Tips

The Ultimate Guide to Crispy Bánh Xèo: 6 Tips for a Perfectly Crisp Vietnamese Pancake

The crispy, golden-brown exterior of the banh xeo belies its tender, flavorful interior. This Vietnamese delicacy defies expectations, remaining crisp even after cooling while delivering a burst of savory spices in every bite. In this article, I will reveal the secret to creating the perfect, crisp banh xeo, so read on to discover the ultimate technique!

Administrator

28 July, 2024

The Secret to Crispy Vietnamese Pancakes

Vietnamese pancakes, or banh xeo, are a familiar dish to many, with variations across different regions, each with its own unique flavor. The aroma of banh xeo is tantalizing, and when you take a bite, you’ll hear a satisfying “crunch” from the crispy batter, followed by a slightly salty and sweet taste from the shrimp, pork, and cassava.

Previously, we shared a recipe for delicious banh xeo, but many of you asked how to make the batter even crispier and tastier. So, here’s the secret: the key to the perfect banh xeo lies in the batter-mixing process. This step may seem simple, but it plays a crucial role in determining the deliciousness of your pancakes.

1. Ingredients

200g rice flour
50ml coconut milk
250ml water
½ tablespoon turmeric powder
2 eggs
A pinch of salt
1 can of beer

Prepared ingredients

2. How to Make Crispy Banh Xeo

This is a crucial step in creating delicious banh xeo. For every 200g of rice flour, use 2 eggs. Eggs and salt will make the pancakes crispier, while beer will help maintain that crispiness for longer, as well as giving the pancakes a golden color. However, if you don’t want to include beer in your recipe, feel free to leave it out.

Step 1: Mix the Batter

Combine the rice flour, coconut milk, eggs, water, turmeric powder, and a pinch of salt in a large bowl. Mix thoroughly by hand until all the ingredients are well incorporated. Then, add the chopped spring onions and let the mixture rest for about an hour.

For a smoother batter and better-textured pancakes, strain the mixture through a fine-mesh sieve. This will ensure your banh xeo turns out perfectly crispy and delicious, without any lumps.

Step 2: Fry the Pancakes

Now that your batter is ready, it’s time to fry the pancakes. Use a deep, non-stick pan, and coat it with a thin layer of oil. Pour in the batter, spreading it thinly and evenly across the pan. Add the fillings to one side of the pancake, cover the pan, and cook over low heat for about 2 minutes.

Once the pancake is golden and crispy, fold it in half, and transfer it to a plate. Repeat this process until you’ve used up all the batter.

3. The Final Product

4. 6 Tips for Crispier Banh Xeo

Preparing the Fillings

The crispiness of your banh xeo heavily depends on the quality of the fillings. Here are some tips to ensure your fillings are fresh and well-prepared:

Choose fresh, lively shrimp with intact shells and flexible movements.
Select pork with a pink or light red color, high elasticity, and no slimy or foul odor.
For the fresh herbs, ensure they are fresh, crisp, and free from wilting or bruising.
Stir-fry the fillings over medium heat until just cooked to prevent excess moisture, which can affect the crispiness of the pancakes.

Preparing the fillings

Using a Deep Pan

A tip from the pros: use a deep, non-stick pan to make flipping and frying your pancakes easier. This will ensure your pancakes turn out crispy and intact, without breaking.

Using a deep pan

Adjusting the Heat

Always cook your pancakes over medium to low heat to ensure even cooking and a crispy texture. Avoid high heat, which can burn and char the pancakes.

Adjusting the heat

Tips for a Crispier Batter

When pouring the batter into the pan, use the appropriate amount for the size of your pan—about 1 soup spoon per pancake. Avoid pouring too much batter, which can make the center of the pancake thick and doughy.
When flipping the pancake, maintain medium-high heat and rotate the pan to spread the batter evenly. Don’t forget to add a little extra oil to ensure crispiness and prevent sticking.

Tips for a crispier batter

Tips for Mixing the Batter

To ensure a crispy and perfect batter, use the right type of flour and mix it in the correct proportions. As a tip, you can mix 1 egg or substitute 100ml of water with 100ml of beer.
If you’re using a pre-mixed batter, read the instructions on the package carefully and mix gradually to avoid lumps.
If your batter turns out lumpy and uneven, gradually add more banh xeo flour to the mixture until you achieve the perfect consistency.

Tips for mixing the batter

Mixing the Batter with Coconut Milk

While coconut milk adds a rich, creamy flavor to the batter, it can also make the pancakes less crispy and smooth. Here are some tips to keep in mind:

Choose fresh coconuts and grate them yourself, or use natural coconut milk powder for the best flavor and aroma.
When mixing, use only the thick, creamy coconut milk that rises to the top, and strain it through a fine-mesh sieve to remove any lumps.
Balance the ratio of water and coconut milk to ensure the batter doesn’t become too thin.

Mixing batter with coconut milk

With these tips, your banh xeo will stay crispier for longer. Enjoy your pancakes hot, served with fresh herbs and a dipping sauce made from fish sauce, garlic, and chili. Happy cooking!

Frequently asked questions

Banh Xeo is a traditional Vietnamese savory crispy pancake made from rice flour, turmeric powder, and water. It is typically filled with slivers of fatty pork, shrimp, and bean sprouts, and served with a variety of fresh herbs and dipping sauces.

The name ‘Banh Xeo’ translates to ‘sizzling cake’ in Vietnamese, referring to the sound the batter makes when it hits the hot skillet.

There are several key steps to achieving the perfect crispiness in your Banh Xeo: use a well-seasoned carbon steel skillet, ensure your batter is the right consistency and temperature, use enough oil for frying, and finally, allow the pancake to cook undisturbed until crispy.

The yellow color in the Banh Xeo batter comes from the addition of turmeric powder. Ensure you are using good quality turmeric powder and add enough to achieve the desired color.

Traditional fillings for Banh Xeo include slivers of fatty pork (such as pork belly), shrimp, and bean sprouts. However, you can also experiment with other fillings such as chicken, tofu, or additional vegetables.

Banh Xeo is typically served with a variety of dipping sauces, such as a fish sauce-based dipping sauce (nuoc cham), a hoisin sauce-based dipping sauce, or a spicy chili sauce.

Leftover Banh Xeo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat a skillet over medium heat and cook the pancakes until crispy and heated through.