GHDS Diversity & Inclusion Committee - International Recipe of the Month
Bánh Xèo – Vietnamese savory crepes
by Dr. Tyler Nguyen
Bánh Xèo, translating into "sizzling cake" or "pancake" in English, has always been a favorite of mine growing up. There never had to be a particular reason for the dish to be made in my household, but I would often request it from my mother as a treat around family get-togethers or even my birthday. In requesting the recipe from my mother, I was reminded that she never measured her ingredients, always preparing traditional Vietnamese food by memory and feel.
I hope you take time to try this dish at home! Essentially savory crepes, they can be enjoyed as the main course for lunch or dinner, and can be prepared with either fluffy or crispy texture.
* * Crepes batter, can be made the night before or at least 5-6 hours in advance.
* 2-1/4 cup warm water
* 3/4 cup coconut cream
* 2-1/4 cups rice flour = 270 gr
* 6 Tbsp cornstarch =55 gr
* 1 tsp turmeric powder
* 1/4 tsp kosher salt
* 3 stalks of scallions, thinly sliced
* * Filling: Can be prepare the night before and keep in the fridge until it ready to use.
* 1.1 lbs pork loin cut to thin slices, season with 2 Tbsp olive oil + 1/8 tsp pepper + 1/4 tsp kosher salt (Reduce the amount of salt if using table salt.)
* 1 lb large shrimp peeled, deveined = 22 shrimps, season with
* 1 Tbsp olive oil + 1/8 tsp pepper + 1/4 tsp kosher salt (Reduce the amount of salt if using table salt.)
* 1 small onion, chopped
* 3 medium size shallots, chopped
* * Vegetable oil for frying the crepes
* * 10-12 oz bean sprouts
* * 2 heads leafy lettuce, washed.
* * All sorts of fresh herbs of your choices.
* * 10 inch nonstick - skillet with lid
* * Preheat the skillet on medium high heat, when the pan is hot then add 1 tsp vegetable oil, 1 Tbsp chopped onion, few slices of meat and shrimp. Saute for 1 minute then pour in 1 ladle of batter (1/3 cup) into the center of the pan. Swirl the pan around to move the batter out as thin as you want. Put the lid on then drop the heat down to medium low. Cook the crepe for 3-4 mins, after that remove the lid add 1 tsp of oil around the edges of the crepe and cook for 2 more mins. Then add a small amount of the bean sprout then continue to cook for 1 more min. Gently fold the crepe in half, remove and serve it immediately. Wrap with lettuce, fresh herbs & Vietnamese dipping sauce.
* * To get the crispiness for this crepe you need to use good nonstick, heavy frying pan and to cook it on medium low heat. It may take 7-8 mins to cook each crepe.