pan fried

Bánh Xèo (Vietnamese Crepe/Dosa)

in

This recipe was made in partnership with:

Bánh Xèo
Author Chef Tu David Phu
Prep time
30 Min
Cook time
6 Min
Total time
36 Min

Bánh 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:
  1. Begin by soaking the mung beans in warm water for about 30 minutes to soften them.
Batter:
  1. 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
  1. Heat the wok (preferably on an induction stovetop for precise temperature control) and begin by frying the onion and garlic until fragrant.
  2. Add the shrimp and thinly sliced pork belly, frying until they start to caramelize.
  3. Stir in the pre-soaked mung beans and cook for a few more minutes.
  4. Pour the crepe batter over the crispy filling in the hot pan, ensuring it spreads evenly.
  5. Add mung bean sprouts on top of the batter before the crepe sets.
  6. 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
  1. Serve the bánh xèo hot, garnished with fresh herbs and accompanied by Nuoc Cham sauce for dipping.

Recommended Products

Nuwave Induction Wok Set
Aged Son Fish Sauce
Son Fish Sauce

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Thịt Heo Quay (Crispy Pork Belly)

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This episode was made in partnership with:

Mizkan sauces and vinegars are crafted with care by a family-owned company with nine generations of vinegar-brewing expertise. Using only the finest ingredients, each of our vinegars is brewed according to traditional practices, creating a clean flavor that is mild and mellow.

Thịt Heo Quay (Crispy Pork Belly) Recipe
Yield 4
Author Chef Tu David Phu

Thịt Heo Quay (Crispy Pork Belly) Recipe

Thịt Heo Quay (Crispy Pork Belly) is an iconic, beloved East and southeast Asian dish that is reserved (commonly) for celebratory moments such as weddings and holidays. Well… because it’s a show stopper. The crispy but light skin; paired with the alluring, savoriness (and saline spiced flesh) is sure to hypnotize any pork belly fan. And similar to the Turkey tradition for Thanksgiving Dinner, this dish is just as iconic for east and southeast Asian holidays. You can bet that I will be making this specialty for my next special occasion.

Ingredients

Recommended Products:

Mizkan Organic Rice Vinegar
Chef Tu's Spice Tribe Pho Seasoning
https://cheftu.com/recipelibrary/thitheoquay
TDP Enterprises, LLC
lunar new year, tet, holiday, pork, roasted pork, crispy pork belly, pig, thit heo, quay, thit heo quay, Thịt Heo Quay
dinner
Vietnamese
Did you make this recipe?
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Cơm Sườn Chiên (Fried Pork Chop & Pan Fried Rice)

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Take the complexity out of cooking with Chef Tu’s Vietnamese Spice blends. These blends take the gratuitous effort out of stocking your pantry with the right spices. And the prudent tasks of measuring, so you can focus on cooking.

  • Nem Nướng Sausage Mix

  • All Purpose Lemongrass Blend

  • Multi-Purpose Phở Seasoning

Cơm Sườn Chiên (Fried Pork Chop & Rice)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
40 Min
Inactive time
8 Hour
Total time
8 H & 55 M

Cơm Sườn Chiên (Fried Pork Chop & Rice)

There’s nothing more nostalgic to me than a pork chop being fried in a pan; filling my parent’s kitchen with the enticing aromas of garlic, lemongrass, and oyster sauce caramelizing; until the pork chop develops a perfectly golden on both sides. Removing the pork chop from the pan exposes the fond that has accumulated. This is where all of the delicious caramelize bits hide. And is the base for an excellent gravy or pan sauce. Instead, my parents (cleverly) use this base to make the most delectable fried rice. Trust me, this is a game-changer.

Ingredients

Pork Chops
Rice

Instructions

Marinate Pork Chops
  1. Combine fish sauce, oyster sauce, ginger, garlic, shallot, lemongrass, scallions, Pho seasoning, sugar, orange marmalade, and sesame oil in a large bowl
  2. Mix thoroughly.
  3. Add pork chops
  4. Massage the marinade mixture into the pork chops for 5 minutes.
  5. Marinate the pork chops overnight (8 hours) in the refrigerator.
  6. Prior to cooking, allow the pork chops to warm up at ambient temperature for 30 minutes.
Cook Pork Chops
  1. Preheat a large, thick-bottom frying pan on medium heat for 3 minutes.
  2. Add 2 tbsp., of Frying Oil
  3. Once the oil shimmers, tilt the pan away from you and gently lay in the pork chops.
  4. Fry the pork chops for 5 minutes, on both sides.
  5. Remove the pork chops from the frying pan. And rest the pork chops on a roasting rack to cool and rest.
  6. Take the frying off the heat.
Cook Rice
  1. How to Cook Rice Recipe
Pan Fried Rice
  1. In the same frying pan, reheat the pan on medium heat for 3 minutes.
  2. Add day-old rice to the frying pan
  3. Use a fork to break up the granules of rice in the pan.
  4. As the rice cooks, it will absorb all the pan drippings.
  5. Continue to cook and stir the rice for 5 minutes.
  6. Take the rice off heat.

Notes

What is Fond?

In the universe of cooking, fond is the dark matter. Undetectable in a finished dish, these concentrated brown bits may seem small, but the impact they have on flavor is huge. Fond, quite simply, is the stuff that sticks to your pan after browning meat or vegetables on the stovetop, or at the bottom of a roasting pan after it has come out of the oven. Pour off the oil or any remaining cooking liquid, and these stuck little bits will remain, daring you to scrub them away—but if you’re a smart cook, you'll turn them into a rich, lip-smacking pan sauce.


[Mark Schwartz]. “Re: How to Make Sauce Out of Your Pan's Brown Bits (a.k.a Fond)” Food52, 17 Dec. 2021, https://food52.com/blog/12331-how-to-make-sauce-out-of-your-pan-s-brown-bits-a-k-a-fond. Accessed 5 June 2022

Recommended Products:

Son Fish Sauce
Chef Tu David Phu Spice Blend Kit

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