Crispy and Savory Vietnamese Bánh Xèo Crêpes / Pancakes
Craving something crispy and savory? Look no further than Bánh Xèo, the Vietnamese pancakes that are sure to delight your taste buds. These golden, crispy crepes are a fantastic way to enjoy a meal that is both fun to make and eat. Filled with a variety of fresh ingredients, they bring the vibrant flavors of Vietnam right to your table.
Imagine a thin, crispy pancake filled with shrimp, pork, and bean sprouts, all wrapped in a fresh lettuce leaf and dipped in a zesty sauce. Trust me, once you try making these at home, they’ll quickly become a favorite in your household. Perfect for brunch, lunch or dinner, they offer a delightful crunch and an explosion of flavors in every bite.
What are Bánh Xèo Pancakes?
Bánh Xèo are delightful Vietnamese pancakes that offer a unique culinary experience. Made from a simple batter of rice flour and turmeric, these pancakes are renowned for their golden color and crispy texture.
Often filled with a savory mix of shrimp, pork, and bean sprouts, Bánh Xèo are not just a treat for the palate, but also for the eyes with their vibrant presentation. The combination of textures and flavors makes them an irresistible dish that captures the essence of Vietnamese cuisine.
Ingredients That Make a Difference
The key to perfecting Bánh Xèo lies in its ingredients. The rice flour provides the base, while coconut milk adds a rich creaminess, creating a batter that is both light and flavorful.
Fresh shrimp and pork contribute protein and hearty flavors, while green onions bring a touch of freshness. Complementing these ingredients are bean sprouts, which add a satisfying crunch, and an assortment of fresh herbs that enhance the overall taste profile. This vibrant mix not only makes for a delicious meal but also brings a delightful aroma to the kitchen.
The Art of Cooking Bánh Xèo
Mastering the technique of cooking Bánh Xèo is part of the fun. The batter must be allowed to rest, which helps achieve a lighter, crispier pancake.
When poured into a hot skillet, the batter quickly forms a thin layer that cooks to a beautiful golden brown. Adding the filling at just the right moment ensures that each ingredient melds together, creating a harmonious flavor in every bite. The folding technique is crucial; it transforms the pancake into a pocket of deliciousness.
Serving Suggestions
Presentation is key when serving Bánh Xèo. Serve the pancakes with crisp lettuce leaves and vibrant herbs, inviting diners to wrap their portions for a fresh crunch.
Accompanying the dish with nuoc cham, a traditional Vietnamese dipping sauce, brings the flavors together. The tangy sauce balances the richness of the pancakes and enhances every bite.
Enjoying Bánh Xèo with Friends and Family
Bánh Xèo is more than just a meal; it’s a social experience. Gather friends and family around the table to share in the fun of creating their own wraps.
This interactive dining experience encourages laughter and conversation, making it perfect for any occasion, whether it’s a casual brunch or a festive dinner. The act of wrapping the pancakes in fresh lettuce and herbs adds to the enjoyment, allowing everyone to customize their flavor experience.
A Journey of Flavors and Textures
Every bite of Bánh Xèo offers a satisfying crunch, followed by tender fillings and the freshness of herbs. This delightful contrast of textures is what sets these pancakes apart from others.
As you savor each mouthful, the combination of ingredients creates a symphony of flavors that pay homage to Vietnamese culture. Whether you’re trying your hand at making them or savoring a plate at your favorite Vietnamese restaurant, the experience of enjoying Bánh Xèo is sure to leave a lasting impression.
Authentic Vietnamese Bánh Xèo Recipe
Bánh Xèo are thin, crispy pancakes made from rice flour and turmeric, giving them a beautiful golden hue. Each bite offers a satisfying crunch, complemented by the fresh herbs and the savory filling, which creates a wonderful harmony of textures and tastes.
Ingredients
- 1 cup rice flour
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 200g shrimp, peeled and deveined
- 200g pork belly, thinly sliced
- 1 cup bean sprouts
- 2 green onions, chopped
- Fresh lettuce leaves for wrapping
- Fresh herbs (mint, cilantro) for garnish
- Vegetable oil for frying
- Nuoc cham (Vietnamese dipping sauce) for serving
Instructions
- Make the Batter: In a bowl, mix the rice flour, coconut milk, water, turmeric, and salt until smooth. Let it rest for about 30 minutes.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil. Pour in a ladleful of the batter, swirling to cover the bottom of the pan. Cook for 1-2 minutes until the edges are crispy.
- Add Fillings: Place a few shrimp, pork slices, and bean sprouts on one half of the pancake. Sprinkle with green onions, then fold the pancake in half and cook for another 2-3 minutes until the filling is cooked through and the pancake is crispy.
- Serve: Remove from the pan and repeat with the remaining batter and fillings. Serve the pancakes warm with fresh lettuce leaves, herbs, and nuoc cham for dipping.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 4 pancakes
- Calories: 250kcal
- Fat: 12g
- Protein: 16g
- Carbohydrates: 22g
Bánh Xèo Recipe (Crispy & Savory Vietnamese Crêpes / Pancakes)
Bánh Xèo are thin, crispy pancakes made from rice flour and turmeric, giving them a beautiful golden hue. Each bite offers a satisfying crunch, complemented by the fresh herbs and the savory filling, which creates a wonderful harmony of textures and tastes.
Ingredients
- 1 cup rice flour
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 200g shrimp, peeled and deveined
- 200g pork belly, thinly sliced
- 1 cup bean sprouts
- 2 green onions, chopped
- Fresh lettuce leaves for wrapping
- Fresh herbs (mint, cilantro) for garnish
- Vegetable oil for frying
- Nuoc cham (Vietnamese dipping sauce) for serving
Instructions
- Make the Batter: In a bowl, mix the rice flour, coconut milk, water, turmeric, and salt until smooth. Let it rest for about 30 minutes.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil. Pour in a ladleful of the batter, swirling to cover the bottom of the pan. Cook for 1-2 minutes until the edges are crispy.
- Add Fillings: Place a few shrimp, pork slices, and bean sprouts on one half of the pancake. Sprinkle with green onions, then fold the pancake in half and cook for another 2-3 minutes until the filling is cooked through and the pancake is crispy.
- Serve: Remove from the pan and repeat with the remaining batter and fillings. Serve the pancakes warm with fresh lettuce leaves, herbs, and nuoc cham for dipping.
Nutrition Information:
Serving Size:
4 pancakesAmount Per Serving: Calories: 250000Total Fat: 12gCarbohydrates: 22gProtein: 16g
