Banh Xeo, literally translating to “sizzling cake,” is a beloved Vietnamese street food staple that’s as fun to make as it is to eat. Imagine crispy, golden-brown crepes bursting with savory fillings and dipped in a tangy, sweet dipping sauce – that’s Banh Xeo for you! It’s a symphony of textures and flavors that will transport you straight to the bustling streets of Vietnam.
This recipe will guide you through creating your own Banh Xeo feast at home. Don’t be intimidated by the seemingly long list of ingredients – the process is surprisingly simple, and the reward is oh-so-worth it!
Ingredients for the Banh Xeo Batter:
- 1 cup rice flour
- ½ cup tapioca starch
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 can (13.5 fl oz) coconut milk
- 1 cup water
- ½ cup chopped scallions
- Vegetable oil, for frying
Ingredients for the Filling:
- ½ pound thinly sliced pork belly
- 1 medium onion, thinly sliced
- 1 cup bean sprouts
- Salt and pepper, to taste
Ingredients for the Dipping Sauce (Nuoc Cham):
- ¼ cup fish sauce
- ¼ cup water
- ¼ cup sugar
- 2 tablespoons lime juice
- 1 small garlic clove, minced
- 1 small red chili, finely chopped (optional)
Equipment:
- Two large mixing bowls
- Whisk
- Non-stick skillet or crepe pan
- Spatula
Instructions:
Making the Banh Xeo Batter:
- Combine dry ingredients: In a large bowl, whisk together the rice flour, tapioca starch, turmeric powder, salt, and sugar.
- Gradually whisk in liquids: Slowly pour in the coconut milk and water while continuously whisking to avoid any lumps. The batter should be thin and runny.
- Rest the batter: Cover the bowl with a clean kitchen towel and let the batter rest for at least 30 minutes. This allows the starches to fully hydrate, resulting in a crispier crepe.
Preparing the Filling and Dipping Sauce:
- Marinate the pork belly: Season the sliced pork belly with a pinch of salt and pepper. Set aside.
- Make the Nuoc Cham: In a small bowl, combine the fish sauce, water, sugar, lime juice, minced garlic, and chopped chili (if using). Stir well until the sugar is completely dissolved.
Cooking the Banh Xeo:
- Heat the pan: Heat 1-2 tablespoons of vegetable oil in a non-stick skillet or crepe pan over medium heat.
- Pour the batter: Once the pan is hot, pour about ½ cup of batter into the center of the pan, swirling it quickly to spread the batter thinly and evenly into a thin circle.
- Add the fillings: Immediately arrange a few slices of pork belly, onions, and bean sprouts on one half of the crepe.
- Cook until golden: Cover the pan and cook for 2-3 minutes, or until the edges of the crepe become crispy and golden brown.
- Fold and serve: Carefully fold the crepe in half, using a spatula to help you. Transfer the cooked Banh Xeo to a serving plate.
- Repeat: Repeat steps 1-5 with the remaining batter and filling.
Serving and Enjoying Banh Xeo:
Banh Xeo is best served immediately while hot and crispy. To eat, simply tear off a piece of the crepe, dip it into the Nuoc Cham sauce, and enjoy!
Pro Tip: For a truly authentic Vietnamese experience, serve your Banh Xeo with a platter of fresh herbs like lettuce, mint, cilantro, and Vietnamese perilla leaves.
FAQs:
1. Can I use a different type of flour?
While rice flour is traditional, you can experiment with a gluten-free all-purpose flour blend if needed. However, the texture of the crepe might differ slightly.
2. What can I substitute for pork belly?
Feel free to get creative with your fillings! Shrimp, tofu, chicken, or mushrooms would be delicious alternatives.
3. How do I store leftover Banh Xeo?
It’s best to enjoy Banh Xeo fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat in a pan over medium heat until crispy.
Banh Xeo Batter
Cooking Banh Xeo
This recipe for Banh Xeo is a fantastic starting point for your Vietnamese culinary adventure. Don’t be afraid to experiment with different fillings and toppings to create your own signature version! Happy cooking!
