Recipe courtesy of Byron Gomez
Bánh Xèo
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- Level: Intermediate
- Total: 6 hr 50 min (includes marinating time)
- Active: 40 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1429
- Total Fat
- 105 g
- Saturated Fat
- 29 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 6 g
- Sugar
- 25 g
- Protein
- 41 g
- Cholesterol
- 197 mg
- Sodium
- 2964 mg
In my opinion, bánh xèo is the perfect street food from Vietnam. In this inspired version, the light, crunchy texture of the crêpe holds up against a variety of ingredients, allowing versatility for filling options.
- Level: Intermediate
- Total: 6 hr 50 min (includes marinating time)
- Active: 40 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1429
- Total Fat
- 105 g
- Saturated Fat
- 29 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 6 g
- Sugar
- 25 g
- Protein
- 41 g
- Cholesterol
- 197 mg
- Sodium
- 2964 mg
Ingredients
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Directions
Special equipment:
a crêpe pan- In a bowl, whisk together the rice and cassava flours, cornstarch, turmeric and salt. Pour in the coconut milk and 355 milliliters (1 1/2 cups) water. Set aside.
- In a blender, add the tamarind, fish sauce, guanabana, achiote paste, sugar, garlic and 1 bunch cilantro and blend until smooth. Pour over the shrimp and pork in a bowl and let marinate, covered and refrigerated, for at least 6 hours or up to overnight.
- Bring a crêpe pan to medium heat and spray with nonstick spray. Working in batches, ladle in 2 to 3 ounces of batter. Cook on one side, ensuring that the cooking side begins to crisp up, about 3 minutes. Flip and finish the second side, 1 minute. Make as many pancakes as desired. Set aside for assembling.
- In a saute pan, pour in a bit of oil and turn the heat to medium-high. Cook the pork until it is fully cooked and lightly browned, 7 to 10 minutes. Add the shrimp and cook until it's fully cooked, 3 to 5 minutes.
- Assemble the bánh xèo by adding a bit of each protein, some cilantro, onion, Thai basil and scallions. Wrap each like a gyro or burrito, and it is ready to eat.
