8/6/2017 Bnh Xo - Savory Vietnamese Crpes

Bnh Xo

Prep time Cook time Total time

10 mins 40 mins 50 mins

Author: Hungry Huy

Serves: 12 crpes

Ingredients
Batter

9 ounces rice flour

3 ounces all-purpose wheat flour
2-3 teaspoon turmeric, depending on color preference
3.5 cups water
1 14oz/400ml can coconut cream (or coconut milk, if unavailable)
1 teaspoon salt
1 sprig scallion (~6-7 leaves), chopped small about 1-2 cm long

Filling

1 pound shrimp without heads, sized 45/50 or 60/70

1.5 pounds pork belly
1 onion, medium sized, thinly sliced
1-1.5 pounds bean sprouts
cup dry mung beans (optional)

Vegetables

mustard greens (ca xanh)

mint
cilantro, optional
Vietnamese perilla (ta t), optional

Dipping sauce

Vietnamese fish sauce (recipe here)

Instructions
Prepare Batter

1. Combine all batter ingredients except scallions in a large bowl for at least 3 hours, or overnight. Add
scallions only right before making the crpes.

Prepare Fillings

1. Steam or soak mung beans in water until soft

2. Boil pork until cooked through. Slice thinly.
3. Wash bean sprouts and veggies

Making Banh Xeo - Each crpe takes about 5-7 minutes

1. On medium-high heat add 1-2 teaspoons of oil and some onions

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2. Immediately add a few pieces of pork and shrimp. Saut, lightly mixing until very lightly browned.

3. Pour in some batter and quickly tilt & rotate the pan so the batter is evenly spread. Add more batter if it
wasn't enough to cover the pan.

4. Add some mung beans, bean sprouts, and cover with a lid for 2-3 minutes, or until bean sprouts are
slightly cooked. The batter should also be slightly cooked and transparent around the edges.

5. Remove the lid, lower heat to medium and wait for the crpe to become crisp. Fold in half, transfer to a
plate and serve immediately.

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Recipe by HungryHuy.com at http://www.hungryhuy.com/banh-xeo-savory-vietnamese-crepes/

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