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Bánh Xèo - Vietnamese Crepe

A delicious recipe for the famous Vietnamese savory crispy pancakes called Bánh Xèo
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4.96/5 (22)
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main course
Cuisine: Vietnamese
Servings: 4 people
Calories: 606kcal
Author: Marc Winer

Ingredients

Batter

  • 400 g rice flour
  • 2 teaspoons of turmeric powdered
  • 500 ml water
  • 200 ml of beer ideally Vietnamese but a simple light beer will do, you can replace with coconut milk
  • 40 ml coconut milk
  • 3 stems of green onions chopped (very finely)

Farce

  • 300 g ground pork 30% fat content
  • 0.5 teaspoon salt
  • 1 pinch of Pepper
  • 1.5 tablespoon of fish sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon shaoxing wine

Toppings

  • Lettuce/mustard leaves
  • Mint
  • Cilantro
  • Nuoc cham sauce for dipping
US Customary - Metric

Procédé

  • In a large bowl, dissolve the rice flour, turmeric powder, and salt in water.
    pâte pour banh xeo
  • Add the beer, coconut milk, and green onions. Mix well and let the batter rest for 30 minutes.
    pâte jeunes oignons
  • In a bowl, mix the filling ingredients, let rest for 10 minutes
    ingrédients farce dans bol
  • Heat 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 aside
    viande roussie
  • Reheat 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.
    pâte dans poêle
  • Uncover and add a handful of bean sprouts, then cover again and fry for an additional minute.
    pousses de haricots
  • Uncover, add a few spoonfuls of the filling.
    farce dans poêle sur pâte
  • 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.
    crêpe salée vietnamienne pliée dans la poêle
  • 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.

Notes

Rice flour or wheat flour?
I decided to keep the traditional method for making bánh xèo, using only rice flour. But if you prefer, you can certainly replace this rice flour with ordinary wheat flour.
Why 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.
The thickness of the batter
Make 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.

Nutrition

Calories: 606kcal | Féculents: 83g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 130mg | Potassium: 332mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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