Banh Xeo, the sizzling Vietnamese crepe, is more than just a dish; it's a culinary experience. Its delicate, crispy exterior gives way to a fragrant, savory interior, a perfect balance of textures and flavors. Imagine the satisfying crackle as you bite into this golden-brown masterpiece, filled with succulent shrimp, tender pork, and vibrant bean sprouts. The secret to truly exceptional Banh Xeo lies in the perfect blend of ingredients and technique, a knowledge passed down through generations. This recipe unveils the secrets to achieving that coveted crispiness and authentic taste, elevating your home cooking to a new level of deliciousness.
This isn't your average crepe recipe; we're diving deep into the heart of Vietnamese cuisine, uncovering the nuances that transform simple ingredients into an extraordinary culinary creation. Get ready to tantalize your taste buds and impress your guests with this authentic Banh Xeo recipe. To embark on this flavorful journey, let’s dive into the step-by-step instructions below.
Tools Needed
- Pot
- Blender
- Large bowl
- Pan
- Airplane pan
Ingredients
- Coconut milk: 0.5 liter
- Duck eggs: 3
- Pancake mix: 400g
- Rice flour: 400g
- Crispy fried flour: 100g
- Turmeric powder: 1.5 tablespoons
- Green onions: 4-5 cloves
- Leaves (specify type)
- Duck meat: 700g (2 pieces)
- Minced onion and garlic: 1 tablespoon
- Sugar: 0.5 tablespoon
- Seasoning powder: 1 tablespoon
- Ground pepper: 0.5 tablespoon
- Cassava: 400g (2 tubers)
- Carrots: 150g
- Bamboo shoots: 300g
- Salt: 0.5 tablespoon
- Cooking oil: 3 tablespoons
- Onion: 1
- Ice water: 300ml ice + 1 liter water
- Fish sauce
- Sugar (for fish sauce): 3 parts
- Water (for fish sauce): 6 parts
- Lemon juice
- Chili
- Garlic (for fish sauce)
- Cabbage
- Wild vegetables/raw vegetables
Step-by-Step Instructions
Step 1. Prepare the Batter and Filling
- Boil coconut milk until it slightly boils.
- Blend duck eggs until smooth.
- Finely chop leaves.
- Mix pancake mix, rice flour, crispy fried flour, turmeric powder, and cooked coconut milk in a large bowl.
- Add green onions and beaten duck eggs to the batter.
- Add ice water to the batter for crispier pancakes.
- Stir the batter until smooth and let it rest for 30 minutes.
- Chop duck meat and marinate with minced onion, garlic, sugar, seasoning powder, and pepper.
- Grate cassava and carrots.
- Boil bamboo shoots with salt for 20 minutes.
- Stir-fry minced garlic, shallots, duck meat, and then add bamboo shoots, carrots, and cassava.
- Add onion and green onion to the filling, season to taste and set aside to cool.
Step 2. Cook the Banh Xeo
- Heat the pan and add cooking oil (or lard).
- Pour batter onto the hot pan and spread evenly to cook the pancake.
- Add the filling to the cooked pancake.
Step 3. Make the Dipping Sauce
- Prepare the fish sauce by mixing sugar, warm water, fish sauce, and chili garlic.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Cooking the coconut milk and mixing it with the flour helps the batter last longer and prevents spoilage.
- Adding ice water makes the pancakes crispier.
- Using lard or pork fat in the pan helps prevent sticking.
Nutrition
- N/A
FAQs
1. What is the secret ingredient in your Crispy Banh Xeo recipe?
The secret ingredient is a touch of coconut milk in the batter. It adds richness and contributes to the wonderfully crispy texture.
2. Can I substitute the protein in the recipe (shrimp and pork)?
Absolutely! Feel free to substitute with chicken, tofu, mushrooms, or even just extra bean sprouts, depending on your preference and dietary needs.
With its crispy exterior and flavorful filling, your homemade Banh Xeo is sure to be a crowd-pleaser. This recipe offers a delicious journey into Vietnamese cuisine, easily accessible even for beginner cooks. Now go forth and create your own sizzling masterpiece!