This is one of my wife’s favorite dishes, and one we make at home very regularly. At least once a week my wife Diem stands over the pan and pumps out a pile of these delicious, crispy, savory, very central Vietnam coconut crepes. Known locally as Bánh xèo, the crispy crepes are stuffed, or topped if left open, with typically shrimp and pork belly. Served with a pile of greens and vegetables. Sliced cucumber, unripened mango, cabbage, mint, and lettuce. Strips of green onions, cilantro and sliced banana flower.
In addition they are served with an ultra thin rice paper known as bánh tráng. These wrappers are thin enough to roll without dipping in water first. The natural moisture in the food, and in your mouth once you take a bite, dissolve the wrapper almost instantly. Making it the perfect vessel to wrap many dishes in Vietnamese cuisine. Of course the dish is always served with seasoned Nuoc Mam. One of the many iconic dishes of the central region. It is a dish that beautifully represents the blend of French technique with Vietnamese tradition.
Bánh xèo
Equipment
- Nonstick pan any size will work, but I prefer an 8".
- Regular pot to cook the filling.
- A bowl for the batter.
- ladle and a spatula for cooking.
- fine mesh strainer or cheese cloth.
Ingredients
Batter
- 9 oz Rice flour Make sure this is by weight.
- 6 oz Ground coconut If you have flakes throw them in a food processor for a minute or so.
- 2 cups Water
- 1 each Egg Whisked
- 1/2 tbsp Turmeric powder
- 1 cup Coconut milk
- 3 tbsp Oil Any light variety will work.
- 1/2 cup Green onions Sliced
Filling or topping
- 10 oz Pork belly cCut into bite sized pieces
- 10 oz large shrimp Around a 21/25 will work best. I wouldn't go much lower than that and anything too big will just make the crepes more difficult to eat. Additionally shrimp are seldom peeled. So a pill and eat 21/25 is perfect for this recipe. Other than rinsing in salt water no other step is needed with a 21/25 easy peel.
- 5 ea Garlic cloves Chopped
- 1 tsp Kosher salt
- 1 tbsp fresh turmeric, chopped If you can't find fresh, substitute 1 tsp dried.
- 1 tbsp cooking oil Maybe more, as needed.
- 1 tbsp Black pepper, ground
- 1 tsp fish sauce To make this gluten free, just check your labels. A good quality fish sauce will most certainly be gluten free.
Cooking and Serving
- As needed Cooking oil
- 1 cup Sprouts Washed and allowed to dry
- 1 bunch Cilantro Washed with root end cut away, but left with stems intact.
- 1 bunch Baby mint Washed with large stems removed but mostly left intact.
- 1 bunch Baby basil Washed and again left mostly intact.
- 1 cup Sliced cabbage
- 6 oz lettuce Any thing you prefer. If using field greens just wash, if using romaine or a head lettuce break up into relatively large pieces.
- 1 ea Cucumber Skin left on and sliced in strips on a mandolin.
- 1 ea Green, unripe mango Washed thoroughly, skin left in tact, sliced very thin on a mandolin.
- 1 cup Banana flower Washed and sliced on a mandolin. If you can't find the banana leaf you can omit it.
- 1 package Thin rice paper Usually labeled as Banh Trang, regular rice paper will also work, but you may have to dip it quickly in water before rolling your crepes.
Instructions
Batter
- Either place the grated coconut in cheese cloth and knead into the 2 cups of water, or blend together and press through a fine mesh strainer. The idea is to get as much of the coconut essence into the water as possible.
- Combine with the rice flour, turmeric, sugar, 3 Tbsp of oil, coconut milk, and egg. Whisk together thoroughly and reserve in the refrigerator.
Filling
- Rinse the shrimp and pork belly in 1 qt of water with 2 Tbsp's of salt each. This will help remove any impurities.
- Allow the shrimp and pork to soak for 10 minutes.
- After 10 minutes drain and pat dry.
- Heat a saute pan, or wok on the stove to medium high heat.
- Add a Tbsp of cold oil once the pan is hot and then add the garlic and turmeric.
- Stir for a half a minute and add the pork belly.
- Saute the pork belly until it just begins to brown.
- Add the shrimp and the salt, black pepper and fish sauce.
- Continue sauteing until the shrimp are almost cooked through, about 3 minutes.
- Pull from the stove and hold.
Cooking the crepes
- Pull the batter from the refrigerator and add the sliced green onions and whisk briefly.
- Heat a nonstick pan on the stove until hot.
- Ladle enough batter to coat the pan in a nice layer.
- As the crepe begins to cook place a few shrimp and pieces of pork on top.
- Place a thin layer of sprouts on top of the shrimp and pork.
- Once the crepe begins to brown fold it in half.
- Flip a few times to ensure it is heated throughout and crispy.
- Place on a plate for service and repeat the process until there is no batter or filling left.
Serving
- Place all of the vegetables and herbs mixed together in a bow except the cucumber and mango, place that on top of the rest of the mix.
- If the rice paper is a big sheet cut in half with scissors and serve on a plate
- Serve with a side of Nuoc Cham to dip, or whatever dipping sauce you prefer.
- Grab a rice paper and use chopsticks to break a chunk of crepe away and place in your hand on the rice paper
- Add the vegetables then roll it all up, dip in your favorite sauce and enjoy!
Like many dishes in Vietnam Bánh xèo can be modified to fit your taste. In our travels around Vietnam we have had Bánh xèo with steak, squid, bean curd, tofu, and pretty much anything you can think of. Though the traditional one I’ve seen the most is this classic shrimp and pork version.
