JL thấy tips này on facebook tu*` 1 cô tên gì đó quên rồi . Không phải là recipe and tips của tui nha.

BÁNH XÈO RECIPE AND TIPS:

1 pack of bột bánh xèo (Kim Tự Tháp brand is preferred and recommended)
3 cups water *
1 can coconut milk
Chopped green onions
1 additional tsp tumeric powder since Kim Tu Thap brand doesn’t include enough.
Sliced pork belly or pork shoulder, cooked
Shrimp, cooked
Beans sprouts or jicamama, thinly julienned
Assorted mushrooms (Optional)

* If you like a richer flavor of coconut milk, then use 2 1/4 cups water and 1 can + 3/4 cup coconut milk. If you can find a small can of coconut milk (165 ml can), it’s equivalent to 3/4 cup.

My tips and tricks for crispiness to the last bite bánh xèo:

**If possible, use a pan/skillet that is solely dedicated to make bánh xèo. Cast iron is great (see picture). Any pan that has been overly used to cook with salty food will not be good. It tends to make the batter sticks and not easily “lifted” (tróc lên) (for the lack of a better word)
**Pre-cook the pork and shrimp
**Quick blanch your filling: beans sprouts, mushrooms, or jicama, whichever you like to eat.
**Thinly slice the onions like the thickness of onions garnished with phở (that thin). There is a reason for this thinness and when to add, so your bánh xèo won’t break when folded.
** Why pre-cook your filling such as bean sprouts? Raw bean sprouts will release moisture/water when cooked. As a result, they will make your bánh xèo soggy.
1. Heat your pan on high heat to get it really hot. DO NOT add any oil...yes, NO OIL...trust me.
2. Add the pork and shrimp. Then pour the batter into the pan and swirl the pan to spread it evenly all around. Try to get the batter up and close to the edges of the pan as much as possible to create that thin edges. Lower the heat to medium low.
3. Sprinkle the thinly sliced onions.
** I slice my onions thin instead of wedges and add them at this step instead of with the shrimp and pork because the onion wedges tends to break the bánh xèo at the folding. Doing it at this step is to prevent that and thinly sliced onions cook faster. However, if you prefer wedges, you can do it, but still add them at this step.
4. Cover pan with a lid and let the batter cooked until you see the edges curl up (they will, usually takes about 5 minutes to get there). When they do, remove lid and pour a few Tbsp. of oil around the edges to let the oil sip underneath the bánh xèo, lifting the edges if needed. Do not be afraid to use a lot of oil. You will drain it all off on the next step. This is the key to that crispiness, and it’s not going to make your bánh xèo oily if you do it right.
5. Watch your heat, keeping it on medium to low and let the oil fry your bánh xèo to golden and crispy. When you see that it is, use a spatula to hold down the bánh xèo and tilt the pan to drain out the excess oil.
6. Add the pre-cooked bean sprouts (or your choices of filling). Use a spatula and gently fold the bánh xèo in half.

** Why pre-cook your filling such as bean sprouts? Raw bean sprouts will release moisture/water when cooked. As a result, they will make your bánh xèo soggy.

Crispy bánh xèo is all in the technique. If you follow these simple tips and tricks and with some practice, I guarantee you will have a beautiful and crispy bánh xèo to the last bite.

Dài quá Tip của tui là chiên trong carbon steel pan. Có khi cái pan nó bị mát nó không giòn bằng khi khác hay tui pha nước cà lụi không biết nữa. Tui chiên kiểu gì cha con nó cũng khen ríu rít . Bây giờ mệt rồi, có sao ăn vậy đi, chê cho nhịn

She hông bỏ dầu trước khi bỏ bột.  Đậy nấp khoảng 5 min sau, mở nấp ra she mới cho dầu vào and pre-cook tất cả nhửng fillings.

Jen-Lo wrote:She hông bỏ dầu trước khi bỏ bột.  Đậy nấp khoảng 5 min sau, mở nấp ra she mới cho dầu vào and pre-cook tất cả nhửng fillings.

Cũng có lý nếu she dùng Teflon non-stick pan. Tui dùng carbon steel, tương tự cast iron. Không có dầu trước nó dính lắm.

Duyen wrote:

Jen-Lo wrote:She hông bỏ dầu trước khi bỏ bột.  Đậy nấp khoảng 5 min sau, mở nấp ra she mới cho dầu vào and pre-cook tất cả nhửng fillings.

Cũng có lý nếu she dùng Teflon non-stick pan.  Tui dùng carbon steel, tương tự cast iron.  Không có dầu trước nó dính lắm.  

Tui missed 1 cái tip cũng quan trọng, đó là sau 5 mins, she bỏ nhiều TBSP of oil đó rồi khi thấy nó tróc thì she chắc dầu ra. She nói đừng có sợ bánh bị nhiều dầu. Tui nghĩ she dùng cast iron pan vì she có nói cast iron is great.

Tui mới mua đậu nành from

https://pleasanthillgrain.com

Nghĩ cách làm bánh xèo đậu nành dùm tui đi.

Pha bột xong nhớ để bột rest vài tiếng trước khi đổ bánh xèo 0 thôi nó sẽ bể!