Crispy Banh Xeo | Vietnamese Sizzling Crepes Pancakes

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while providing a creamy texture.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

mung beans

🥗Healthier: lentils

💰Cheaper: split peas

Split peas are more affordable while maintaining a similar texture.

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Fish can be a less expensive seafood option.

In a bowl, combine rice flour, corn starch, salt, sugar, and turmeric.

Add coconut milk or coconut cream, water, and beer to the dry ingredients.

Chop up 1 to 2 bunches of scallions and add them to the batter.

Prepare the filling: traditionally use pork belly and shrimp, but alternatives like chicken or mushrooms can be used.

Lightly season the filling with salt and pepper.

Set aside the shrimp, pork, sliced onions, and bean sprouts.

Add 1 to 2 tablespoons of oil to a hot pan.

Add pork to the pan and sauté for a couple of minutes.

Add shrimp and sliced onions to the pan once the pork is cooked through.

Space out the filling in the pan and prepare to pour the batter.

Mix the batter before each crepe as the rice flour settles.

Ladle some batter into the hot pan and tilt it around to spread it thinly.

Place a handful of bean sprouts on half of the crepe and cover the pan.

Steam the bean sprouts for about 2 minutes or until they have softened or become slightly translucent.

Remove the lid after 2 minutes, being careful not to let condensation fall back into the pan.

Add a little extra oil to the sides of the crepe to help crisp up the edges.

Cook for a couple more minutes or until the edges have browned and pulled away from the pan.

Fold the crepe in half once it's done cooking.

Serve the crepes hot with lettuce, herbs, and dipping fish sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens