Vietnamese Sizzling Crepes

Vietnamese Sizzling Crepes

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Chef Potpie (Laurel)

By
@ChefPotpie

This is an iconic Vietnamese food in all the regions of the country, and a popular street food. The crepe itself has a lovely yellow color due to the turmeric powder. It is usually called 'Banh Xeo' meaning "Sizzling Crepe," or "Singing Crepe" which describes the sizzling sound the batter makes when added to the hot pan.

Rating:

☆☆☆☆☆ 0 votes

Serves:
2 main meal, 4 appetizer
Prep:
20 Min
Cook:
20 Min
Method:
Pan Fry

Ingredients

  • BATTER:

  • 3/4 c
    rice flour
  • 1/4 c
    cornstarch
  • 1/2 tsp
    turmeric
  • 1/4 tsp
    salt
  • 1/4 c
    canned coconut milk (full fat)
  • 1 c
    coconut water
  • 2
    green onions, chopped
  • DIPPING SAUCE:

  • 2 Tbsp
    lime juice
  • 1/4 c
    water
  • 1 Tbsp
    fish sauce
  • 1 tsp
    sugar
  • 1 clove
    garlic, finely minced
  • FILLING:

  • 1/2 large
    onion, thin sliced
  • 4 oz
    pork shoulder or tenderloin thinly sliced
  • 1 small
    shallot, thin sliced
  • 8 oz
    shrimp, peeled and deveined
  • 11/2
    bean sprouts
  • 1 tsp
    fish sauce
  • ·
    salt and pepper
  • ·
    cooking oil
  • FOR SERVING:

  • ·
    green lettuce
  • ·
    mint
  • ·
    cilantro

How to Make Vietnamese Sizzling Crepes

Step-by-Step

  1. For the batter: In a bowl, whisk together rice flour, cornstarch, turmeric, salt, coconut milk and water. Keep green onions at the ready, do not add yet.
  2. For the sauce: Mix all sauce ingredients together, adjust taste to your liking; set aside.
  3. For the filling: In a non-stick skillet over medium-high heat, heat oil then add onions. (I advise using ONLY a non-stick skillet for this recipe.) Saute for 2-3 minutes until onions lose their rawness but are still crisp. Remove to a plate.
  4. To the same pan, add shallot, add some oil and saute until fragrant, then add pork and allow it to cook, undisturbed for about a minute. Then add fish sauce and pepper and cook until pork is completely cooked. Remove to a clean plate.
  5. To the same pan with a coating of oil, and still at medium-high heat, add shrimp and saute both sides until fully cooked. This will only take a couple minutes depending on the size of your shrimp. Remove to a clean plate. If your shrimp are large, cut in half lengthwise.
  6. For the Crepes: Add the chopped green onions to the batter and stir well. Wipe the pan clean, place over medium to medium-high heat, and add oil to coat the pan. If you are using a 12-inch skillet, once it is hot, pour 1/3 of the batter into it and swirl until the bottom of the pan is covered. The batter should sizzle when you pour it in the pan. If you use a smaller or a larger pan, adjust the amount of batter. Use just enough to coat the bottom of the pan. (Rice flour has a tendency to sink to the bottom of the bowl, so remember to stir the batter before making your crepes.)
  7. When the bottom of the crepe seems like it's about to start getting crispy, (lift the edge with a spatula to check), add 1/2 cup bean sprouts to one half of the crepe. Let it cook for about 30 more seconds and begin layering the other ingredients, 1/3 of the onion, 1/3 pork, and 1/3 shrimp, to the same side as the bean sprouts, leaving the other half free.
  8. Continue to cook for 2-3 (or more) minutes until the crepe becomes crispy. I you feel it needs more oil, drizzle some around the rim of the pan. Also make sure it is not getting too dark by keeping the heat adjusted. The important thing to remember is you need to give the crepe time to become crispy.
  9. When the crepe is as crispy as you want it, fold the half without the filling over the other half. Slide it from the pan onto a plate or use 2 spatulas to maneuver it onto a plate.
  10. Continue with the other 2 crepes, wiping the skillet clean between crepes, remembering to stir the batter before pouring it into the pan.
  11. Serve the crepes hot with herbs, lettuce and dipping sauce.

Printable Recipe Card

About Vietnamese Sizzling Crepes

Course/Dish: Tacos & Burritos
Main Ingredient: Seafood
Regional Style: Vietnamese



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