Jumping from Chinese food to Vietnamese food this week. Bahn Xeo is something that I didn’t actually have a lot growing up, but is one of my mom’s favorite dishes. She always had to order it if she saw it on the menu.
The tough part of this dish is that there are a bunch of components. I kept forgetting pieces, especially the onions and bean sprouts. But this might have been because we had our bowls of ingredients spread everywhere.
If possible, lay out all the filling ingredients in an assembly line fashion. This way nothing is forgotten!
Keep your shrimp in your crepe, not the floor,
Your favorite alternative chefs, K & T
Bahn Xeo
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 Crepes
Ingredients
Batter
- 2 cups rice flour
- ¼ tsp turmeric
- ½ tsp salt
- 1½ cups water
- ¾ cup coconut milk
Filling
- Vegetable oil
- 1 lb shrimp deveined
- Salt and white pepper
- 1 lb roast pork cubed
- 1 white onion sliced
- 2 cups bean sprouts
- 2 spring onions diced
Fish Sauce
- 2 tbsp honey
- ½ cup warm water
- 3 tbsp lime juice
- ¼ cup fish sauce
- 2 cloves garlic minced
Basil/mint (optional)
Instructions
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Whisk together rice flour, turmeric, and salt, then add in remaining batter ingredients. Whisk until you create a nice smooth batter. Set aside for 30 minutes.
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In a small bowl, season your shrimp with salt and white pepper. Heat oil in a medium-sized wok. Toss shrimp into pan and saute until shrimp is cooked through. Remove shrimp from heat and set aside for later.
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In the same medium sized pan, over medium heat, saute onions until they are slightly translucent. You want them to still have a little bit of a crisp to them.
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Heat up a medium pan with a little bit of oil over medium high heat. Pour in batter, rotate pan to spread batter evenly, and sprinkle green onions over the batter.
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On one side of the crepe add some white onion, shrimp, and roast pork. Add bean sprouts last over the half the crepe with the filling. Put a lid over your pan and cook for 2 minutes, until your bean sprouts soften a little.
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Remove lid and lower the heat to medium and cook until edges begin to brown, then fold crepe in half.
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In a small bowl, melt honey in warm water. Next stir in the remaining fish sauce ingredients. Serve with your crepe, I recommend drizzling some over the top.
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Serve with fresh basil and mint on the side.