Hello Delicious Vietnam – Banh Xeo
My brother-in-law finally proposed to his gorgeous other half, and they’ve decided to have their wedding in Vietnam where they currently live and work. It’s very exciting news! Not only for the lovely couple but for me as well…I’ve never been to Vietnam, and I’m sure it will be an amazing and beautiful experience.
Until then, I thought it would be a great idea to join fellow bloggers in a monthly blogging event called Delicious Vietnam. The founders of this event A food lover’s journey and Ravenous Couple put this together so food enthusiasts and bloggers alike are able to come together in the blogosphere to share and explore the wonderful flavours of Vietnamese cuisine.
Aside from Vietnamese Rice Paper Rolls, I have never tried making vietnamese food at home. It always just seemed easier to pop into a local vietnamese restaurant and order my favourite steaming bowl of beef brisket pho.
With this event, I thought it would be nice to cook one of my other favourite Vietnamese dishes. Banh Xeo – a southern Vietnamese recipe. This is a rice flour crepe flavoured with coconut milk and turmeric and is usually made with pork, prawns and bean sprouts. The savoury crepe is crisp and fragrant,(coconut milk in a crepe mix – the Vietnamese sure know how to do it best!!) along with succulent prawns and fresh bean sprouts and eaten with the sweet and tangy Nuoc Cham (dipping sauce) – this dish is certainly a winner.
Instead of sliced pork or pork belly, I used chinese sausage (lap cheong) which gives a more caremelised and sweet kick to the filling.
Usually eaten wrapped in lettuce leaves and other herbs like basil and mint, Banh Xeo is a great sharing starter. However I decided to make it a main dish, and simply shovel the deliciousness sans lettuce leaves into my gob. Yum yum.
Be patient while making the crepe, cook on medium heat and give the crepe enough time to crisp up. The crispy bits make the dish!
Adapted from Southeast Asian Flavours
1 cup of vegetable oil
3 chinese sausage, cut into thin slices
500g shelled king prawns
1/4 teaspoon salt
1/2 cup sliced yellow onions, sliced
2 cups bean sprouts
Nuoc Cham (dipping sauce) - the best recipe I’ve tried so far
1/4 cup sugar
1/2 cup warm water
3 tablespoon lime juice
1/4 cup fish sauce
1-2 bird’s eye chilies, cut into very fine rings
1 clove garlic, minced finely
- In a large bowl whisk together the rice flour, turmeric powder and salt. Add water and coconut milk and whisk until mixture is smooth. Set batter to rest for 30 minutes.
- Heat up a 10-inch non-stick pan over high heat. Add 1 tablespoon oil and then add one portion of sausage, prawns, onions and spring onions. Stir fry until prawns are half done, turn down the heat and ladle 1/2 cup of batter into pan. Swirl pan to coat bottom evenly. Add bean sprouts over half the crepe. Drizzle a little more oil around outer edge of crepe.
- Cover pan and cook for 1 minute. Remove cover and continue to cook until edges begin to brown. Loosen crepe from bottom of pan with a soft spatula. When bottom turns light brown and crispy, fold crepe to encase bean sprouts.
(I found that by pushing more of the prawns to one side of the pan before ladling the batter – the same side where the sprouts go – allows the crepe to be less heavy on the side that you need to flip over. This avoids breakage and produces a much prettier crepe)