Photograph of the finished Southern Banh Xeo Sizzling Crepe

Vietnam · Bánh xèo Nam Bộ

Southern Banh Xeo Sizzling Crepe

1 hr Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 1.6 lb
  • Photograph of Coconut milk Coconut milk 4 ¼ cups
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Prawns Prawns 1.6 lb
  • Photograph of Pork belly Pork belly 1.3 lb
  • Photograph of Bean sprouts Bean sprouts 1.3 lb
  • Photograph of Whole green beans Whole green beans 8.5 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Oil Oil 1 ⅓ cups
  • Photograph of Herbs Herbs 8.5 oz

Method

  1. 1 Mix rice flour with coconut milk, water, turmeric powder, and chopped scallions, then let it rest for 2 hours.
  2. 2 Letting the dough rest for 2 hours is the secret to a crispy crust; pouring it immediately will result in a chewy and crumbly crust.
  3. 3 Steam whole mung beans for 20 minutes until they are soft but still retain their shape.
  4. 4 Heat the pan until very hot, then stir-fry the shrimp and pork belly for 2 minutes in the same pan.
  5. 5 Pour a thin layer of batter and shake the pan to spread it evenly to the sides.
  6. 6 Sprinkle with bean sprouts and mung beans, then cover and cook for 2 minutes. Open the lid for 90 seconds to allow the crust to dry and become crispy, then fold it in half.

With an appliance

  • Oven 1 hr

    Step 6: After sprinkling with bean sprouts and mung beans, place the heat-resistant pan on the middle rack of the 220-degree oven for 4 minutes, rotate the pan at the 2nd minute, then turn on the top heat for 2 minutes to crisp the crust before folding.

Start cooking