Bánh Xèo Miền Trung (Central Vietnamese Crepes)
Món truyền thống · Vietnamese
A classic Central Vietnamese savory crepe, known for its crispy texture and vibrant yellow color, typically 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 flour250g
- Turmeric powder1 tsp
- Coconut milk400ml
- Water200ml
- Scallions3 stalks
- Pork belly200g
- Shrimp200g
- Bean sprouts200g
- Shallots2 bulbs
- Garlic2 cloves
- Fish sauce3 tbsp
- Sugar1 tbsp
- Vegetable oilfor frying
- Fresh herbs (mint, basil, perilla)for serving
- Lettuce leavesfor serving
Các bước
- 1
Prepare the batter: Mix rice flour, turmeric powder, coconut milk, and water until smooth. Let it rest for at least 30 minutes. Finely chop scallions.
- 2
Prepare the filling: Thinly slice pork belly and marinate with 1 tbsp fish sauce, 1 tsp sugar, minced garlic, and shallots. Peel and devein shrimp.
- 3
Make the dipping sauce (nước chấm): Mix 3 tbsp fish sauce, 1 tbsp sugar, 2 tbsp water, lime juice, and minced garlic/chili (optional).
- 4
Cook the crepes: Heat a lightly oiled crepe pan or non-stick skillet over medium-high heat. Add a small amount of pork and shrimp, stir-fry briefly. Pour a thin layer of batter to coat the pan, tilting to spread evenly. Add bean sprouts and chopped scallions. Cover and cook for 2-3 minutes until the edges are golden and crispy.
- 5
Fold the crepe in half and slide onto a serving plate. Repeat with the remaining batter and filling.
- 6
Serve immediately with fresh herbs, lettuce leaves, and dipping sauce.
