{"id":27822,"title":"Authentic B\u00e1nh X\u00e8o – Vietnamese Crepe","modified":"2025-02-06T11:02:13+01:00","plain":"A delicious recipe for the famous Vietnamese savory crepes called B\u00e1nh X\u00e8o\n\n\n\nIts golden crust, both crispy and delicate, is irresistible. Inside, the B\u00e1nh x\u00e8o is bursting with exquisite flavors: pork and\/or shrimp, complemented by mung beans, onions, and bean sprouts. \n\n\n\nThis dish, which is a great success all over the world, is enjoyed fresh out of the pan, garnished with fresh vegetables and dipped in a delicious nuoc cham sauce. \n\n\n\nB\u00e1nh x\u00e8o, often called Vietnamese crepes or pancakes... or sometimes mistakenly Vietnamese omelette, are perfect for convivial family dinners. You can even prepare the batter the day before. So, ready to flip some crepes?  \n\n\n\nSpring rolls are perfect to accompany banh xeo during a big meal\n\n\n\nWhat are B\u00e1nh X\u00e8o?\n\n\n\nThe name \"b\u00e1nh x\u00e8o\" has always fascinated me, as \"x\u00e8o\" refers to the sizzling sound produced when cooking the batter. This name therefore literally means \"sizzling cake\". This sound is particularly noticeable when the batter first meets the heat of the pan.  \n\n\n\nMany people call b\u00e1nh x\u00e8o \"the Vietnamese egg dish\", and it took me a while to understand what it was. These crepes, yellow and somewhat resembling omelets, don't actually contain eggs! Unlike Japanese omurice.  \n\n\n\nIt's actually turmeric powder that gives them this color. The filling consists of pork, shrimp, mung beans, bean sprouts, and a bit of green onion. In some variations, you can even find mung bean paste!  \n\n\n\nBo bun is another great Vietnamese classic\n\n\n\nTips for successful B\u00e1nh X\u00e8o\n\n\n\nRice flour or wheat flour? \n\n\n\nI decided to keep the traditional method for making b\u00e1nh x\u00e8o, using only rice flour. But if you prefer, you can certainly replace this rice flour with ordinary wheat flour.  \n\n\n\nWhy consider wheat flour? Because it makes the crepes crispier and gives them a nice golden color when cooked. And if you make the batter in advance, it will even hold up better with wheat flour when reheated.  \n\n\n\nThe thickness of the batter\n\n\n\nMake sure the batter is not too thick. Whether you've weighed the flour or not, check its consistency. The batter should be fluid and not have the consistency of a thick fritter batter. If it's too thick, thin it by adding a tablespoon of water, mix, then test. Repeat if necessary.    \n\n\n\nThe main ingredients of B\u00e1nh X\u00e8o\n\n\n\n\n\n\n\nShaoxing wine: traditional Chinese rice wine, it brings some sweet notes\n\n\n\nBeer: Use a light beer, it helps with crispiness and gives a traditional taste. But in the worst case, you can replace everything with coconut milk \n\n\n\nCornstarch: Helps with browning the filling\n\n\n\nFish sauce: brings saltiness and umami to the filling\n\n\n\n\n\n\tB\u00e1nh X\u00e8o - Vietnamese Crepe\n\t\t\n\t\tA delicious recipe for the famous Vietnamese savory crispy pancakes called B\u00e1nh X\u00e8o\t\n\t\n\t\t\t\n\t\n\t\tBatter400 g rice flour2 teaspoons of turmeric (powdered)500 ml water200 ml of beer (ideally Vietnamese but a simple light beer will do, you can replace with coconut milk)40 ml coconut milk3 stems of green onions (chopped (very finely))Farce300 g ground pork (30% fat content)0.5 teaspoon salt1 pinch of Pepper1.5 tablespoon of fish sauce1 tablespoon cornstarch1 tablespoon shaoxing wineToppingsLettuce\/mustard leavesMintCilantroNuoc cham sauce (for dipping)\t\n\t\n\t\tIn a large bowl, dissolve the rice flour, turmeric powder, and salt in water. Add the beer, coconut milk, and green onions. Mix well and let the batter rest for 30 minutes. In a bowl, mix the filling ingredients, let rest for 10 minutesHeat a non-stick pan (20 cm in diameter) over high heat. Add oil. Add the pork. Wait a few minutes until it's well browned, then mix and break up the ground meat. Wait again, and repeat until you get nice small pieces of well-browned ground meat.     Set asideReheat the pan over medium-high heat. Scoop a ladle of batter and tilt the pan in a circular motion to spread the batter evenly. Cover and cook for 1 minute.  Uncover and add a handful of bean sprouts, then cover again and fry for an additional minute.Uncover, add a few spoonfuls of the filling.Fold the crepe in half. Fry for another minute and transfer to a plate. Repeat until the batter is used up. If you can use 2-3 pans at the same time, it's faster.   To serve, use scissors to cut the crepe in half. Take a large lettuce or mustard leaf (rau cai) or softened rice paper, place some herbs and half a crepe on it. Roll, dip in the fish sauce, and enjoy.  \t\n\t\n\t\t\nRice flour or wheat flour?\n \nI decided to keep the traditional method for making b\u00e1nh x\u00e8o, using only rice flour. But if you prefer, you can certainly replace this rice flour with ordinary wheat flour. \n \nWhy consider wheat flour? Because it makes the crepes crispier and gives them a nice golden color when cooked. And if you make the batter in advance, it will even hold up better with wheat flour when reheated.  \n \nThe thickness of the batter\n \nMake sure the batter is not too thick. Whether you've weighed the flour or not, check its consistency. The batter should be fluid and not have the consistency of a thick fritter batter. If it's too thick, thin it by adding a tablespoon of water, mix, then test. Repeat if necessary.    \n\n\t\n\t\n\t\tMain courseVietnameseMa\u00efzena, Porc, Sauce poisson","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27822","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27822"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27822\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/25015"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27822"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27822"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}