Bánh Xèo (Ban Say O) - Hollie Phuong-Hong Nguyen Recipe

FB: Vietnamese Home Cooking Enthusiasts

Woof

1 pack of bột bánh xèo (Kim Tự Tháp brand is preferred and recommended)

3 cups water (not too full of a cup) *

1 can coconut milk

Chopped green onions

1 additional tsp tumeric powder since Kim Tu Thap brand doesn’t include enough.

Sliced pork belly or pork shoulder, cooked

Shrimp, cooked

Beans sprouts or jicamama, thinly julienned

Assorted mushrooms (Optional)

note: If you like a richer flavor of coconut milk, then use 2 ¼ cups water and 1 can + ¾ cup coconut milk. If you can find a small can of coconut milk (165 ml can), it’s equivalent to ¾ cup.

subheading: My tips and tricks for crispiness to the last bite bánh xèo:

note: If possible, use a pan/skillet that is solely dedicated to make bánh xèo. Cast iron is great (see picture). Any pan that has been overly used to cook with salty food will not be good. It tends to make the batter sticks and not easily “lifted” (tróc lên) (for the lack of a better word)

note: Pre-cook the pork and shrimp

note: Quick blanch your filling: beans sprouts, mushrooms, or jicama, whichever you like to eat.

note: Thinly slice the onions like the thickness of onions garnished with phở (that thin). There is a reason for this thinness and when to add, so your bánh xèo won’t break when folded.

Note: Ingredients may have been altered from the original.

Directions at facebook.com

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