Banh Xeo Vietnamese Crepes Recipes

Steps:

• Place pork loin in a saucepan; cover with water and bring to a boil over medium heat; simmer until cooked through, about 20 minutes.
• Allow pork to cool, then julienne into strips.
• Shell and devein shrimp; slice each one in half lengthwise.
• Rinse herbs and drain; set aside.
• In a mixing bowl, prepare batter by mixing rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, and green onion until smooth.
• Divide pork, shrimp, onion, and bean sprouts into 5 separate little piles for easy access during cooking.
• Heat 1 tbsp oil in non-stick frying pan until hot; cook pork shrimp and onion until it starts to sizzle; add 1/2 cup of batter and swirl to cover pan and get batter underneath.
• Place one pile of bean sprouts towards the center of the crepe, then cover the pan tightly.
• Turn the heat down to medium and cook for 2-3 minutes, then uncover and loosen edges of crepe and fold over with a spatula to form an omelette.
• Transfer the crepe to a serving platter.
• Repeat process with rest of batter.
• Do not cover the cooked crepes or stack them (they will lose their crispness- they should remain light and airy).
• To serve, place one crepe on a plate with some lettuce leaves, herbs also with a small bowl of nuoc cham.
• The person cuts a portion of crepe, wraps it in a leaf of lettuce with some herbs, and dips it in the sauce.

Steps:

• Mix rice flour, sugar, 1/2 teaspoon salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.
• Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browning, 1 to 2 minutes. Add shrimp; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
• Preheat oven to 200 degrees F (95 degrees C).
• Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.
• Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
• Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.

Steps:

• Combine the mix with the curry powder and coconut cream in a bowl.
• Add 1 tablespoon vegetable oil to a hot pan. Ladle in 5 ounces batter to make a semi-thin crepe. Cook until crispy underneath and dried out on top. (If the crepe sticks to the pan, drizzle additional oil underneath it to get it to release.) Repeat with the remaining batter, using more oil as necessary.
• Add the cabbage, carrot, bean sprouts, chicken and shrimp to each crepe and fold in half.
• Garnish with the butter lettuce, cilantro, basil and mint. Dip in the Nuoc Cham Sauce.
• Mix together the granulated sugar, vinegar, fish sauce, sambal, garlic and 11 ounces water in a medium bowl until sugar dissolves.

Steps:

• For the dressing and garnish: Whisk the fish sauce, water, lime juice, sugar, chiles, and garlic together in a small bowl until the sugar dissolves, then divide among 6 small dipping bowls and set aside. Arrange the lettuce, basil, and cilantro on a serving platter and set aside.
• For the crepes: Adjust 2 oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Whisk the water, rice flour, coconut milk, scallions, turmeric, and salt together until uniform.
• Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the pork and onion and cook until the pork is no longer pink and the onion is softened, 5 to 7 minutes. Add the shrimp and continue to cook until they curl and turn pink, about 2 minutes. Transfer the mixture to a bowl and set aside.
• Wipe out the skillet with a wad of paper towels, add 2 more teaspoons of the oil, and return to medium-high heat until just smoking. Add 1/3 cup of the pork-shrimp mixture and let heat through, about 30 seconds. Scrape the pork-shrimp mixture to one side of the skillet. Quickly stir the batter to recombine, then pour 1/2 cup of the batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom, keeping the meat mixture to the side. Reduce the heat to medium and cook the crêpe until the edges pull away from the sides and are deep golden, about 2 minutes.
• Sprinkle 1/2 cup of bean sprouts on top of the pork-shrimp side of the crêpe, then gently fold the opposite side of the crêpe over the sprouts. Slide the crepe out of the skillet onto an individual serving plate and transfer to the oven to keep warm. Repeat five more times with the remaining 10 teaspoons oil, remaining batter, and remaining pork-shrimp mixture. Serve the crêpes with the individual bowls of sauce, passing the garnish platter separately. (To eat, slice off a wedge of the crêpe, wrap it in a lettuce leaf, and dip it into the sauce.).