Banh Xeo is a rustic dish, combining a variety of ingredients. Typically, the Banh Xeo crepe has a thin, crispy shell, filled with shrimp, pork, beansprouts, and other vegetables, served with fresh herbs and a sweet and sour chili fish sauce.
This is a dish that you can easily make at home for the whole family to enjoy. One of the key factors that determines the crispiness of the crepe is the batter mixture.
Every region and person has their own secret recipe for the perfect Banh Xeo batter. Here are some tips and tricks to achieve a crispy, golden crepe:
Use Beer or Carbonated Water in the Batter
One important tip is to use beer or carbonated water. Note that you should use carbonated mineral water or unsweetened soda; sweetened carbonated drinks will burn the crepe.
You can use a pre-mixed Banh Xeo batter, following the package instructions, but substitute some of the water with beer or carbonated water.
Add Turmeric for Color
A secret to achieving a beautiful golden-yellow color for your crepe is to add a pinch of turmeric powder to the batter mixture. This simple addition will give your crepe a lovely golden hue.
Add turmeric to your batter for a golden color.
Include Coconut Milk for a Richer Flavor
To enhance the richness of your crepe, add some coconut milk to the batter. Be mindful of the amount of liquid you add to the mixture to avoid thinning the batter too much.
Use a Crispy Frying Batter Mix
In the Southern style of making Banh Xeo, a combination of Banh Xeo batter and crispy frying batter mix is used to create a thin and crispy crepe. You can use 500 grams of Banh Xeo batter with 150 grams of crispy frying batter mix, along with 500ml of fresh coconut milk, eggs, and chopped scallions.
Use Rice Flour for a Crispier Crepe
Some recipes for Banh Xeo use rice flour instead of pre-mixed batter. Rice flour creates a crispier crepe that stays fresh for longer. A popular batter mixture is 500 grams of rice flour, 250ml of water, 500ml of coconut milk, 1 teaspoon of turmeric powder, a pinch of salt, chopped scallions, and a little cooking oil. Let the batter rest for about 30 minutes, then add 100ml of beer or carbonated water and mix well before frying.
The Dipping Sauce
The traditional dipping sauce for Banh Xeo is a sweet and sour chili fish sauce. You can adjust the proportions to suit your taste.
Additionally, you can prepare a side dish of shredded carrot, turnip, or jicama, marinated in salt, sugar, and vinegar or lime juice.
Tips for Frying the Crepe
Pour just enough batter to create a thin, crispy crepe.
Slightly cook the shrimp and pork filling beforehand to avoid excess moisture in the crepe. When frying, place the filling in the center of the crepe to prevent the edges from becoming soggy and to maintain crispiness.
When heating the pan, use just enough oil to coat the surface. Pour a small amount of batter and spread it evenly in a circular motion to cover the pan. Add the filling to the center, cover, and let it cook until the filling is done.
Drizzle a small amount of oil around the edges of the crepe to make it crispier and easier to remove from the pan. Fold the crepe in half and serve on a plate.
With these batter tips, your Banh Xeo will be golden and crispy.
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