Banh Xeo-Vietnamese Sizzling Crepes 越式煎饼

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Banh Xeo-Vietnamese Sizzling Crepes 越式煎饼
From Kelly Siew Submit
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!

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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)
1. Combine rice flour and turmeric in a bowl, then whisk in coconut milk and water. Set aside to rest until needed.

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).

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.

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).

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.
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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