Bánh Xèo (Vietnamese Crêpes)
Thin, crispy bánh xèo filled with juicy pork belly, shrimp, and bean sprouts are served with fresh herbs and nuoc cham for the ultimate crowd-pleasing dish.
Servings 12 crepes
Calories 509kcal
Equipment
Ingredients
Batter
- ½ cup split mung beans soaked overnight
- 1 cup coconut milk full fat, unsweetened and stirred before using
- 2 cup rice flour (240 g)
- 1 cup cornstarch (122 g)
- 1 tablespoon all-purpose flour (10 g)
- 4 cup water or sparkling water
- 2 green onion thinly sliced
- 1 ½ teaspoon tumeric powder (6 g)
- 2 tablespoon sugar (25 g)
- ½ teaspoon salt (2 g)
Filling
- 1 lb pork belly cut into 1/4 inch slices
- 1 lb medium shrimp shelled, deveined and halved lengthwise
- 1 medium yellow onion thinly sliced
- ½ cup split mung beans soaked overnight
- 3 cup bean sprouts
Toppings
- Lettuce
- Mint
- Vietnamese perilla
- Vietnamese dipping sauce
Instructions
Batter
- Prepare the mung beans. In a small bowl, cover the mung beans with water until softened, about 1 hour or overnight. Drain the mung beans and blend a 1/2 cup with coconut milk until smooth. Set aside the other 1/2 cup for steaming.
- Mix the batter. In a large mixing bowl, combine the mung bean mixture, rice flour, cornstarch, water, scallions, turmeric, sugar, and salt. Let the crepe batter rest for at least 2 hours, but preferably overnight.
Fillings
- Cook the pork, shrimp, and onion. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the pork, shrimp, and yellow onion. Season with a pinch of salt and pepper, then cook for 1-2 minutes, or until the shrimp is pink and cooked through. Remove and set aside.
- Steam the mung beans. In a steamer, lay the mung beans in a thin layer in the basket and steam on medium-high heat for 15 minutes, or until soft and tender. Set aside.
Cook the Crepes
- Heat the proteins. Heat 2 tablespoons of oil in a wok or large skillet on medium-high heat until hot. Then add a few slices of pork, shrimp, and onion on one side of the pan.
- Add the batter. Stir the crêpe batter, then pour enough batter to create a thin layer across your pan; tilt and swirl the pan to coat the edges until the batter forms an even layer, making sure to cover the shrimp and pork.
- Add the mung beans and bean sprouts. Then add the mung beans and bean sprouts. Next, drizzle 2 teaspoons of vegetable oil around the edges. Cover and steam the bean sprouts for 2 minutes. Then remove the lid and cook on medium-high until the bottom of the crêpe is golden and crisp, about 5-7 more minutes. Then fold the crepe in half. Repeat with the remaining batter.
- Serve. Plate the crepe with lettuce, herbs, and nuoc cham and serve immediately. Enjoy!
Notes
See the Expert Tips section for more guidance.
Nutrition
Calories: 509kcal | Carbohydrates: 51g | Protein: 19g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 169mg | Potassium: 541mg | Fiber: 5g | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 3mg