How to make the perfect extra crispy banh xeo? This awesome Vietnamese street comfort food, banh xeo (Vietnamese crepe), is pretty easy to make. The batter is just a bit tricky at times. But no worries, in this video, I will show you the tips and tricks in making the perfect banh xeo batter.
This batter will give you a light crispy banh xeo, but also have the gluttonous chewy interior. The technique in making it is important, but you can improve when you start making lots of banh xeo. One thing I stress most for this to be a good banh xeo, is to leave the batter in the fridge overnight. Let the flour rise and become sticky and chewy. Cold batter works very well in creating that crispy bottom and chewy top.
If you don't have premixed banh xeo flour mix. Use: 2 parts rice flour, 1 part wheat flour, & 1 part cornstarch
Banh Xeo Batter Ingredients:
2 pkg pre mixed banh xeo flour (use mixture on top if you don't have pre mix)
2-4 tblsp cornstarch (for crispiness)
2 tspn turmeric powder
1 tblsp Salt
2 bunch of thinly sliced green onions (or chives)
2 cans coconut milk
4-5 cups of water (add water base on batter consistency) can fluctuate depending on how thick your coconut milk is.
Mix all ingredients well, cover and let rest in fridge overnight. Ready to use next day. Mix batter up again the next day, the batter should be a bit sticky now.
Toppings:
Pork belly - boiled in salt water with some garlic, ginger. (10-15 min)
- Sliced in thin pieces
Shrimps - Peeled and devein - marinate if you want
- salt, garlic powder, chicken granulated seasoning, black pepper
Bean sprouts
Sliced white onions
Mushrooms (optional)
Condiments eaten with:
Mustard green leaves
Lettuce
Assorted Mints
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1 апр 2021
