Bánh Xèo Fusion
Introduction to Bánh Xèo
Bánh xèo is a popular Vietnamese dish known for its crispiness and savory flavor, often described as a Vietnamese crepe or pancake. The traditional bánh xèo is made with rice flour, coconut milk, and turmeric, giving it a distinctive yellow hue. It is typically filled with a mixture of shrimp, pork, bean sprouts, and green onions, and served alongside fresh herbs and lettuce leaves.
The name "bánh xèo" translates to "sizzling cake," which refers to the sound it makes while cooking. Originating from Central Vietnam, bánh xèo has gained popularity throughout the country and has seen various regional adaptations. This recipe introduces a fusion twist by incorporating flavors and ingredients that celebrate global culinary influences while maintaining the essence of traditional bánh xèo.
Ingredients
- Rice flour - 1 cup
- Coconut milk - 1 cup
- Turmeric powder - 1 teaspoon
- Shrimp - 1 cup, peeled and deveined
- Pork belly - 1 cup, thinly sliced
- Bean sprouts - 1 cup
- Green onions - 4 stalks, chopped
- Sriracha sauce - 2 tablespoons
- Lime - 1, juiced
- Lettuce leaves - for serving
- Fresh herbs (mint, cilantro, basil) - for serving
- Salt - to taste
- Pepper - to taste
- Cooking oil - 1 tablespoon
Preparation
Step 1: Preparing the Batter
In a mixing bowl, combine rice flour, coconut milk, turmeric powder, and a pinch of salt. Whisk until smooth and let the batter rest for 30 minutes to allow the rice flour to absorb the liquid thoroughly. This step ensures a crisp and light texture for the crepe.
Step 2: Prepping the Ingredients
While the batter is resting, prepare the filling. Season the shrimp and pork with salt and pepper. Chop the green onions, rinse the bean sprouts, and set aside the lettuce leaves and herbs for serving.
Cooking Process
Step 3: Cooking the Filling
Heat a pan over medium-high heat and add a tablespoon of oil. Once hot, add the shrimp and pork slices. Stir-fry until the shrimp turns pink and the pork is cooked through, about 5 minutes. Remove from the pan and set aside.
Step 4: Making the Bánh Xèo
In the same pan, add a little more oil if needed. Pour a ladleful of the prepared batter into the center of the pan, swirling quickly to spread it thinly across the surface. Allow it to cook for 2 minutes until the edges begin to lift and turn golden brown. Add a portion of the cooked shrimp and pork, a handful of bean sprouts, and chopped green onions. Fold the crepe in half, covering the filling, and cook for another 2 minutes until crispy. Adjust the timer as needed for desired crispiness. Repeat with remaining batter and filling.
Serving & Enjoyment
Bánh xèo is best served hot. To enjoy this dish, tear a piece of the bánh xèo, wrap it with fresh lettuce and assorted herbs, then dip in a tangy blend of sriracha and lime juice. This fusion approach enhances the dish's flavors while maintaining its beloved crunch and savoriness.
Whether as a unique appetizer or a main course, bánh xèo fusion provides a culinary experience that marries traditional Vietnamese roots with innovative global flavors. Enjoy this dish with family and friends for a genuine shared feast.