Bánh xèo is a simple yet fascinating and delicious dish. Each region often has its own unique way of making bánh xèo. Today, we will explore how to make Northern-style bánh xèo with the addition of shiitake mushrooms, creating a distinctive version to treat your family on weekends. Let’s step into the kitchen together to prepare this delicious dish!
Ingredients for making Northern-style bánh xèo with shiitake mushrooms for 6 people
- Coconut milk banh xeo flour 500 grams
- Ground pork 500 grams
- Shrimp 500 grams
- Chicken eggs 2 pieces
- Shiitake mushrooms 50 grams
- Carrot 1 piece
- Bean sprouts 200 grams
- Onion 1 piece
- Spring onions 50 grams
- Shallots 4 pieces
- Chili peppers 2 pieces
- Garlic 1 clove
- Lemons 2 pieces
- Turmeric powder 1/3 teaspoon
- Beer 100 milliliters
- Vinegar 2 teaspoons
- Cooking oil a little
- Fish sauce 4 tablespoons
- Common spices a little
(salt/sugar/pepper/seasoning seeds/MSG)
How to choose and buy high-quality shiitake mushrooms:
For dried shiitake mushrooms:
- Choose mushrooms that are not broken, and the mushroom cap should have a bright brown color.
- Avoid purchasing mushrooms with a strange odor or white mold spots.
For fresh shiitake mushrooms:
- Select mushrooms that are not crushed and have a moderate size.
- Prefer mushrooms with tightly closed caps and a slightly brownish-yellow color.
- Choose mushrooms that have a distinctive and natural aroma.
How to prepare Northern-style bánh xèo with shiitake mushrooms:
1
Mixing the bánh xèo batter:
In a bowl, combine 500 grams of coconut milk bánh xèo flour, 100ml of beer, 1 teaspoon of salt, 1/3 teaspoon of turmeric powder, 1/2 teaspoon of sugar, 2 chicken eggs, 50 grams of finely chopped spring onions, and 450ml of filtered water.
Stir the mixture thoroughly until the flour is completely dissolved.
2
Preparing the bánh xèo filling:
Firstly, clean the shrimp, peel, and remove the black vein.
Next, peel the shallots and slice them thinly. Soak 50 grams of wood ear mushrooms until soft, rinse with clean water, and then chop finely.
Following that, peel the garlic and purple onions, rinse briefly, and finely mince. Peel the carrot, wash it thoroughly, and julienne it, leaving some for small rounds to make fish sauce.
3
Stir-frying the bánh xèo filling:
Heat a pan on the stove, add a little cooking oil to the pan, and sauté the minced purple onions until fragrant.
Once the shallots are fragrant, add shrimp, meat to the pan along with 1/2 teaspoon of pepper, 1/2 teaspoon of sugar, 1/3 teaspoon of salt, and 1 teaspoon of fish sauce. Stir the filling evenly over medium heat until fully cooked.
Next, add onion, carrots, wood ear mushrooms to the pan, and continue stir-frying until the vegetables are tender.
4
Pouring the bánh xèo:
Heat a new pan on the stove, add a bit of cooking oil, and let it heat up. Once the oil is hot, pour a small amount of the bánh xèo batter into the pan and spread it evenly.
Next, place the filling on top of the batter, spread it evenly, add some bean sprouts on the surface of the batter, and fold the bánh xèo in half. Fry the pancake over low heat until both sides are golden and crispy.
5
Make Banh Xeo Dipping Sauce
In a bowl, add 3 tablespoons of fish sauce, 6 tablespoons of water, 1/4 teaspoon of MSG, 5 teaspoons of sugar, the juice of 2 lemons, 2 teaspoons of vinegar, a little pepper, sliced carrots, a little garlic, and chopped chili.
Stir the mixture until the sugar dissolves, and it is done. You can season it or add more chili to suit your family’s taste.
6Enjoyment:
Northern-style Banh Xeo with shiitake mushrooms has a crispy, slightly fragrant crust, served with fatty and sweet shrimp and pork filling and fresh vegetables, dipped in a sweet, sour, and spicy fish sauce, which is incredibly delicious.
Banh Xeo: A Culinary Masterpiece
Origin and Meaning
Banh Xeo, a culinary treasure of southern Vietnam, derives its name from the sizzling sound the batter makes as it meets the hot pan, translating to “sizzling cake.” It is a testament to the harmonious blend of flavors and textures that define this beloved dish.
Exploring the Ingredients
The magic of Banh Xeo lies within its delectable filling, a vibrant tapestry of flavors and textures. Shrimp and pork belly take center stage, enveloped by a symphony of bean sprouts, scallions, and other vegetables, harmoniously arranged to create a symphony of tastes.
The Binding Agent
The foundation of Banh Xeo lies in its batter, a delicate equilibrium of rice flour, coconut milk, and turmeric, producing a golden-hued canvas for the tantalizing filling. The batter’s texture, slightly thicker than heavy cream, is vital for achieving the perfect crispy exterior and chewy interior.
Cooking Technique
The cooking process of Banh Xeo is an art form, requiring a deft hand and precise timing. The filling is skillfully incorporated into the batter and spread evenly over the hot pan, transforming into a delightful golden-brown pancake with irresistibly crispy edges.
Presentation and Accompaniments
Banh Xeo accompanied by an array of vibrant herbs and vegetables such as lettuce, mint, and cilantro. The dipping sauce, provides a tangy and flavorful complement, elevating the dish to culinary heights.
Banh xeo is a simple yet fascinating and delicious dish that can be enjoyed by people of all ages. Each region of Vietnam has its own unique way of making banh xeo, and the Northern-style banh xeo with shiitake mushrooms is a particularly flavorful and satisfying variation. This dish is perfect for a family meal or a special occasion, and it is sure to impress your guests. So next time you are looking for a delicious and authentic Vietnamese dish to try, give Northern-style banh xeo with shiitake mushrooms a try. You won’t be disappointed!
