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My Vietnamese Crispy Crepe With Pork & Shrimp ( Banh Xeo ) is really easy to make because I use already prepared flour batter . Below is a picture of the brand that I like to use because not only do they measure out the flour for you but also include the tumeric powder ! All you got to do is dump the prepared flour and tumeric into a mixing bowl, add 3 1/2 cups of water and 1 cup of coconut milk. Mix well then toss in some chopped green onions. Let the batter sit for at least 10 minutes then you can start making your Banh Xeo ! I get it at my local Vietnamese/Chinese Supermarket and I’ve been using this brand for ages !
Now, when it comes to cooking the crepes there are 2 ways of doing it. ( Method 1 ) You can either add a handful of each: yellow onions, sliced pork and shrimp directly to the pan. Spread the ingredients out and then pour the batter into the pan. ( Method 2 ) You can saute the yellow onions, sliced pork and shrimp all at one time then set them aside. Then pour the batter into the pan and add a few of each on top of the batter : sliced yellow onions, sliced pork and shrimp. Either way will work fine. I just prefer method 2 because I like to season the pork belly, cook it quickly with some minced garlic and yellow onions. Remove everything from the pan then cook the shrimp in the same pan right afterwards. This makes the shrimp a tad more flavorful as it would pick up the seasonings and fat from the pork. This is my secret to making the best Vietnamese Sizzling Crepes ( Banh Xeo ) !
I’m sorry I don’t yet have the exact measurements for the Banh Xeo but for the protein, you just need like 2 handfuls of sliced pork belly and 2 handfuls of shrimp. When seasoning the pork belly, just add a splash of fish sauce, a sprinkle of garlic salt and a sprinkle of black pepper. Be careful with the fish sauce, you don’t want it to be too salty. I’ll try to update this recipe in the future with the exact measurements.
Vietnamese Crispy Crepe With Pork & Shrimp - Bánh Xèo
Ingredients
For The Batter:
- 1 Package Prepared Flour ( Bot Banh Xeo) ( 12 oz )
- 3 1/2 Cups Water
- 1 Cup Coconut Milk
- Chopped Green Onions
Saute The Filling:
- Vegetable Oil
- Garlic Cloves ( Chopped )
- 1/2 Of A Yellow Onion ( Sliced )
- Pork Belly ( Thinly Sliced )
- Shrimp Size 21/25 ( Peeled, Deveined & Remove Tail )
- A Splash Of Fish Sauce
- Sprinkle Garlic Salt
- Sprinkle Black Pepper
Add To The Crepe:
- Beansprouts ( Optional )
For The Vegetable Platter:
- Red Leaf Lettuce
- Cilantro
- Mint
- Vietnamese Balm ( Kinh Gioi )
- Vietnamese Perilla ( Tia To )
- Pickled Daikons & Carrots ( Optional )
For The Nuoc Mam Cham ( Fish Sauce Dipping Sauce )
- 1 Cup Warm Water
- ⅓ Cup Sugar
- ⅓ Cup Freshly Squeezed Lime Juice ( Equals to 2-3 whole limes )
- ⅓ Cup Fish Sauce
- ½ Tablespoon Minced Garlic
- 2 Fresh Thai Chilis ( Minced )
- 1 Teaspoon Chili Paste ( Add more if you like it spicier )
Instructions
- Make the Nuoc Mam Cham ( Fish Sauce Dipping Sauce ). Warm 1 cup of water in the microwave for 30 seconds. Add 1/2 cup of sugar and stir until dissolved. Add 1/3 cup of freshly squeezed lime juice, 1/3 cup fish sauce, 1/2 tablespoon of finely minced garlic, minced Thai chili and chili paste to taste.
- Wash all the herbs and place in a colander or platter.
- Make the batter. Pour the prepared flour and tumeric into a mixing bowl, add 3 1/2 cups of water and 1 cup of coconut milk. Mix well until there are no more lumps then toss in some chopped green onions. Let the batter rest for at least 10 minutes.
- Wash the shrimp, Peel, devein and remove the tail. Pat dry with some paper towels. Set aside.
- Thinly sliced the pork belly. Place in a bowl then season with a quick splash of fish sauce, a sprinkle of garlic salt and a sprinkle of black pepper. Mix then set aside.
- Chop the garlic and slice the yellow onion. Set aside.
- Add a tablespoon of vegetable oil to a pan over medium-high heat. One the pan is warm, toss in the chopped garlic, sliced onions and pork belly. Quickly cook the pork for 1 minute and remove from the pan. The pork should still be mostly raw. Don't worry, we will finish cooking it later with the crepe. Do not wipe the pan clean ! In the same pan, add a little bit of vegetable oil and when the pan is hot then toss in the shrimp and quickly cook it for 30 seconds. We are just going to allow the shrimp to pick up the seasoning from the pork and immediately remove the shrimp from the pan. The shrimp should still be mostly raw. Set the slightly cooked pork and slightly cooked shrimp aside.
- Let's make the crepe ! In a pan over medium-high heat, add 1 1/2 tablespoons of vegetable oil . Once the pan is hot, pour in a ladle of the batter, then pick up the pan and tilt it so that the batter covers the entire bottom of the pan. IMMEDIATELY reduce the heat to MEDIUM ! Quickly add in a few shrimp, a few slices of pork belly and some sliced onions. Cover with a lid and cook for about 5 minutes or until slightly crispy around the edges . Then remove the lid and sprinkle some black pepper over the pork and shrimp. Toss in some beansprouts on one half of the crepe ( optional ) and brush some vegetable oil all around the outer edge of the pan so that the oil drips down toward the crepe. Adding a little bit more oil will prevent the crepe from burning and will help with the crispiness. Place the lid back on the pan finish cooking the crepe for another 3-4 minutes or until it is crispy on the bottom. A minute before it is done, fold the crepe in half.
- Transfer to a plate and wrap the crepe with some lettuce, herbs and pickled carrots & daikons ( optional ). Then dip into the nuoc cham ( fish sauce dipping sauce ).
