Exploring Cultures with Vietnamese Crepes (Banh Xeo) and Fish Sauce
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Cooking is a passion of mine. One reason that I love to cook is because all food has origins and history. By making the recipes of others, you are bringing that history to life. During the past year, I have really explored and expanded my education on Asian culture, and this includes cooking.
One reason that I have gained so much knowledge is because of my friend Lizzie, who is Vietnamese. Lizzie, her children, Lucy, and I take field trips to explore food culture. One month, Lizzie will teach Lucy and me about Asian food culture, and another month, Lucy and I will take Lizzie and her children on an exploration of southern food culture.
Recently, Lizzie invited Lucy and me to her house for a cooking class. We had the amazing opportunity to create a traditional Asian dish, Vietnamese crepes, or Banh Xeo. When you see the word banh at a restaurant, it means bread in Vietnamese. The word xeo (pronounced sail) refers to the sizzling sound that this batter makes when it hits the hot oiled pan.
When learning to cook Banh Xeo, it reminded me of cooking traditional French crepes, which I make quite frequently. However, Vietnamese crepes have such a unique taste because all of the ingredients are incorporated within the batter.
The fish sauce is spectacular. I learned of my love for fish sauce when Lizzie introduced me to Pho. A lot of people do not care for the smell of fish sauce, but it is a perfect pairing with the Banh Xeo.
I want to share my experience of learning to make Vietnamese crepes (Banh Xeo) and fish sauce with you today, and I hope the recipes inspire you as well. Many of the ingredients are Vietnamese and may be purchased on Amazon or at your local Asian grocer. If an ingredient is pricy on Amazon, definitely try your local store.
This banh is a beer batter. I don’t mind cooking with beer if it is essential. Nevertheless, if you do not feel comfortable cooking with alcohol, simply substitute it for additional water in this recipe.
Today, I am going to teach you how to make the fish sauce first. The crepes will need to be served hot, so it is better if the fish sauce is already prepared. I would recommend making the fish sauce the evening before you serve the Banh Xeo.
Authentic Vietnamese Fish Sauce
2 tablespoons of sugar
3 tablespoons of water, boiling
1 tablespoon of fish sauce (check it out on Amazon)
1 tablespoon of Coco-Rico (check it out on Amazon)
1 medium lime, squeezed
4 cloves of garlic
2 Thai chilis (add more or less if desired)
Place the sugar into a bowl. Pour in the boiling water and stir until the sugar is dissolved. Add in the fish sauce.
Stir the mixture well.
Pour in the Coco-Rico.
Squeeze in the lime juice and stir. Place the sauce aside (you can also make this portion of the fish sauce the evening before it is served).
In a food processor or with a knife, chop the garlic and peppers very finely.
Add the pepper and garlic mixture to the sauce just before serving. If you add the peppers and garlic the evening before, they will sink to the bottom of the sauce. Ideally, the peppers and garlic are cut fresh and will float on top of the sauce. This sauce pairs perfectly with the Vietnamese crepes.
Banh Xeo
Although we made authentic crepes with pork and shrimp, you can substitute with steak or another favorite meat. You can replace the vegetables as well.
1-2 bags (approximately 18 grams) of Bot Banh Xeo (Vietnamese rice flour mix, check it out on Amazon)
1-14 ounce can of coconut cream
1 can/bottle of beer
1 cup of cold water
3 green onions, chopped
1 pound of pork, cubed
1 pound of fresh shrimp, peeled and deveined
1 onion, sliced
2 cups of sprouts
Lettuce for wrapping
Salt and chicken bouillon mix for seasoning the meats
Oil for frying
Soy sauce for dipping if desired
Pour the bag of rice flour into a large mixing bowl.
Add in the coconut cream and stir.
Pour in the beer and cold water. Mix well.
Add in the green onions and set the mixture aside.
Sprinkle salt and chicken bouillon mix into both the shrimp and pork. Season well.
In two separate pans, heat enough oil to coat the pans lightly. Heat until the oil begins to shimmer and dance. With cooking oil, shimmering/dancing is a sign that your oil is at the right temperature for cooking. If the oil starts smoking, it is too hot, and you will need to lower the stovetop temperature and wait for the oil to cool slightly before cooking.
Cook the pork until it is done throughout.
Cook the shrimp until they are opaque and you see no grey areas on them (approximately 3-4 minutes).
Place your cooked pork and shrimp, along with the batter, sliced onions, sprouts near each other on your counter for easy access.
Oil a pan and heat until the oil is dancing/shimmering. Add a few pieces of shrimp, pork, onions, and sprouts on one side of the hot pan.
Pour a ladle full of batter into the pan. Swirl the pan around until the batter covers the entire pan.
Place a lid on the crepe and let it sit until the sides become brown.
Flip half of the crepe that has no food on it over onto the other half. When the crepe becomes nice and brown on one side, brush oil on the non-occupied side of the pan and then flip the crepe over onto the oil so that it may gain a nice brown texture as well.
Ensure that both sides have developed a nice brown lace pattern before serving.
Serve the crepes wrapped in lettuce.
Dip in the delicious fish sauce or substitute with soy sauce if desired.
I would like to personally thank Lizzie and her children for giving Lucy and me the opportunity to increase our education and appreciation for Vietnamese culture. The crepes were spectacular.
I hope you have an opportunity to try authentic Vietnamese crepes soon yourself! I have no doubt that you will love them as much as we do.
Do you have a favorite Asian meal or food? We would love to hear from you! Please drop us a line in the comment section below!
Interested in learning about other Asian-inspired experiences? Check out Exploring Cultures: A Beginner’s Guide to Asian Eating and Authentic Asian Culture and Cuisine!
