Crispy Bánh Xèo (Vietnamese Sizzling Rice Cakes)
Crispy Bánh Xèo (Vietnamese Sizzling Rice Cakes)
Ingredients
For the Batter
- 1 3/4 cups rice flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 3 1/2 cups water
- 1 teaspoon ground turmeric
- 1 cup coconut milk
- 1 cup cold beer
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 cup scallion tops, thinly sliced
For the Fillings
- 1 pound bean sprouts, washed and drained
- 1/2 pound pork belly, thinly sliced
- 1/2 pound raw shrimp, cleaned and deveined
- 1 bunch cilantro, washed, roots trimmed
- as needed oil, for cooking
For Serving
- as needed fresh herbs
- as needed lettuce
Instructions
- 1
In a large bowl, combine the rice flour, cornstarch, baking powder, ground turmeric, kosher salt, and sugar. Whisk thoroughly to combine the dry ingredients.
⏱️ 3 min
- 2
Gradually add the water, coconut milk, and cold beer to the dry mixture. Whisk continuously until a smooth, lump-free batter is formed.
⏱️ 5 min
- 3
Stir the thinly sliced scallion tops into the batter. Set the batter aside while you prepare the fillings.
⏱️ 2 min
- 4
Ensure the bean sprouts are washed and thoroughly drained. Slice the pork belly thinly and clean and devein the raw shrimp. Wash the cilantro and trim its roots.
⏱️ 10 min
- 5
Heat a large non-stick pan or cast-iron skillet over high heat. Add a generous drizzle of oil to the pan, ensuring it's hot enough to create a 'sizzle' when the batter is added.
⏱️ 2 min
- 6
Add a small amount of sliced pork belly to the hot pan and sauté until it is lightly browned and rendered.
⏱️ 2 min
- 7
Add a few pieces of shrimp to the pan with the pork belly and cook until they just begin to turn pink.
⏱️ 1 min
- 8
Add a handful of bean sprouts to the pan, distributing them evenly over the pork and shrimp.
⏱️ 1 min
- 9
Pour one ladleful of the prepared batter into the pan. Immediately swirl the pan to evenly coat the bottom and sides with a thin layer of batter. You should hear a satisfying 'xèo' sound as the batter hits the hot pan.
⏱️ 1 min
- 10
Immediately cover the pan with a lid. This step helps to steam and cook the fillings inside the crepe.
⏱️ 2 min
- 11
After a short period (about 1-2 minutes, enough to cook the filling), remove the lid. Continue to cook the bánh xèo uncovered on high heat. This allows the crepe to dry out and crisp up, developing those desirable lacy, golden edges.
⏱️ 3 min
- 12
Do not fold the bánh xèo too early. Wait until the edges of the crepe are golden brown and delicate, indicating it has achieved a shatter-crisp texture.
⏱️ 2 min
- 13
Once crispy, use a spatula to carefully fold the bánh xèo in half, enclosing the fillings.
⏱️ 1 min
- 14
Remove the cooked bánh xèo from the pan and serve immediately. Repeat steps 5-13 for the remaining batter and fillings.
⏱️ 1 min
- 15
Serve the crispy Bánh Xèo with fresh herbs and lettuce. Traditionally, diners use the lettuce and herbs to wrap pieces of the bánh xèo before eating.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Bánh Xèo (Vietnamese Sizzling Rice Cakes)
For the Batter
- 1 3/4 cups rice flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 3 1/2 cups water
- 1 teaspoon ground turmeric
- 1 cup coconut milk
- 1 cup cold beer
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 cup scallion tops, thinly sliced
For the Fillings
- 1 pound bean sprouts, washed and drained
- 1/2 pound pork belly, thinly sliced
- 1/2 pound raw shrimp, cleaned and deveined
- 1 bunch cilantro, washed, roots trimmed
- as needed oil, for cooking
For Serving
- as needed fresh herbs
- as needed lettuce
Instructions
- 1
In a large bowl, combine the rice flour, cornstarch, baking powder, ground turmeric, kosher salt, and sugar. Whisk thoroughly to combine the dry ingredients.
⏱️ 3 min - 2
Gradually add the water, coconut milk, and cold beer to the dry mixture. Whisk continuously until a smooth, lump-free batter is formed.
⏱️ 5 min - 3
Stir the thinly sliced scallion tops into the batter. Set the batter aside while you prepare the fillings.
⏱️ 2 min - 4
Ensure the bean sprouts are washed and thoroughly drained. Slice the pork belly thinly and clean and devein the raw shrimp. Wash the cilantro and trim its roots.
⏱️ 10 min - 5
Heat a large non-stick pan or cast-iron skillet over high heat. Add a generous drizzle of oil to the pan, ensuring it's hot enough to create a 'sizzle' when the batter is added.
⏱️ 2 min - 6
Add a small amount of sliced pork belly to the hot pan and sauté until it is lightly browned and rendered.
⏱️ 2 min - 7
Add a few pieces of shrimp to the pan with the pork belly and cook until they just begin to turn pink.
⏱️ 1 min - 8
Add a handful of bean sprouts to the pan, distributing them evenly over the pork and shrimp.
⏱️ 1 min - 9
Pour one ladleful of the prepared batter into the pan. Immediately swirl the pan to evenly coat the bottom and sides with a thin layer of batter. You should hear a satisfying 'xèo' sound as the batter hits the hot pan.
⏱️ 1 min - 10
Immediately cover the pan with a lid. This step helps to steam and cook the fillings inside the crepe.
⏱️ 2 min - 11
After a short period (about 1-2 minutes, enough to cook the filling), remove the lid. Continue to cook the bánh xèo uncovered on high heat. This allows the crepe to dry out and crisp up, developing those desirable lacy, golden edges.
⏱️ 3 min - 12
Do not fold the bánh xèo too early. Wait until the edges of the crepe are golden brown and delicate, indicating it has achieved a shatter-crisp texture.
⏱️ 2 min - 13
Once crispy, use a spatula to carefully fold the bánh xèo in half, enclosing the fillings.
⏱️ 1 min - 14
Remove the cooked bánh xèo from the pan and serve immediately. Repeat steps 5-13 for the remaining batter and fillings.
⏱️ 1 min - 15
Serve the crispy Bánh Xèo with fresh herbs and lettuce. Traditionally, diners use the lettuce and herbs to wrap pieces of the bánh xèo before eating.