Vietnamese Sizzling Crepe (Banh Xeo)
This delicious Southern-style Sizzling Crepe is mainly made from rice flour, coconut milk, beer, turmeric, and chopped green onion; stuffed with cooked pork, shrimps, and bean sprouts. Traditionally, we do not use beer in the batter, but it makes the crepe crispier and tastier.
This delicious Southern-style Sizzling Crepe is mainly made from rice flour, coconut milk, beer, turmeric, and chopped green onion; stuffed with cooked pork, shrimps, and bean sprouts. Traditionally, we do not use beer in the batter, but it makes the crepe crispier and tastier.
- 1 egg
- 1/4 tsp salt
- 1/2 tsp salt
- 1 lb shrimp
- 1/2 tsp sugar
- 1 cucumber
- 1/2 tsp ground pepper
- 1 1/2 tsp turmeric
- 1/2 tsp fish sauce
- 1 lb pork ((or chicken breast))
- 1 bag bean sprout
- 3 clove
- 1 bun green onion
- 5 tsp vegetable oil
- 2 cup rice flour
- 1 can coconut milk ((400 ml))
- 1 can beer ((or water))
- 1 mustard green
- vietnamese dipping sauce
- Carbohydrate 24.3513620996977 g
- Cholesterol 45.9640268266667 mg
- Fat 2.09151444860852 g
- Fiber 0.759607112155325 g
- Protein 7.94545698296891 g
- Saturated Fat 0.300324719036992 g
- Serving Size 1 1 crepe (93g)
- Sodium 137.75666384 mg
- Sugar 23.5917549875424 g
- Trans Fat 0.225820495931669 g
- Calories 152 calories
Step-by-step
- Cut green onions in half. Mince only the white part; chop the green part finely. Mince garlic cloves coarsely. Set aside.
- In a mixing bowl, whisk together all the batter ingredients until smooth. Add chopped green onions. Stir well. Let it sit.
- Thinly slice the pork and marinate with 1/2 amount of minced onion, 1/4 tsp. salt, 1/4 tsp. ground pepper, 1/2 tsp. sugar, and 1/2 tsp. fish sauce. Mix up. Set aside. Marinate the shrimps with remaining minced onion, 1/4 tsp. salt, 1/4 tsp. ground pepper. Mix up. Marinate for 5 minutes.
- In a saucepan, heat 1/2 tsp. vegetable oil on medium-high heat. Add 1/2 amount of minced garlic. Sauté until fragrant. Add shrimps. Cook and stir for 3 minutes or until pink. Place on a dish. Once again, add 1/2 tsp. vegetable oil into that pan. Add remaining minced garlic. Sauté and add marinated pork. Stir and cook for 5 minutes. Transfer on a dish with shrimps. Set aside.
- Heat a pan on medium-high heat. Add 1/2 tsp. oil and swirl slightly to coat the pan's bottom and sides. Stir the batter up and ladle it into the pan (just enough to cover the bottom). Swirl around the pan to distribute evenly. Then place cooked pork, shrimps, and bean sprouts on one side of the pan. Cover with a lid and cook for 1 minute. Then remove the lid and cook for another 1 minute. Wrap up and remove the crepe. Repeat with the remaining batter and fillings.
- To serve: Take a piece of mustard green leaf. Place a small piece of crepe along with fillings and cucumber slices. Wrap up the mustard green piece and dip in Vietnamese Dipping Sauce and enjoy. Or You can place the crepe into a dish; cut into bite-size pieces using scissors. Cut mustard green into small pieces. Place in cucumber slices. Pour in Vietnamese Dipping Sauce. Mix up and enjoy!
My Weekend Escape: Mastering the Art of Banh Xeo
Weekends are my sanctuary, a time to escape the everyday hustle and reconnect with my passion: cooking. This past weekend, I decided to tackle a recipe that’s been on my list for ages: Banh Xeo, the Vietnamese sizzling crepe. The allure of its crispy texture, vibrant colors, and the promise of a delicious, savory filling had me hooked. I envisioned myself, relaxed and content, in my kitchen, the tantalizing aroma of coconut milk and turmeric filling the air. The reality, of course, involved a little more trial and error than I initially anticipated, but the final result was utterly worth it.
The beauty of Banh Xeo lies in its simplicity and versatility. The batter, a delicate blend of rice flour, coconut milk, and a surprising touch of beer (for extra crispness, I learned!), is incredibly easy to make. The secret, I discovered, is in the gentle swirling motion as you pour the batter into the hot pan, ensuring an even, thin layer. It’s a dance, really, a delicate ballet between batter and pan, each swirl creating a thin, lacy crepe, perfect for holding a variety of fillings. I opted for the classic combination: succulent pork, juicy shrimp, and crunchy bean sprouts. The flavors intertwine beautifully, creating a symphony of textures and tastes in each bite.
The preparation, while seemingly straightforward, offered its own set of lessons. Marinating the pork and shrimp beforehand proved essential, not only tenderizing the meat but also infusing it with a deeper, more complex flavor. The subtle sweetness of the marinade complemented the savory notes of the crepe itself. I also learned the importance of the right heat – too low, and the crepe became soggy; too high, and it burned before it had a chance to cook through. The perfect medium-high heat, I found, was key to achieving that sought-after crispy texture. The final touch, a simple yet exquisite Vietnamese dipping sauce, added the perfect finishing flourish, rounding out the flavors and providing a delightful counterpoint to the richness of the crepe.
But beyond the technical aspects, the journey of making Banh Xeo was about more than just following a recipe. It was a meditation, a mindful process that allowed me to disconnect from the daily grind and reconnect with myself. The rhythmic sizzle of the crepe in the pan, the fragrant steam rising from the fillings, the satisfaction of creating something delicious and beautiful with my own hands – these were the moments that truly mattered. It was a reminder that sometimes, the simplest pleasures in life are the most fulfilling, and that a perfect weekend often involves far less screen time and far more time spent in the kitchen, surrounded by the comforting aromas of home-cooked goodness.
As I sat down to enjoy the fruits of my labor, surrounded by the warm glow of the setting sun, I realized that Banh Xeo was more than just a dish; it was an experience. It was a testament to the power of food to connect us to our culture, to our loved ones, and to ourselves. It’s a recipe I'll be making again and again, each time savoring not just the exquisite taste but also the quiet joy of the culinary journey itself.
And for those who might be intimidated by the prospect of trying this recipe, let me assure you: it’s easier than it seems. Don’t be afraid to experiment, to adjust the spices and fillings to your liking. Embrace the imperfections, because it’s in those imperfections that the magic truly lies. So, gather your ingredients, find your inner chef, and embark on your own Banh Xeo adventure. You might just surprise yourself with what you create. It’s not just about the food; it’s about the journey, the memories made, and the satisfaction of creating something delicious and beautiful with your own two hands.
The beauty of cooking, especially on a weekend, lies not only in the result but in the process itself. It's a time to slow down, to appreciate the simple things, and to connect with oneself. The rhythmic sounds of the sizzle, the subtle fragrances wafting through the air, and the satisfying crunch of the crepe—these are sensory experiences that enhance the overall enjoyment. It's a moment of mindful creation, a chance to disconnect from the digital world and reconnect with the timeless art of cooking.
Ultimately, my Banh Xeo adventure was more than just a culinary pursuit; it was a personal journey. A journey of discovery, creativity, and self-expression. It was a reminder of the profound power of food to bring joy, comfort, and connection to our lives. So, the next time you find yourself with a free weekend, I encourage you to embrace the transformative power of cooking. You never know what delicious discoveries await.
