Best 2 Sizzling Saigon Crepes Banh Xeo Recipes

Transport yourself to the vibrant streets of Saigon with a sizzling sensation – Banh Xeo, a crispy turmeric-spiced crepe filled with an assortment of savory ingredients. Also known as Vietnamese sizzling crepe, this delightful dish is a symphony of flavors and textures that will tantalize your taste buds. The crispy crepe, made from rice flour and turmeric, encases a generous filling of bean sprouts, shrimp, pork, and vegetables, cooked to perfection on a hot griddle. Served with a flavorful dipping sauce made from fish sauce, rice vinegar, and herbs, Banh Xeo is an irresistible treat that encapsulates the essence of Vietnamese cuisine.

In this article, we bring you a collection of Banh Xeo recipes that cater to diverse preferences and dietary needs. From the classic Banh Xeo recipe that stays true to tradition to a vegetarian version that swaps meat for an array of colorful vegetables and tofu, there's something for everyone to enjoy. We also have a gluten-free Banh Xeo recipe for those with dietary restrictions, ensuring that everyone can savor the goodness of this Vietnamese delicacy.

Each recipe is meticulously crafted with detailed instructions and helpful tips to guide you through the cooking process. Whether you're a seasoned cook or a novice in the kitchen, these recipes will empower you to recreate the authentic flavors of Banh Xeo in the comfort of your own home. So, gather your ingredients, prepare your griddle, and embark on a culinary journey to the heart of Saigon with our sizzling Saigon crepes.

Let's cook with our recipes!

SIZZLING SAIGON CREPES-BANH XEO

Sizzling Saigon Crepes-banh Xeo image

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

Ingredients

1/3 cup fish sauce
1/4 cup warm water
2 tablespoons limes, juice of
2 tablespoons sugar
2 fresh Thai chiles, serrano or 2 jalapenos, seeds and ribs removed, chiles minced
1 medium garlic clove, minced (about 1 teaspoon)
2 heads red leaf lettuce or 2 heads green lettuce, washed and dried, leaves separated and left whole
1 cup loosely packed fresh Thai basil (or regular basil)
1 cup loosely packed fresh cilantro leaves
2 cups water
1 3/4 cups rice flour
1/2 cup coconut milk
4 medium scallions, sliced thin
1 teaspoon ground turmeric
1/2 teaspoon salt
5 tablespoons vegetable oil
1/2 lb ground pork
1 small onion, halved and sliced thin
1/2 lb medium shrimp, peeled, deveined, and sliced in half lengthwise (31 to 40 per pound)
3 cups bean sprouts

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

SIZZLING SAIGON CREPESBANH XEO

SIZZLING SAIGON CREPESBANH XEO image

Categories Sandwich Sauté Dinner

Yield 6 Servings

Number Of Ingredients 22

Ingredients

Dressing and Garnish
1/3 cup fish sauce
1/4 cup warm water
3 tablespoons juice from 2 limes
2 tablespoons sugar
2 fresh Thai chiles , serrano, or jalapeno, seeds and ribs removed, chiles minced (see note)
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
2 heads red or green lettuce , washed and dried, leaves separated and left whole
1 cup loosely packed fresh Thai basil leaves (see note)
1 cup loosely packed fresh cilantro leaves
Crêpes
2 cups water
1 3/4 cups rice flour (see note)
1/2 cup coconut milk
4 medium scallions , sliced thin
1 teaspoon ground turmeric
1/2 teaspoon salt
5 tablespoons vegetable oil
1/2 pound ground pork
1 small onion , halved and sliced thin
1/2 pound medium shrimp (31 to 40 per pound), peeled, deveined, and sliced in half lengthwise
3 cups bean sprouts

Steps:

1. 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. 2. 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. 3. 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. 4. 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. Following the illustrations below, 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. Reduce the heat to medium and cook the crêpe until the edges pull away from the sides and are deep golden, about 2 minutes. 5. 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.)

Tips:

Mise en place (Preparing Ingredients in Advance): Before starting the cooking process, measure and prepare all the ingredients. It makes cooking more efficient and prevents scrambling during the process.
Fresh Vegetables: Use fresh and crisp vegetables for the filling. This ensures maximum flavor and texture in the dish.
Crispy Crepes: To achieve crispy crepes, ensure the crepe batter is thin and spread evenly on the pan. Cook the crepe over medium heat and flip it only once.
Savory Filling: The savory filling should be well-seasoned and packed with flavor. Experiment with different combinations of proteins, vegetables, and herbs to create a customized filling.
Dipping Sauce: The dipping sauce is a crucial component that balances the flavors in the dish. Ensure the sauce is well-balanced, with a combination of sweet, sour, and savory elements.

Conclusion:

Sizzling Saigon crepes (Banh Xeo) offer a unique and delectable culinary experience that combines crispy crepes with a savory filling and a flavorful dipping sauce. Mastering the techniques of preparing the batter, cooking the crepes, and assembling the dish allows you to create an authentic and unforgettable Vietnamese delicacy. The combination of textures and flavors in this dish makes it a delightful addition to any Southeast Asian cuisine repertoire. Whether served as an appetizer, main course, or snack, Sizzling Saigon crepes are sure to impress and satisfy your taste buds.