Bánh Xèo Miền Tây (Mekong Delta Savory Crepes)
Món truyền thống · Vietnamese
A classic Bánh Xèo from the Mekong Delta, featuring a crispy, turmeric-infused rice flour crepe filled with pork, shrimp, and bean sprouts, served with fresh herbs and a dipping sauce.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Rice flour2 cups
- Turmeric powder1 tsp
- Coconut milk1 can (13.5 oz)
- Water2 cups
- Salt1 tsp
- Sugar1 tsp
- Pork belly1/2 lb
- Shrimp1/2 lb
- Mung beans (split, soaked)1/4 cup
- Bean sprouts2 cups
- Scallions (chopped)1/4 cup
- Vegetable oilfor frying
- Lettuce leavesfor serving
- Fresh herbs (mint, basil, perilla)for serving
- Nuoc cham (fish sauce dipping sauce)for serving
Các bước
- 1
In a large bowl, whisk together rice flour, turmeric powder, coconut milk, water, salt, and sugar until smooth. Let the batter rest for at least 30 minutes.
- 2
Thinly slice pork belly and peel and devein shrimp. Rinse soaked mung beans.
- 3
Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add a tablespoon of oil.
- 4
Add a few slices of pork belly and cook until lightly browned. Add shrimp and cook until pink. Add a handful of mung beans and bean sprouts, stir-fry briefly.
- 5
Pour about 1/2 cup of batter into the pan, swirling to coat the bottom thinly. Cover and cook for 2-3 minutes until the edges start to crisp.
- 6
Uncover, sprinkle with chopped scallions. Fold the crepe in half. Cook for another 1-2 minutes until golden and crispy.
- 7
Slide the bánh xèo onto a plate. Repeat with the remaining batter and filling.
- 8
Serve immediately with fresh lettuce leaves, assorted herbs, and nuoc cham for dipping.
