Savory Vietnamese Crêpes (Bánh xèo) seems to be designed to be eaten as a family. The batter, filling ingredients, and veggies aren’t complicated to prepare, but they don’t make sense to be bought or made to be eaten by yourself.
You don’t just buy 1/4 pound of pork, 8 shrimps, or buy 1/4 head of lettuce. You kind of have to bump the volume to make each step worth the prep and to me, meals that are shared are a lot more fun anyway. These crêpes take a little bit of prep time and organization, then you can just keep knocking these guys out faster than people can eat them.
I always found the name of bánh xèo interesting because the “xèo” refers to the sizzling sound it makes when you cook the batter. Its name loosely means “sizzling cake.” The sound is much more obvious when the batter hits a hot pan, but here’s some footage of one hissing from the heat:
- Prep time: 10 mins
- Cook time: 40 mins
- Total time: 50 mins
- Serves: 12 crêpes
- 9 ounces rice flour
- 3 ounces all-purpose wheat flour
- 2-3 teaspoon turmeric, depending on color preference
- 3.5 cups water
- 1 14oz/400ml can coconut cream (or coconut milk, if unavailable)
- 1 teaspoon salt
- 1 sprig scallion (~6-7 leaves), chopped small about 1-2 cm long
- 1 pound shrimp without heads, sized 45/50 or 60/70
- 1.5 pounds pork belly
- 1 onion, medium sized, thinly sliced
- 1-1.5 pounds bean sprouts
- ½ cup dry mung beans (optional)
- mustard greens (caỉ xanh)
- cilantro, optional
- Vietnamese perilla (tía tô), optional
- Combine all batter ingredients except scallions in a large bowl for at least 3 hours, or overnight. Add scallions only right before making the crêpes.
- Steam or soak mung beans in water until soft
- Boil pork until cooked through. Slice thinly.
- Wash bean sprouts and veggies
- On medium-high heat add 1-2 teaspoons of oil and some onions