Bánh Xèo (Vietnamese Sizzling Crepes)
a recipe exclusive from Vietnamese Chef Emina of Eminami!
xin chào, lovelies!
recently we’ve been blessed with wholesome and fruitful collaborations with chefs and food entrepreneurs, where they taught us to make various recipes from their respective food cultures, with the previous one featuring a culinary master & educator, Chef Pang, guiding us on how to prepare juicy and delicious halal Xiao Long Bao!
this round, we were visited by Chef Emina, restaurateur and owner of Eminami, a local restaurant chain serving authentic halal Vietnamese cuisine. originating as a small-scale home based business followed by a former hawker centre stall, she currently owns 2 restaurant venues - one in Kandahar Street & the other in Pasir Ris.
on our 1-to-1 kitchen class, Emina taught us how to make the first item on her menu when she started as a home-based business - Bánh Xèo (pronounced ‘baan-seaaw’)! these delicious turmeric-tinted crepes were TO DIE FOR and had the perfect crunchy exterior which was light and flavourful especially when dipped in nước chấm alongside raw herbs.
we learnt so many tips and tricks on our collaboration with Chef Emina, who hails form Mui Ne in southern Vietnam, including her hack of using soda water for the Bánh Xèo batter which somehow keeps the crepes super crispy for a long period of time after cooking. she also shared with us how different versions of Bánh Xèo exist in different regions in Vietnam - with the fillings varying from pork belly to tofu to even having duck meat, which is special in her hometown’s version of Bánh Xèo.
this knowledge sharing was personally such a delight - Bánh Xèo has always been one of my favourites Vietnamese snacks & I was surprised at how EASY it was to prepare them, which made me want to eventually replicate this again! we hope you would try making these too - let us know in the comments below how it turns out for you!
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