Mẹo Vặt

Cách làm bánh xèo giòn (Vietnamese savory crepe)

May 17, 2020
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30 Comments



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♥ Ingredients:
(makes 6 10-inches crepes)

Crepe batter:
¾ cup (160 g) aged jasmine rice
¼ tsp salt
½ tsp turmeric powder
1 ½ cups (360 ml) club soda or water
¼ cup green onion, green part

Filling:
1 lb (453 g) shrimps, peeled & deveined
1 lb (453 g) pork belly, skinless
¼ cup green onion, white part, minced
2 tsp fish sauce
1 tsp salt
2 tsp sugar
½ tsp ground black pepper
1 shallot, minced
1 package bean sprouts, washed and drained
1 tbsp cooking oil

Dipping sauce:
2 cups (480 ml) fresh young coconut juice or water
½ cup (100 g) sugar
¼ cup (120 ml) fish sauce
1 garlic clove, minced
1 hot chilli, seeded, minced

Accompaniments:
Mustard greens or lettuce, washed, drained well
fresh herbs, washed, drained well
pickled carrot and daikon (Video recipe:

—–
♥ Nguyên liệu:
(6 bánh xèo đường kính 25 cm)

Bột bánh xèo:
¾ cup (160 g) gạo cũ, loại hạt dài
¼ tsp muối
½ tsp bột nghệ
1 ½ cups (360 ml) nước soda hoặc nước lã
¼ cup hành lá cắt nhỏ

Nhân:
1 lb (453 g) tôm lột vỏ, bỏ chỉ đen
1 lb (453 g) thịt ba chỉ không da
¼ cup gốc hành lá cắt nhỏ
2 tsp muỗng cà phê nước mắm
1 tsp muỗng cà phê muối
2 tsp muỗng cà phê đường
½ tsp muỗng cà phê tiêu
1 củ hành ta, cắt nhỏ
1 gói giá, rửa sạch, để ráo
1 tbsp muỗng canh dầu

Nước chấm:
2 cups (480 ml) nước dừa non hoặc nước lã
½ cup (100 g) đường
¼ cup (120 ml) nước mắm
1 tép tỏi băm nhuyễn
1 trái ớt, băm nhuyễn

Ăn kèm:
Rau cải, rửa sạch, để ráo (Hoặc rau sà lách)
Rau thơm, rửa sạch, để ráo
Đồ chua (Công thức:

♥ Here are a few of the tools I used in the video:
Victorinox 8-Inch Chef’s Knife:
Calphalon Tri-Ply Stainless Steel Cookware Set:
Lodge Pre-Seasoned Skillet:
Vitamix 5200 Series Blender:
Anchor Hocking Oven Bake and Food preparation Set:

♥ Music courtesy of Audio Network

Nguồn: instakipleyin.com

Xem thêm bài viết khác: https://instakipleyin.com/meo-vat/

Xem thêm Bài Viết:

30 thoughts on “Cách làm bánh xèo giòn (Vietnamese savory crepe)”

  4. Van, I am so obsessed with your videos!! And your son is so adorable 😘 He eats so well! I hope that you can create a recipe for banh canh cua 👍🏻 I'd love to see your version of it !

    Reply

  6. Chi Van, I love that your recipes are made from scratch. It is evident that you are such a good cook! Your family must eat so well. I've tried and enjoyed a few of your recipes. This banh xeo recipe caught my eyes since it doesn't call for packaged flour…However, I've tried twice and the batter was so soggy. I followed your recipe to the tee, and it didn't come out crunchy like demonstrated in your video. I was wondering if anyone else has experienced this?

    Reply

  11. I don''t understand the aged rice ; do you mean day old cooked rice or is it uncooked ? thank you for your reaction .

    Reply

  20. coi mấy cái clip mà sao thấy mình còn dở hơi hơn mấy đứa con của cô, cái gì cũng biết ăn hết 🙁

    Reply

  21. Chị Vân ơi, nếu chỉ dùng nước bình thường thay vì club soda thì có ảnh hưởng gì không ạ? Bánh có bị bớt giòn không ạ? Cảm ơn chị!

    Reply

  26. Hi Van. thank you for sharing your vdo, adore it as always. Question: if i dont have time to soak the rice to make the batter, make i use the rice flour (in red bag) and how much, please?

    Reply

  27. I thoroughly enjoyed that, it reminds me of the ones I had in Vietnam. The street food ones were cooked in lots of oil 🙂

    Reply

  30. Chi, i think instead of using old rice, if you substitute 1 tbs of rice with sticky rice, it will be more crispy.

    Reply

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