Savor Authentic Flavors with Our Vietnamese Crepe Recipe
Do you ever feel like your midweek meal repertoire is getting stale? That’s where I come in as a Vietnamese and Asian cuisine expert. Today, I’m sharing one of my favorite recipes that will not only satisfy your cravings but also add some excitement to your cooking routine. Allow me to introduce you to Vietnamese Shrimp and Pork Crepes.
This dish, also known as Banh Xeo, is a traditional Vietnamese delicacy that blends savory and fresh ingredients to create a burst of flavors with every bite. The dish features crispy rice flour crepes filled with juicy shrimp, tender pork shoulder, crunchy bean sprouts, earthy mushrooms, and fragrant herbs such as mint and basil. The crepes are served with fresh green lettuce leaves for wrapping and dipping in a mouthwatering sauce made with fish sauce, lime juice, sugar, garlic, and chili.
I promise you that this recipe is nothing short of a culinary masterpiece! It may seem intimidating at first glance, but trust me – it’s simple to make once you get the hang of it. Not only will you feel like an accomplished chef after mastering this dish, but you’ll also be able to share it with friends and family for a fun and unique meal experience.
So why not inject some excitement into your weeknight dinners by adding this Vietnamese Shrimp and Pork Crepes recipe to your cooking repertoire? Let’s dive in!
Why You’ll Love This Recipe
Listen up, my friends! If you’re looking for a delicious and satisfying Vietnamese dish, this shrimp and pork crepes recipe is the one. I promise you won’t be disappointed.
First of all, let me tell you about the ingredients. We’ve got succulent medium-sized shrimp and tender boneless pork shoulder that make this dish a protein-packed powerhouse. But it’s not just about the meat – we balance out the dish with fresh herbs like cilantro, basil, and mint which give it a refreshing kick. And don’t forget the lettuce and bean sprouts to add some healthy crunch.
But what really sets this recipe apart is the mix of flavors: salty fish sauce, tangy lime juice, rich coconut milk, and sweet brown sugar come together in perfect harmony. Not to mention the fragrant garlic, lemongrass, and turmeric that’ll have your kitchen smelling heavenly.
And let’s talk about texture – the crispy banh xeo (Vietnamese crepes) encase the savory filling which creates a delightful contrast in every bite. Plus, it’s super simple to make your own crepes right at home with just rice flour and water!
But perhaps my favorite part of this dish is the versatility. You can mix and match the ingredients to suit your taste buds – substitute pork belly for shoulder if that’s your jam or swap out mushrooms for onions. And don’t even get me started on dipping sauces – there’s a world of options to explore.
So why will you love this recipe? Because it’s an explosion of flavors and textures that combine into a delicious meal that’ll leave you feeling satisfied and full. Plus, it’s customizable to your preferences so you can switch things up every time you make it! Give it a try – I guarantee you won’t regret it.
Before we start cooking, let’s gather all the flavorful ingredients that will make this Vietnamese Shrimp and Pork Crepes recipe such a hit hot.
Medium shrimp are the perfect size for this recipe (21-25 count), which means you’ll get a filling bite of shrimp in each crepe.
Boneless pork shoulder is thinly sliced, resulting in a tender and juicy texture when cooked.
Bean sprouts, lettuce, and scallion give these crepes fresh crunch and flavor.
Mushrooms, onion, and fresh lemongrass provide earthy and citrusy notes that balance the sweetness of the light brown sugar and fish sauce.
Fresh herbs bring an irresistible aroma and zest to this dish. We need:
Fresh cilantro stems to add depth to the savory filling.
Fresh basil leaves for a light anise-like flavor aftercooked.
Fresh mint leaves to provide refreshing hints of spearmint alongsidethe other herbs in a perfect combination.
The batter is what makes these Vietnamese Crepes crispy specialties.
You’ll need rice flour (white rice flour) from Bob’s Red Mill or any other brands to provide some of the necessary structure.
Turmeric powder adds a beautiful golden color, as well as unique taste to your crêpes.
Flavorful Sauces and Seasonings
No Vietnamese recipe is complete without this flavorful mix!
Use fish sauce, sugar, garlic, lime juice, salt and black pepper together to make our dipping sauce.
You can contrast with coconut milk for a sweeter variation that goes great with your crepes’ sweetness.
With these thoughtful ingredients at your fingertips, let’s move on to preparing your Vietnamese Shrimp and Pork Crepes.
The Recipe How-To
Now that we know what ingredients we need, it’s time to start cooking this dish! Here are the instructions on how to make Vietnamese Shrimp and Pork Crepes (Banh Xeo).
Step 1: Prepare the Filling
- 200g (7oz) medium shrimp, peeled and deveined
- 200g (7oz) boneless pork shoulder or pork belly, thinly sliced
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- In a large bowl, mix together the shrimp and pork slices.
- Add black pepper, garlic, sugar and fish sauce.
- Mix well until everything is combined.
Step 2: Make the Crepe Batter
- 1 cup rice flour
- 1/2 teaspoon turmeric powder
- Pinch of salt
- 1 tablespoon light brown sugar
- 2 cups water
- 1/4 cup unsweetened coconut milk
- In a mixing bowl, whisk together rice flour, turmeric powder, salt and light brown sugar.
- Slowly add water while stirring constantly.
- Mix until a batter consistency is formed.
- Add coconut milk and whisk again.
Step 3: Create the Crepes
- Vegetable oil for frying
- Heat oil in a large nonstick skillet over high heat until hot and smoking.
- Stir fry onion, mushrooms and lemongrass until fragrant.
- Add the shrimp and pork mixture to the wok and cook for another minute until cooked through.
- Remove from pan and set aside.
- Reduce heat to medium-high and pour 1/2 cup of the batter into the hot skillet, tilting it to create a thin layer.
- Sprinkle some bean sprouts and mung bean on top of the crepe.
- Add 2-3 slices of cooked pork and shrimp mixture on top of the beansprouts.
- Fold one side of the crepe in half and press down slightly with a spatula.
- Fry for 2 minutes or until golden brown before flipping.
- Fry the other side until golden brown.
Step 4: Serve
- Fresh cilantro stem
- Fresh basil leaf
- Fresh mint leaves
- Lime wedges
- Serve hot immediately with lettuce, fresh herbs and dipping sauce (see recipe instructions).
- You can also serve Banh Xeo with white rice or Vietnamese Rice Paper (Banh Trang) for wrapping contents like
Substitutions and Variations
Vietnamese shrimp and pork crepes are an incredibly versatile dish, which means that there are plenty of substitutions and variations that you can consider to make the recipe your own.
One thing you could do is try substituting traditional banh xeo rice flour with corn starch, which creates a crispy and delicate texture. Additionally, if you prefer a vegetarian option, feel free to skip the shrimp and pork and simply add more vegetables, such as mung beans, bean sprouts, mushrooms, or onions.
Another variation is to change up the dipping sauce. While the traditional recipe calls for fish sauce as the main ingredient, you can also try a sweet chili sauce or a peanut sauce for added flavor. If you prefer spicy foods, add some sliced chilies or chopped garlic into the dipping sauce to give it an extra kick.
For those who are more health-conscious, try using lettuce leaves instead of the traditional banh xeo Vietnamese crepes – this will reduce calories while still allowing you to enjoy all of your favorite ingredients.
Finally, for those who like experimenting with different flavors, consider adding fresh ginger or lemongrass into the marinade to create a unique flavor profile. You could also swap out the protein options for prawns or other seafood depending on what hits hot with your taste buds.
The beauty of this recipe is that it is customizable to your liking – pick and choose ingredients that work best for you and create your own signature dish!
Serving and Pairing
Welcome back! Now that your Vietnamese Shrimp and Pork Crepes are cooked to perfection, it’s time to serve and savor. I like to assemble the filling and crepes on a plate, alongside some fresh herbs (cilantro, basil, and mint) and lettuce leaves for wrapping. The crepes are thin and crispy, so you may want to simply fold them in half or quarters for easy eating.
But what about the dipping sauce? This is crucial for adding an extra burst of flavor. Typically, a mixture of fish sauce, sugar, water, garlic, lime juice, and chili pepper makes for a fragrant balance of sweet, sour, salty, and spicy. Adjust the proportions based on your own taste buds – more sugar for sweetness or chili pepper for heat.
As for pairings, I would recommend keeping it simple with some white rice on the side. The crepes themselves are filling enough with a protein-packed blend of shrimp and pork. But if you’re feeling adventurous, you could also serve these with some spring rolls or Vietnamese rice paper salad rolls.
For drinks, a light beer or white wine would be refreshing against the bold flavors of the crepes. Or keep it non-alcoholic with some iced tea or coconut water – both popular drinks in Vietnam.
Remember that this dish is all about mixing and matching flavors and textures. Experiment with different herbs and lettuces for wrapping, or add some bean sprouts or sliced cucumber for crunch. The beauty of Vietnamese cuisine is its flexibility – there’s always room for customization while still honoring the core flavors and techniques. So go ahead and get creative in your serving and pairing!
Make-Ahead, Storing and Reheating
Now that you’ve created your delicious Vietnamese Shrimp and Pork Crepes, it’s important to know how to best preserve them for future enjoyment.
To make-ahead, prepare the fillings and crepe batter ahead of time and store them separately in airtight containers in the refrigerator for up to 24 hours. When you’re ready to cook, give everything a stir and begin cooking your crepes.
If you have leftovers, let them cool to room temperature before storing them in an airtight container in the refrigerator for up to three days. To reheat, gently warm your leftover crepes in the microwave or oven until heated through.
When it comes to storing crepes, stacking them with parchment paper between each crepe can help prevent sticking. You can also store them in the freezer for up to two months. Be sure to separate each crepe with parchment paper so they don’t freeze together.
To thaw frozen crepes, place them in the refrigerator overnight. Once thawed, gently reheat as you would with leftovers.
Remember that fresh is always best when it comes to enjoying these savory Vietnamese Crispy Banh Xeo. But with careful preparation and storage techniques, you can enjoy this flavorful dish anytime you’d like.
Tips for Perfect Results
Alright, my friend! Now that you’ve mastered the technique of making those delicious Vietnamese shrimp and pork crepes, let’s talk about some tips to help you get the perfect results every time.
Firstly, don’t be afraid to adjust the heat on your skillet or pan. In order to get that crispy texture on the crepes, it’s important to cook them on high heat until they turn golden brown. But if the heat is too high, they could burn or cook too quickly without getting crispy. So don’t hesitate to adjust as needed.
Next up, make sure your batter consistency is just right. If it’s too thin, your crepe might be too delicate and fall apart while cooking. If it’s too thick, you’ll end up with a dense and heavy crepe. The ideal consistency is somewhere between pancake batter and heavy cream.
Another key tip is when to add the ingredients for filling. You want to add bean sprouts and shrimp towards the end of the cooking process so they stay nice and crispy. However, pork belly and sliced pork should be added at the beginning to allow them enough time to fully cook through.
Lastly, remember to personalize it! Experiment with different fillings, such as mushrooms or thinly sliced vegetables like onions or scallions. Or skip the meat altogether and opt for a vegetarian version filled with mung beans and fresh herbs like cilantro, basil, and mint leaves.
Apply these tips next time you make these mouthwatering shrimp and pork crepes, my friend, and watch as they turn out perfect every single time.
Now that you’re familiar with the ingredients and steps to make our delicious Vietnamese shrimp and pork crepes, it’s time to answer some frequently asked questions. These questions range from substitutions and variations to serving suggestions and storage tips. So, let’s dive in and address some common queries to make sure you can prepare these delectable crepes to perfection.
Why is my banh xeo not crispy?
When purchasing the necessary ingredients for your banh xeo, it’s crucial to select white rice flour that is not glutinous or sweet. Sweet rice flour will not yield the desired crispy texture for your dish. Additionally, corn starch serves the purpose of thickening the batter while also providing the crispy exterior that is a key aspect of banh xeo.
What does banh xeo mean in Vietnamese?
If you’re interested in Vietnamese cuisine, you might want to try making bánh xèo. These savory pancakes, popular as a street food in Vietnam, contain shrimp and get their name from the sizzling sound the batter makes when it hits the hot skillet. You can serve them with fresh lettuce, mint and basil, as well as a dipping sauce called nuoc cham.
What is banh xeo flour made of?
What we have here is a delightful Vietnamese pancake or crêpe made from a simple mixture of rice flour, turmeric, and coconut cream, among other components. It goes by the name Bánh Xèo, and is an amazing treat that we can easily prepare in our homes.
In conclusion, Vietnamese shrimp and pork crepes are an incredibly flavorful dish that can be enjoyed by anyone who loves the bold and exciting flavors of Asian cuisine. With the right ingredients and a little bit of practice, you’ll be whipping up crispy banh xeo in no time! Whether you’re entertaining guests or simply enjoying dinner with your family, this recipe is sure to impress. So go ahead and give it a try – I guarantee you won’t regret it. And don’t forget to experiment with your own variations and substitutions to make the recipe truly your own. With a little creativity and some courage in the kitchen, anything is possible!
Vietnamese Shrimp and Pork Crepes Recipe
For crepe batter
- 1/4 cup yellow split mung beans, dried and peeled
- 1 cup unsweetened coconut milk
- 6 tablespoons water
- 1 cup rice flour
- 1/2 teaspoon sugar
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
For dipping sauce
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- 1 1/2 teaspoons sugar
- 1/4 teaspoon garlic, minced
- 1/4 teaspoon Thai chile, diced
- 1/4 lb boneless pork shoulder, trimmed
- 3/4 lb medium shrimp, in shell
- 2 tablespoons fish sauce
- 1 teaspoon packed light brown sugar
- 1 stalk fresh lemongrass, stalk trimmed
- 1 tablespoon vegetable oil
- 1 cup onion, sliced thin
- 1 cup mushroom, sliced thin
- 1 tablespoon garlic, minced
- 1/4 teaspoon black pepper
For cooking and serving crepes
- 4 teaspoons vegetable oil
- 6 ounces mung-bean mixed sprouts
- 1/4 cup scallion, chopped
- 1 head green lettuce
- 1/2 cup fresh mint leaves
- 1/2 cup fresh basil leaf
- 1/2 cup fresh cilantro stem
- lime wedge
- Make crêpe batter: Cover dried mung beans with water by 2 inches in a bowl and soak at room temperature, at least 30 minutes. Drain in a sieve, then rinse under cold water until water runs clear.
- Purée drained mung beans, coconut milk, and water (6 tablespoons) in a blender (mixture may appear curdled). Add rice flour, sugar, turmeric, and salt and purée until smooth. Transfer to a bowl.
- Make dipping sauce: Stir together sauce ingredients until sugar is dissolved.
- Make filling: Cut pork across the grain into 1/2-inch-thick slices, then cut slices into 2 1/2- by 1/2-inch strips. Stir together pork, shrimp, fish sauce, and brown sugar.
- Mince enough of lower portion of lemongrass stalk to measure 2 teaspoons.
- Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then stir-fry onion, mushrooms, lemongrass, garlic, and pepper until mushrooms are golden, about 3 minutes. Make a well in center of mixture and add shrimp and pork and stir-fry until shrimp turns pink, about 3 minutes. Transfer to a clean bowl. (Shrimp and pork will not be cooked through.).
- Cook crépes: Put oven rack in middle position and preheat oven to 200°F.
- Heat 1 teaspoon oil in cleaned skillet over moderately high heat until hot but not smoking. Stir batter, then pour 1/2 cup into skillet, immediately tilting and rotating skillet to coat bottom. Sprinkle one fourth of fresh bean sprouts over half of crêpe, then stir filling and spoon one fourth of filling evenly on top of bean sprouts. Sprinkle one fourth of scallions on top. Reduce heat to moderately low and cook, covered, until edge of crêpe begins to pull away from side of skillet (check occasionally), about 3 minutes. Reduce heat to low and cook crépe, uncovered, until underside and edge are crisp and golden, 2 to 3 minutes more (lift with a spatula to check underside; shrimp and pork will be fully cooked). Fold crépe over and gently slide onto a large rack on a large baking pan and keep warm in oven. Make 3 more crépes with remaining oil, batter, bean sprouts, filling, and scallions in same manner.
- Have each guest tear crépes in half and wrap each half in lettuce, then tuck in herbs. Serve with lime wedges and dipping sauce.