Watch how to make it here
Bánh xèo is one of the most delicious Vietnamese street foods out there. It is a great example of the taste and textures commonly found in Vietnamese food: savory and sweet, soft and crunchy, and fresh and fried. It is also known for the sizzling sound it makes when it hits the pan. If you’re looking to try something new, this recipe is for you!
A few notes:
- If using a 10-inch nonstick pan, the recipe below makes about 4-5 large crepes.
- It is important to use a nonstick pan for this recipe.
- At the beginning of making each crepe, add a little bit of oil (about 1/2 teaspoon), otherwise, it won’t crispen up and will become soggy. You will get a chance to add more oil towards the end of cooking.
- If you do not have access to rice flour, you can blend regular white rice until it turns into a powder form.
- Feel free to use any mushrooms or protein such as tofu of your choice.
- Adding sparkling water to the batter is supposed to help the crepes become crispy. Beer is also commonly used instead. As long as there is some sort of carbonated beverage, it will help with the crispiness.
- Vegan fish sauce is the best sauce to serve with these crepes.
- Best enjoyed immediately. If there are leftovers, store the batter and the fresh vegetables separately in an airtight container for up to 2 days. When ready to eat, fry the crepes according to the instructions listed below.
Final note: It takes a few tries to get used to the cooking technique of swirling the batter in the pan but once you get the hang of it, it will be easy. You got this!