Recipes for "banh xeo (vietnamese"

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Bánh Xèo (Vietnamese Crêpes)

Ingredients

• 1 cup rice flour
• 1/2 teaspoon white sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1 cup coconut milk
• 1/2 cup water
• 2 tablespoons vegetable oil, divided, or as needed
• 2 tablespoons minced shallot
• 2 cloves garlic, minced, or more to taste
• 3/4 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

Instructions

1. Make the crêpe batter: Mix rice flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.
2. Make the filling: Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shrimp; sauté until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
3. Preheat the oven to 200 degrees F (95 degrees C).
4. Wipe out the skillet and reheat over medium heat. Add remaining 1/2 tablespoon oil. Stir crêpe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 cooked shrimp on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crêpe over and slide onto an oven-safe plate.
5. Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, shrimp, and bean sprouts
6. Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.

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Banh Xeo (Vietnamese Shrimp Pancakes)

Ingredients

• 20 uncooked medium shrimp, peeled and deveined
• 5 ounces boneless pork loin, sliced
• 1 teaspoon fish sauce
• 1 pinch monosodium glutamate (MSG)
• 2/3 cup rice flour
• 7 ounces water
• 6 ounces coconut milk
• 3 green onions, finely chopped
• 1/2 teaspoon saffron
• 2 cups vegetable oil for frying, or as needed
• 1/2 cup bean sprouts
• 2 tablespoons chopped fresh basil
• 1/2 cup lime juice
• 1/3 cup fish sauce
• 3 tablespoons water
• 3 tablespoons white sugar
• 2 dried red chile peppers, chopped
• 2 cloves garlic, crushed
• 1 pinch monosodium glutamate (MSG)
• 4 leaves mustard greens

Instructions

1. Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
2. Mix rice flour, water, coconut milk, green onions, and saffron powder.
3. Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
4. Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.