I realize recently I have been posting much more about baking and less on savory food, and less so on Vietnamese cuisine, which is of my own culture! Yikes! So, today I will introduce to you a Vietnamese street-food dish that is very popular where I come from: Bánh xèo!
The name of this dish literally translates into “sizzling crepes” in English. It was named so for the sound that the crepe makes when the batter is poured into a hot hot hot skillet. It is a very light dish that you can have as an appetizer or for a light lunch. It will be perfect! So, here we go:
*NOTE: This crepe batter needs to be prepared overnight.
The crepe batter:
- 1 cup rice
- 1/4 tsp salt
- 1 tsp turmeric powder
- 1.5 cup club soda OR water
- 1/4 cup green onion (optional)
- 1 cup shrimp, peeled and deveined
- 200 gram minced pork
- 300 gram bean sprouts, rinsed well
- Fish sauce or soy sauce to marinate
- Sugar to marinate
- Black pepper
The dipping sauce:
- 2 cups water
- 2 tbsp fish sauce
- 2 tbsp sugar
- 2 tsp minced garlic
- 1 tsp minced red pepper (seed discarded)
- 1.5 tbsp rice vinegar OR lime juice
- Lettuce (any kind you want)
- Sweet basil
Prepare the filling:
- Marinate the shrimp and pork in separate bowls with 1 tbsp fish sauce and 1.5 tsp sugar, some black pepper. Let sit for about 20 minutes.
- Heat a skillet on medium heat.
- Drizzle some vegetable oil into the heated skillet.
- Sautée the shrimp to almost done, then put into a bowl.
- Sautée the pork to just done, then put into a separate bowl.
Prepare the crepe batter:
- Soak the 1 cup of rice in water overnight
- The next morning, discard the water and rinse the rice well
- Put the rice, club soda (or water), salt, turmeric powder into a blender
- Blend the mixture at high speed to get a light yellow smooth liquidy powder mixture where you cannot see even small grains of broken rice anymore.
- Pour the mixture into a bowl
- Chop the green onion and mix them into the batter.
Prepare the sauce:
- Put the water, fish sauce, sugar into a sauce pan and bring to a boil then take it off the heat. If you use rice vinegar, add this to the mixture at this step as well. If you use lime juice, add it last when the sauce has cooled.
- Add to the sauce the minced garlic and minced red pepper
- Stir to mix.
Fry the crepes:
- Heat a medium skillet on medium high heat
- Take a piece of paper napkin and soak it in vegetable oil
- Drag the oil-soaked piece of paper napkin all over the skillet to grease it
- Take a ladle-full of crepe batter and pour it into the heated skillet, try to tilt the skillet in a way that you can get the batter to be scattered out in the skillet thinly and evenly. Use the help of the ladle if you need to to spread the batter out.
- Put some filling (shrimp, pork, bean sprouts)
- Cover the skillet with a lid and let fry for about 2 minutes or until when the crepe becomes crispy.
- Take the lid off and use a turner to fold the crepe into a half-circle
- Transfer to a plate.
- Serve hot hot hot with condiment and dipping sauce.
And there you go!!!
I hope you will try this dish and enjoy it! Thanks for reading, everyone!