If you walk the streets of Vietnam, you will get bombarded with an array of amazing smells from the abundance of street food all around you.
One famous street foods that not only can you smell, but hear is Banh Xeo.
What is Bánh Xèo?
Banh Xeo is a Vietnamese sizzling savory crepe or pancake. The name “banh xeo” directly translates to “sizzling cake” for the loud sizzling sound the batter makes when it hits the hot skillet.
The English translation of cake, crepe and pancake is a bit misleading. It’s not really a cake although the word “banh” translates to cake. This is because “banh” in Vietnam includes both savory and sweet dishes.
It’s also not a crepe because it’s crispy and not soft like a crepe. It’s also not really a pancake because it’s much thinner than a pancake. I would say the crispy shell of Banh Xeo resembles more like the shell of a fried tortilla of a Mexican quesadilla.
The batter for Banh Xeo is made from a mixture of rice flour, cornstarch, ground turmeric, salt, water, coconut milk, and sliced green onions.
The batter is fried in a large wok or skillet until the bottom is golden brown and crispy with lacey edges, and the interior is still slightly soft. The most common Banh Xeo filling includes thinly spiced pork belly, whole shrimp, mung beans, and fresh bean sprouts.
Once fried to perfection and filled, it is folded in half with a large spatula and slide onto a platter. It’s served with a variety of fresh vegetables and Vietnamese herbs and Vietnam’s famous sweet and savory dipping sauce (Nuoc Cham).
How to Eat Bánh Xèo
To eat Banh Xeo, start with a large leafy vegetable, like lettuce or Cai Be Xanh (a type of Vietnamese mustard green), in the palm of your hand. This will be the main wrapper. Add the available Vietnamese herbs if you wish.
Tear off a piece of Banh Xeo and place it onto the pile of herbs. Roll everything up tightly into a log.
Dip the rolled Banh Xeo in the dipping sauce and enjoy. Repeat the dipping for every bite.
Alternatively, you can wrap all of the above ingredients in a rice paper roll. This is a more convenient way to enjoy Banh Xeo if you have trouble wrapping everything with just a lettuce or mustard green leaf.
How to Make Bánh Xèo
Step 1: Make the Batter
To make the batter from scratch, mix together rice flour, corn starch, ground turmeric, salt, water, coconut milk, and sliced green onions. Set aside to bloom.
To make the batter with a Banh Xeo flour premix, I like to use my favorite brand, Hương Xưa (pictured below). This brand is available in many Vietnamese/Chinese supermarkets in the flour aisle.
This particular blend contains powdered coconut milk, dehydrated green onions, and seasonings. All you need to do is add water and stir until smooth.
You can also add coconut milk instead of water for a richer flavor. You can also add more green onions for a fresher taste.
There are plenty of other brands, but I would have to adjust the premix slightly to get it how I want it. I would add a bit more rice flour to get it crispier. I would also add MSG, salt, and more turmeric powder. Some of these other brands may not contain coconut milk powder and green onions, so you are required to add your own. This defeats the convenience of a flour premix which is why I like the Hương Xưa brand if I’m looking for a quick recipe.
Step 2: Prepare the Pork, Shrimp and Mung Beans
Optional but recommended: Clean the pork and shrimp by rubbing them with coarse sea salt then rinse. This would scrub off any surface residue that can make the pork and shrimp smell bad and fishy.
Next, devein shrimp and remove its tail. Shell is recommended.
To devein shrimp with shell on, simply use a toothpick.
Insert a toothpick underneath the vein, then slowly lift up to remove. See pictures below.
Parboil the pork belly in plenty of water for about 10 minutes to get rid of any additional foul smell and for easier slicing. Remove from water and allow to cool.
Once cooled, slice the pork belly into thin bite-sized pieces, each with a layer of skin, fat, and meat.
Time to cook the pork and shrimp and add flavor!
In a large skillet, heat oil. Add minced garlic and shallot. Sauté until fragrant. Add pork belly then season with traditional chicken or mushroom bouillon powder, also known as chicken or mushroom soup base, or simply sea salt. Pan fry until cooked all the way through. Remove from skillet and set aside.
Repeat the step above for the shrimp: Lightly pan fry to get the aroma of garlic and shallot onto the shrimp. Then, season with bouillon powder or sea salt. No need to cook all the way through as it will finish cooking when making the crepes. Not cooking the shrimp completely in this step will ensure that the shrimp don’t get overcooked later.
Rinse the dried mung beans in plenty of water until the water runs clear. Transfer the mung beans to a small pot of water and boil until the beans have soften but still retain their shape. Drain and season with salt. Set aside.
Step 3: Prepare the Vegetables and Dipping Sauce
Wash the lettuce and other Vietnamese herbs. Make the Vietnamese fish sauce dipping sauce (Nuoc Mam Cham).
How to Cook Bánh Xèo
Cooking Banh Xeo is a step-by-step process that takes some practice to master.
I found that no matter how great you are, the first Banh Xeo will never be as good as the subsequent ones. So don’t be alarmed that the first one doesn’t turn out as planned. I like to call the first Banh Xeo the sacrificial Banh Xeo.
Step 1:
To make a crepe, you will need a large (12-inch) nonstick skillet or a well seasoned wok with a lid. Coat skillet with a thin layer of oil.
Add a few slices of onions and pork belly. Pan fry for about one minute. Add shrimp (I added four for each crepe).
Step 2:
Ladle in about ¾ cup of batter, then immediately pick up pan and swirl batter around to cover the bottom and sides of skillet until batter is no longer runny.
Step 3:
Add mung beans and bean sprouts.
Step 4:
Cover skillet with a lid and cook for 3 minutes on medium-high.
Step 5:
Remove lid. The edges of the crepe should have pulled away from the sides of the skillet.
Add a teaspoon of oil to the underside of the crepe. You can use a squeeze bottle or spoon to spread the oil evenly. Continue to cook for about 3 more minutes, uncovered, until the bottom crisps up.
Step 6:
Use a large spatula to fold the pancake in half. Slide pancake onto a serving platter. Woot woot! You’re done with your first Banh Xeo!
Repeat with the remaining batter and ingredients.
FAQs
Can I use coconut cream?
Yes you can. Dilute the coconut cream with some water to get the right amount of coconut milk listed in the recipe.
Wouldn’t using coconut soda, soda water, or beer be better for a crispy Banh Xeo?
Not necessarily. After some experimentations, I concluded that it doesn’t make a difference in crispiness. What is more important is a thin batter with the right amount of heat and plenty of oil.
Do you have to parboil and pan fry the pork and shrimp separately?
No, you can skip those steps, and simply cook it when making the crepes. It may not be as tasty.
Why is my Banh Xeo not crispy?
One possibility is that you didn’t use enough oil in the pan. Another possibility is that you didn’t cook the pancake long enough on each side. Finally, it’s also possible that your batter was too thick.
Can I use other fillings for Banh Xeo?
If pork belly and shrimp are not your thing, you can use ground pork, chicken, tofu, seafood, vegetables, eggs, or whatever ingredients you have available. The possibilities are endless!
I have a bit of batter left but no more toppings. What can I do with it?
Make a naked Banh Xeo. For a quick protein, add a beaten egg instead of the traditional toppings. It’s delicious!
Do I need the dipping sauce?
Yes. Without the dipping sauce with Banh Xeo is like committing a war crime against flavor.
If you get a chance to visit Vietnam, grab a seat on one of the tiny plastic stools at one of the street vendor stalls, order a plate of Banh Xeo and a cup of Vietnamese iced coffee (Ca Phe Sua Da).
Sit back and enjoy the meal as you watch the beautiful synchronization of mopeds and pedestrians and contemplate how people not get run over more often.
Recipe below. Enjoy!
Related Posts
If you enjoy this recipe, you will love Banh Xeo little cousin:
Other Vietnamese recipes you might enjoy:
- Steamed Savory Rice Cakes with Mung Bean Paste & Dried Shrimp (Banh Beo)
- Steamed Rice Rolls (Banh Cuon)
- Lemongrass Grilled Beef Spring Rolls (Thit Bo Cuon Banh Trang)
- Grilled Vietnamese Pizza (Banh Trang Nuong)
Vietnamese Sizzling Crispy and Savory Crepes (Bánh Xèo)
- Total Time: 1 hour 45 minutes
- Yield: 4 1x
Description
Make your own Banh Xeo at home! This Vietnamese sizzling crepe recipe is easy to follow and yields 6-8 large crepes. Use premix flour or make the batter from scratch.
Ingredients
Batter with Premix Flour (Option 1)
- 500 grams Hương Xưa Bánh Xèo flour mix
- 4 1/4 cups water (room temperature, see notes)
Batter from Scratch (Option 2)
- 1 1/3 cups rice flour
- 1 tablespoon corn starch
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 1/2 cups water (room temperature)
- 7 fl oz coconut milk
- 1 cup sliced green onions (about 4 stalks)
Toppings
- 1 lb pork belly
- 1 lb shrimp (size 31/35, devein, peel optional)
- 2 teaspoons chicken or mushroom bouillon powder (divided, see notes)
- Vegetable oil or other neutral oil
- 3 garlic cloves (peel and mince)
- 1 small shallot (peel and mince)
- 3/4 cup dried split mung beans
- 1 teaspoon salt
Vegetables
- Lettuce
- Vietnamese herbs
- 1 lb fresh bean sprouts
- 1 small yellow onion (slice into thin wedges)
Other Ingredients
Instructions
- Choose to make the batter from premix flour or from scratch: In a large mixing bowl, whisk together the batter ingredients. Set it aside to rest for at least 30 minutes for the batter to bloom. The longer the batter rests, the crispier it will be when fried.
- Clean pork and shrimp (optional but recommended): To clean the pork and shrimp, rub them with coarse sea salt (about 1 tablespoon). Rinse under cold running water and drain dry. Parboil the pork belly for about 10 minutes to get rid of any foul smell and for easier slicing. Once cooled, slice the pork belly into thin bite-sized pieces, each with a layer of skin, fat, and meat.
- Partially cook and season pork: In a large skillet, heat vegetable oil (about 1 tablespoon) on medium-high. Add half of the minced garlic and shallot. Sauté until fragrant. Add pork belly. Season with 1 teaspoon bouillon powder or ½ teaspoon sea salt. Panfry until mostly cooked (about 5 minutes). Remove from skillet and set aside.
- Partially cook and season the shrimp: Repeat the step above for the shrimp. Add oil, garlic and shallot to skillet. Sauté until fragrant. Add shrimp. Season with 1 teaspoon bouillon powder or ½ teaspoon sea salt. Lightly pan fry to get the aroma onto the shrimp. No need to cook all the way through. Shrimp will finish cooking when making crepes. Set aside.
- Prepare the mung beans: Rinse the dried mung beans in plenty of water until the water runs clear. Transfer the mung beans to a small pot and add enough water to cover the beans by 2 inches. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes uncovered, or until the beans are soft but still retain their shape. Stir half way through to prevent mung beans from sticking to the bottom of the pot. Drain and mix with 1 teaspoon sea salt. Set aside.
- Time to fry: To make a crepe, you will need a large (12-inch) nonstick skillet or a well seasoned wok with a lid. Coat skillet with a thin layer of vegetable oil. Add a few slices of onions and pork belly. Pan fry for about one minute. Add shrimp (I added four for each crepe). Ladle in about ¾ cup of batter, then immediately pick up pan and swirl batter around to cover the bottom and sides of skillet until batter is no longer runny. Add mung beans and bean sprouts. Cover skillet with a lid and cook for 3 minutes on medium-high.
- Crisp up the edges: Remove lid. The edges of the crepe should have pulled away from the sides of the skillet. Add a teaspoon of oil to the underside of the crepe. You can use a squeeze bottle or spoon to spread the oil evenly. Continue to cook for about 3 more minutes, uncovered, until the bottom crisps up.
- Serve: Use a large spatula to fold the pancake in half. Slide pancake onto a serving platter. Repeat with the remaining batter and ingredients. Serve with lettuce and your favorite Vietnamese herbs, pickled daikon/carrots, and a side of Vietnamese fish sauce dipping sauce (Nuoc Mam Cham).
Notes
If you want a richer flavor for the batter, use 1 can coconut milk (13.5 fl oz) and 2½ cups water. Some people opt to use beer and other carbonated drink like coconut soda but I didn’t notice much, if any, difference in crispiness.
Hương Xưa Bánh Xèo flour premix already contains dehydrated green onions, but it never hurts to add more fresh green onions.
If you don’t have or don’t want to use bouillon powder, replace the amount with half of amount of sea salt (listed in recipe above).
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: appetizer
- Method: Stovetop
- Cuisine: asian, vietnamese
