Banh Xeo

Name: Banh Xeo
Yield: 2
Cuisine: Vietnam
Ingredients: Rice flour — 200 g (1 1/3 cups); Turmeric powder — 1/2 tsp; Coconut milk — 250 ml (1 cup); Water — 250 ml (1 cup); Salt — 1/4 tsp; Spring onion, finely chopped — 1; Pork belly, thinly sliced — 200 g (7 oz); Shrimp, peeled — 200 g (7 oz); Bean sprouts — 200 g (7 oz); Vegetable oil, for frying; Lettuce leaves, fresh herbs (mint, perilla) and nuoc cham, to serve

The Quirky Foodster Team

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Servings

Ingredients

Rice flour — 200 g (1 1/3 cups)
Turmeric powder — 1/2 tsp
Coconut milk — 250 ml (1 cup)
Water — 250 ml (1 cup)
Salt — 1/4 tsp
Spring onion, finely chopped — 1
Pork belly, thinly sliced — 200 g (7 oz)
Shrimp, peeled — 200 g (7 oz)
Bean sprouts — 200 g (7 oz)
Vegetable oil, for frying
Lettuce leaves, fresh herbs (mint, perilla) and nuoc cham, to serve

Method

In a mixing bowl, whisk together the rice flour, turmeric, coconut milk, water, salt and spring onion to form a thin, smooth batter. Let rest for 20-30 minutes.
Heat a little oil in a large non-stick frying pan over medium-high heat.
Add a few slices of pork belly and shrimp, cooking for 1-2 minutes until the pork is nearly cooked through.
Pour a ladle of batter into the pan, swirling to coat thinly and evenly.
Scatter a handful of bean sprouts over half of the crepe.
Cover and cook for 3-4 minutes, until the edges turn crisp and golden and the crepe releases easily from the pan.
Fold the crepe in half over the filling and cook uncovered for a further 1-2 minutes to crisp the folded edge.
Serve hot, wrapped in lettuce leaves with fresh herbs, dipped in nuoc cham.

Introduction: Banh xeo, meaning 'sizzling cake' for the sound the batter makes when it hits the hot pan, is a crispy turmeric-yellow rice flour crepe filled with pork, shrimp and bean sprouts.

Cultural Background: Banh xeo, meaning 'sizzling cake' for the sound the batter makes when it hits the hot pan, is a crispy turmeric-yellow rice flour crepe filled with pork, shrimp and bean sprouts. A popular street food across Vietnam, it's traditionally wrapped in lettuce and herbs and dipped in nuoc cham.

Tips: Let the batter rest before cooking — this helps develop the right thin, crisp texture. Cook over confident medium-high heat to achieve the signature crispy edges. Don't overfill the crepe, or it will be difficult to fold and won't crisp properly.

Variations: Add sliced mushrooms to the filling for extra texture. Make mini versions for a fun appetizer-sized portion. Adjust the turmeric for a more or less vibrant yellow colour. A vegetarian version can use mushrooms and tofu in place of pork and shrimp, with soy sauce replacing fish sauce in the dipping sauce.

Storage: Best eaten fresh and hot; does not store or reheat particularly well, as the crepe loses its signature crispness.

Reheating: Reheat briefly in a dry pan or oven to help recrisp, though texture won't fully match fresh-cooked.

FAQs:

Q: Why is it called a 'sizzling' cake?

A: The name refers to the loud sizzling sound the thin batter makes when it hits the hot oiled pan.

Q: Can I make the batter ahead of time?

A: Yes, the batter can be made a few hours ahead and rested in the refrigerator before cooking.

Q: What's the best way to eat banh xeo?

A: Traditionally, pieces are torn off, wrapped in lettuce and fresh herbs, and dipped in nuoc cham for a balance of textures and flavours.