Banh Xeo is a style of Vietnamese Crepe. The name of Banh Xeo derives from the loud sizzling sound of the rice batter poured into the hot skillet. It is a fried pancake made from rice flour, water, and turmeric powder made from Vietnamese savor.
Some popular stuffings are pork, shrimp, dice of green onion, mung bean, and sprouts of a seed. Often eaten in Bánh xèo are spinach, tomato, Thai basil, and fish mint.
There are two main types of crepe in Vietnam today, although there are many local variations, which vary considerably in taste and appearance. There is the central-style crepe native to Central Vietnam, and there is the southern-style crepe native to Southern Vietnam. This Vietnamese Crepe includes a small pancake that is broken into small pieces, wrapped in rice paper, and coated in a peanut sauce.
- Author: Romae Chanice Marquez
- Recipe Category: Snacks
- Cuisine: Vietnamese
This is a popular street snack in Vietnam, especially in the south. The dish is served with fresh herbs. The shrimp-studded crepe is rolled up in a leaf of lettuce and dipped in nuoc cham dipping sauce before it gets popped in your mouth. The whole preparation and cooking time is 30 minutes. This recipe is suitable for three servings.
The Vietnamese crepe is a famous street food in Vietnam. Photo credits to: @diana.chan.au.
Vietnamese Crepe Ingredients
- 1 cup of rice flour
- 1/2 teaspoon of white sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground turmeric
- 1 1/4 cup of coconut milk
- 1/2 cup of water
- 2 tablespoons of vegetable oil, divided, or as needed
- 2 tablespoons of minced shallot
- 3 cloves of garlic, minced, or more to taste
- 3/4 pound of fresh shrimp, peeled and deveined
- 2 tablespoons of fish sauce, or more to taste
- 1 pinch of salt to taste, for the filling
- 2 pounds of mung bean sprouts
- 6 lettuce leaves, more if desired
Vietnamese Crepe Instructions
Step 1: In a large bowl, add the rice flour, sugar, teaspoon of salt, and turmeric. To make a thick batter, beat for coconut milk. Slowly whisk in water until the mixture is a thin crepe.
Step 2: Heat the oil over medium-high heat in a large skillet. Add shallots and garlic; cook and stir for 1 to 2 minutes until fragrant but not brown. Sprinkle with shrimp; saute for 3 to 4 minutes until cooked and opaque. Season with salt and fish sauce. Put the filling in a bowl.
Step 3: Preheat the oven to 200° F (95° C). Place the skillet over medium heat and steam.
Step 4: Apply 1 1/2 teaspoons of oil. Remove the crepe batter and add 1/2 cup in the hot skillet for, swirling to cover the rim. On the bottom half of the crepe, place 3 or 4 of the cooked shrimp.
Step 5: Top with a handful of the bean sprouts. Cook for about 1 minute until the batter looks set and the edges start to brown. Slide onto an oven-safe plate and turn the crepe over.
Step 6: Put the crepe in the preheated oven to keep it warm. Start with the rest of the batter and fill.
Step 7: Serve the lettuce leaves next to the packed crepes. Break off bits of crepe and roll onto lettuce leaves to eat.
Vietnamese Crepe Additional Information
- Per serving has 247 calories, 25g of carbohydrates, 9g of fat, and 15g of protein.
- If desired, you can add more scallions to the crepe batter. If preferred, replace the shallots in the filling with scallions. Whether you like, you can also add sauteed mushrooms to the mixture.
- Cook/prep time is 30 minutes.
- This recipe serves three people.
About Vietnamese Crepe Recipe
The name for pastries in Vietnam is bánh. Many of the pastries are wrapped and boiled or steamed in different leaves, such as bamboo and banana.
One of the oldest dishes that dates back to the Vietnamese state’s historical creation is something called the square “cake”.
Each Vietnamese dish has a unique flavor that represents one or more of these elements. Fish sauce, shrimp paste, soy sauce, bean sauce, rice, fresh herbs, fruits, and vegetables are common ingredients. For more international recipes, click here.
Featured Image: @tinsfood / Instagram, @conscience_vegetale / Instagram