May 1, 2017

Vietnamese - Banh Xeo - Stacy Tran's Awesome Banh Xeo Recipe

Banh Xeo Recipe with Photos in my Facebook Albums Section





















Here is our step by step recipe for the batter. For information on fillings (typically pork belly, and shrimp and bean sprouts...maybe tofu, too). 

The batter shall be refrigerated for 30 minutes minimum to overnight and adjusted with extra flours or liquids as needed. The resting of the batter allows the rice flour to bloom and lose its grittiness. 

So, here follows the recipe: 1 cup green onions, chopped, green part only. Add 1 bag (16 ounces) Vietnamese style rice flour. Add 1 can coconut milk. Add 1 can water. Add 1/2 cup tapioca starch. See above photos for the brands that we used. 

Note: We will adjust with more flour or water later if needed. Whisk. Add 1 more can water. It will look thin but will bloom when refrigerated and allowed to set. Add 1/4 tsp turmeric and 1/2 tsp of Kosher and 1/4 tsp sugar (but feel free to adjust later for your personal taste). 

Note: For frying, in Vietnam, lard is preferred because it adds an extra crunch and some flavor. We will use vegetable oil to fry. 

For pork belly when being used a covered pan is desired to help it steam. Stacy recommends covered pan for best Banh Xeo results. We are showing the pan uncovered so that you get a better picture.






















































This is the selection, hey, let's call it a melánge, of greens to eat with the Banh Xeo. Now, Stacy tells me that Banh Xeo is a dish from southern Vietnam and the favorite default green to have with it is... try to guess? Mustard Greens! In the south they make a big Banh Xeo. In the north, they make smaller ones and call them a different name. Along with mustard greens, a mixture of different mints and special herbs and lettuce (red lettuce or Romaine preferred). One of the leaves used Rau Ra which is a spicy leaf that is sometimes called Vietnamese coriander. But Stacy says it doesn't taste like coriander.





























This unique leaf is from a June Plum. It adds a delicious tartness. You roll the Banh Xeo in the lettuce and then you add some herbs which will show up in some spots for an herb surprise with every bite!



























This unique leaf is Perilla Frutescans (aka Tia To in Vietnamese) . It adds a delicious tartness. You roll the Banh Xeo in the lettuce and then you add some herbs which will show up in some spots for an herb surprise with every bite!





























More photos from our potluck party showing the finished Banh Xeo.









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