Best Saigon Crepes With Vietnamese Table Salad And Cilantro Lime Dipping Sauce Recipes

SIZZLING SAIGON CREPES-BANH XEO

Sizzling Saigon Crepes-banh Xeo image

This is a Cook's Illustrated recipe. It sounds delicious! Here's what they had to say about them: Sizzling Saigon Crêpes (Banh Xeo) are paper-thin omelets stuffed with shrimp, pork, and bean sprouts, wrapped in lettuce and herbs, and dipped in a sweet-tart dipping sauce. For our cookbook The Best International Recipe we found a way to recreate this popular Vietnamese street food at home. The hardest challenge was folding the crêpes; they were so thin they kept breaking under the weight of the meat. The answer was to move all the meat to one side of the pan before pouring in the batter, and then to fold the light side of the crepe over the filling.

Provided by darthlaurie

Categories Pork

Time 45m

Yield 5 serving(s)

Number Of Ingredients 20

Ingredients

1/3 cup fish sauce
1/4 cup warm water
2 tablespoons limes, juice of
2 tablespoons sugar
2 fresh Thai chiles, serrano or 2 jalapenos, seeds and ribs removed, chiles minced
1 medium garlic clove, minced (about 1 teaspoon)
2 heads red leaf lettuce or 2 heads green lettuce, washed and dried, leaves separated and left whole
1 cup loosely packed fresh Thai basil (or regular basil)
1 cup loosely packed fresh cilantro leaves
2 cups water
1 3/4 cups rice flour
1/2 cup coconut milk
4 medium scallions, sliced thin
1 teaspoon ground turmeric
1/2 teaspoon salt
5 tablespoons vegetable oil
1/2 lb ground pork
1 small onion, halved and sliced thin
1/2 lb medium shrimp, peeled, deveined, and sliced in half lengthwise (31 to 40 per pound)
3 cups bean sprouts

Steps:

For the dressing and garnish: Whisk the fish sauce, water, lime juice, sugar, chiles, and garlic together in a small bowl until the sugar dissolves, then divide among 6 small dipping bowls and set aside. Arrange the lettuce, basil, and cilantro on a serving platter and set aside.
For the crepes: Adjust 2 oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Whisk the water, rice flour, coconut milk, scallions, turmeric, and salt together until uniform.
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the pork and onion and cook until the pork is no longer pink and the onion is softened, 5 to 7 minutes. Add the shrimp and continue to cook until they curl and turn pink, about 2 minutes. Transfer the mixture to a bowl and set aside.
Wipe out the skillet with a wad of paper towels, add 2 more teaspoons of the oil, and return to medium-high heat until just smoking. Add 1/3 cup of the pork-shrimp mixture and let heat through, about 30 seconds. Scrape the pork-shrimp mixture to one side of the skillet. Quickly stir the batter to recombine, then pour 1/2 cup of the batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom, keeping the meat mixture to the side. Reduce the heat to medium and cook the crêpe until the edges pull away from the sides and are deep golden, about 2 minutes.
Sprinkle 1/2 cup of bean sprouts on top of the pork-shrimp side of the crêpe, then gently fold the opposite side of the crêpe over the sprouts. Slide the crepe out of the skillet onto an individual serving plate and transfer to the oven to keep warm. Repeat five more times with the remaining 10 teaspoons oil, remaining batter, and remaining pork-shrimp mixture. Serve the crêpes with the individual bowls of sauce, passing the garnish platter separately. (To eat, slice off a wedge of the crêpe, wrap it in a lettuce leaf, and dip it into the sauce.).

Nutrition Facts : Calories 649.7, Fat 30.5, SaturatedFat 10.3, Cholesterol 111.8, Sodium 1558.9, Carbohydrate 64.7, Fiber 5.5, Sugar 12.7, Protein 30.4

SIZZLING SAIGON CREPES

Sizzling Saigon Crepes image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

2 cups rice flour
1/2 cup unsweetened coconut milk
2 1/3 cups water
1 1/2 teaspoons ground turmeric
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon curry powder (Recommended: Vietnamese GoldenBells brand)
3 scallions cut into thin rings
4 tablespoons vegetable oil
1/4 yellow onion, thinly sliced (1/2 cup)
4 ounces pork shoulder or chicken breast, thinly sliced
12 medium raw shrimp, peeled and deveined
4 cups bean sprouts
2 cups sliced white mushrooms, lightly Sauteed and drained
1 cup Vietnamese Dipping Sauce, recipe follows
3 Thai bird chiles or 1 serrano chile, or to taste
1 clove garlic, sliced
3 tablespoons sugar
2/3 cup warm water
1 1/2 tablespoon fresh lime juice
5 tablespoons fish sauce
2 tablespoons finely shredded carrots for garnish, optional

Steps:

Make the batter: place the rice flour, coconut milk, water, turmeric, sugar, salt, curry powder and scallions in a bowl and stir well to blend. Set aside.
Make the filling: Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add 1/4 each of the onion, the pork and the shrimp and stir until fragrant, about 15 seconds. Whisk the batter well, and ladle about 2/3 cup into the pan. Swirl so the batter completely covers the surface. Neatly pile about 1 cup bean sprouts and 1/2 cup mushrooms on one side of the crepe, closer to the center than to the edge. Reduce the heat slightly, cover the pan and cook until the edges pull away from the sides of the pan, about 5 minutes. Reduce the heat to low. Uncover and cook until the crepe is crisp and the pork and shrimp are done, another 2 to 3 minutes. Slip a spatula under the crepe to check on the bottom of the crepe. If it?s not brown, cook for another 1 to 2 minutes.
Lift the side of the crepe without the bean sprouts and mushrooms and fold it over the covered side of the crepe. Using a spatula, gently slide the crepe onto a large plate. Wipe the pan clean and make the remaining crepes in the same way. Be sure to oil the pan before beginning the next crepe.
To serve, place the crepes, Vietnamese Dipping Sauce and some lettuces, mustard leaves, and herbs on the table. To eat, tear a piece of the banh xeo and wrap the lettuce or mustard leaves and herbs. Roll into a packet, then dip into the sauce and eat.
Cut the chiles into thin rings. Remove one-third of the chiles and set aside for garnish. Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste. Transfer to a small bowl and add the water, lime juice, and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving.