HOW TO MAKE BANH XEO | VIETNAMESE SIZZLING CREPES

Bánh Xèo is a savory crepe made of a coconut and turmeric batter, traditionally filled with savory pork, shrimp, and beansprouts. It's served with fragrant herbs, crisp veggies, and sweet fish sauce called Nước Chấm. Each bite fills your mouth with an incredible combination of aromatics, textures, flavors, surely to bring you back for more bites. Bánh loosely refers to cake (or things made of starches and flours) and Xèo refers to the sizzling noise that the batter makes when hitting the hot pan.

I used to eat this dish quite a bit with Vietnamese and Cambodian families. While this is a Vietnamese dish, Cambodians have adapted a yummy version of this as well, that's very similar. My recipe is my adaptation, a fusion of both styles, while staying very close to the authentic dish.

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INGREDIENTS

Filling (see video for technique)

Garlic - 10 cloves (minced, for Pork & Shrimp)
Scallion - 6 stalks (green part chopped for batter, white part minced for Pork & Shrimp)

Ground Pork - 1.5 lb
Pork Belly - 1/2 lb
Vegetable Oil - 1 tbsp
Garlic - 2/3 portion that was minced
White part of Scallion - 2/3 portion that was minced
Fish Sauce - 1 tbsp
Sugar - 1 tbsp
Black Pepper - 1/2 tbsp

Shrimp - 1 lb (peeled, halved)
Vegetable Oil - 1/2 tbsp oil
Garlic - 1/3 portion that was minced
White part of Scallion - 1/3 portion that was minced
Fish Sauce - 1 tsp
Sugar - 1/2 tsp
Black Pepper - 1/2 tsp

Bean Sprouts - 12 oz bag

Batter (see video for tips)

Rice Flour - 2 cups
Corn Starch - 3 tbsp (adjust to preference, the more you use, the more doughy)
Turmeric - 1/2 tbsp
Salt - 1/2 tbsp
MSG - 1/2 tsp
Water - 1 cup
Coconut milk - 3/4 cup
Seltzer Water - 1/2 cup
Green part of Scallion - all

Sweet Fish Sauce Dip
Sugar - 1/3 cup
Hot Water - 1/3 cup
Fish Sauce - 1/3 cup
Lime Juice - 1/8 cup
Vinegar - 1/8 cup
Garlic - 5 cloves
Bird’s Eye Chilis - 6 chilis
Grounded Roasted Peanuts - 2.5 tbsp

Toppings
Mint
Thai Basil
Vietnamese Coriander
Fish Mint
Lettuce
Sour Green Mango
Cucumber
Rice Paper Wrapper (optional)
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📖CHAPTERS
00:00 Intro
00:26 Prepare Herbs & Veggies
03:29 Prepare Sauce
04:25 Prepare Fillings
06:54 Prepare Batter
08:05 Making Bánh Xèo
10:21 Plating
10:58 Different ways of eating Bánh Xèo