Banh Xeo-Vietnamese Sizzling Crepes 越式煎饼

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Banh Xeo-Vietnamese Sizzling Crepes 越式煎饼
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Banh Xeo literally means “sizzling cake” and it refers to a thin crepe filled with a variety of ingredients, commonly prawns, pork and beansprouts. Served with plenty of herbs and green lettuce, it’s meant to be enjoyed as a snack and usually sold by the street vendors in Vietnam.Let's have a wonderful meal of Banh Xeo-Vietnamese Sizzling Crepes!

越式煎饼是流行于越南的特色煎饼。一道越式煎饼里面满满的都是馅料如鲜虾,猪肉和芽菜。常配搭药材、生菜等等。今天就来享受越式煎饼的美味可口吧!
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Ingredient and Portion
Batter: / 牛油:
100gm rice flour / 100克 粘米粉
1 teaspoon ground turmeric / 1茶匙 黄姜粉
150ml coconut milk / 150毫升 椰子汁
50ml Water (adjust to desire consistency) / 50毫升 水 (适量)

Filling: / 内陷:
Coconut Oil / 椰子油
200g Pork belly, thinly sliced / 200克 五花肉, 切薄片
100g Small/Medium Prawns / 100克 小/中形 虾
100g Bean sprouts / 100克 芽菜
To serve: lettuce, Thai basil, mint and coriander / 装饰配料:生菜,泰国罗勒,薄荷和芫荽

Nuoc cham : / 酱汁
1/3 cup fish sauce, or to taste / 1/3杯 鱼露,或适量
1/3 cup lime juice, or to taste / 1/3杯 青柠汁,或适量
1 red birdseye chilli, thinly sliced / 1 红辣椒,切片
1 garlic clove, finely chopped / 1瓣 蒜米,切碎
1 tablespoon caster sugar / 1汤匙 砂糖


(if you are making a smaller portion, just halve everything)
如果准备小分的,所有材料减半即可。
Method
1. Combine rice flour and turmeric in a bowl, then whisk in coconut milk and water. Set aside to rest until needed.
将粘米粉和黄姜粉放在大碗里,然后加入椰子汁和水一起搅拌。待用。

2. Combine ingredients of nuoc cham in a small bowl with little bit of water, whisk to combine and season to taste (it should taste sweet, salty, sour and hot).
将所有的酱料食材混合在小碗里再加一点水,然后搅拌均匀再试味。(味道将会是甜、咸、酸和辣)

3. Heat coconut oil in a wok over high heat, add pork, prawns and garlic and stir-fry until just done (1-2 minutes). Remove from pan and clean the pan for the crepes.
把椰子油加入锅里加热,然后放入五花肉、虾和蒜米炒1-2分钟。倒入盘中待用,清理锅然后煎薄饼。

4. Heat more coconut oil in the pan over high heat, add a ladleful of batter, swirl to cover pan thinly and cook until golden (3-4 minutes).
再倒一些椰子油在锅里,然后加入面团弄成薄片,开始煎至金黄,大概3-4分钟。

5. Scatter pork, prawns, spring onions and bean sprouts over half the banh xeo, fold over other half to cover filling, then slide onto serving plate and keep warm. Repeat with remaining oil, batter and filling, wiping pan with absorbent paper between batches, and serve with lettuce, herbs and nuoc cham.
当煎至差不多,放入五花肉、虾、青葱和芽菜,然后把另一面卷起来,然后再加入生菜,泰国罗勒,薄荷和芫荽,放在碟里热吃。重复步骤。
Tips
The way to enjoy this would be to cut the banh xeo into smaller pieces, and place a bit of everything along with the herbs onto a piece to lettuce, dip in the Nuoc Cham and then eat with your hands!
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