Vietnamese Savoury Crepes - Bánh Xèo

Bánh Xèo, traditionally known as Vietnamese savoury crepes, holds a special place in my heart. While many enjoy it as a light appetizer, in my household, it's the main event! This crispy, savoury, and utterly fresh dish deserved a little upgrade, and I was on a mission to elevate its flavours. 🚀 JUMP TO RECIPE

The history

Now, here's a fun fact for those who adore a bit of culinary history with their bites: Bánh Xèo, cheekily translating to "sizzling cake" (oh, and believe me, it sizzles alright 😛), is more than just a taste sensation; it's a journey through time and cultures. Each bite of this golden crepe isn’t just a culinary delight; it tells tales of Vietnam’s past entwined with French colonial influences.

You see, while the essence of Bánh Xèo is authentically Vietnamese, there's no denying the French touch in it. The crepe-like appearance and texture are reminiscent of the French crêpe, a nod to the years of French colonization in Vietnam. But, Vietnam made it its own, infusing the thin batter with vibrant turmeric, and filling it with local delights like shrimp and bean sprouts.

 From its roots in Central Vietnam, where it was served up thick and hearty, it evolved as it traveled north and south. In the South, it's a grand, plate-sized spectacle, thin and crispy, bursting with a medley of flavors. And in the Central? A cozier, thicker version, just the way they love it.

So, next time you bite into a Bánh Xèo, remember: you're not just savouring a dish, but an incredible fusion of two culinary worlds. And, just like that unforgettable lemongrass marinade, this is one recipe you'll be bookmarking for life. 

@nguyenfoodstall Had a blast showing @Gianluca Ruggieri how to make my all time favourite Vietnamese dish: Bánh Xèo (Vietnamese savoury crepes) 🥞🔥 ✨Tips for success✨ 👉Don’t be discouraged if you mess up your crepes the first few times. ITS NORMAL. Take a deep breath and try again. Perseverance is key! 👉If your crepe is turning out soggy and doughy, your batter might be too thick (add more beer/ soda) or your pan is not hot enough. The thinner the batter, the easier it is to work with 👉Try both methods and see which one works best for you! 📍RECIPE📍 For the Pork and Shrimp: • 1 lb pork belly, sliced thinly • 400 grams peeled shrimp • 3-4 Tbsp fish sauce • 2 tsp cracked black pepper Additional toppings: • 1-2 white onions, sliced • Beansprouts For the Batter: • 1 1/2 Cup rice flour • 1/2 Cup cornstarch • 1/2 Cup coconut milk • 2 tsp turmeric (for color) • 500 ml of beer OR sparkling water • 4 chopped scallions • 1 tsp salt Dipping Fish Sauce: • 1 Cup warm water • 1/2 Cup fish sauce • 1/2 Cup sugar • 1/4 Cup lime juice • 3 minced garlic cloves • 1 Thai chili pepper Plating: • Dipping fish sauce • Lettuce • Mint leaves • Pickled carrots and daikon (optional) Instructions: 1. Prepare the Pork and Shrimp: • Slice the pork belly into very thin slices. • Slice the shrimp in half, lengthwise. • Marinate the pork and shrimp with fish sauce and cracked black pepper. 2. Make the Batter: • Combine rice flour, cornstarch, coconut milk, turmeric, beer (or sparkling water), chopped scallions, and a pinch of salt. • Whisk until smooth and set aside to bloom for 30 minutes. 3. Cook the Pork and Shrimp: • In a heated pan, cook the pork belly and shrimp, then set aside. • Sauté sliced onions and set aside. 4. Cook the Crepes: • After the batter has bloomed, heat a pan to medium-high heat and add a little oil. • Quickly ladle in about 1/4 cup of batter, swirling to even out the batter. Avoid using too much batter. • Add a handful of beansprouts, a few pieces of cooked shrimp, pork belly, and onions. • Cover with a lid and cook on medium-high for about 3 minutes. • Remove the lid, brush or drizzle more cooking oil around the edge of the crepe to crisp up the edges. • Cook uncovered for another 3-4 minutes or until the crepe lifts from the pan. Fold the crepe and rest it on a plate or wire rack. 5. Make the Dipping Fish Sauce: • Combine fish sauce, sugar, warm water, lime juice, minced garlic, and Thai chili pepper. • Mix well and it's ready to eat immediately. 6. Serve: • Cut the crepe and nestle it in some lettuce and fresh mint leaves. • Dip in the dipping fish sauce. Enjoy! . . #vietnamesefood #asiancuisine #homecooking #crepes #snacks #healthyfood #asianfood ♬ COME DANCING - CHARLESTON - Cavendish

The secret - beer batter!

After many kitchen experiments, I've unlocked the secret to a more delightful and irresistibly crunchy Bánh Xèo experience. Instead of using water for the batter, I've replaced it with an equal amount of beer! The effervescence of beer not only lends the batter a distinctive flavour but also guarantees the crispiness we all crave. A pinch of salt further accentuates its character, ensuring each bite is a flavourful explosion! 

The Filling

Here's your quick guide to the fillings that bring the magic:

Pork: Thin slices, big flavours. This is the juicy goodness that’s been making Bánh Xèo iconic. Trust me, one bite and you'll get why.

Shrimp: Brings a splash of the sea right into the mix. Pairs amazingly with pork and takes the dish from tasty to mind-blowing.

Mung Beans: A subtle touch that makes a world of difference. Authentic? Absolutely. Hard to find sometimes, but always worth the hunt.

Bonus: Bean Sprouts: Couldn’t grab any when filming this recipe, but let me tell you - they add that fresh, juicy crunch we all love. Plus, they bring a refreshing balance against the richer fillings. If you can, toss them in. Your taste buds will thank you.

Cooking Instructions

1. Start by mixing all the beer batter ingredients together in a large bowl. The consistency should be similar to a pancake batter.
2. For the filling, have all the ingredients prepared and within arm's reach.
3. Heat a non-stick skillet over medium heat. Once hot, add a bit of oil and sauté your onions, shrimp, and pork until they're partially cooked.
4. Pour the batter into the skillet, swirling it to ensure even distribution.
5. Allow the Bánh Xèo to cook until the edges begin to lift and become golden. This is when you know you're getting that coveted crunch!
6. Fold the crepe in half, allowing the steam to continue cooking the filling.
7. Serve hot, with lettuce, rice paper, mint leaves, and that tangy fish sauce for dipping!

A Note of Encouragement

Remember, perfection in the kitchen often comes with practice. If your first Bánh Xèo doesn't come out as envisioned, don't fret! Embrace the culinary journey and keep refining your technique. The delicious outcome is worth the effort!