{"id":144820,"title":"Otantik B\u00e1nh X\u00e8o – Vietnam Krebi","modified":"2026-06-16T15:00:11+02:00","plain":"B\u00e1nh X\u00e8o olarak bilinen me\u015fhur Vietnam tuzlu krepleri i\u00e7in nefis bir tarif\n\n\n\nAlt\u0131n sar\u0131s\u0131 kabu\u011fu, hem \u00e7\u0131t\u0131r hem de incecik yap\u0131s\u0131yla kar\u015f\u0131 konulmaz. \u0130\u00e7 harc\u0131 ise domuz eti ve\/veya karides; ma\u015f fasulyesi, so\u011fan ve soya filiziyle tamamlanan enfes bir lezzet sunar.\n\n\n\nD\u00fcnyan\u0131n d\u00f6rt bir yan\u0131nda sevilen bu yemek, tavadan \u00e7\u0131kar \u00e7\u0131kmaz taze sebzelerle birlikte ve nefis bir nuoc cham sosuna banarak yenir. \n\n\n\nB\u00e1nh X\u00e8o, \u00e7o\u011fu zaman Vietnam krebi ya da Vietnam pankeki olarak an\u0131l\u0131r… hatta bazen yanl\u0131\u015fl\u0131kla Vietnam omleti denir. Ailece payla\u015f\u0131lan keyifli ak\u015fam yemekleri i\u00e7in birebirdir. Hamurunu bir g\u00fcn \u00f6nceden bile haz\u0131rlayabilirsiniz. Haydi, krepleri tavada \u00e7evirmeye haz\u0131r m\u0131s\u0131n\u0131z?\n\n\n\nKalabal\u0131k sofralarda banh xeo’nun yan\u0131nda servis etmek i\u00e7in nemler harikad\u0131r\n\n\n\nB\u00e1nh X\u00e8o nedir?\n\n\n\n\u00ab b\u00e1nh x\u00e8o \u00bb ad\u0131 beni hep b\u00fcy\u00fclemi\u015ftir; \u00e7\u00fcnk\u00fc \u00ab x\u00e8o \u00bb, hamur tavayla bulu\u015ftu\u011funda \u00e7\u0131kan c\u0131z\u0131rt\u0131 sesine g\u00f6nderme yapar. Bu y\u00fczden ad\u0131n\u0131n kelime anlam\u0131 \u00ab c\u0131z\u0131rdayan kek \u00bbtir. \u00d6zellikle hamur ilk kez s\u0131cak tavaya de\u011fdi\u011finde bu sesi net bi\u00e7imde duyars\u0131n\u0131z.\n\n\n\nBir\u00e7ok ki\u015fi B\u00e1nh X\u00e8o’ya \u00ab yumurtal\u0131 Vietnam yeme\u011fi \u00bb diyor; ben de ne oldu\u011funu anlamakta epey zorlanm\u0131\u015ft\u0131m. Sar\u0131 rengi ve omleti and\u0131ran g\u00f6r\u00fcn\u00fcm\u00fcyle dikkat \u00e7ekse de bu kreplerin i\u00e7inde yumurta yoktur! Japon omurice’in aksine.\n\n\n\nBu canl\u0131 sar\u0131 rengi veren \u015fey asl\u0131nda zerde\u00e7al tozudur. \u0130\u00e7 harc\u0131 domuz eti, karides, ma\u015f fasulyesi, soya filizi ve biraz taze so\u011fandan olu\u015fur. Hatta baz\u0131 versiyonlarda ma\u015f fasulyesi ezmesi de kullan\u0131l\u0131r!\n\n\n\nBo bun, Vietnam mutfa\u011f\u0131n\u0131n bir di\u011fer klasik lezzetidir\n\n\n\nB\u00e1nh X\u00e8o yapman\u0131n p\u00fcf noktalar\u0131\n\n\n\nPirin\u00e7 unu mu, bu\u011fday unu mu?\n\n\n\nBen B\u00e1nh X\u00e8o i\u00e7in geleneksel y\u00f6ntemi koruyup yaln\u0131zca pirin\u00e7 unu kullanmay\u0131 tercih ettim. Ancak dilerseniz pirin\u00e7 ununu normal bu\u011fday unuyla rahatl\u0131kla de\u011fi\u015ftirebilirsiniz. \n\n\n\nNeden bu\u011fday unu kullanmay\u0131 d\u00fc\u015f\u00fcnebilirsiniz? \u00c7\u00fcnk\u00fc krepleri daha \u00e7\u0131t\u0131r yapar ve pi\u015ferken g\u00fczel bir alt\u0131n rengi kazand\u0131r\u0131r. \u00dcstelik hamuru \u00f6nceden haz\u0131rlarsan\u0131z, tekrar \u0131s\u0131t\u0131rken formunu daha iyi korur.\n\n\n\nHamurun k\u0131vam\u0131\n\n\n\nHamurun fazla koyu olmamas\u0131na dikkat edin. Unu do\u011fru tartm\u0131\u015f olsan\u0131z da mutlaka k\u0131vam\u0131n\u0131 kontrol edin. Hamur ak\u0131\u015fkan olmal\u0131; yo\u011fun bir k\u0131zartma hamuru k\u0131vam\u0131nda olmamal\u0131d\u0131r. \u00c7ok koyuysa 1 yemek ka\u015f\u0131\u011f\u0131 su ekleyip kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan k\u0131vam\u0131 yeniden kontrol edin. Gerekirse ayn\u0131 i\u015flemi tekrarlay\u0131n.\n\n\n\nB\u00e1nh X\u00e8o’nun temel malzemeleri\n\n\n\n\n\n\n\nShaoxing \u015farab\u0131: Geleneksel \u00c7in pirin\u00e7 \u015farab\u0131d\u0131r; hafif tatl\u0131 notalar katar\n\n\n\nBira: A\u00e7\u0131k renkli bira kullan\u0131n; \u00e7\u0131t\u0131rl\u0131k kazand\u0131r\u0131r ve geleneksel bir aroma verir. Bulamazsan\u0131z tamam\u0131n\u0131 hindistan cevizi s\u00fct\u00fcyle de\u011fi\u015ftirebilirsiniz\n\n\n\nM\u0131s\u0131r ni\u015fastas\u0131: \u0130\u00e7 harc\u0131n daha g\u00fczel k\u0131zarmas\u0131na yard\u0131mc\u0131 olur\n\n\n\nBal\u0131k sosu: \u0130\u00e7 harca tuzluluk ve umami katar\n\n\n\n\n\n\tB\u00e1nh X\u00e8o - Vietnam usul\u00fc \u00e7\u0131t\u0131r krep\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tHamur400 g pirin\u00e7 unu2 \u00e7ay ka\u015f\u0131\u011f\u0131 zerde\u00e7al (toz)500 ml su200 ml bira (tercihen Vietnam biras\u0131; ancak sade bir a\u00e7\u0131k bira da olur. \u0130sterseniz hindistan cevizi s\u00fct\u00fcyle de\u011fi\u015ftirebilirsiniz)40 ml hindistan cevizi s\u00fct\u00fc3 sap ye\u015fil so\u011fan (\u00e7ok ince k\u0131y\u0131lm\u0131\u015f)\u0130\u00e7 har\u00e7300 g domuz k\u0131ymas\u0131 (ya\u011f oran\u0131 %30)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz1 tutam karabiber1.5 yemek ka\u015f\u0131\u011f\u0131 bal\u0131k sosu1 yemek ka\u015f\u0131\u011f\u0131 m\u0131s\u0131r ni\u015fastas\u01311 yemek ka\u015f\u0131\u011f\u0131 Shaoxing \u015farab\u0131Servis i\u00e7inmarul veya hardal yapra\u011f\u0131naneki\u015fni\u015fnuoc cham sosu (yan\u0131nda, bat\u0131rmak i\u00e7in)\t\n\t\n\t\tB\u00fcy\u00fck bir kar\u0131\u015ft\u0131rma kab\u0131nda pirin\u00e7 ununu, toz zerde\u00e7al\u0131 ve tuzu suyla kar\u0131\u015ft\u0131r\u0131p \u00e7\u00f6z\u00fcn. Biray\u0131, hindistan cevizi s\u00fct\u00fcn\u00fc ve ye\u015fil so\u011fan\u0131 ekleyin. \u0130yice kar\u0131\u015ft\u0131r\u0131n ve hamuru 30 dakika dinlendirin.Bir kasede i\u00e7 harc\u0131n t\u00fcm malzemelerini kar\u0131\u015ft\u0131r\u0131n ve 10 dakika dinlendirin.20 cm \u00e7ap\u0131nda yap\u0131\u015fmaz bir tavay\u0131 y\u00fcksek ate\u015fte \u0131s\u0131t\u0131n. Biraz ya\u011f ekleyin. Domuz k\u0131ymas\u0131n\u0131 tavaya al\u0131n. \u0130yice k\u0131zarmas\u0131 i\u00e7in birka\u00e7 dakika dokunmadan pi\u015firin. Ard\u0131ndan kar\u0131\u015ft\u0131rarak k\u0131ymay\u0131 ay\u0131r\u0131n. K\u00fc\u00e7\u00fck, g\u00fczelce k\u0131zarm\u0131\u015f par\u00e7alar elde edene kadar bu i\u015flemi tekrarlay\u0131n. Kenara al\u0131n.Tavay\u0131 orta-y\u00fcksek ate\u015fte yeniden \u0131s\u0131t\u0131n. Bir kep\u00e7e hamur d\u00f6k\u00fcn ve tavay\u0131 dairesel hareketlerle e\u011ferek hamuru ince bir \u015fekilde yay\u0131n. Kapa\u011f\u0131n\u0131 kapat\u0131n ve 1 dakika pi\u015firin.Kapa\u011f\u0131n\u0131 a\u00e7\u0131n, bir avu\u00e7 fasulye filizi ekleyin, ard\u0131ndan yeniden kapat\u0131p 1 dakika daha k\u0131zart\u0131n.Kapa\u011f\u0131n\u0131 a\u00e7\u0131n ve i\u00e7 har\u00e7tan birka\u00e7 ka\u015f\u0131k ekleyin.Krebi ikiye katlay\u0131n. 1 dakika daha k\u0131zart\u0131n ve taba\u011fa al\u0131n. Hamur bitene kadar ayn\u0131 i\u015flemi tekrarlay\u0131n. Ayn\u0131 anda 2-3 tava kullanabilirseniz i\u015finiz daha h\u0131zl\u0131 biter.Servis i\u00e7in krebi makasla ikiye kesin. B\u00fcy\u00fck bir marul ya da hardal yapra\u011f\u0131 (rau cai) veya yumu\u015fat\u0131lm\u0131\u015f pirin\u00e7 k\u00e2\u011f\u0131d\u0131 al\u0131n; \u00fczerine biraz taze ot ve yar\u0131m krep koyun. Sar\u0131n, bal\u0131k sosuna bat\u0131r\u0131n ve afiyetle yiyin.\t\n\t\n\t\t\nPirin\u00e7 unu mu, bu\u011fday unu mu?\n \nB\u00e1nh x\u00e8o\u2019da geleneksel y\u00f6ntemi korumak i\u00e7in yaln\u0131zca pirin\u00e7 unu kullanmay\u0131 tercih ettim. Ancak dilerseniz pirin\u00e7 ununun yerine normal bu\u011fday unu da kullanabilirsiniz.\n \nNeden bu\u011fday unu kullanmay\u0131 d\u00fc\u015f\u00fcnebilirsiniz? \u00c7\u00fcnk\u00fc krepleri daha \u00e7\u0131t\u0131r yapar ve pi\u015ferken g\u00fczel bir alt\u0131n sar\u0131s\u0131 renk kazand\u0131r\u0131r. \u00dcstelik hamuru \u00f6nceden haz\u0131rlarsan\u0131z, yeniden \u0131s\u0131t\u0131rken \u015feklini bu\u011fday unu ile daha iyi korur.\n \nHamurun k\u0131vam\u0131\n \nHamurun \u00e7ok koyu olmamas\u0131na dikkat edin. Unu tam \u00f6l\u00e7\u00fcs\u00fcnde tartm\u0131\u015f olsan\u0131z da olmasan\u0131z da mutlaka k\u0131vam\u0131n\u0131 kontrol edin. Hamur ak\u0131\u015fkan olmal\u0131; yo\u011fun bir k\u0131zartma hamuru k\u0131vam\u0131nda olmamal\u0131d\u0131r. E\u011fer \u00e7ok koyuysa 1 yemek ka\u015f\u0131\u011f\u0131 su ekleyip kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan yeniden kontrol edin. Gerekirse ayn\u0131 i\u015flemi tekrarlay\u0131n.\n\n\t\n\t\n\t\tPlat principalVietnamienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144820","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144820"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144820\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/14806"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}