Bánh Xèo

Name: Bánh Xèo
Cuisine: Vietnamese
Ingredients: 1 1/2 cup white rice flour; 1/4 cup cornstarch; 1 tsp ground turmeric; 1/2 tsp kosher salt; 1 1/2 cup warm water; 1/2 cup light beer; 1 cup full fat unsweetened coconut milk; 3 med scallions; 1/2 lb pork belly; 1/2 lb medium shrimp; 1 small yellow onion; 3 cup mung bean sprouts; 5 tbsp neutral oil; 1/4 cup fish sauce; 1/2 tsp fish sauce; 1/4 tsp black pepper; 1 large head mustard greens; 1 small bunch fresh mint; 1 small bunch cilantro; 1 small bunch thai basil; 1/4 cup granulated sugar; 1/4 cup fresh lime juice; 2 small clove garlic; 2 small thai bird eye chilies

Bánh Xèo·(bahn sey-oh)

Cuốn Lại: Weekend Wraps & Interactive Tables

Ladle the liquid into the searing pan, listen as the turmeric batter hisses, and watch the edges blister into a loud, glorious, intensely crispy crepe. The name itself is the onomatopoeia for that violent sizzle. Traditionally cooked in massive cast-iron pans with lakes of oil, the secret to making these viable for a Tuesday night relies on a modern 10-inch nonstick skillet and spiking the batter with a splash of light beer. Gather the family, put a stack on the table, tear off pieces with your bare hands, wrap them in wet, spicy mustard greens, and dunk them in sweet fish sauce.

Before you start

Ensure all vegetables and herbs are thoroughly washed and spun dry before beginning.
Wet greens will dilute the dipping sauce and instantly make the crispy crepe soggy when wrapping.
Partially freeze the pork belly for twenty minutes before slicing.
This firms up the fat and makes it significantly easier to achieve the paper-thin slices required for quick cooking.

Ingredients

white rice flour1 1/2 cup
cornstarch1/4 cup
ground turmeric1 tsp
kosher salt1/2 tsp
warm water1 1/2 cup
light beer1/2 cup
full fat unsweetened coconut milk1 cup
scallions3 med
pork belly1/2 lb
medium shrimp1/2 lb
yellow onion1 small
mung bean sprouts3 cup
neutral oil5 tbsp
fish sauce1/4 cup
fish sauce1/2 tsp
black pepper1/4 tsp
mustard greens1 large head
fresh mint1 small bunch
cilantro1 small bunch
thai basil1 small bunch
granulated sugar1/4 cup
fresh lime juice1/4 cup
garlic2 small clove
thai bird eye chilies2 small

Method

01
Whisk the rice flour, cornstarch, turmeric, and salt with one cup of the warm water and the coconut milk until perfectly smooth, then gently stir in the beer and scallions.
The batter should be incredibly thin. Let it rest at room temperature for at least 30 minutes so the starches hydrate completely to prevent gritty crepes.
02
Dissolve the sugar into the remaining half cup of warm water to create the dipping sauce base.
Stir in the lime juice and the quarter cup of fish sauce, then float the minced garlic and chilies on top.
03
Toss the sliced pork belly and shrimp with the half teaspoon of fish sauce and the black pepper.
To cook efficiently like a street vendor, divide your pork, shrimp, and onions into six equal piles on a plate right next to the stove.
04
Heat a large non-stick skillet over medium-high heat with a teaspoon of oil, then drop in one portion of the pork, shrimp, and onions.
Sear for about 45 seconds until the shrimp just begins to turn pink and the pork renders slightly.
05
Give the rested batter a quick stir, pour a third of a cup into the center of the pan, and immediately swirl it to coat the edges thinly.
Scatter a handful of bean sprouts on one half, immediately cover with a tight-fitting lid, reduce the heat to medium, and let it steam for exactly two minutes.
06
Remove the lid and drizzle a teaspoon of oil directly onto the exposed outer rim of the crepe to crisp the edge.
Let it cook uncovered for another three to four minutes. Peek underneath with a thin spatula, and when the bottom is deeply golden brown and the edges pull away from the pan, it is ready.
07
Fold the empty half of the crepe over the bean-sprout half like an omelet and slide it onto a large platter.
Wipe the pan clean with a paper towel and repeat the cooking process for the remaining crepes.
08
Serve the hot crepes at the center of the table alongside the mustard greens, fresh herbs, and dipping sauce.
Tear off a piece of the crispy crepe, wrap it inside a mustard green leaf with a sprig of herbs, roll it tightly, and dunk generously into the sauce.

Notes

The resting period for the batter is non-negotiable.
Skipping this step prevents the rice flour from hydrating, resulting in a fragile, gritty crepe that will crack in the pan.
Use a non-stick skillet instead of cast iron for weeknight cooking.
This diaspora adaptation drastically cuts down on the amount of oil required to prevent sticking while still achieving that shatteringly crisp edge.

From Cook Vietnamese in America.

Bánh Xèo

Before you start

Ensure all vegetables and herbs are thoroughly washed and spun dry before beginning.

Partially freeze the pork belly for twenty minutes before slicing.

Ingredients

Method

Whisk the rice flour, cornstarch, turmeric, and salt with one cup of the warm water and the coconut milk until perfectly smooth, then gently stir in the beer and scallions.

Dissolve the sugar into the remaining half cup of warm water to create the dipping sauce base.

Toss the sliced pork belly and shrimp with the half teaspoon of fish sauce and the black pepper.

Heat a large non-stick skillet over medium-high heat with a teaspoon of oil, then drop in one portion of the pork, shrimp, and onions.

Give the rested batter a quick stir, pour a third of a cup into the center of the pan, and immediately swirl it to coat the edges thinly.

Remove the lid and drizzle a teaspoon of oil directly onto the exposed outer rim of the crepe to crisp the edge.

Fold the empty half of the crepe over the bean-sprout half like an omelet and slide it onto a large platter.

Serve the hot crepes at the center of the table alongside the mustard greens, fresh herbs, and dipping sauce.

Notes

The resting period for the batter is non-negotiable.

Use a non-stick skillet instead of cast iron for weeknight cooking.