Bánh Xèo

The "sizzling crêpe", served as street food

Ingredients (For about 6–8 crêpes)

1. For the Batter (Bột Bánh Xèo)

• Rice flour: 200 g.

• Turmeric powder: 1 teaspoon (gives the iconic yellow color).

• Coconut milk: 200 ml (helps with crunchiness).

• Water: 200 ml (or more, to obtain a thin consistency).

• Salt: 1/2 teaspoon.

• Green onion: 1–2 (finely minced).

2. For the Filling (Phần nhân)

• Shrimp: 150 g (peeled and cut in half).

• Pork belly: 150 g (thinly sliced).

• Bean sprouts: 200 g.

• Onion: 1/2 small (thinly sliced).

• Vegetable oil: as needed.

3. For the Dipping Sauce (Nước Chấm)

The same sweet and sour base used for many Vietnamese dishes:

• Warm water: 50 ml.

• Fish sauce (Nước mắm): 3 tablespoons.

• Sugar: 2 tablespoons.

• Lime juice: 2 tablespoons.

• Garlic: 1 clove (finely minced).

• Red chili pepper: In rounds (to taste).

• Pickled Carrots/Daikon: Optional, added to the sauce.

4. For Serving

• Lettuce: Whole Romaine or Boston lettuce leaves.

• Fresh herbs: Mint, Coriander, and Thai Basil (abundant).

Preparation

Phase 1: Prepare the Batter

1. Mix: In a large bowl, mix the rice flour, the turmeric, and the salt.

2. Liquids: Gradually add the coconut milk and the water, mixing well to avoid lumps. The batter must be very liquid, similar to that of crêpes.

3. Aromatics: Incorporate the minced green onion.

4. Rest: Let the batter rest for at least 30 minutes (or even a few hours) to properly hydrate the flour.

Phase 2: Prepare the Sauce

1. Dissolve: In a bowl, mix the warm water with the sugar and the fish sauce until the sugar dissolves.

2. Add: Incorporate the lime juice, the minced garlic, and the chili pepper. Taste and adjust the balance between sweet, sour, and salty.

Phase 3: Cook the Filling and the Crêpe (1 by 1 Method)

The Bánh Xèo is cooked individually in a pan (traditionally cast iron or non-stick):

1. Initial Sauté: Heat a tablespoon of oil in the pan. Sauté a few slices of pork and a few pieces of shrimp together with a bit of sliced onion. Cook for about one minute.

2. Pour the Batter: Mix the batter and, when the pan is very hot, pour about a ladleful. Immediately after, rotate the pan quickly so that the batter is distributed in a thin and uniform layer over the entire surface.

3. The Sizzling Effect: You will hear a characteristic sizzling sound (Xèo!) which indicates that the crêpe is becoming crunchy.

4. Add Sprouts: Distribute a handful of bean sprouts on one half of the crêpe and cover with a lid for about 1–2 minutes. The steam will help cook the sprouts and the filling.

5. Fold and Serve: Remove the lid. When the edges of the crêpe are crunchy and golden, fold it into a half-moon with a spatula. Remove from the pan and serve immediately.

Phase 4: Service

Bánh Xèo should be eaten hot and crunchy immediately after cooking.

1. Take a piece of crêpe and put it on a fresh lettuce leaf.

2. Add a few leaves of mint, coriander, or Thai basil.

3. Roll everything together and dip generously into the Nước Chấm sauce.