Deutsch Ever thought about giving your waffle iron a Vietnamese twist? Well, I stumbled upon this genius idea called Bánh Xèo Waffles.
Bánh Xèo, the Vietnamese Pancakes or Crepes, are typically crafted in a pan to achieve that thin and crispy texture. I picked up this nifty trick from some awesome Vietnamese housewives in the States, added my own flair, and guess what?
Turns out, it’s a super cool and stress-free way to whip up and savor this Vietnamese delight. Got a waffle iron at home? Give it a go! You won’t be disappointed.
❤️ Why you will love this recipe
This delightful dish is my adaptation of the traditional Southern-style Bánh Xèo, using the same ingredients (You can discover all the tips for crafting the traditional Banh Xeo and find the best spots to savor it in Vietnam in this post).
This Banh Xeo waffle recipe stands out for:
- It’s a super creative way to rock your waffle iron!
- You won’t need as much oil as the usual Banh Xeo – score!
- You can whip it up and enjoy it right at your dining table with your family members.
More ways to utilize your waffle iron:
🌮 Ingredients
The batter:
- Rice flour
- Potato starch (or corn starch)
- Coconut cream
- Warm water
- Chicken powder
- Turmeric powder
The fillings:
- Mung bean sprouts
- Shrimps
- Pork belly (or pork shoulder)
- Shallots.
The dipping sauce (Nước Mắm Chấm):
- Fish sauce
- Sugar
- Vinegar or lime / lemon juice
- Garlic & chili
You will also need Đồ Chua (Pickled carrots & daikon), lettuce, and some popular Vietnamese herbs like mint, perilla leaves, and Thai basil.
📝 Instructions for Banh Xeo waffles
PREPARE THE BATTER
Combine rice flour, potato starch (or corn starch), turmeric powder, chicken powder, and water. Let the mixture rest for an hour.
After the hour is up, add the coconut cream and mix it in completely. Strain the batter to eliminate any clumps.
Note: The Banh Xeo Waffle batter is thicker compared to the traditional Banh Xeo batter.
PREPARE THE DIPPING FISH SAUCE
In a bowl, combine fish sauce, sugar, water, and vinegar (or lime/ lemon juice), then add minced garlic and minced chili.
PREPARE THE FILLINGS AND HERBS
Rinse and let the mung bean sprouts, lettuce, and herbs drain.
Cut the pork into slices. Peel and devein the shrimp. If using large shrimp, consider cutting them into smaller pieces.
In a pan, heat cooking oil and sauté the shallots until fragrant. Stir-fry the pork until it’s halfway cooked, seasoning with salt and chicken powder. Add the shrimp and stir-fry until the fillings are fully cooked.
Set the cooked fillings aside.
COOK & ENJOY BÁNH XÈO WAFFLES
Preheat your waffle iron and brush its surface with cooking oil to prevent sticking.
Spoon batter onto the waffle iron, adjusting the quantity to fill only half of the iron. Place mung bean sprouts, pork, and shrimp on the waffle.
Top it off with more batter to fill the iron completely.
Cook until the banh xeo waffles are fully done (no more steam is rising from the waffle maker).
Gently remove the waffles from the iron.
Wrap Bánh Xèo and herbs in a large mustard greens or lettuce leaf. Or you can use rice paper (learn how to select and use rice papers like a Vietnamese) to wrap everything.
Afterward, dip this roll into a bowl of nước chấm and đồ chua (pickled carrots and daikon).
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Bánh Xèo Waffles
Equipment
- 1 waffle iron
Ingredients
The batter:
- ⅛ cup rice flour (200g / 7oz)
- ⅓ cup potato starch / cornstarch (40g / 1.4oz)
- 1 tsp turmeric powder
- 5.5 oz coconut cream (165ml / 1 small can)
- 1¾ cup water (420ml)
The filling:
- 0.5 lb pork belly or pork shoulder (230g)
- 0.5 lb shrimps (230g)
- 1.1 lb mung bean sprouts (500g)
- 1 shallot
- Cooking oil
- Chicken powder (to your taste)
- Salt (to your taste)
Nước chấm dipping sauce
- 2 tbsp fish sauce
- 2 tbsp sugar
- 4 tbsp water
- 1 tsp lime / lemon juice or 5% vinegar (to your taste)
- Minced garlic (to your taste)
- Minced chili (to your taste)
- Đồ Chua (Pickled carrots & daikon) (optional)
Vegetables & Herbs
- Lettuce or Mustard greens
- Mint, perilla leaves, Thai basil
Instructions
Prepare the Banh Xeo batter:
- Combine rice flour, potato starch, turmeric powder, and chicken powder with water then let it rest for an hour.
- After the hour, add coconut cream and mix well. Strain the batter to remove any clumps.
Make Nước Chấm:
- Whisk together fish sauce, water, sugar, vinegar (or lime / lemon juice), then incorporate minced garlic and minced chili.
Get the fillings & herbs ready:
- Rinse and let the mung bean sprouts, herbs, and lettuce drain.
- Slice the pork into pieces. Peel and devein the shrimp, and if they're large, cut them into smaller pieces.
- In a pan, heat cooking oil and sauté the shallots until they become fragrant. Stir-fry the pork until it's halfway cooked, seasoning with salt and chicken powder. Add the shrimp and continue stir-frying until the fillings are fully cooked.
- Set aside the cooked fillings.
Cook & Enjoy:
- Heat up your waffle iron and coat its surface with cooking oil to avoid sticking.
- Pour batter onto the waffle iron, adjusting the amount to fill just half of it.
- Add mung bean sprouts, pork, and shrimp onto the waffle. Pour more batter to completely fill the iron.
- Cook until the Banh Xeo waffles are fully done (no more steam is coming out from the waffle iron).
- Carefully take the waffles out of the iron.
