Bánh Xèo Vietnamese Sizzling Crepes

22
2



♥ Please Subscribe my channel for more delicious recipes!

♥ Visit my website for written recipes and everyday meal! –

♥ Add me on Facebook for everyday update!-

♥ Follow me on Instagram!- @Seonkyoung

♥ Follow me on Twitter! –

Hi guys!
In this video, I will be sharing very special recipe with my very special friend Be. She is Vietnamese and such a master of Vietnamese cooking! So far I learned so much from her and can’t wait to learn more about Vietnamese cuisine and give her more knowledge of Korean cuisine! She is such a great cook with a super fun personality, as you can tell if you watched the video that I filmed with Be in her kitchen!

In this video, she’s teaching us how to make Bánh Xèo, Vietnamese Sizzling Crepes. It was super fun and easy as all Asian at Home is about. Of course, super delicious too! I’m going to make this Banh Xeo again this weekend by myself! I can’t wait to taste this because since I tasted homemade version, I was dying to eat it again!!

Be gives us so much great tips of cooking Banh Xeo at home. If you want to know “How to EAT” Banh xeo, this video will be very helpful as well! 😀
So please don’t forget to thank Be about this delicious sharing!!

If you want to know much more authentic Vietnamese recipes from my lovely friend Be, please visit her Facebook page, Love for Rice & Noodles and like her page!

============================================
Ingredients

1 12oz. bag Bánh Xèo mix (mix according to the instruction on the bag)
Pinch of salt
1 12-oz. can of coconut milk (for the flour mixture)
3 1/2 cups cold water
3 sprigs of green onions, chopped
Cooking oil
1 lb of pork shoulder/butt or pork belly, thinly sliced, marinate with 1 Tbs fish sauce and pepper
15-20 large shrimp, peeled, deveined, marinate with a few sprinkle of salt and pepper
Bean sprouts

Accompanied Vegetables:
Red/green leaf lettuce
Cucumbers
Cilantro
Mints
Perilla leaves (tia to) – optional
Sorrel leaves (sour, la chua) – optional
Balm leaves (kinh gioi) – optional
Pickled daikon & carrot – optional (Recipe:
Rice paper (3-Ladies brand is Be’s personal favorite)

============================================
Nuoc Mam Chua Ngot (Vietnamese Sweet & Tangy Sauce)
Ingredients

2 pieces crushed garlic cloves, finely minced
1 crushed or minced Thai Chili (customize your spice level)
1/3 cup freshly squeeze lime juice
3/4 cup white sugar
1/2 cup fish sauce 3-Crab Brand exclusively for this recipe
1 cup warm Water

Nguồn: https://baogiaxevn.com/

Xem thêm bài viết khác: https://baogiaxevn.com/hoc-tieng-anh/

22 COMMENTS

  1. I learned to make the crepes by pulverizing mung beans and jasmine rice that was soaked over night, and then add eggs, salt, garlic and Curry. My ex boyfriends mother who showed me is from DaNang.

  2. Made the sauce with two cups of warm water. Felt the sugar was too much but adjusted it and it came out perfect. ☺️

  3. This is my fav recipe so far. I’m from VN and every time I eat banh xeo I always wrap with the rice paper, it’s tastier to me that way.

  4. I've had it with an addition of steamed mung beans, which is also really nice. In Orange County's Little Saigon, my favorite place for this dish is Tay Ho.

  5. Thanks for sharing this awesome Banh Xeo recipe with us! I have made Banh Xeo a few times using your recipe and they are always crispy and delicious each time. You ladies rock! I wish I can give you 10,000 likes! 🙂

LEAVE A REPLY

Please enter your comment!
Please enter your name here