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Spark Secret Menu Series: Bánh Xèo, Vietnamese Sizzling Crepes

With the Spark grill you can cook like a chef by capturing flavor and versatility at your fingertips that would take a professional years to perfect. At Spark you get the unfair advantage: grill like a pro even if you’re just starting out. 


Spark Grills x Chef Heather Carr

 

Banh Xeo


Makes 10-12 Crepes
Active Prep: 10 mins
Non-active Prep: 3 hours
Cook Time: 30 minutes
 

Banh Xeo Ingredients

Ingredients:

For the Grill:


    For the Batter:

    • 9 oz Rice Flour
    • 3 oz Wheat Flour
    • 1 oz Turmeric, fresh
    • 1 tsp Salt
    • 28 oz Water
    • 14 oz Coconut Cream
    • 1 oz Green Onion, thinly sliced

        Combine all ingredients by whisking until fully incorporated. Rest batter for 3 hrs.

         

        Crepe Filling:

        • 8 oz White Onion, julienned
        • 4 oz Mung Beans, soaked in coconut milk
        • 8 oz Bean Sprouts, washed
        • 2 oz Pickled Fresno Chiles, thin sliced
        • 1 lb Shrimp, size 45/50, tail off, deveined
        • 1 lb Pork Belly, crispy, fully cooked

            Soak mung beans in hot coconut milk.

             

            Accompaniments: 

            • 1 head Bib Lettuce
            • 1 bunch Mint
            • 1 bunch Cilantro
            • 4 oz Pickled Vegetables, optional
            • 8 oz Nuoc Cham Sauce 

            Directions:

            Step 1: Fire up the Grill

            Remove the heat spreader. Using the Everyday Spark Grilling Briq and heat your Spark grill to 600°F.

             

             

             

            Step 2: Render the Pork Belly

            Once preheated, place a cast-iron pan on the hottest part of the grill and preheat for 3-4 minutes. Add the pork belly and slowly render. Once the pork belly starts to brown, flip.

             

            Step 3: Chop the Pork Belly

            Chop the pork belly into small, bite-sized pieces.



            Step 4: Make the Batter

            Combine wheat and rice flours in a mixing bowl. Add the pre-prepared tumeric, coconut cream, water and salt mixture. Set aside.

             

            Step 5: Add Fat, Onions, Shrimp and Pork Belly

            Add 2 tsp of the pork belly fat to the cast iron on the grill. Add an ounce of onions, shrimp and pork belly. Cook until onions are translucent, about 3 minutes.




            Step 6: Add Batter, Mung Beans, and Sprouts

            Add batter in a clockwise motion to your cast iron pan. After the batter, add mung beans and bean sprouts. Close lid for 1 minute.

             

            Step 7: Serve

            When the crepe is done, the outside will be a bit crispy, and all components will be cooked.  Lift away from the pan and fold in half. Plate with leafy greens, thai basil, fresh cilantro, radish greens and mint. Serve with Nuoc Cham Sauce.




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