Banh Xeo, a Vietnamese delight, is guaranteed to tantalize your taste buds. Often referred to as the Vietnamese crepe, this dish is a true feast for the senses. I absolutely love this dish! Its golden, crispy crepe is filled with pork, shrimp, and bean sprouts, offering a delightful mix of textures and flavors. Sometimes served as an appetizer, the generous size and filling of the crepe make it more than sufficient for a main course. This dish is not only delicious but also easy to prepare, suitable for an appetizer or as a main dish.<\/p>\n
For 4 servings:<\/p>\n
– Banh Xeo flour mix: 200 g
\n– Coconut milk: 400-450 ml
\n– Turmeric: 1 tsp
\n– Green onions: 3-4 stalks
\n– Pork belly: 250 g
\n– Pure fish sauce: 2 tbsp
\n– Peeled and deveined shrimp: 350 g
\n– Bean sprouts: 150 g
\n– Shallots: 1.5
\n– Minced garlic: 1 clove
\n– Black pepper
\n– Lettuce leaves: 2 per person
\n– Mint leaves: 10-12 per person
\n– Fresh coriander
\n– Nuoc mam sauce
\n– Cooking oil<\/p>\n
1. Slice the pork belly into strips and place them in a bowl. Chop the garlic and finely slice the shallots. Add these to the bowl along with some black pepper and pour in the pure fish sauce. Mix everything together and cover with cling film. Chill in the refrigerator for 30 minutes. Meanwhile, place the bean sprouts in a microwave-safe bowl, cover with water, and heat on high for 5 minutes. Boil the shrimp in water, then set aside.<\/p>\n
2. In a mixing bowl, whisk together the banh xeo flour and coconut milk. Once you have a smooth batter, stir in the turmeric and chopped green onions.<\/p>\n
3. In a skillet, saut\u00e9 the marinated pork and then set aside. Lightly oil another skillet using a paper towel and pour in a ladleful of the yellow batter. Cook for 3 minutes before evenly distributing the shrimp across the surface. Drain the bean sprouts and sprinkle a handful across the crepe.<\/p>\n
4. Add one or two tablespoons of the cooked pork on one half of the crepe and continue to cook for about 5 more minutes. Fold the crepe over and place it on a bed of lettuce and mint leaves. Sprinkle with chopped coriander and drizzle with fermented fish sauce.<\/p>\n
You can cut the Vietnamese crepes in half to serve them as an appetizer, but if you’re not in the mood to share, a whole one makes a satisfying main dish. Another way to enjoy the crepe is to cut a piece and roll it up like a spring roll in a lettuce leaf, adding some mint and coriander for extra flavor.<\/p>\n\n\n