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The Ultimate Guide to Crispy Vietnamese Pancakes: A Western Twist on a Classic

Are you a fan of Banh Xeo, the beloved Vietnamese crispy pancake, but struggle to achieve that perfect crunch? Well, worry no more! This article will reveal the secret to creating the ultimate crispy and delicious Banh Xeo. Learn how to master the art of mixing the perfect batter and discover the key to a crisp that lasts. Say goodbye to soggy pancakes and hello to a mouthwatering, crispy treat!

Administrator

13 July, 2024

Banh Xeo, or Vietnamese savory pancakes, are a popular dish due to their delicious crispy texture and ease of preparation. However, when making them at home, you might encounter an issue where the pancakes lose their crispness over time. This article will share a secret recipe to achieve that perfect crispy texture just like at your favorite restaurant. Read on and add this trick to your culinary repertoire!

Check out this video tutorial on how to make Banh Xeo from the Mekong Delta region:

1 Ingredients for Mekong Delta-style Banh Xeo

1 package (400g) of Banh Xeo flour
80g of rice flour
400ml of carbonated water
700ml of coconut milk
1 egg white, finely chopped scallions
Seasonings: salt, sugar, fish sauce

2 Instructions for Making Mekong Delta-style Banh Xeo

Step 1: Mix the Batter

Combine the Banh Xeo flour, turmeric powder (which usually comes with the Banh Xeo flour), and rice flour in a mixing bowl and mix well. If you prefer a more intense and beautiful color for your pancakes, feel free to add half a teaspoon of turmeric powder.

Next, beat the egg white until fluffy and add it to the flour mixture, along with 500ml of carbonated water and all of the coconut milk.

Using carbonated water instead of still water will introduce air bubbles into the batter, resulting in a lighter and crispier texture for your pancakes. The egg white and rice flour also contribute to a crispier outcome.

Step 2: Sieve the Batter

Once the batter is mixed and evenly colored, pass it through a sieve to remove any lumps or unmixed flour that may have settled at the bottom of the bowl.

Use the remaining 100ml of carbonated water to dissolve any settled flour and then slowly pour the entire mixture through the sieve to ensure a smooth and even batter.

Step 3: Let the Batter Rest

After mixing and sieving the batter, add half a teaspoon of sugar and one teaspoon of salt to enhance the flavor. Toss in the chopped scallions and mix well to dissolve the seasonings. Allow the batter to rest for about 3 hours to give it time to rise.

Just before frying the pancakes, add 100ml of carbonated water to the batter and mix well. And there you have it—a foolproof batter for crispy Banh Xeo! If you have more time, you can let the batter rest for up to 6 hours.

For more delicious recipes, check out: [Link to recipe page]

Tips for Frying Crispier Banh Xeo

In addition to the batter, the frying technique plays a crucial role in achieving and maintaining that desirable crispness. Firstly, opt for a larger pan to create a thinner and crispier pancake.

Make sure to thoroughly heat your pan before pouring in the batter. A well-heated pan will ensure a crispier outcome. A nifty trick is to boil water in the pan before frying to ensure it’s sufficiently heated.

Pour a moderate amount of batter to just coat the surface of the pan, being careful not to make it too thick. Fry the pancake over low heat to allow the water in the batter to evaporate slowly, resulting in an incredibly crispy Banh Xeo. For more tips and tricks, check out [Link to cooking tips page].

Check out: [Link to cooking tips page] for more handy tips and tricks in the kitchen.

Now you know the secrets to making Banh Xeo with a crisp texture that lasts. Happy cooking and enjoy your delicious, crispy pancakes!

Frequently asked questions

A Vietnamese pancake, or ‘bánh xèo’, is a traditional dish from Vietnam that is made of rice flour, water, and turmeric, and filled with slivers of pork, prawns, and bean sprouts. It is a thin, crispy crepe-like pancake with a distinct yellow color from the turmeric.

This recipe puts a Western twist on the classic Vietnamese pancake by using ingredients that are more accessible in Western countries, such as bacon and chicken. It also includes a unique dipping sauce made with hoisin sauce, peanut butter, and Sriracha chili sauce.

The key to making crispy Vietnamese pancakes is to use a thin, even layer of batter and to cook the pancakes over medium-high heat. It is also important to use a non-stick pan and to ensure that the oil is hot before adding the batter. Additionally, the filling should be added in a thin layer and cooked until just crispy.

Yes, this recipe can be made ahead of time and stored in the fridge for up to 2 days. To reheat, simply fry the pancakes in a non-stick pan over medium heat until warmed through and crispy.

Vietnamese pancakes are typically served with a variety of herbs, such as mint, cilantro, and basil, as well as lettuce leaves and pickled vegetables. You can also serve them with additional dipping sauces, such as fish sauce or a spicy chili sauce.