Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Banh Xeo with Ground Pork and Bean Sprouts
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 556
- Total Fat
- 29 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 58 milligrams
- Sodium
- 1943 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 2 grams
- Sugar
- 15 grams
- Protein
- 22 grams
Banh Xeo is a thin and crispy Vietnamese crepe made primarily from rice flour, with turmeric for flavor and its iconic yellow color, and coconut cream for the richness. Dots of caramelized ground pork and tender bean sprouts add meatiness to make a filling meal. Fry the crepes until shatteringly crispy and golden brown. Add some fresh green leaf lettuce, cilantro, mint and Thai basil for cool and crunchy texture and freshness. The umami-packed dipping sauce, made from fish sauce and lime juice, will keep you wanting more.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 556
- Total Fat
- 29 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 58 milligrams
- Sodium
- 1943 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 2 grams
- Sugar
- 15 grams
- Protein
- 22 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Set a rack on a rimmed baking sheet and place in the oven; preheat to 200 degrees F. Whisk both flours, the turmeric and 3/4 teaspoon salt in a large bowl. Whisk in the coconut cream and 3/4 cup cold water to make a thin batter; set aside.
- Mix the pork with 2 teaspoons fish sauce and 1/4 teaspoon each sugar and salt in a medium bowl. In a separate bowl, whisk the remaining 1/4 cup each fish sauce and sugar, the lime zest and juice and 1/2 cup water until the sugar is dissolved; set aside for dipping.
- Heat 1 1/2 teaspoons vegetable oil in a medium nonstick skillet over medium heat. Crumble one-quarter of the pork mixture into bite-size pieces in the skillet. Pour in a heaping 1/3 cup batter and swirl the pan to make an even layer. Sprinkle with 1/3 cup bean sprouts, cover and cook until the crepe is translucent and bright yellow, about 2 minutes. Uncover and cook until the bottom is golden brown and crisp, 3 to 4 more minutes. Fold the crepe in half and slide onto the preheated rack in the oven to keep warm. Repeat to make 3 more crepes.
- Serve the crepes with lettuce, herbs and the dipping sauce.
Looking for Something Else?
Related Pages
- Walter Kei's Shanghai-Style Pork and Bean Sprouts
- Moo Shu Style Vegetable Pancakes with Watercress...
- Pork Tenderloin with Shredded Brussels Sprouts
- Crispy Pork Chops with Sriracha Brussels Sprouts
- Creole Brussels Sprouts
- Grilled Brussels Sprouts
- Steamed Brussels Sprouts
- Stir-Fried Brussels Sprouts
- Salt-and-Vinegar Brussels Sprouts