How do I get a perfectly thin and crispy Vietnamese 'Banh Xeo' (sizzling pancake)?

Question

How do I get a perfectly thin and crispy Vietnamese 'Banh Xeo'? Learn the secrets to the batter and pan temperature for this sizzling pancake.

Answer 1

To achieve a perfectly thin and crispy Banh Xeo, use a well-seasoned cast iron skillet, a thin batter consistency, and high heat. Pour a thin layer of batter, swirl to coat the pan, and add your fillings quickly before covering to steam.

Detailed Explanation:

Making Banh Xeo requires attention to a few key details to get that signature thin and crispy texture. Here's a breakdown:

1. The Right Pan: A well-seasoned cast iron skillet is ideal. Its heat retention and even distribution are crucial for achieving crispiness. Non-stick pans can work, but cast iron provides superior results.

2. Batter Consistency: The batter should be thin, almost watery. A thicker batter will result in a soggy pancake. The typical batter consists of rice flour, coconut milk, turmeric powder (for color and flavor), and water. Adjust the water until you reach the desired thin consistency. Some recipes also include cornstarch or tapioca starch for extra crispness.

3. High Heat: Heat the skillet over medium-high to high heat. The high heat is essential for creating the crispy edges. Ensure the pan is hot before adding any oil.

4. Oil: Use a generous amount of oil (vegetable or peanut oil works well) to coat the pan. This helps prevent sticking and contributes to the crispiness. Heat the oil until it shimmers.

5. Pouring the Batter: Pour a thin layer of batter into the hot pan, about 1/4 to 1/3 cup depending on the size of your pan. Immediately swirl the pan to spread the batter thinly and evenly across the surface.

6. Adding Fillings: Quickly add your fillings, such as shrimp, pork, bean sprouts, and sliced onions, to one half of the pancake. Work quickly so the batter doesn't overcook before you add the fillings.

7. Cover and Cook: Cover the pan with a lid and let the Banh Xeo cook for several minutes. The steam helps cook the fillings and sets the batter. The edges should start to become golden brown and crispy.

8. Uncover and Crisp: Remove the lid and continue cooking until the bottom is golden brown and crispy. Use a spatula to carefully fold the pancake in half.

9. Serve Immediately: Serve immediately with fresh herbs (mint, basil), lettuce leaves, and dipping sauce (nuoc cham).

Pro Tip:

Don't overcrowd the pan. Cook one Banh Xeo at a time to ensure even cooking and maximum crispiness. Overcrowding will lower the pan's temperature and result in a soggy pancake.