Banh Xeo (Vietnamese Sizzling Crepe)

Brunch
Fish & Shellfish
Game Night
Main Dishes
Pork
Summer Picnic
Vietnamese
PREP TIME:
20 minutes

SERVES:

3-4 (Approximately 12 crepes)

TOTAL COOKING TIME:

2 hours
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INGREDIENTS
  • 2/3 cup peeled split mung bean, soaked overnight
  • 3/4 cup vegetable oil
  • 16 oz pork butt or belly, thinly sliced
  • 16 oz uncooked shrimp, cleaned, peeled and deveined
  • 3 sweet onion (medium size), thinly sliced
  • 1/2 tbsp fish sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1/4 tsp black pepper
  • 1/2 tbsp mushroom seasoning
  • Pinch of salt to taste
  • 2 cups fresh bean sprouts
  • Garnishing vegetables to serve crepes with: green leaf lettus, mint leaves, perilla leaves, basil leaves, pickled carrots, daikon, Shiso (Tia To purple leaves)

DIRECTIONS

  1. 1.
    Soak mung bean submerged in cold water overnight.
  2. 2.
    Using a large mixing bowl, add thinly sliced pork butt/belly, sugar, pinch of salt, sesame oil, mushroom seasoning, black pepper, 1/2 tbsp fish sauce. Mix well. Set aside.
  3. 3.
    Make crepe batter per steps below.
  4. 4.
    Make Vietnamese fish sauce (nuoc mam cham) per recipe in Sauces section of La Cuisine de Chau cookbook.
  5. 5.
    When ready to cook, place the mung bean in a small saucepan and add enough water to cover. Bring to a boil then reduce heat to a simmer to cook until mung bean is soft (about 10 minutes), Drain mung bean. Set aside.
  6. 6.
    To cook the crepe, heat 2 tbsp oil using a small non-stick 8" skillet over high heat. Add 5-6 pieces of pork, 4-5 shrimp, 1/3 cup sliced onion. Cook for 1-2 minutes until protein is golden brown on both sides..
  7. 7.
    Pour batter into skillet, swirl to cover the bottom. Partially cook for 30-45 seconds. Sprinkle 2 tbsp mung bean over crepe, 1/3 cup of bean sprouts. Cover the skillet and cook until bean sprouts have wilted slightly (about 2-3 minutes). Uncover and drizzle 1-2 tsp oil around rim of skillet. Turn heat to low and cook for another 1-2 minutes. Fold crepe in half using a spatula and transfer to a serving platter. Repeat steps to make the rest of the crepe with remaining batter.
  8. 8.
    To serve, add vegetable garnishes and Vietnamese fish sauce (nuoc mam cham).
Ingredients for Making Batter
INGREDIENTS
  • 1 cup rice flour
  • 1 tbsp tapioca starch
  • 1 + 1/2 tsp turmeric powder
  • 1/2 tsp kosher salt
  • 4 oz coconut milk
  • 1 tbsp dry onion
  • 6 oz beer
  • 5 scallion stems (green part only), thinly sliced

DIRECTIONS

  1. 1.
    Using a large bowl, whish together rice flour, cornstarch, turmeric powder, and salt. Make a well in center, pour in coconut milk, beer and 1 1/2 warm water. Whisk until batter is smooth. Add scallion and mix well. Set aside to rest for 1 hour.
Pre-mix Batter
INGREDIENTS
  • 1 500g Banh Xeo Mix (Huong Xue)

DIRECTIONS

  1. 1.
    Add 4.25 cups of water to Banh Xeo mix. Stir well until batter is smooth.