evenly.
- Add mung bean sprouts on top of the batter before the crepe sets.
- Cook until the edges of the crepe begin to brown and lift away from the pan, indicating it's ready to be folded and removed.
Assemble
- Serve the bánh xèo hot, garnished with fresh herbs and accompanied by Nuoc Cham sauce for dipping.
TDP Enterprises, LLC