Savory Vietnamese crepes are one of many delicious dishes that prove how fine the line between snacks and the main course is. You can have them for breakfast or lunch while munching on a few crepes for a delicious bite between meals is also a fantastic idea.
Those crepes will stimulate your appetite through the suggestive sizzling sound and rich fragrance they emit during the cooking process. Then their brilliant golden color, nicely adorned with the verdant hue of green vegetables, will make you want to sink your teeth into them right away.
Finally, touch the warm and smooth skin of a crepe and let its wonderful combination of aromatic starch, savory proteins, and delicious dipping sauces seduce you into complete enjoyment. Scroll down to learn how to cook and succumb to this mouth-watering temptation!
Do You Know These Things About Savory Vietnamese Crepes?
While the English translation of this Vietnamese staple may remind you of a French dish, Bánh Xèo is an authentic Vietnamese dish. It originated in the central region of the country many centuries ago, although the exact birthplace and inspirations for this dish are rather murky.
Its local name stems from the sizzling sound made when the rice batter hits the hot skillet. A good Vietnamese crepe should be firm yet thin enough to fold over the rich stuffings of pork, prawns, and mung beans. Fresh herbs and flavorful dipping sauces are their essential garnishes.
In Central Vietnam, locals often cook small crepes about 10 – 15 centimeters (4 – 6 inches) in diameter. In other parts of the country, such as the Mekong River Delta, people prefer to increase their size. Meanwhile, people in the north don’t use coconut milk or eggs in the batter.
From Vietnam’s central region, this dish has spread to all corners of the country (and probably the world as well). It is particularly suitable for communal meals or potluck parties. Vietnamese people love to make a large batch of those crepes for family gatherings or intimate meetings.
Tools
You may have to buy some of the following kitchen gadgets to make savory Vietnamese crepes or use different tools with the same function. It’s all up to you.
Ingredients
These crepes have more things than just rice batter and meat. There are a considerable number of condiments and veggies you should gather to prepare the best Vietnamese crepes.
You can cut down on preparation time (and have less flexibility) by buying commercial crepe batter. It is usually available at Asian or Vietnamese food stores (labeled as “bột bánh xèo” in Vietnamese). In that case, you only need to mix it with water according to the instructions on the package.
Instructions
Don’t hesitate to ask your family members to help with making those crepes. They are meant for a family meal, after all. While those steps aren’t difficult, there is plenty of work to do.
Step 1: Prepare The Ingredients For The Sauce And The Filling
Finely chop scallion and shallots. Cut the yam beans and onion into long thin pieces.
Julienne the carrot and white radish, then mix with a teaspoon of sugar and leave the veggie undisturbed for 15 – 20 minutes.
Cut pork belly into slices of your desired width. Marinate it with a mixture of ¼ tablespoon of salt, ¾ tablespoon of sugar, ½ teaspoon of black pepper, and ½ tablespoon of chopped shallots.
Soak mung beans in water for 1 hour before cooking them. Mix coconut meat and cooked mung beans together.
Step 2: Prepare The Filling
Heat the skillet with olive oil. Add chopped shallots and saute until fragrant, then add pork belly slices to the skillet and cook until the meat firms up. Add prawns and stir well for a few minutes. Set aside.
Saute julienned yam beans for 1 -2 minutes, then add enoki mushrooms, onions, and seasoning to taste. Cook until the veggies reach your desired level of doneness.
Step 3: Prepare The Rice Batter
In a large pot, mix rice flour, turmeric powder, and seasoning. Then, add soy milk and coconut milk to the blend. Stir well until the mixture becomes smooth and no longer lumpy. You should do the stirring fast and in the same direction.
Add some oil and chopped scallion to the batter before letting it rest in the fridge for 30 – 60 minutes.
Step 4: Cook The Crepes
Heat the skillet with some olive oil.
For each crepe, pour two ladlefuls of batter into the skillet (you can increase or decrease the amount based on the size of the pan). Spread the batter evenly to create a perfect circle by tilting and rotating the skillet.
Add mung beans, pork, prawns, and the enoki mushroom mixture on top of the crepe. Close the lid and wait for 3 – 4 minutes.
Remove the lid. If the crepe is crispy and golden on both sides, fold it in half. Transfer the crepe to a plate and repeat the process until the batter runs out.
Step 5: Prepare The Dipping Sauce
Mince garlic and fresh chili.
Mix warm water, fish sauce, brown sugar, and lime juice. Stir until they are well blended with each other.
Stir the mixture with minced garlic and chili, then add marinated carrots and white radishes.
Step 6: Serve And Enjoy
Roll each crepe with fresh herbs and greens, then dip it in the sauce. You can also serve the combo with some rice paper wraps.
Tips And Tricks
Pay attention to the following details to create the best Vietnamese crepes that can dazzle your friends and loved ones:
Discover Vietnamese Cuisine With These Savory Crepes
From the moment that the rice batter hits the hot frying pan and produces a hissing sound, you know that you’re in for a wonderful treat. But I assure you that not until your taste buds kiss those savory bites can you fully realize how many tantalizing sensations are waiting for you to discover.
Once you have a taste of this seductive delicacy, will you help introduce this post to your friends to tell them more about this Vietnamese treat? Feel free to share any ideas or amazing tips you have in the comment section. See you soon in other informative posts!
Savory Vietnamese Crepe Recipe
Ingredients
For The Rice Batter
- 300 grams rice flour
- 250 ml clean water
- 100 ml coconut milk
- 100 ml soy milk
- 2 teaspoons turmeric powder
- 2 tablespoons olive oil
- 1 teaspoon salt
- Chopped scallion
For The Filling
- 250 grams pork belly
- 500 grams prawns
- 150 grams yam beans
- 150 grams onions
- 100 grams deshelled mung beans
- 100 grams coconut meat
- 100 grams bean sprouts
- 200 grams enoki mushrooms
- Seasoning: chopped shallots, brown sugar, black pepper, salt, etc.
For The Dipping Sauce
- 5 tablespoons Vietnamese fish sauce
- 1.5 tablespoons lime juice
- 4 tablespoons sugar
- 300 ml warm water
- 1 carrot, small
- 1 white radish, small
- Garlic
- Fresh chili pepper
Veggie Sides
- Mustard greens
- Lettuce
- Fish mint
- Vietnamese balm
- Perilla
- Sweet basil
- Peppermint
Instructions
- Finely chop scallion and shallots. Cut the yam beans and onion into long thin pieces.
- Julienne the carrot and white radish, then marinate them in sugar for 15 – 20 minutes.
- Cut pork belly into thin (or thick) slices. Marinate it with chopped shallots and seasoning.
- Soak mung beans in water for 1 hour. Cook them, then mix with shredded coconut meat.
- Heat the skillet with olive oil. Add chopped shallots and saute until fragrant, then add pork belly slices to the skillet and cook until the meat firms up. Add prawns and stir well for a few minutes. Set aside.
- Saute julienned yam beans for 1 -2 minutes, then add enoki mushrooms, onions, and seasoning to taste. Cook until the veggies reach your desired level of doneness.
- In a large pot, mix rice flour, turmeric powder, and seasoning. Then, add soy milk and coconut milk to the blend. Stir well, then add some oil and chopped scallion. Let the batter rest in the fridge for 30 – 60 minutes.
- Heat the skillet with some olive oil. Cook each crepe by pouring two ladlefuls of batter into the skillet. Spread the batter evenly to create a perfect circle by tilting and rotating the skillet. Add mung beans, pork, prawns, and the enoki mushroom mixture on top of the crepe.
- Close the lid and wait for 3 – 4 minutes. Remove the lid. If the crepe is crispy and golden on both sides, fold it in half.
- Make the dipping sauce by mixing warm water, fish sauce, brown sugar, and lime juice. Stir until they are well blended with each other, then add minced garlic, minced chili, carrots, and white radishes.
- Roll each crepe with fresh herbs and greens, then dip in the sauce. Enjoy!
Video
Notes
- You can adjust the amount of batter for each crepe according to the size of the skillet.
Tien – Alden
Content Writer
Expertise
Home Cooking, Recipe Development, Food Editor, Beverage Editor, Cooking-video Maker, Asian Food Content Creator
Education
Saigon Tourism College
Advanced Culinary Workshop, Beijing
Vietnamese Traditional Cooking School
American College of Vietnam
Alden is a skilled chef with expertise in Asian cuisines, known for blending traditional Vietnamese and Chinese cooking with contemporary innovations. Alden’s passion for Asian flavors and her creative approach to both food and beverages inspires fellow chefs and those aspiring to enter the field.