How to Make Bánh Xèo (Sizzling Vietnamese Crepes)
Вставка
- Опубліковано 5 жов 2024
- Test cook Dan Souza makes Bánh Xèo (Sizzling Vietnamese Crepes).
Get the recipe for Bánh Xèo (Sizzling Vietnamese Crepes): cooks.io/3u740Ta
Buy our winning nonstick skillet: cooks.io/34xqXno
Buy our winning chef's knife: cooks.io/2YAbxeC
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkit...
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
![🇨🇦 Bí quyết pha bột bánh xèo giòn cả ngày, bảo đảm chưa ai biết [ENG SUB] Vietnamese crepe](http://i.ytimg.com/vi/xJxe5Sjhx50/mqdefault.jpg)
I’m a vietnamese, and have tried this recipe. I just want to say that this recipe is much better than any recipe from vietnamese youtubers. Thank you so much, Dan ❤❤
Clicked on this so fast. I love eating banh xeo. Nothing compares to when mom makes it! I'm hoping this recipe does it justice. I love watching Dan's videos.
Just finished watching, and man am I craving some now. Kudos on the recipe!
Thank you for introducing Vietnamese cuisine in America’s Test Kitchen. Love all your videos. I made steamed fish in the oven using your recipe, my family loved it. Thanks Dan.
Dan, your idea was actually a show in the early 2000's in Canada called Loving Spoonfuls, where a host went around cooking with grandmothers of different nationalities.
Hi,
I feel this was an incomplete attempt.. Bánh Xèo means SIZZLING (pan)Cake. It gets its name from when you pour in the batter in a very hot pan. Bánh Xèo is supposed to be golden crispy pancake with small seared areas. The crust can almost stand up because so it’s extra crispy . The mildly crunchy beansprouts combined with the umami of the pork and shrimp mixed with the crunchy coconutty crust and slightly seared onions make you sigh as you take a bite of it as it is wrapped in lettuce, herbs and dipped in the sweet and sour fish sauce dipping sauce.
It’s NOT limpy (time stamp 9:43-9:46) and definitely not custardy! Please go to a good Vietnamese restaurant and have them bring out a hot crunchy one for you.
The flaw is the poor technique. The precooked fillings will release a lot of water and will steam the batter. That’s why you get the custard texture.
The addition of the bean sprouts at the beginning will make it even harder for the crust to crisp up.
In order for the pancake to become crispy, it takes a long time for the batter to cook dry and then crispy. That is why you stir fry your individual size portion of seasoned fillings (in fish sauce and black pepper and not cut so thinly that the meat and shrimp will dry out or all the onions burnt black during the long cooking) for 10-15 seconds and then immediately pour in the batter. Only after the batter has cooked dry will you add the bean sprouts. Then you cook some more so the bean sprouts wilt a bit before you fold the pancake. For the purists, I know there’s more missing steps but I’m concentrating on the most important ones.
I hope with these tips your Bánh Xèo will come out crispy!
To your good healthy!
Mời Nhà Xơi Bánh Xèo!
Thanks this is helpful. I was following his technique and it wasn’t very crisp, although the middle had the correct texture. I’ll try your tips next time!!
I’ve made this several times, and can confirm it’s delicious!
Love this stuff. I was taught to make it with mint and perilla (or shiso) leaves instead of cilantro.
For bánh xèo I normally use fresh mustard green instead of lectuce & add some lime pickled carrot & daikon to the nước chấm.
I doubled this recipe for a family of 4 and it was perfect! The batter was so crispy and delicate-amazing! It took a few tries to get the amount of batter right so you gave a crispy exterior with a custard interior. Yum! I make some pickled daikon and carrot to go with it and DAYYYUUUM!
This recipe is perfect for a “semi-beginner” cook like myself 🤣 - it was easy to follow along. I have made these crepes twice since I first watched it. Thank you, Dan!
I see Dan Souza content, I click.
I’m glad you added some coconut milk to the recipe, given all the limes you started with. Those seem to go together nicely. Maybe I’ll even write a song about that someday.
Then you’ll feel better.
ATK needs more recipes likes these!
Thank You! I have been asked to make these for my daughter's friend. Your recipe looks great!
ngoc cham directly translates to "dipping sauce"
You spelled nuoc cham wrong.
Gonna have to recommend using pork belly.
said the same thing
Bánh xèo rất ngon 🤤
Nicely done!
Just made some. Easy to follow. Delicious!
Doesn’t even matter what it is, I will watch Dan do it.
Dan! Traditionally its with Pork Belly. Is there a reason you’re not using cast iron? You got the right direction going, but dont be afraid to go for more color from bother longer heat and more oil in your pan. Keep up the great work.
Can hardly wait to try it!
You can just leave the batter in the pan longer to crisp it up.
That Misono UX10 is a damn sweet knife.
Missing the pickled daikon/carrots. You need that tang to compliment/balance out the rest of the flavors.
This recipe is pretty legit. You double'd the filling my family would normally have but we love the crispy batter, so I'm not complaining either way. I like mine extra crispy but still good. Love it!
Agreed, double the filling. Love mine crispy too but either way is great
i love this dish and didn't know how to make it, so thank you!
the omelette was in that pan for a long time though, it seems it would burn. guess i'll have to give it a try.
thats not an omelette, its a crepe
Wow, you’ve rocked our world‼️🌎🌏🌍
My family uses pale beer instead of water for the batter 👍 this is a good attempt
Thank you for sharing
That was amazing!
Wow! That looks delicious 😋
This is the perfect English name for this Vietnamese dish
wow! love that pic with the big cat!
Thanks Dan. Great recipe. Think cilantro might be overpowering, perhaps mint ? I get my banh xeo in NYC my favorite Vietnamese Rest Madame Vo. They make a dynamite pho also with short rib that might tip the bowl over. Gonna try this for my Xmas dinner, no ham or Beijing duck !!
Mint is better than cilantro but you can really add whatever herbs you like!
Asian mint is something Vietnamese people eat a lot, it goes really well with bánh xèo too.
6:50 it looks summer outside? When was this filmed?
I wish Dan had his own separate channel...
He does: "What's Eating Dan"
@@artistaloca4 it's a playlist, not a channel.
zojirushi water boiler? that's some next level.
What kind of non stick pan that is healthy so i can buy? Thanks.
Cast iron. 😉
That was awesome...
I had these in Bangkok at a street stall. I did not know they were Vietnamese. Or is this a case of a similar food existing in both countries?
Vietnamese's....you can find this dish in neighboring countries such as Cambodia and Laos as well.
Does the type of rice flour make a difference? I tried this with Bob’s Red Mill rice flour and it was a distaster. The crepes basically disintegrated in the hot oil. They never really got crispy - just sodden mess. It wasn’t this recipe, from another reliable site.
Might have been too much liquid. Did you also mix it up well? Rice flour tends to act like cornstarch and sink to the bottom of the bowl so you have to stir it frequently to keep it dissolved, especially right before cooking.
Also what do you mean by disintegrated? Did it evaporate leaving nothing behind? If so, then yes, too much liquid.
Also if there is too much coconut cream, it can get a bit too custardy and less crisp.
I'm Viet, and while some Viets don't like it, I prefer it--I tend to use more oil than recipes usually call for, it helps with the crisping. There is also a Viet technique (though I can't speak to it's efficacy, haven't tried not doing it) where while it is cooking, you use a spoon to drizzle oil on the sides of the pan so the oil runs underneath the crepe halfway through cooking.
I've heard that Reds comes in last in taste tests...
@@crimsonrose I thought that too and added more flour. Even let it set for an hour. It just didn’t cook up like a crepe. I might try again with this recipe because I really want to try them.
One of my favorites. Now make tau hu ky.
wow great job, i'm no expert on this but my buddy bought some type of pan or wok out of what i think is cast iron or carbon steel and that allowed the crepe part to get SUPER crispy.
How did people make the pancake before non-stick pans were invented?
I’m a simple woman I see Dan in a video and I click play
Pro Tip: If you own a carbon steel pan, you will get better results. Carbon steel is the traditional pan for this method. Teflon does not achieve the exact same crisp.
I see that all of you guy are working from home again. I hope you guy can get back to the office and make more videos
@@sandrah7512 Last summer was a scary one for many people 😒
10:27 Hola! Did you double-dip?
If it's his personal dipping bowl, why not?
Yumm-o!
"Shug" LOL
hmm....why did i always thought I was eating mung bean batter??
I appreciate that you are crediting the woman who taught you, but why not invite someone with Vietnamese heritage to share the recipe themselves?
Interesting how you can often see this kind of comment when it's about asian food, but this is never expected for example for italian recipes. Every third video on atk has some italian dish, still noone cares if it comes from somebody with "italian heritage", maybe it's because we are used to our cuisine being copied all around the world...
I love Dan, but it takes something away when they overlay the corny America's Test Kitchen music etc. on top of his content like they do with the rest of ATK.
I feel like Dan is the cutting edge for ATK, who is otherwise stuck catering to a previous generation.
Where are the bodies Dan?!
Some Viets like to make the Nuoc Mam really sweet and it’s one of my pet peeves. This is a savory dish not dessert. I’m not eating this with the intention of getting diabetes.
He keeps talking about how they are crispy but they obviously bend when picked up and there is no crunch sound when he cuts them .Is there some other idea of what crispy means he is using ?
He didn't leave it in the pan long enough to get it crispy enough.
Needs green onions for color
Did he just double dripped?
That's like putting his whole face in the dip.
If it's your cat of dipping sauce, you can double dip or triple or even attempt a quad! I didn't see any others he is sharing with.
#ATKsowhite LOL
i call that sauce nuc mam.
Nước mam is kind of like an umbrella term for dipping sauces. Nước cham is the one that was shared here and is pretty simple to make at home.
Needs way more crisp my friend...
I love the "Custardy" texture mixed with
OK, but who they hell has a mortor and all this stuff for everything. It is ridiculous. And then a scale for the flour, but then measure by tablespoon other things. rofl
I love you Dan, but listening to you butcher my language was...rough.
You lost me at fish sauce.
Fish sauce is an essential ingredient in Vietnamese cooking.
CRAPE = CREPE NOT "crep"
Both pronunciations are accepted.
if anything creh-p is closer to the french origins of the word
@@kevinistired Not really. 🤣