Enjoy the Tasty, Golden Crust of Banh Xeo All Across the Country

To achieve a crispy and golden 5-star crust, the ratio of flour and the choice of ingredients are crucial. In this article, we will summarize various methods to make crispy and delicious banh xeo, along with some golden recipes collected from different sources across the country.

1Common flour blending method

Start by combining 500 grams of flour and a teaspoon of turmeric powder in a bowl.

Next, blend the flour with approximately 250ml of water and 50ml of coconut milk. Then, add 100ml of beer to the mixture. Beer is the key ingredient for achieving a crispy and golden crust.

2Western-style flour blending for a crispy and tasty result

Mix the flour with 1 teaspoon of turmeric powder. Then, add water, coconut milk, scallions, and season to taste.

Stir the flour mixture well and let it rest for about 30 minutes before coating the cake.

3Authentic Central-style flour blending for a delicious taste

Mix 1 bowl of rice flour, turmeric powder, and salt. In another bowl, prepare water, coconut milk, and beer.

Gradually pour the mixture of water, coconut milk, and beer into the rice flour bowl and mix well.

4Southern-style flour blending for a strong local flavor

Mix 500 grams of rice flour and 150 grams of tapioca starch with 1 liter of boiled water and let it cool.

Add chopped scallions to the flour mixture, then pour in 500ml of coconut milk, add eggs, and stir well.

5Pancake flour blending with eggs for a simple and high-quality result

Sift a mixture of rice flour and crispy frying flour to achieve a smooth consistency. Add beaten eggs to the mixture and stir well, seasoning with salt to taste.

Finally, slowly pour water into the mixture to achieve the desired thickness. Let the dough rest for 30 minutes before pouring the cake.

Pour a moderate amount of dough to cover the entire surface of the pan, avoiding a thick layer to ensure crispiness. Fry slowly over low heat to evaporate the water in the dough and achieve a crispy and delicious pancake.

6Pancake flour blending with mung beans

Start by washing and soaking mung beans for about 1 hour, then cook them in a pressure cooker until soft.

Grind the cooked mung beans with coconut milk. Mix this mixture with rice flour, turmeric powder, and a little salt. Let the dough rest for 1 hour before pouring the pancake.

7Pancake flour blending in the Korean style

In Korean cuisine, the filling and crust are combined in one step. Seafood is commonly used as a filling. Here’s how to make this unique pancake:

Cook seafood in boiling water and white wine for 5 to 10 minutes. Remove and drain, but keep the boiled water for mixing with the flour.

Sift wheat flour with a mixture of sugar, salt, garlic, and vinegar. Use the filtered boiled seafood water to mix the flour, then add scallions.

Finally, add beaten eggs to the mixture and stir well. Let the mixture rest for 30 minutes before pouring the pancake.

8Unique pancake flour blend

In this recipe, you will still use rice flour and salt in a large bowl, but with the addition of a cup of ground cold rice to the mixture. This unique ingredient gives the crust a distinct flavor. Adjust the amount of water to achieve the desired consistency.

Let the dough rest for about 1 hour before pouring the pancake.

9Flour blend in the Phu Yen style

People from Phu Yen province blend rice flour with a little warm water. After that, they sift the mixture to achieve a flexible and smooth dough with an opaque white color. Turmeric powder is not added in this style.

Add coconut milk to the mixture and mix well. Let the dough rest for about 30 minutes before pouring the pancake.

Additional Tips:

• Add an appropriate amount of turmeric powder for a beautiful color, avoiding excess which may result in bitterness.
• Thoroughly sift the flour and coconut milk to remove any impurities that may affect the texture.
• Stir-fry the filling on high heat until cooked but not watery. This prevents excess moisture that could make the pancake soggy.
• If the pancake has a spotted appearance, the batter may be too thin. Gradually add flour to achieve the desired thickness.
• Avoid making the batter too thin, as this can result in a thick, less crispy edge.

10Pancake flour made from rice grains

This unique pancake flour is made from white, milky rice flour that offers a smooth texture. It can be stored in a sealed container in the refrigerator for up to a week. Before using, drain the surface water, scoop the bottom part, pour water, and mix well before cooking.

Pancake flour made from rice grains

In conclusion, this article provides various methods to make delicious and crispy banh xeo, along with helpful tips for blending the flour. We hope you can explore these recipes and create delicious dishes for your family.

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