Vietname Banh Xeo Recipe

Vietnamese Banh Xeo is a popular dish known for its crispy, golden crepe filled with a flavorful mixture of ingredients. This recipe provides a personal take on making these Asian crepes. The Banh Xeo powder, which contains turmeric, is mixed with coconut milk and water to form the crepe batter. Sliced green onions are added for additional flavor.

For the filling, pork meat is cooked with garlic in a pan until it turns white. Shrimp can also be added if desired. Any excess meat juices are removed from the pan, ensuring the filling remains dry. Thinly sliced white onion, shallots, and green onion are then added and cooked until the white onion softens. The mixture is seasoned with salt, pepper, and sugar. Optionally, roasted coconut can be incorporated for an extra layer of flavor.

To cook the crepes, a non-stick fry pan is heated with a bit of vegetable oil. The hot pan is carefully coated with oil to prevent sticking. Ladles of the crepe batter are poured onto the pan, spread thinly, and covered to cook until the top is no longer white, resulting in a golden crepe shell. The filling mixture and fresh bean sprouts are added to one side of the crepe. After covering and cooking for a couple of minutes, the crepe is folded in half to encase the filling. The crepe is then carefully removed and placed on a tray. This process is repeated until all the batter and filling are used.

This recipe highlights the meticulous process of creating Vietnamese Banh Xeo, emphasizing the need to stay attentive by the stove. The result is a delicious dish that combines the crispiness of the crepe with the flavorful and savory filling. The author encourages readers to savor and enjoy their homemade Banh Xeo.

Ingredients

For the filling

Directions to make Vietname Banh Xeo Recipe

1. In a big bowl mix the powder, turmeric with milk and water until the powder dissolve then add green onion (for Khmer people do not add egg to the liquid mixture because it will cause the crepe shell to break when you cook)
2. In a fry pan or wok heat oil on medium heat add garlic fry until brown
3. Add chicken cook until it turns white then add shrimp to it if you use shrimp
4. Take out any meat juice in the pan (no liquid in the filling)
5. Add white onion, shallots, and green onion, mix well with the meat until the white onion turn soft season with salt, pepper, and sugar, if you use roasted coconut mix it with the filling now.
6. Turn the heat off and mix with the bean sprouts now or you can use bean sprouts later on when you cook the crepe. Let it cool this is the filling for the Asian yellow crepes.
7. Next you need to have a flat none stick fry pan that is not too heavy because you will hold it in your hand throughout the process of cooking.
8. You need a bowl of vegetable oil next to you (the oil keeps the crepe from sticking to the fry pan). Heat the fry pan on medium heat until hot add a T of oil to the fry pan then hold on to the handle, you need to make sure that the oil is spread all over the bottom of the fry pan. You will repeat this process every time you pour one big ladle of the liquid to make a crepe. (Turn the heat to low when the fry pan is hot)
9. Put the lid on the fry pan and cook the crepe shell until the top is no longer white and the shell turn yellow, now you add a big spoon of filling or shrimps in the middle and add a spoonful of fresh bean sprouts to it. Cover and cook for 2 minutes until the crepe turn a bit brown on the bottom then flip one side in half to close the filling. Carefully take the crepe out and lay on the big tray or dish. If you use none stick pan Crepe shell will come out by itself. Repeat the remaining liquid and filling. This is the hard part of making Asian Crepes because you have to sit by the stove the entire time.

Thank you and enjoy it.

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