Vietnamese Crepes – Bánh Xèo
Vietnamese Crepes – Bánh Xèo
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 40 minutes
  • Cooking Time 20 minutes
  • Yield 6 servings
  • 400 grams Rice flour (14 oz)
  • 2 teaspoons Turmeric powder
  • 500 millilitres Water (2¼ cup)
  • 250 millilitres Club soda
  • 3 Spring onion, chopped
  • 500 grams small white Shrimps, tips and legs trimmed
  • 300 grams Beef, thinly sliced
  • Fresh Vegetable platter: Lettuce/Mustard Leaves, Mint, Cilantro, Perilla etc.
  • 500 grams Bean sprouts
  • Light dipping Fish sauce “nuoc cham”
  • Garlic, minced
  • 2 tablespoons Sugar
  • 2 tablespoons Lime juice

1. In a large mixing bowl, dissolve the rice flour, turmeric powder and salt in water. Add club soda and chopped spring onion. Stir well and let the batter rest for 30 minutes

2. Season the beef and shrimp with salt, pepper and some minced garlic. Then stir-fry quickly and transfer to a bowl

3. Heat a heavy- bottom skillet (20cm/8-inch diameter) on medium high heat. Add 1 teaspoon vegetable oil. Ladle some of the batter (about 1/3 cup) and tilt the pan in a circular motion to spread the batter evenly. Add 3 tablespoon of the stir-fried beef and shrimp, a handful of bean sprouts. Cover and fry for 1-minutes. Fold the crepe in half. Fry for another 1-minute and transfer to a plate. Repeat until you finish the batter

4. To make the dipping sauce, in a bowl, combine 2 tablespoon sugar, 2 tablespoons fish sauce, 2 tablespoons lime juice and 10 tablespoons water together and stir well to dissolve. (Remember the "magic ratio" 1115 meaning 1 part sugar: 1 part fish sauce: 1 part lime juice: 5 part water)

5. To serve, use scissors to cut the crepe in half. Take a large piece of lettuce or mustard leaf (rau cai) or softened rice paper, place some herbs and half a crepe on top. Roll it up, dip in the dipping fish sauce and serve

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