Ban Xeo is also called Vietnamese Stuffed Pancakes/ Crepes or Sizzling Crepes cause they sizzle when made. This is one of my favourite Vietnamese dishes mum makes me when I am over for dinner. It is made out of rice flour, turmeric and coconut milk then fried. Then layered lightly with shrimp, fatty pork mince and bean sprouts and folded to make a crescent moon shape and served immediately. This is usually eaten with fresh herbs, lettuce and vermicilli noodles on the side or even wrapped with lettuce. I prefer it made into a yummy soft rice paper roll. This also is dipped into nuoc cham.
I am sure when you try this you will enjoy this very much when eaten with friends and family at the dinner table. Make this crepe batter in advance so you have it ready for the next day to whip up immediately. You should have a workstation space so you have the stuffing and crepe batter by the stove. Have two pans ready. My mum does this because its quicker and faster this way to serve up. The table should be ready with garnishes or herbs and lettuce and individual small bowls of nuoc cham.
When the banh xeo is served at the table just dig in and eat any way you as I mentioned previously. Then its followed by a beer or two :) or usually strong Vietnamese iced coffee and fresh fruit.
To make this you will need:
- 3 cups of water
- 1 pack of bot banh xeo mix which is just rice flour with tumeric (find it in all asian stalls)
- 1 tsp of sugar
- 2 cans of coconut milk
- 500g of large prawns
- 250g of lean pork mince
- handful of fresh bean sprouts
- nuoc cham
- some fresh herbs (coriander, mint, lettuce)
- optional: vermicelli noodles, cooked and well drained
- To make the crepe batter place 1 cup of water in a small pan on high heat
- blend flour with remaining 2 cups of water until completely moistened and then add the coconut milk. put this in fridge overnight or leave for about half the day.
- To prepare the filling, clean the prawns and cut length wise and cook til it changes colour
- For the pork mince, cook til the pink colour is gone. Add a dash of fish sauce and dash of white pepper to taste.
- Then in a large fry pan, add some oil and on high heat.
- Pour half cup of batter and quickly tilt the pan to form a large circle. Then lay one half of the circle with prawns, pork and bean sprouts.
- Reduce the heat to medium and cook the batter til it looks nice and crispy or solid.
- Flip the crepe (this may be tricky!) using a spatula and cook for a further minute.
- Serve immediately with fresh herbs and lettuce and vermicelli noodles (or make into a rice roll).
- You can also tear off a piece of banh xeo and wrap it in a lettuce leave and dip it into nuoc cham!