bánh xèoBanh xeo

The Southern crêpe: the rice-flour batter, the lemongrass and the green onion, a little of the turmeric for the yellow, cooked on the hot oil until the edge lifts and the shell cracks into shards. It is folded around the shrimp and the pork and eaten wrapped in the lettuces and the herbs, with the nuoc cham dipping sauce of the sauces 101 article.

The page is the pan heat article, on the thin end, with the crêpe the neighbor on the French side — the same surface, the same pull, and the one the Thai section does in the banana fritter is the one this dish does on the crêpe. The nuoc cham is the sauces 101 article's fish-sauce–lime–sugar spine, done in a bowl instead of the plate.

Origin

Mekong Delta — the Southern crêpe

Difficulty

2 / 5

Servings

4

Prep

15 min, plus the batter's 30 min rest

Cook

20 min

Total

~1 hr

Equipment

• A heavy, flat pan, 26 cm, the pan heat article's own pan, in this dish the banh xeo instead of the crêpe
• A fine whisk, for the batter, the muffins article's own whisk, in this dish the batter instead of the crumb

Ingredients

• The batter
• 120 g of the rice flour, the rice article's own flour, in this dish the crêpe instead of the grain
• 60 g of the tapioca or the cornstarch, the half that gives the shell its crackle
• 200 ml of the coconut milk, the tom kha kung article's own coconut, in this dish the batter instead of the soup
• 150 ml of the water
• 1 tsp of the turmeric, ground, the green curry article's own turmeric, in this dish the yellow instead of the red
• A small pinch of salt
• 2 green onions, the white ends, sliced the 5 mm thick, and 2 stalks of the lemongrass, the white, sliced the 2 mm thin
• The filling, and the table
• 200 g of the shrimp, shelled, the tom kha kung article's own shrimp, in this dish the banh xeo
• 100 g of the pork, sliced the 3 mm thin
• 2 lettuces, torn, the Thai section's own leaf, in this dish the wrap instead of the plate
• 8 leaves of the mint and the perilla, and 100 g of the bean sprout
• The nuoc cham
• 4 tbsp of the fish sauce, and 3 tbsp of the lime juice, and 2 tbsp of the sugar, and 2 tbsp of the water, the sauces 101 article's own spine
• 1 chili, and 2 cloves of the garlic, the outer skin on

Method

1. The batter. The rice flour, the starch, the turmeric, the salt, the coconut milk, and the water, into the bowl, and the whisk, the muffins article's own whisk, in this dish the batter instead of the crumb, and the 1 min until the batter is smooth, and the green onion, and the lemongrass, over it, and the batter, covered, rests 30 min — the doughs article's rest, in this dish the batter instead of the gluten, and the one that rests is the one the shell cracks on.
2. The shrimp, and the pork. The shrimp, the 200 g, and the pork, the 100 g, sliced, on the board, and the tom kha kung article's own shrimp, in this dish the banh xeo, and the 1 min of the gentle water, until the shrimp, the outside just set, is the one that reads as the banh xeo, not as the shrimp. The pork, the same, on the pan heat article's own register, and the set, waits until the pan, and the oil, and the batter, are at their window.
3. The shell. The pan, hot, and the oil, the 1 tbsp, and the batter, the 120 ml, into the pan, and the crêpe article's own sweep, in this dish the banh xeo. The shrimp, and the pork, laid in the batter, and the pan, the 2–3 min of the pan heat article's own pull, until the edge, the one the banana fritter article does in the oil, is the one the banh xeo lifts on, and the shell, the xèo of the name, is the one that cracks into shards. The crêpe, off the pan, onto the plate, waits until the next is down.
4. The plate. The lettuces, and the herbs, and the bean sprout, on the plate, the Vietnam section's own leaf, in this dish the wrap instead of the plate, and the nuoc cham, the sauces 101 article's dip, on the side. The hand, the lettuce, the herb, the sprout, the crêpe, folded in, and the bite, with the dip, is the half the sauces 101 article does at the table, and the plate, with the shell and the dip, is the dish as it is.

Common failures

• The shell, brown but flat, with the crackle not read as crackle. The pan, the pan heat article's own surface, not at its window, and the one that is flat is the one that missed the xèo. The pan, hot before the batter is in, and the oil, the 1 tbsp, are the two that do the half the batter does not do on its own.
• The batter, thin, with the crêpe too wet. The rest, the 30 min, too short, or the water, the 150 ml, too much, and the one that is wet is the one that missed the doughs article's rest. The batter, rested, and the coconut milk, the 200 ml, are the two that keep the crêpe on the correct side of the line.
• The shrimp, over, with the pull missed at the plate. The 1 min of the gentle water, too long, and the one that is over is the one that missed the tom kha kung article's own pull. The shrimp, the 200 g, and the water, the gentle, are the two that do the half the shell does not do on its own.

Variations

• The bean: the shrimp, the green bean instead, the Thai section's own bean, in this dish the banh xeo, and the shell, the same, on the same pan heat article's register.
• The turmeric, the yellow one: the 1 tsp, and the green curry article's own turmeric, in this dish the banh xeo, on the same green curry article's register.
• The nuoc cham, the plain one: the fish sauce, the lime, the sugar, the water, the sauces 101 article's spine, at the table, with the lettuce and the herb, on the same sauces 101 article's register.

What to serve with it

The goi cuon, as the half of the Vietnam section that does the wrap, and the bun cha, as the neighbor on the fire, on the same register of the pan heat article. The crêpe, as the neighbor on the surface, and the banana fritters, as the neighbor on the shell, are the two the banh xeo sits beside on the table. The lettuce, the herb, the sprout, on the plate, are the half the sauces 101 article does at the table, and the plate, with the shell and the dip, is the dish as it is.

Pan heat · Crêpe · Goi cuon