Ingredients with Measurements:
- 1 cup rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1/4 cup sliced scallions
- 1/4 cup bean sprouts
- 1/4 cup sliced pork belly
- 1/4 cup shrimp, peeled and deveined
- 1/4 cup mung bean sprouts
- 1/4 cup sliced onions
- 1/4 cup sliced carrots
- 1/4 cup sliced mushrooms
- 1/4 cup sliced bell peppers
- Vegetable oil for frying
Special Equipment Needed:
- Non-stick skillet
- Spatula
- Ladle
Step-by-Step Instructions:
1. In a mixing bowl, whisk together rice flour, cornstarch, turmeric powder, and salt.
2. Gradually add coconut milk and water while whisking until the batter is smooth.
3. Add scallions to the batter and set aside.
4. In a non-stick skillet over medium heat, add 1 tablespoon of vegetable oil.
5. Add pork belly and shrimp and cook until browned.
6. Add mung bean sprouts, onions, carrots, mushrooms, and bell peppers and cook for 2-3 minutes.
7. Remove the skillet from heat and transfer the cooked vegetables and meat to a plate.
8. Return the skillet to medium heat and add 1 tablespoon of vegetable oil.
9. Ladle 1/4 cup of the batter into the skillet and swirl the skillet to spread the batter evenly.
10. Add a handful of the cooked vegetables and meat on one side of the crepe.
11. Cover the skillet and cook for 2-3 minutes until the edges of the crepe are crispy.
12. Fold the crepe in half and transfer to a plate.
13. Repeat steps 9-12 until all the batter and filling are used up.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes 6-8 crepes
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 8g
Cholesterol: 50mg
Sodium: 250mg
Total carbohydrate: 28g
Dietary fiber: 2g
Total sugars: 2g
Protein: 8g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Shrimp can be substituted with tofu or more vegetables.
- Mung bean sprouts can be substituted with soybean sprouts or omitted.
Variations:
- Add sliced jalapenos or Thai chilies for a spicy kick.
- Use different vegetables such as cabbage, zucchini, or eggplant.
- Add fresh herbs such as cilantro or Thai basil.
Tips and Tricks:
- Make sure the skillet is hot before adding the batter to ensure a crispy crepe.
- Use a non-stick skillet to prevent the crepe from sticking.
- Don't overfill the crepe with filling to prevent it from breaking apart.
- Serve the crepes immediately after cooking for the best texture.
Storage Instructions:
Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the crepes in a non-stick skillet over medium heat until heated through.
Presentation Ideas:
Serve the crepes on a platter with a side of dipping sauce and garnish with sliced scallions and cilantro.
Garnishes:
Sliced scallions, cilantro, and lime wedges.
Pairings:
Serve with a side of Vietnamese dipping sauce (nuoc cham) and a cold beer.
Suggested Side Dishes:
- Vietnamese pickled vegetables (do chua)
- Steamed rice
- Fresh spring rolls (goi cuon)
Troubleshooting Advice:
- If the crepe sticks to the skillet, add more oil to the skillet before adding the batter.
- If the crepe breaks apart when flipping, use a spatula to gently lift the edges before flipping.
Food Safety Advice:
- Make sure all ingredients are properly cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Bánh Xèo is a popular Vietnamese dish that originated in central Vietnam. The name "bánh xèo" means "sizzling cake" in Vietnamese, referring to the sound the crepe makes when it's cooked. It's typically made with rice flour, coconut milk, and turmeric powder, and filled with a variety of meats and vegetables.
Flavor Profiles:
Bánh Xèo has a crispy exterior and a soft, chewy interior. The crepe has a slightly sweet and savory flavor from the coconut milk and turmeric powder. The filling is typically savory and slightly salty.
Serving Suggestions:
Serve the crepes as a main dish for lunch or dinner. They can also be served as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese