SIZZLING SAIGON CREPES-BANH XEO
This is a Cook's Illustrated recipe. It sounds delicious! Here's what they had to say about them: Sizzling Saigon Crêpes (Banh Xeo) are paper-thin omelets stuffed with shrimp, pork, and bean sprouts, wrapped in lettuce and herbs, and dipped in a sweet-tart dipping sauce. For our cookbook The Best International Recipe we found a way to recreate this popular Vietnamese street food at home. The hardest challenge was folding the crêpes; they were so thin they kept breaking under the weight of the meat. The answer was to move all the meat to one side of the pan before pouring in the batter, and then to fold the light side of the crepe over the filling.
Provided by darthlaurie
Categories Pork
Time 45m
Yield 5 serving(s)
Number Of Ingredients 20
Steps:
- For the dressing and garnish: Whisk the fish sauce, water, lime juice, sugar, chiles, and garlic together in a small bowl until the sugar dissolves, then divide among 6 small dipping bowls and set aside. Arrange the lettuce, basil, and cilantro on a serving platter and set aside.
- For the crepes: Adjust 2 oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Whisk the water, rice flour, coconut milk, scallions, turmeric, and salt together until uniform.
- Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the pork and onion and cook until the pork is no longer pink and the onion is softened, 5 to 7 minutes. Add the shrimp and continue to cook until they curl and turn pink, about 2 minutes. Transfer the mixture to a bowl and set aside.
- Wipe out the skillet with a wad of paper towels, add 2 more teaspoons of the oil, and return to medium-high heat until just smoking. Add 1/3 cup of the pork-shrimp mixture and let heat through, about 30 seconds. Scrape the pork-shrimp mixture to one side of the skillet. Quickly stir the batter to recombine, then pour 1/2 cup of the batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom, keeping the meat mixture to the side. Reduce the heat to medium and cook the crêpe until the edges pull away from the sides and are deep golden, about 2 minutes.
- Sprinkle 1/2 cup of bean sprouts on top of the pork-shrimp side of the crêpe, then gently fold the opposite side of the crêpe over the sprouts. Slide the crepe out of the skillet onto an individual serving plate and transfer to the oven to keep warm. Repeat five more times with the remaining 10 teaspoons oil, remaining batter, and remaining pork-shrimp mixture. Serve the crêpes with the individual bowls of sauce, passing the garnish platter separately. (To eat, slice off a wedge of the crêpe, wrap it in a lettuce leaf, and dip it into the sauce.).
Nutrition Facts : Calories 649.7, Fat 30.5, SaturatedFat 10.3, Cholesterol 111.8, Sodium 1558.9, Carbohydrate 64.7, Fiber 5.5, Sugar 12.7, Protein 30.4
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Huzafix Deejay
[email protected]These crepes were a hit at my party! Everyone loved the crispy texture and the flavorful filling.
Mecems bardewa
[email protected]Overall, these crepes were delicious and I would definitely make them again.
Timothy Moss
[email protected]The crepes were a bit too thick for my taste, but the filling was delicious.
Johnnie Huff
[email protected]These crepes were easy to make and turned out great! I loved the dipping sauce.
Michael Farrier
[email protected]I've never had Vietnamese crepes before, but these were delicious! The crispy texture and the flavorful filling were a hit with my family.
Ismail Musa
[email protected]These crepes were amazing! The crispy crepe and the savory filling were a perfect combination.
Ilze Van Zyl
[email protected]I'm not a huge fan of Vietnamese food, but I really enjoyed these crepes. They were crispy and flavorful, and the filling was savory and satisfying.
Aman Abro
[email protected]These crepes were a bit more work than I expected, but they were worth it. They were crispy and flavorful, and the filling was delicious.
Captaindrleesatareen
[email protected]I love Vietnamese food and these crepes were no exception. They were crispy, flavorful, and delicious.
Husnain Raza
[email protected]The recipe was easy to follow and the crepes turned out great! I can't wait to try more Vietnamese recipes.
footie foden
[email protected]These crepes were a bit too oily for my taste, but the flavor was still good.
Damodar Chaulagain
[email protected]I've made these crepes several times now and they're always a hit. They're so easy to make and they're always delicious.
Abderrahmane Elhabchi
[email protected]Amazing recipe! The crepes were crispy and the filling was delicious. I will definitely be making this again.
Manjhi Pur
[email protected]These crepes were easy to make and turned out great! I loved the crispy texture and the flavorful filling.
Hulk Richard
[email protected]The crepes were delicious, but the filling was a bit bland for my taste. I added some extra spices and it was perfect.
Felit Boo
[email protected]Wow! These crepes were incredible. I've never had anything like them before. The crispy crepe with the savory filling was a perfect combination.
Cymon Peter
[email protected]These crepes were a bit more work than I expected, but they were definitely worth it. The end result was crispy, flavorful, and delicious.
Kareem Amr
[email protected]I'm not usually a fan of Vietnamese food, but these crepes were amazing! The combination of textures and flavors was incredible.
Akter Lucky
[email protected]This recipe was easy to follow and the crepes turned out perfectly! The crispy texture and flavorful filling were a hit with my family.
cherenet gonba
[email protected]Absolutely delicious! The crepes were crispy and flavorful, and the filling was savory and packed with veggies. I especially loved the dipping sauce, which added a perfect balance of sweet, sour, and spicy.