Bánh Xèo
This recipe was given to me by Robert! This makes about 4 medium-sized bahn xèo. You can always make one large or more small ones if you prefer.
And, one of the great things about this dish is that it is entirely customizable. Want all veggies? Go for it. Seafood? Sure! Just meat? Anything works here, so be creative.
- lettuce, large-leafed for wrapping it up (if desired)
- rice paper, also for wrapping (if desired)
- 6 sprigs mint
- 6 springs Thai basil
- 6 sprigs perilla
- cilantro if you like that (I do not)
- Nuoc cham (the sauce, see post for recipe)
- 1 cup rice flour
- 1/2 cup corn starch
- 1/2 tsp ground tumeric
- 1/2 cup cocnut milk
- 1.5 cup water
- 1 tsp salt
- 6 scallions, thinly sliced
- canola oil for cooking
- 1/2 lbs pork loin
- 1/2 onion, thinly sliced
- 6 shrimp, peeled, de-veined, and halved length wise
- 2 cup bean sprouts (fresh) (I feel like this is a lot but it is because I love them so much)
1. In a mixing bowl, stir together the rice flour, cornstarch, and turmeric.
2. Pour in the coconut milk, water, and salt.
3. Whisk the mixture until it is fully combined, stirring out any lumps. It will be runny. Very runny.
4. Let the batter sit for 10 minutes then fold in the scallions.
5. Pour boiling water over pork slices in a heat-proof bowl and allow to gently poach.
Drain when cool.
6. In a crepe pan, heat 1 teaspoon of canola oil on high heat.
7. Place sliced shrimp in a row on the top side of the pan.
8. Add a couple of slices of onions and cook them for 30 seconds or until they begin to
soften and lay in a few slices of pork.
9. Pour about a ½ a cup over the entire mixture and quickly lift the pan by the handle
and gently swirl it so the batter coats evenly all the way to the edges.
10. Cook the crepe until the batter begins to look dry, then place a handful of bean
sprouts on one half of the crepe.
11. Reduce the heat to low, and cook the crepe for another 2 minutes until the edges
easily pull away from the sides of the pan.
12. Lift one side of the crepe up and add a touch more oil to the pan.
13. Let the crepe cook for a few more minutes until it is golden and crispy on the
bottom.
14. Using a rubber spatula, fold the crepe in half and transfer it to a plate.
15. Repeat this process with the remaining batter, and serve each crepe in lettuce leaf
with some mint and fish sauce on top.