Banh Xeo Vietnamese Shrimp Pancakes Recipes

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BANH XEO (VIETNAMESE CREPES)



Banh Xeo (Vietnamese Crepes) image

Banh xeo (bahn SAY-oh) is a popular street snack in Vietnam, especially in the south. The name means sound crepe, and refers to the sound the batter makes when it hits the hot skillet. Serve with fresh herbs. The shrimp-studded crepe is rolled up in a leaf of lettuce and dipped in nuoc cham dipping sauce before it gets popped in your mouth.

Provided by foxyamf

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 25m

Yield 4

Number Of Ingredients 14

1 cup rice flour
½ teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground turmeric
1 cup coconut milk
½ cup water
2 tablespoons vegetable oil, divided, or as needed
2 tablespoons minced shallot
2 cloves garlic, minced, or more to taste
¾ 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

Steps:

  • Mix rice flour, sugar, 1/2 teaspoon salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.
  • 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 browning, 1 to 2 minutes. Add shrimp; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
  • Preheat oven to 200 degrees F (95 degrees C).
  • Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.
  • Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
  • Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.

Nutrition Facts : Calories 788.4 calories, Carbohydrate 107 g, Cholesterol 129.2 mg, Fat 21.5 g, Fiber 20.3 g, Protein 45.2 g, SaturatedFat 12.5 g, Sodium 1052.7 mg, Sugar 8.8 g

BáNH XèO (VIETNAMESE SIZZLING PANCAKES / CREPêS)



Bánh Xèo (Vietnamese Sizzling Pancakes / Crepês) image

Here's a time tested recipe from Mom herself! Nothing like the satisfying crunch of these sizzling crepes, wrapped in veggies and dipped in perfectly balanced fish sauce.

Provided by Hungry Huy

Categories     Dinner     Lunch     Main Course

Time 3h50m

Number Of Ingredients 17

255 g rice flour
85 g all-purpose flour
2-3 tsp turmeric
28 fl oz water
14 fl oz coconut cream (if unavailable, use coconut milk)
1 tsp salt
1 sprig green onions (chopped about 1/2" long)
1 lb shrimp, headless (size 45/50 or 60/70)
1.5 lb pork belly
1 medium yellow onion (thinly sliced)
1.5 lb bean sprouts
1/2 c dry mung beans (optional)
1 head mustard greens (caỉ xanh)
1 bunch mint
1 bunch cilantro
1 bunch Vietnamese perilla (tía tô) (optional)
Vietnamese prepared dipping sauce

Steps:

  • Combine all batter ingredients except scallions in a large bowl for at least 3 hours, or overnight. Add scallions only right before making the crêpes.
  • Steam or soak mung beans in water until soft.
  • Boil pork until cooked through and soft, then slice thinly.
  • Wash bean sprouts and veggies.
  • On medium-high heat add 1-2 teaspoons of oil and some onions
  • Immediately add a few pieces of pork and shrimp. Sauté, lightly mixing until very lightly browned and fragrant.
  • Pour in some batter and quickly tilt & rotate the pan so the batter is evenly spread. Add more batter if it wasn't enough to cover the pan. There should only be a thin layer of batter that almost flakes off at the pan edges where it's thinner. If your batter doesn't do that and is too thick, add a few tbsp water to the batter and mix to thin it out.
  • Lower the heat to medium. Add some mung beans, bean sprouts, and cover with a lid for about 3 minutes, or until bean sprouts are slightly cooked. The batter should also be slightly cooked and transparent around the edges. This step cooks the top side of the ingredients and batter while it steams since we won't be flipping the crepe.
  • Remove the lid, lower heat to medium-low and wait for the crêpe to become crisp. This takes about 5-7 minutes. This step lets the ingredients fully cook through, including the batter. It also lets steam escape so the batter can crisp up. Brush on a little oil around the edges if you're not seeing or hearing enough batter to pan contact. Fold in half, transfer to a plate and serve immediately. For batter troubleshooting please see the troubleshooting section in the post above.

Nutrition Facts : Carbohydrate 34 g, Protein 20 g, Fat 42 g, SaturatedFat 21 g, Cholesterol 136 mg, Sodium 580 mg, Fiber 4 g, Sugar 3 g, Calories 588 kcal, ServingSize 1 serving

BANH XEO



Banh Xeo image

Banh xeo are Vietnamese rice pancakes filled with various vegetables and meats. Thin and crispy, the finished pancakes are cut into pieces, tucked into lettuce wraps, and finished with fragrant herbs and a spicy nuoc cham dipping sauce. This recipe features the classic shrimp and pork, using bacon for the hit of smoky flavor. If bean sprouts are unavailable, try finely shredded cabbage instead. The batter can be made two days ahead and stored in the refrigerator. When ready to use, bring it to room temperature and whisk until well blended, adding water if needed to thin the batter. (It should be slightly thicker than the texture of heavy cream.) Banh xeo are best eaten as they are made, but if you need to keep them warm while making all four pancakes, heat the oven to 200 degrees and set a rack over a baking sheet. As you make the pancakes, transfer them to the rack to keep warm.

Provided by Kay Chun

Categories     dinner, lunch, seafood, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 cup stoneground white rice flour (about 140 grams), such as Bob's Red Mill
1 tablespoon cornstarch
1 teaspoon kosher salt
1/4 teaspoon ground turmeric
1 1/2 cups boiling water
1/4 cup plus 2 tablespoons unsweetened coconut milk
1 cup thinly sliced scallions
1/4 cup fresh lime juice (from 2 limes)
3 tablespoons Asian fish sauce
1 tablespoon turbinado sugar
1 teaspoon minced garlic (about 2 cloves)
1/2 teaspoon minced fresh chiles, such as Thai, serrano or jalapeño, or red-pepper flakes
1/2 pound medium peeled and deveined shrimp, halved lengthwise
3 slices bacon (about 3 ounces), chopped into 1-inch pieces
Kosher salt
2 cups bean sprouts (about 4 ounces)
1/4 cup canola oil
Lettuce leaves, such as green-leaf, red-leaf or butter lettuce
1 cup mixed herbs (mint, basil and cilantro leaves)

Steps:

  • Make the batter: In a small bowl, whisk flour, cornstarch, salt and turmeric. In another small bowl, combine boiling water with coconut milk, then slowly drizzle into dry mixture, whisking constantly until smooth. Cover bowl tightly with plastic wrap, and let stand at room temperature for 30 minutes.
  • Meanwhile, make the dipping sauce: In a small bowl, combine all ingredients and mix well.
  • Make the pancakes: Divide the shrimp and bacon into 4 equal portions and season with salt. Season bean sprouts separately with salt. In a large nonstick skillet, heat 1 tablespoon oil over medium. Add a single portion of shrimp and bacon and cook, stirring, until no longer raw, about 2 minutes. Spread shrimp and bacon in a single layer.
  • Whisk scallions into batter until well blended. The batter should be slightly thicker than heavy cream. Add a little water, if needed. Pour 1/2 cup batter into skillet, distributing over and around the filling. Tilt pan to coat the bottom of the skillet. (Pancakes should be 8 to 9 inches wide.) Fill in holes with more batter, if necessary. Scatter 1/2 cup bean sprouts over the pancake, cover skillet and cook until sprouts soften, about 2 minutes.
  • Uncover and cook over medium-low until pancake is golden and crispy underneath, about 3 minutes longer. Slide a spatula underneath the pancake and fold it in half to enclose the filling. Transfer pancake to a serving plate. Repeat with the remaining batter and fillings.
  • Serve pancakes with lettuce leaves, herbs and nuoc cham. Using scissors, cut pancakes into small pieces. Lay out a lettuce leaf and fill with a piece of pancake. Top with herbs, wrap and dip into nuoc cham.

BANH XEO (VIETNAMESE SHRIMP PANCAKES)



Banh Xeo (Vietnamese Shrimp Pancakes) image

If there's no great Vietnamese restaurant in your neighborhood, you can still enjoy these delicious, savory pancakes. Sure to be a hit at home, they're an omelet filled with "surf and turf"-shrimp and pork loin. Whether you want to brighten up a chilly autumn evening or serve lighter fare in warmer months, they're sure to be a hit.

Provided by MrMe

Time 1h20m

Yield 4

Number Of Ingredients 20

20 medium (blank)s uncooked medium shrimp, peeled and deveined
5 ounces boneless pork loin, sliced
1 teaspoon fish sauce
1 pinch monosodium glutamate (MSG)
⅔ cup rice flour
7 ounces water
6 ounces coconut milk
3 medium (4-1/8" long)s green onions, finely chopped
½ teaspoon saffron
2 cups vegetable oil for frying, or as needed
½ cup bean sprouts
2 tablespoons chopped fresh basil
½ cup lime juice
⅓ cup fish sauce
3 tablespoons water
3 tablespoons white sugar
2 peppers dried red chile peppers, chopped
2 cloves garlic, crushed
1 pinch monosodium glutamate (MSG)
4 leaves mustard greens

Steps:

  • Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
  • Mix rice flour, water, coconut milk, green onions, and saffron powder.
  • 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.
  • 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.

Nutrition Facts : Calories 412.8 calories, Carbohydrate 38.5 g, Cholesterol 62.1 mg, Fat 22.7 g, Fiber 2.8 g, Protein 15.8 g, SaturatedFat 10.3 g, Sodium 1694.8 mg, Sugar 11.3 g

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