Best 2 Sizzling Saigon Crepes Banh Xeo Recipes
Vietnamese cuisine is diverse and flavorful, with a wide range of dishes that reflect the country's rich history and culture. Among these culinary delights, Banh Xeo, also known as "sizzling Saigon crepes," stands out as a must-try dish for food enthusiasts. This crispy and savory crepe is a symphony of flavors and textures, made with a thin fermented rice batter filled with a variety of ingredients such as shrimp, pork, bean sprouts, and onions. When cooked, the crepe sizzles and crisps up, creating a mesmerizing culinary experience. Whether you're a seasoned foodie or just starting to explore Vietnamese cuisine, this guide will take you on a culinary journey to discover the best Banh Xeo recipe that will tantalize your taste buds and leave you craving more.
Here are our top 2 tried and tested recipes!
SIZZLING SAIGON CREPES-BANH XEO
This is a Cook's Illustrated recipe. It sounds delicious! Here's what they had to say about them: Sizzling Saigon Crêpes (Banh Xeo) are paper-thin omelets stuffed with shrimp, pork, and bean sprouts, wrapped in lettuce and herbs, and dipped in a sweet-tart dipping sauce. For our cookbook The Best International Recipe we found a way to recreate this popular Vietnamese street food at home. The hardest challenge was folding the crêpes; they were so thin they kept breaking under the weight of the meat. The answer was to move all the meat to one side of the pan before pouring in the batter, and then to fold the light side of the crepe over the filling.
Provided by darthlaurie
Categories Pork
Time 45m
Yield 5 serving(s)
Number Of Ingredients 20
Steps:
- For the dressing and garnish: Whisk the fish sauce, water, lime juice, sugar, chiles, and garlic together in a small bowl until the sugar dissolves, then divide among 6 small dipping bowls and set aside. Arrange the lettuce, basil, and cilantro on a serving platter and set aside.
- For the crepes: Adjust 2 oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Whisk the water, rice flour, coconut milk, scallions, turmeric, and salt together until uniform.
- Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the pork and onion and cook until the pork is no longer pink and the onion is softened, 5 to 7 minutes. Add the shrimp and continue to cook until they curl and turn pink, about 2 minutes. Transfer the mixture to a bowl and set aside.
- Wipe out the skillet with a wad of paper towels, add 2 more teaspoons of the oil, and return to medium-high heat until just smoking. Add 1/3 cup of the pork-shrimp mixture and let heat through, about 30 seconds. Scrape the pork-shrimp mixture to one side of the skillet. Quickly stir the batter to recombine, then pour 1/2 cup of the batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom, keeping the meat mixture to the side. Reduce the heat to medium and cook the crêpe until the edges pull away from the sides and are deep golden, about 2 minutes.
- Sprinkle 1/2 cup of bean sprouts on top of the pork-shrimp side of the crêpe, then gently fold the opposite side of the crêpe over the sprouts. Slide the crepe out of the skillet onto an individual serving plate and transfer to the oven to keep warm. Repeat five more times with the remaining 10 teaspoons oil, remaining batter, and remaining pork-shrimp mixture. Serve the crêpes with the individual bowls of sauce, passing the garnish platter separately. (To eat, slice off a wedge of the crêpe, wrap it in a lettuce leaf, and dip it into the sauce.).
Nutrition Facts : Calories 649.7, Fat 30.5, SaturatedFat 10.3, Cholesterol 111.8, Sodium 1558.9, Carbohydrate 64.7, Fiber 5.5, Sugar 12.7, Protein 30.4
SIZZLING SAIGON CREPESBANH XEO
Steps:
- 1. For the dressing and garnish: Whisk the fish sauce, water, lime juice, sugar, chiles, and garlic together in a small bowl until the sugar dissolves, then divide among 6 small dipping bowls and set aside. Arrange the lettuce, basil, and cilantro on a serving platter and set aside. 2. For the crepes: Adjust 2 oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Whisk the water, rice flour, coconut milk, scallions, turmeric, and salt together until uniform. 3. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the pork and onion and cook until the pork is no longer pink and the onion is softened, 5 to 7 minutes. Add the shrimp and continue to cook until they curl and turn pink, about 2 minutes. Transfer the mixture to a bowl and set aside. 4. Wipe out the skillet with a wad of paper towels, add 2 more teaspoons of the oil, and return to medium-high heat until just smoking. Add 1/3 cup of the pork-shrimp mixture and let heat through, about 30 seconds. Following the illustrations below, scrape the pork-shrimp mixture to one side of the skillet. Quickly stir the batter to recombine, then pour 1/2 cup of the batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom. Reduce the heat to medium and cook the crêpe until the edges pull away from the sides and are deep golden, about 2 minutes. 5. Sprinkle 1/2 cup of bean sprouts on top of the pork-shrimp side of the crêpe, then gently fold the opposite side of the crêpe over the sprouts. Slide the crepe out of the skillet onto an individual serving plate and transfer to the oven to keep warm. Repeat five more times with the remaining 10 teaspoons oil, remaining batter, and remaining pork-shrimp mixture. Serve the crêpes with the individual bowls of sauce, passing the garnish platter separately. (To eat, slice off a wedge of the crêpe, wrap it in a lettuce leaf, and dip it into the sauce.)
Tips:
- To make the perfect crispy crepe, ensure the batter is thin enough to spread evenly in the pan. Adjust the consistency with water or rice flour as needed.
- Heat the pan over medium-high heat until a drop of water sizzles immediately. This ensures the crepe cooks evenly without sticking.
- Pour a thin layer of batter into the pan, tilting it to coat the entire surface. Cook for a few minutes until the edges start to curl and the bottom is golden brown.
- Add the filling of your choice (shrimp, pork, bean sprouts, etc.) and fold the crepe over. Cook for a few more minutes until the filling is heated through.
- Serve the crepe hot with dipping sauce, herbs, and pickled vegetables for an authentic Vietnamese experience.
Conclusion:
Banh xeo is a delicious and versatile Vietnamese crepe that can be enjoyed as an appetizer, main course, or snack. With its crispy exterior, savory filling, and refreshing dipping sauce, it's a crowd-pleaser that's perfect for any occasion. So next time you're looking for something new and exciting to try, give banh xeo a try - you won't be disappointed!
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