🚨 Vietnamese sizzling crepes (banh xeo) is my favourite Vietnamese dish to enjoy in summer with family and friends. I am particularly partial to a crispy sizzling crepe filled with juicy prawns, pork, bean sprouts and earthy mung beans, wrapped in lettuce cups with basil, mint, coriander and served with a sweet and zesty Vietnamese fish sauce dipping sauce.
Bánh xèo is arguably characterised by it’s light, golden and crispy outer shell. Over decades of research and practise I have finally cracked the code to simplify the banh xeo batter recipe without compensating for any of it’s unique characteristics, but in turn also reducing preparation time. All you will need is six simple ingredients that you can source from your local supermarket: rice flour, beer, soda water, coconut cream powder, turmeric and salt.
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🌐 Get the recipe: bit.ly/3JI3R15
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🛒 Buy Son Fish Sauce: bit.ly/3g9tr3V
📝 Ingredients
Bánh xèo batter:
250g rice flour
50g coconut cream powder
¼ teaspoon turmeric powder
1 teaspoon salt 375ml beer
250 ml soda water/water
2 stalks spring onions finely sliced (optional)
Other:
500g pork belly, thinly sliced
500g prawn cutlets, chopped small
250g split mung beans, soaked and cooked (optional)
2 brown onions sliced
250g bean sprouts
50ml Vegetable oil
100-120g Instant rice paper sheets
1 bunch Vietnamese lettuce
1 bunch mint
1 bunch tia to (perilla leaves)
1 bunch coriander (optional)
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💛 ABOUT DUNCAN LU
Duncan Lu is a TV cooking show finalist, cooking presenter, recipe writer and astute home cook of Vietnamese cuisine. He is Vietnamese-Australian and enjoys food from all cultures around the world and aspires to share this passion with kids and young people in Australia.
Duncan competed on Channel 7's Plate of Origin cooking show where he served Vietnamese home-style recipes to Matt Preston, Manu Feildel and Gary Mehigan.
Duncan lives in Australia and likes to spend his time studying, refining and simplifying family recipes that have been passed on from his mum and grandparents.
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