Test cook Dan Souza makes Bánh Xèo (Sizzling Vietnamese Crepes).
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Can hardly wait to try it!
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 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!
Just made some. Easy to follow. Delicious!
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
2 stars over 5.
Did he just double dripped?
That's like putting his whole face in the dip.
My family uses pale beer instead of water for the batter 👍 this is a good attempt
ATK needs more recipes likes these!
You lost me at fish sauce.
Doesn’t even matter what it is, I will watch Dan do it.
Yumm-o!
I’ve made this several times, and can confirm it’s delicious!
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.
That Misono UX10 is a damn sweet knife.
Wow, you’ve rocked our world‼️🌎🌏🌍
How did people make the pancake before non-stick pans were invented?
Where are the bodies Dan?!
That was awesome…
i call that sauce nuc mam.
I love you Dan, but listening to you butcher my language was…rough.
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.
For bánh xèo I normally use fresh mustard green instead of lectuce & add some lime pickled carrot & daikon to the nước chấm.
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 ?
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.
That was amazing!
#ATKsowhite LOL
Love this stuff. I was taught to make it with mint and perilla (or shiso) leaves instead of cilantro.
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.
wow! love that pic with the big cat!
What kind of non stick pan that is healthy so i can buy? Thanks.
Needs way more crisp my friend…
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!
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.
I see Dan Souza content, I click.
Needs green onions for color
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!
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.
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.
"Shug" LOL