Bánh Xèo (Crispy Vietnamese Crepe)

From the heart of Vietnam, here is my take on a veggie version of the traditional meat based crepe with a sweet and spicy peanut sauce.

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Total cook time: 1 hour (+ 1 hour rest for the batter)

Servings: 2

Ingredients

For Bánh Xèo Crepe Batter:

Notes:

  • You will need about 1-2 tsp of oil per crepe to cook it.

For Filling:

Notes:

  • You can use other veggies of your choice as well such as mushroom (sautéed separately first), salad (lettuce, rocket leaves) or beansprouts
  • Instead of sprouts you can use tofu (sautéed separately first) or nothing at all.

For Peanut Sauce:

Notes:

  • You can use smooth peanut butter if you want a smooth sauce.
  • If you want a more subtle taste of the ginger and garlic, soak them in boiling water 2-3 minutes.

Method

For Bánh Xèo Crepe

  1. Measure all the ingredients and mix until it forms a smooth batter.
  2. Rest the batter for one hour.
  3. Adjust the consistency of the batter by adding water to ensure it has a milk like consistency.
  4. Heat a pan with oil on high heat.
  5. Add 2 tsp of boiled sprouts to the hot oil.
  6. Pour 2-3 ladle spoonfuls on the crackling sprouts and spread to form an even batter. Ensure they form the air bubbles as in the image below.
  7. Mix the chopped vegetables together.
  8. Let the crepe cook on high heat with the lid on for 2-3 minutes or until the edge start to brown.
  9. Add the mix vegetables to the crepe, fold and serve with peanut sauce (see below).

For Peanut Sauce

  1. Measure and mix all the ingredients together to form a thick mix.
  2. You can adjust the consistency of the sauce by adding more water as per your preference.

Hope you enjoy this!

Payal

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