Bánh Còng (Vietnamese Crispy Crepes)
Món truyền thống · Vietnamese
A classic Vietnamese street food, Bánh Còng are crispy, savory crepes made from rice flour, filled with shrimp, pork, and bean sprouts, and served with a flavorful dipping sauce and fresh herbs.
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
- Coconut milk1 can (13.5 oz)
- Turmeric powder1 teaspoon
- Salt1 teaspoon
- Sugar1 teaspoon
- Shrimp1/2 lb, peeled and deveined
- Pork belly1/4 lb, thinly sliced
- Mung beans1/2 cup, soaked
- Bean sprouts2 cups
- Scallions1/4 cup, chopped
- Vegetable oilfor frying
- Nuoc cham (fish sauce, lime juice, sugar, garlic, chili)for serving
- Fresh herbs (mint, basil, lettuce)for serving
Các bước
- 1
In a large bowl, whisk together rice flour, coconut milk, turmeric powder, salt, and sugar until smooth. Let the batter rest for at least 30 minutes.
- 2
Heat a crepe pan or a non-stick skillet over medium-high heat. Lightly grease with oil. Pour about 1/2 cup of batter into the pan, swirling to create a thin, even layer. Cook for 1-2 minutes until the edges start to crisp.
- 3
Add a few pieces of shrimp, pork, and a spoonful of mung beans to one half of the crepe. Top with a handful of bean sprouts and chopped scallions.
- 4
Fold the other half of the crepe over the filling to create a half-moon shape. Continue cooking until golden brown and crispy on both sides, about 3-5 minutes per side.
- 5
Remove from pan and drain on paper towels. Repeat with the remaining batter and filling.
- 6
Serve hot with nuoc cham dipping sauce and fresh herbs.
