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Banh Xeo

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Has anyone made Banh Xeo using Andrea Nguyen's Into the Vietnamese Kitchen's recipe. I've never had Banh Xeo in a restaurant (or anywhere else for that matter) but I'm planning on going ahead and trying Andrea's interesting recipe. For the batter, she soaks some rice for a few hours and then adds the ground mung bean, coconut milk, turmeric and then grounds it all up in a blender.
Does anyone have any experience or advice that they would like to share regarding Banh Xeo's?

Thanks!

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  1. i haven't made this one, only this one:

    http://www.foodandwine.com/recipes/cr...

    it has rice flour instead of grinding the rice. the batter turns out very thin and gets nice and crispy.

    1 Reply
    1. re: tastycakes

      I too have used this recipe. Works great though I find the pork loin too dry so i sub in belly or country ribs (from the sirloin).

    2. I used Mai Pham's Pleasures of the Vietnamese Table recipe. I remember the portions of the ingredients didn't work well for me and I ended up having to add more liquid then more dry until it seemed right. I watched loads of videos on how to do it on youtube. Mine came out okay, but not perfect. I told my best friend, who is Vietnamese-American and she said "Why didn't you just buy the mix, that is what everyone does!" It is tricky to get it perfectly crispy. No one likes a soggy banh xeo. My best friend says the trick is to use a lot of oil in the pan and to expect the first two to be off but then after that the rest will come out right when you make them one after another in a batch.

      1. I've tried Mai Pham's and thought it was pretty good, but still not as crispy as I like, and had decided to try Andrea Nguyen's next time. Be sure to report back if you do! I agree with Lucky Fatima's tips.

        I had read that it's the ground mung beans that make it nice and crispy so that foodandwine recipe looks good too.