Quick and Easy Bánh Xèo on a Rainy Day with a Nonstick Pan

Name: Quick and Easy Bánh Xèo on a Rainy Day with a Nonstick Pan
Total time: 3600 s
Yield: 2-3 people
Ingredients: 1/2 package Tài Ký coconut bánh xèo mix (or any coconut bánh xèo mix); For the batter: Water, olive oil, 1 chicken or duck egg, salt, onion or shallot, green onion, saffron (I used saffron for color since I was out of turmeric, but the mix already contains turmeric); For the filling: Jicama, beef, bean sprouts, black pepper, salt, soy sauce; Fresh herbs, rice paper, fish sauce for serving

Chói in the kitchen @loverainydays

During quarantine days at home, I had a bit more time to cook. On a drizzly day, seeing the banana trees on my balcony made me crave some simple, crispy, and rich bánh xèo. I happened to find a package of bánh xèo mix with coconut powder and dried shallots, so I gave it a try—super convenient when it's hard to get to the market. I made it as simple as possible to avoid a big cleanup. This mix is enough for two meals, each serving 2-3 adults generously. You can customize the filling to your liking: jicama, bamboo shoots, bean sprouts, chicken, beef, shrimp, etc.

Chói in the kitchen @loverainydays

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Ingredients

60 minutes

2-3 people

1/2 packageTài Ký coconut bánh xèo mix (or any coconut bánh xèo mix)
For the batter: Water, olive oil, 1 chicken or duck egg, salt, onion or shallot, green onion, saffron (I used saffron for color since I was out of turmeric, but the mix already contains turmeric)
For the filling: Jicama, beef, bean sprouts, black pepper, salt, soy sauce
Fresh herbs, rice paper, fish sauce for serving

Saved

Steps

60 minutes

1

Mix 1/2 package of the bánh xèo mix with the full packet of coconut powder (next time, you can use fresh or canned coconut milk, but I used the whole packet this time for extra richness). Add water according to the package instructions (use a little less since you'll add an egg and want a thicker batter), thinly sliced onion, green onion, salt, oil, egg, and finally a bit of hot water.
2

Prepare the filling: For simplicity, I seasoned the jicama with a little salt and cooked it in the air fryer—this keeps it sweet and dry so the bánh xèo stays crispy. Stir-fry the beef with a bit of soy sauce. Leave the bean sprouts raw.
3

Cook the bánh xèo in a nonstick pan.
4

Enjoy your crispy, delicious bánh xèo.
5

For the dipping sauce, I followed the package instructions but used less sugar. It turned out great.