[Recipe] Bánh Xèo

As a first generation Vietnamese-American, I connect with my culture through food. Bánh xèo is a Vietnamese-style crepe that is found on the streets of Vietnam. It's known for its crispy shell and distinct yellow color, which comes from tumeric, not egg. My mom, who taught me the recipe, says the name is an onomatopoeia. Xèo comes from the sizzling sound the batter makes when it hits the hot oil in the pan. 

Bánh xèo is one of my favorite Vietnamese foods. Aside from being delicious, it's relatively simple to make. I use a store-bought-premade flour mix, which has instructions on the back that indicate how much water and coconut milk to add.

First, I mix the batter. This gives the flour time to fully incorporate with the wet ingredients. Then, I'll make the filling and wash the bean sprouts. I pre-cook my filling before assembling the bánh xèo in the pan. I have seen other people skip that and put raw filling into the pan before pouring on the batter. There isn't a right or wrong way, it's really whichever you prefer.

Traditionally, this recipe is made with both shrimp and pork. For the video below, I chose to omit the pork. If you make it with pork, you would add it the same time as the shrimp.

INGREDIENTS

Batter:

• premade bánh xèo flour mix - most come with tumeric included
  
• tumeric (optional if you want a deeper yellow color)
• 400 ml coconut milk
• 400 ml water
• 2 to 3 stalks of green onion - chopped

Filling:

• avocado oil
• half an onion - diced
• 1 lb shrimp (if using pork: 1/2 lb shrimp and 1/2 lb pork belly - chopped)
• 3 tbsp nước mắm (fish sauce)
• 1 tsp black pepper
• 2 tbsp sugar
• 1 lb bean sprouts

Garnish:

• nước chấm
• lettuce
• mint
• cucumber
• pickled daikon and carrot (optional)
  
  

RECIPE

1. Mix premade bánh xèo flour with 400 ml water and 400 ml coconut milk.
2. Chop 2 to 3 green onions and add to batter. Mix then set aside.
3. Dice half an onion.
4. Roughly chop shrimp and pork belly.
5. Add a tablespoon of oil to a pan on medium-high heat.
6. Add onion, shrimp, pork, 3 tbsp nước mắm (fish sauce), 1 tsp black pepper, and 2 tbsp sugar to hot pan. Cook halfway then set aside in a bowl.
7. Wipe pan clean.
8. Add a tablespoon of oil to pan over medium heat.
9. Add a spoon of filling onto pan followed by a handful of bean sprouts.
10. Stir bánh xèo batter to reincorporate flour that settled.
    
11. With one hand tilting the pan in a circular motion, use the other hand to begin slowly pouring batter into the center of the pan. Use just enough batter to cover surface area of pan.
12. Continue tilting pan until batter is no longer runny.
13. Cover pan with lid to steam batter/bean sprouts.
14. After 3 to 5 minutes, remove pan lid to release steam and allow bánh xèo to crisp up.
15. After 3 to 5 minutes, check to see bánh xèo is crispy and edges are not sticking to the pan. If pan becomes dry and begins to create excessive smoke, adjust the heat (down) and add oil to pan. Pan should be hot but not burning.
16. Fold the bánh xèo in half and remove from pan.
17. Repeat steps 8 through 15 until batter and filling are used up.
18. Garnish with nước chấm and veggies. 
19. Enjoy! 😊