Shrimp and pork on a savory crepe called Banh Xeo (Sizzling Saigon Crepes). Banh xeo can be made at home using this recipe. This is a definite must-try!
Little Saigon in Orange County—the largest Vietnamese community outside of Vietnam—is where I buy, eat, and get cheap massages. I haven’t been to Vietnam, but I’m a big admirer of Vietnamese food.
We went on a Little Saigon tour with Chef Danhi last weekend.
At the end of the trip, he demonstrated that I was eager to learn how to make banh xeo, Vietnamese coconut crepes filled with pork, shrimp, and bean sprouts. I offered my assistance in preparing a banh xeo portion for him.
The following day, I went to the store and bought everything I needed, and then I practiced at home some more before heading out. Although banh xeo isn’t challenging to cook, I need to work on getting the correct shape without breaking the crepe, or perhaps I should learn to flip the pan to land the banh xeo on the pan rather than my kitchen floor.
Bang xeo is a traditional Vietnamese dish from the south, according to Chef Danhi. “Sizzling Saigon crepes” is another name for Xeo, which translates to “sizzling.”
When I cooked my banh xeo, I used vegetable oil instead of lard, the traditional method. Make your own version of Nuoc Cham by sprinkling some lettuce leaves with fresh herbs like Thai basil or Perilla herb, then dousing them with the famous dip composed of fish sauce, lime juice, and sugar.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 261 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- Bean Curd Skin w/ Shrimp (Vietnamese Tau Hu Ky)
- Crab w/ Tamarind and Chili (Cua Rang Me)
- Goi Cuon (Vietnamese Fresh Spring Rolls)
- Grilled Shrimp w/ Green Papaya and Mango Salad
- 3/4 cup canned coconut milk
- 3 scallions, thinly sliced on an extreme angle, about 1/4 inch thick
- 1/4 teaspoon turmeric powder
- 1 1/2 cup water
- 2 cups rice flour
- 1/2 teaspoon salt
- 3/4 cups of sliced mushrooms (1/8 inch slices)
- 1/4 lb. of pork shoulder, cut into thin slices
- 1 cup lard or vegetable oil
- 1/4 tsp. salt
- 1/2 cup of sliced yellow onions, about 1/8 inch thick
- 2 cups bean sprouts, trimmed preferred
- 1 to 2 medium long red chilies, sliced thinly into rings, about 1/8 inch thick
- 1/4 lb. (100 g) tiny shrimp, peeled and deveined, cut in halves lengthwise
Nuoc Cham Recipe
- 1/4 cup fish sauce
- 3 tablespoon lime juice
- 1/4 cup sugar
- 1 clove garlic, minced finely, optional
- 1-2 bird’s eye chilies, cut into very fine rings
- 1/2 cup warm water
- The rice flour, turmeric powder, and salt should be mixed together in a big bowl. The mixture should be smooth after you’ve added water and coconut milk. If there are any lumps, use a sieve to remove them. Allow 30 minutes of rest time for the batter.
- Over medium-high heat, place a 10-inch nonstick saute pan or skillet. Then add one portion of pork, shrimp, onions, scallions, and mushrooms to the lard/oil. Stir-fry the pork and shrimp until they are half-done, then add the batter. Swirl the pan to distribute the coating evenly. Over half the crepe, spread the bean sprouts out (on the right). Lower the heat to medium and drizzle the crepe with an additional 1 tablespoon of lard/oil.
- Cook for one minute with the lid on the pan. The edges will begin to darken once you remove the cover. With a soft silicone spatula, loosen the crepe from the pan bottom (a stiff spatula would break the crepe). Twist pancake to include bean sprouts and bake until the base is golden brown and crunchy.
- Place a lettuce leaf over a piece of cooked banh xeo, then dip it in nuoc cham and consume right away.
- A little bowl is all that is needed to combine fish sauce, water, sugar, and lime juice.
- Stir in garlic and chiles.
- Use it as a condiment.