Banh Xeo, often anglicized as "crispy pancake," holds a cherished place in Vietnamese cuisine. This savory crepe, thin and delicate yet boasting a satisfyingly crisp exterior, is a culinary delight. Its versatility shines through in the numerous variations across Vietnam, each showcasing regional preferences in ingredients and techniques. From the vibrant green of herbs to the rich, nutty aroma of coconut milk, every bite offers a complex and unforgettable flavor profile. The heart of Banh Xeo lies in its perfectly balanced batter, a harmonious blend of rice flour, turmeric, and coconut milk.
This recipe will guide you through crafting the perfect Banh Xeo, from preparing the batter to achieving that coveted crispy finish. Whether you're a seasoned cook or a culinary novice, you'll find this recipe easy to follow and incredibly rewarding. Get ready to embark on a delicious journey as we delve into the step-by-step process of making your own authentic Vietnamese crispy pancake.
Tools Needed
- Steamer
- Mixing bowl
- Mold for Banh Cong
- Frying pan with high sides
- Ladle
- Knife
- Oil-absorbing paper/Colander
Ingredients
- Green beans (with shell): 120g (100-150g adjustable)
- All-purpose flour: 150g
- Sticky rice flour: 50g
- Crispy fried flour: 150g
- Sugar: 1 teaspoon
- Seasoning powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Turmeric powder: 1/2 teaspoon
- Coconut milk: 250ml
- Filtered water: 250ml
- Lean ground meat (pork): 200g
- Minced onion (or shallots): 1 tablespoon
- Pepper
- Shrimp (freshwater preferred, peeled and deveined)
- Shredded taro
- Oil
- Vegetables (for serving)
- Sweet and sour fish sauce (for serving)
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Batter
- Soak green beans in water for at least 5 hours or overnight.
- Mix all-purpose flour, sticky rice flour, crispy fried flour, sugar, seasoning powder, salt, and turmeric powder.
- 600ml). Let the dough rest for 30 minutes.
- Steam mung beans for 15-20 minutes until soft.
- Marinate the ground meat with minced onion, seasoning powder, and pepper.
- Peel, devein, and optionally, remove the sharp thorn from the shrimp tail. Marinate similarly to the meat.
- Mix half of the cooked mung beans into the rested dough.
Step 2. Assemble and Fry the Banh Cong
- Heat oil in a frying pan with high sides.
- Grease the Banh Cong mold with oil.
- Add a thin layer of batter to the mold, followed by the taro, ground meat, mung beans, and shrimp. Top with another thin layer of batter.
- Carefully place the mold into the hot oil, ensuring it doesn't submerge completely. Fry for 5-10 seconds, then fully submerge to prevent overflowing. Fry until golden brown and crispy.
- Remove the cake from the mold using a knife if necessary. Place on oil-absorbing paper to drain excess oil.
- Repeat until all the batter is used.
Step 3. Serve
- Serve Banh Cong hot with vegetables and sweet and sour fish sauce.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- For crispier cakes, add sticky rice flour to the batter.
- Using a mixture of coconut milk and water helps prevent the cake from becoming too oily.
- Resting the dough allows the cake to be more crispy and spongy.
- Soaking the Banh Cong mold in oil overnight prevents sticking.
- Add a little oil to the mold before pouring the batter to prevent sticking.
Nutrition
- N/A
FAQs
1. Can I substitute the rice flour?
While rice flour is traditional, you can try substituting up to 25% with tapioca starch or all-purpose flour for a slightly different texture. It might not be as crispy.
2. What if my Banh Xeo isn't crispy?
Ensure your pan is hot enough before adding the batter. Use enough oil to coat the pan, and don't overcrowd the pan with batter. Cooking over medium-high heat helps achieve crispiness.
With its satisfying crunch and vibrant flavors, your homemade Banh Xeo is sure to impress. Enjoy this delicious Vietnamese pancake as a main course or appetizer, and don't be afraid to experiment with different fillings to personalize your creation. Happy cooking!