vietnamTheSpiceOdysseyMarch 07, 2022Comment

Bánh Xèo

vietnamTheSpiceOdysseyMarch 07, 2022Comment

This is a savory sizzling rice crêpe and a very popular street food in Vietnam. Bánh means cake while xèo means sizzle. The name refers to the loud sound the rice batter makes when it is poured into the hot skillet. It’s a savoury fried pancake made of rice flour, water, and turmeric powder. Our version of Banh Xeo is stuffed with prawns, chicken, mushroom and bean sprouts.

Jump To Recipe

Follow @thespiceodyssey

Shop This Post

Recipe — Bánh Xèo

Serving Size: 4-8

This recipe makes about 8 crepes — if you are very hungry then its for 4 people, or if you are just having a snack then 8 people.

Making the Batter

Rice Flour - 1 cup
Cornstarch - 1/2 cup
Turmeric - 1/2 teaspoon
Coconut Milk - 1/4 cup
Salt - 1/2 tsp
Scallion - 1/2 cup, green only
Water - 2 cups

In a bowl, whisk all of the above ingredients until combined. Cover and let it sit for at least 30 minutes. It’s important to rest the batter so it can thicken and develop a consistency of half-and-half. Keep in mind, the batter won’t be completely smooth and rather gritty because we are using rice flour.

Why is it important to rest pancake and crêpe batter?

During the resting period, starch molecules in the flour are absorbing the liquid in the batter. This causes them to swell and gives the batter a thicker, more viscous consistency. Any gluten formed during the mixing of the batter is also getting time to relax, which will make the texture is incredibly delicate instead of chewy.

Preparing the Filling

Chicken Breast or Thigh - 8 oz, thinly sliced against the grain
Shrimp - 8-10, cleaned and deveined
Shiitake Mushrooms - 4-6, I just happened to have a lot of shiitake but you can use any other type of mushrooms you like
Yellow Onion - 1/2, thick slices
Mung Bean Sprouts - 2 cups
Salt — 1/2 tsp
Black or White Pepper — 1/4 tsp

In a bowl, combine the chicken and shrimp, and season with salt and pepper. Slice the shiitake mushrooms and yellow onions. This batter makes about 8 crepes so I like to portion out the meat and vegetables in to 8 equal piles.

Toss the bean sprouts with a little bit of salt as well. I do the same with the bean sprouts as well, make 8 separate piles of bean sprouts, separate from the meat + vegetable.

Helpful Notes

Mung Bean Sprouts

Traditionally, mung bean sprouts are used in the filling for banh xeo, which is why I showcased it for the sake of authenticity. But I did notice the bean sprouts don’t fully steam-cook when frying the crepes. They are not supposed to either, as their purpose is to add some crunch to the filling. I have also seen the addition of mung bean lentils in the filling for certain traditional banh xeo to add the extra crunch.

Arafat hates bean sprouts and I personally don’t like unseasoned, and raw bean sprouts — my favorite way of eating them is Kongnamul Muchim. Having spoken to few Vietnamese friends, they did tell me sliced jalapeno is a great substitute. Turns out they also don’t like bean sprouts either. And you know me, any chance to add heat and spice to my recipe and I will take it! For this recipe, I personally recommend substituting the bean sprouts with 2 jalapenos, thinly sliced, and destemmed + deseeded if it’s too hot.

Different Filings

The filling for banh xeo is highly customizable. I have seen it mostly done with pork, shrimp, mushrooms and mung bean sprouts. I personally prefer chicken but you may substitute with any protein and vegetables of your choice. You could make a seafood version by making it with shrimp, calamari and crab. There is also the vegetarian option by adding more mushrooms or a combination of mushrooms or different types of tofu — like extra-firm, baked, marinated with sriracha or miso etc.

Frying the Crepes

Oil - 1 cup

In an 8” nonstick skillet over medium heat, warm 2 tablespoons of oil. When the oil is hot and shimmering, add a portion of the filling. Stir-fry the filling until the meat and vegetables are cooked, about 4 minutes.

Stir the batter with a ladle until there is no more drag at the bottom. Scoop up 1/3 cup batter and pour into the skillet, distributing it around the filling. Pick up the skillet and swirl the batter in a circular motion to spread it evenly and thinly.

Add one pile of the beansprouts on one side of the skillet, lower the heat slightly and cover the pan with a lid to steam. Cook for 5 minutes, until the bean sprouts soften slightly, and the edges start to lightly loosen from the pan. Uncover the pan and drizzle 1-2 teaspoons oil around the edge of the crepes.

When the crepe is golden brown at the edge, about 3-4 minutes, slide a spatula under one side and lift to fold the crepe over to form a semi-circle. You may continue to cook and flip the pan for another couple minutes, until the crepe is crispy and golden brown on the bottom. Remove the crepe from the pan and set it to rest in a sheet pan with wire rack.

Repeat all the above steps 7 more times and you should have 8 crepes!

Helpful Tips

If the batter doesn’t sizzle and bubble up on contact, the skillet was not hot enough. If it did bubble but started to harden immediately, even before you could swirl it, then the skillet was way too hot. Adjust the temperature as you cook the remaining crepes.
If the batter gets thicker as you go, add a little bit of water to thin it out. I like to add 1 tablespoon of water at a time until I reach the right consistency.
If you have multiple non-stick skillets, use them all by maximizing the usage of all the burners on your stovetop. I have seen the pros cook 4 crepes at a time! It will speed things up and everyone will be happy eating hot banh xeo family style. And then they can help you with the dishes cleaning 4 or more dirty skillets lol!
It’s okay if it breaks in the center as you are folding or removing the crepe from the pan. But if you are particular and want perfect crepes, I recommend using a silicone fish spatula like this or this.

Prepare a Garnish Plate

With the following ingredients

Lettuce
Herbs — Mint, Perilla, Cilantro , Thai Basil
Cucumbers

Nước Chấm | Dipping Sauce

Sugar - 1 tbsp
Fresh Lime Juice - 1 whole lime
Garlic Clove - 1, minced
Bird’s Eye Chiles or Small Serrano Chiles - 1-2 tsp, minced
Fish Sauce - 2 tbsp
Rice Vinegar - 1 tsp

Combine all the ingredients in a mixing bowl, then store it in an airtight jar. The chili garlic sauce can last in the fridge up to 4 weeks.

How to Eat

Serve the crepes with a platter of garnishes and a bowl of dipping sauce on the side.
Use scissors to cut the crepe in half. Tear a piece of lettuce, place a piece of the crepe on the lettuce, add a few herbs. Fold it into a bundle and dip it in the sauce before eating.