Vietnamese Crepes Banh Xeo Recipe: Crispy and Authentic Guide
This delectable Vietnamese street food is made with thin, crispy crepes filled with savory fillings like shrimp, chicken, and bean sprouts, and served with a flavorful dipping sauce.
Ingredients
For Batter
- 1 cup Rice Flour
- ½ tsp Turmeric Powder
- 1 cup Coconut Milk
- 1 cup Water
For Filling
- ½ pound Chicken (skinless, boneless)
- ½ pound Shrimps (peeled and deveined)
- 1 cup Bean sprouts
- 1 cup Scallions (chopped)
For Serving:
- Lettuce leaves
- Fresh herbs
Instructions
- First we would make banh xeo batter. In a mixing bowl,combine rice flour, turmeric powder, coconut milk, and water. Whisk until the batter is smooth and well-mixed. Set aside to rest for at least 30 minutes to allow the flavors to meld together.
- While the batter is resting, prepare the fillings. Peel and devein the shrimp,leaving the tails intact for an attractive presentation. Season the shrimp with salt and pepper.
- Heat a non-stick frying pan over medium heat and add a small amount of oil to coat the bottom. Once the pan is hot, pour a ladleful of batter into the pan,swirling it around to cover the entire surface. The batter should sizzle upon contact with the hot pan
- Arrange a few shrimp and slices of chicken on one side of the crepe. Sprinkle a handful of bean sprouts and scallions on top of the fillings. Cover the pan and let the crepe cook for 2-3 minutes, or until the edges are crispy and golden.
- Carefully fold the empty side of the crepe over the fillings, creating a half-moon shape. Gently press down with the spatula to seal the crepe. Cook for another minute to ensure that the fillings are heated through.
- Slide the crepe onto a plate lined with lettuce leaves. Repeat the process with the remaining batter and fillings, adding more oil to the pan as needed. Remember to stir the batter before pouring each new crepe to ensure an even distribution of ingredients.
- Serve the banh xeo crepes hot, accompanied by a platter of fresh herbs and a dipping sauce.
