Bánh Xèo (Vietnamese Sizzling Crepes)



Ingredients

For Crepe Batter (Bánh Xèo)

  • 2 1⁄2 cups fine rice flour
  • 2⁄3 cups corn flour (or cornstarch, tapioca starch)
  • 1⁄2 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil (or neutral flavored oils)
  • 200ml Kara UHT Coconut Cream
  • 3 1⁄2 cups soda water
  • A few drops yellow food coloring

To Prepare Dipping Sauce (Nước Châm)

  • 1⁄4 cup fish sauce (or light soy sauce)
  • 2 tablespoons lime juice, freshly squeezed
  • 1 clove garlic, minced
  • 1 red chilli padi, chopped
  • 1⁄8 cup raw sugar
  • 1 1⁄2 teaspoon chilli garlic sauce
  • 1⁄3 cup water
  • 2 tablespoons carrot, julienned

For Marinade and Prepare Chicken

  • 300g boneless chicken, cut into thin strips
  • 2 cloves garlic, minced
  • 1⁄2 teaspoon fish sauce (or light soy sauce)
  • 1⁄2 tablespoon oyster sauce
  • 1⁄2 teaspoon black pepper
  • 1⁄4 teaspoon sugar
  • 2 tablespoons water (or Shaoxing)
  • 1 tablespoon corn flour

To Marinade and Prepare Prawn

  • 15-20 prawns (medium sized)
  • 2 teaspoons light soy sauce
  • 1⁄2 teaspoon sesame oil
  • 1-2 teaspoon green hot sauce (or chilli sauce)

Fillings, Garnishes and other ingredient

  • Lettuce, various types (as per your preference)
  • Mint, Thai basil, cilantro or Mitsuba (as per your preference)
  • Perilla leaves (Vietnamese, Japanese or Korean, as per your preference)
  • Sliced cucumber, lime wedges, julienned carrot (as per your preference)
  • 2-3 cups bean sprouts, cleaned
  • 1 yellow onion, sliced
  • Vegetable oil

Method

Prepare the Crepe Batter

  1. In a large bowl, pour in the rice flour, corn flour, turmeric powder, salt, vegetable oil and Kara UHT Coconut Cream.
  2. Gradually pour in soda water and whisk until smooth.
  3. Add the yellow food coloring as per your preference, whisk again.
  4. Cover the bowl and refrigerate for at least 4 hours or overnight.

Prepare the Dipping Sauce

  1. Add all the ingredients for dipping sauce (except the julienned carrot) into a bowl, stir well to allow the sugar to be dissolved.
  2. The julienned carrot is to be added during serving.

Prepare the Chicken

  1. Marinate the chicken with relevant ingredients for at least 30 minutes.
  2. Heat vegetable oil in a large skillet over medium-high heat, add the marinated chicken and cook.
  3. Stirring occasionally, until cooked through and browned in spots (about 3-5 minutes).
  4. Drain any excess liquid and set aside.

Prepare the Prawns

  1. Toss the prawns with soy sauce and sesame oil.
  2. Wipe the skillet clean and add some vegetable oil over medium-high heat.
  3. Add 2 tablespoons of sliced onion, prawns and green hot sauce.
  4. Stirring occasionally until the prawns are cooked (about 2 minutes).
  5. Drain any excess liquid and set aside.

Prepare the Greens

  1. Soak the lettuce, herbs and vegetable in cold water, then rinse thoroughly.
  2. Keep lettuce leaves whole.
  3. Remove the roots from the cilantro and Mitsuba.
  4. Pat dry and set aside.

Blanch the Bean Sprouts

  1. Bring a pot of water to a boil.
  2. Add the bean sprouts and cook until slightly softened (about 2 minutes).
  3. Drain and rinse with cold water.

Cook the Crepes

  1. Bring the bowl of crepe batter to room temperature, about 30 minutes before cooking.
  2. Have all the prepared ingredients within reach. Stir the crepe batter well.
  3. Heat a non-stick pan over medium-high heat and add a tablespoon of oil.
  4. Add a few slices of onion and 3-4 prawns. Cook until browned, then move to one side of the pan.
  5. Pour about 1/3 cup of crepe batter into the pan and swirl the pan to create a thin, even layer.
  6. When the edges start to crisp and pull away from the pan, add the cooked chicken and bean sprouts to the prawn side of the crepe.
  7. Cook until the crepe is crispy. Fold the crepe in half by covering the filling.
  8. Reduce heat and crisp up further.
  9. Remove from the pan.

To serve

  1. Break or cut off a manageable piece of Bánh Xèo as per your preference.
  2. Take a piece of lettuce leaf and lay it flat.
  3. Add the greens, fillings and herbs to your liking.
  4. Place the piece of Bánh Xèo onto the lettuce and greens, carefully roll up the lettuce leaf, encasing the Bánh Xèo and greens.
  5. Dip the rolled-up Bánh Xèo with Nước Châm dipping sauce.
  6. Ready to be consumed.

 

Notes

  • Bánh Xèo is known for its vibrant yellow color, but you may omit the yellow food coloring or replace it with alternative food coloring.
  • The addition of soda water helps to lighten the batter, preventing the crepes from becoming dense or soggy.
  • You can keep the balance batter in a tightly sealed container and store it in the refrigerator for up to 3 days. Before using the balance crepe batter, bring it to room temperature and stir well.
  • Depending on the size of your non-stick pan and the desired thickness, adjust the amount of batter used per crepe.

 

Source & Credits: https://www.youtube.com/c/RecipesaresimpleVideos


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