Name: Authentic Banh Xeo Recipe: Vietnamese Sizzling Crepes
Total time: 30 mins
Ingredients: 1 cup rice flour; 0.5 teaspoon white sugar; 0.5 teaspoon salt; 0.25 teaspoon ground turmeric; 1 cup coconut milk; 0.5 cup water; 2 tablespoons vegetable oil, divided, or as needed; 2 tablespoons minced shallot; 2 cloves garlic, minced, or more to taste; 0.75 pound fresh shrimp, peeled and deveined; 2 tablespoons fish sauce, or more to taste; salt to taste; 1 pound mung bean sprouts; 4 lettuce leaves, or as needed

Authentic Banh Xeo Recipe: Vietnamese Sizzling Crepes

Banh Xeo, pronounced "bahn SAY-oh," is a beloved Vietnamese street food known for its crispy texture and savory filling. The name refers to the sizzling sound the batter makes upon hitting the hot pan. These shrimp-filled crepes are traditionally served with lettuce, fresh mint, basil, and a flavorful dipping sauce called nuoc cham.

Total time30 mins

Prep time20 mins

Cook time10 mins

Yield4

Instructions

Prepare the crepe batter: In a large bowl, combine rice flour, sugar, salt, and turmeric. Gradually whisk in coconut milk until the mixture thickens. Slowly incorporate water until you achieve a thin, crepe-like consistency.
Make the flavorful filling: Heat 1 1/2 tablespoons of oil in a large skillet over medium-high heat. Add minced shallot and garlic, sautéing until fragrant (about 1-2 minutes), being careful not to brown. Add the shrimp and sauté until cooked through and opaque, approximately 3-4 minutes. Season with fish sauce and a pinch of salt. Transfer the cooked filling to a separate bowl.
Preheat your oven to a low temperature of 200 degrees F (95 degrees C).
Clean the skillet and reheat over medium heat. Add the remaining 1/2 tablespoon of oil. Stir the crepe batter well, then pour 1/2 cup into the hot skillet, swirling to evenly coat the surface. Arrange 3-4 cooked shrimp on one half of the crepe. Sprinkle a small handful of bean sprouts on top. Cook until the batter appears set and the edges begin to brown, which should take about 1 minute. Fold the crepe in half and carefully transfer it to an oven-safe plate.
Place the crepe in the preheated oven to keep it warm while you prepare the remaining crepes. Repeat the process with the remaining batter, shrimp, and bean sprouts.
Serve the crispy banh xeo with fresh lettuce leaves. Break off pieces of the crepe and roll them up in the lettuce leaves to enjoy the authentic Vietnamese experience.

Nutrition

Calories: 788 kcal

Fat Content: 22 g

Fiber Content: 20 g

Sugar Content: 9 g

Sodium Content: 1053 mg

Protein Content: 45 g

Cholesterol Content: 129 mg

Carbohydrate Content: 107 g

Saturated Fat Content: 13 g

Unsaturated Fat Content: 0 g

Adjust servings

Ingredients

Instructions

Nutrition