#banhxeo

今日のランチ！

バインセオ〜♪

今日は用事があって午後休を取ったので、昼休みに行くには遠いんだよなって所に行きました！前に行ったことがあって、美味しかったの╰(*´︶`*)╯♡

今日のランチ！

バインセオ〜♪

初めて食べました！美味しい〜╰(*´︶`*)╯♡

Banh Xeo, or Vietnamese Crispy Crepes, are delicious and savory pancakes filled with a combination of pork belly, shrimp, bean sprouts, and green onions. They are a popular street food in Vietnam and are often enjoyed with fresh herbs and a tangy dipping sauce.

Ingredients: 1 cup rice flour. 1/4 cup cornstarch. 1/2 teaspoon turmeric powder. 1/2 teaspoon salt. 1 1/2 cups coconut milk. 1/2 cup cold water. 1/2 pound about 225g pork belly, thinly sliced. 1/2 pound about 225g large shrimp, peeled and deveined. 1 small onion, thinly sliced. 2 cups bean sprouts. 1/4 cup green onions, chopped. Fresh lettuce leaves, for serving. Fresh herbs mint, basil, cilantro, for serving. Vietnamese dipping sauce Nuoc Cham, for serving.

Instructions: Whisk the cornstarch, salt, turmeric powder, and rice flour together in a bowl. Mix in the cold water and coconut milk with a whisk until the batter is smooth. Take some time to rest. Put some oil in a hot nonstick skillet or crepe pan and cook the pork belly slices until they are crispy. Take it out and set it aside. Cook the shrimp in the same pan until they turn pink and get a little crispy. Take it out and set it aside. If you need to, add a little more oil to the same pan and saut the sliced onion until it turns clear. Add a little bit of the batter to the hot pan and swirl it around to cover the bottom. On one half of the crepe, put a handful of bean sprouts, cooked pork belly, shrimp, and green onions. Set the pan over medium heat and cover it. Cook the crepe until it gets crispy and the edges begin to lift. Place the filled crepe on a serving plate and fold it in half to cover it. Do it again to make more crepes. Hot Banh Xeo should be served with fresh lettuce, herbs, and Vietnamese dipping sauce. To eat, take a piece of the crepe, wrap it in lettuce with herbs, and dip it in the sauce.

Prep Time: 30 minutes

Cook Time: 30 minutes

These Vietnamese coconut crepes, known as 'Banh Xeo,' are crispy, savory, and filled with a delightful combination of mushrooms, bean sprouts, shrimp, and pork belly. They are a popular street food in Vietnam and make for a perfect appetizer or main course.

Ingredients: 1 cup rice flour. 1/4 cup tapioca starch. 1 cup coconut milk. 1/2 cup water. 1/4 tsp turmeric powder. 1/2 tsp salt. 1/2 cup thinly sliced mushrooms. 1/2 cup bean sprouts. 1/4 cup sliced green onions. 1/4 cup cooked shrimp, chopped. 1/4 cup cooked pork belly, sliced. Vegetable oil for frying.

Instructions: Tapioca starch, coconut milk, water, turmeric powder, and salt should all be mixed together in a bowl. Mix the batter until it's smooth. Take some time to rest. Set a crepe pan or nonstick skillet over medium-high heat. Add a little vegetable oil and swirl the pan to cover it all. Pour some of the batter into the hot pan and swirl it around to make it spread out thinly and evenly. Let it cook for two to three minutes, or until the edges begin to turn golden. Put a handful of chopped shrimp, sliced pork belly, bean sprouts, mushrooms, and green onions on one half of the crepe. Place a lid on top and cook for another two to three minutes, or until the crepe is golden and the fillings are fully cooked. To make a half-moon shape, fold the other half of the crepe over the fillings. Be careful when you use a spatula to seal the crepe. Put the crepe on a plate, cut it into wedges, and serve with sauce for dipping. Do it again with the rest of the batter and fillings. Enjoy your tasty coconut crepes made in the Vietnamese style!

Prep Time: 40 minutes

Cook Time: 20 minutes