Banh Xeo waffles on the plate

Bánh Xèo Waffles

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Ever thought about giving your waffle iron a Vietnamese twist? Well, I stumbled upon this genius idea called Bánh Xèo Waffles.

Banh Xeo 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.

Bánh Xèo - Vietnamese sizzling crepes with shrimp, pork, and mung bean sprouts, served with fresh herbs and dipping sauce.

❤️ 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.
Bánh Xèo, Vietnamese Pancakes usually made in a pan, got a twist from awesome Vietnamese housewives in the States. My spin on it? Banh Xeo Waffles. Got a waffle iron? Try it for a stress-free and delightful surprise!

More ways to utilize your waffle iron:

🌮 Ingredients

The batter: 

ingredients for banh xeo batter, including: rice flour, potato starch, coconut cream, turmeric powder, chicken powder & water
  • Rice flour
  • Potato starch (or corn starch)
  • Coconut cream
  • Warm water
  • Chicken powder
  • Turmeric powder

The fillings:

Fillings for banh xeo, including: shrimp, pork, mung bean sprouts and shallots
  • Mung bean sprouts
  • Shrimps
  • Pork belly (or pork shoulder)
  • Shallots.

The dipping sauce (Nước Mắm Chấm):

A small white bowl filled with Vietnamese dipping fish sauce, with minced garlic and chili
  • 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.

Do chua (vietnamese pickled carrot and daikon) in a jar.

📝 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.

the batter for banh xeo waffles

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.

Vietnamese dipping fish sauce instruction

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.

cooked fillings for banh xeo waffles

COOK & ENJOY BÁNH XÈO WAFFLES

Preheat your waffle iron and brush its surface with cooking oil to prevent sticking.

brush some cooking oil onto the waffle iron.

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.

pour some batter and add fillings

Top it off with more batter to fill the iron completely.

fill up the waffle iron with banh xeo batter

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.

Banh Xeo waffles on the plate

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).

Did you find this recipe helpful?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below! Your support means the world to me! It would greatly inspire me to create more valuable content about Vietnamese and Asian cuisines. Thank you and have a nice day!! Don’t forget to stay in touch with me on Instagram, FacebookPinterestYouTube 🥰.

Banh Xeo Waffles

Bánh Xèo Waffles

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Bánh Xèo, Vietnamese Pancakes usually made in a pan, got a twist from awesome Vietnamese housewives in the States. My spin on it? Banh Xeo Waffles. Got a waffle iron? Try it for a stress-free and delightful surprise!
No ratings yet
Prep Time 1 hour
Cook Time 30 minutes
Course Main Course
Cuisine Vietnamese
Servings 2 people

Equipment

  • 1 waffle iron

Ingredients
  

The batter:

  • cup rice flour (200g / 7oz)
  • cup potato starch / cornstarch (40g / 1.4oz)
  • 1 tsp turmeric powder
  • 5.5 oz coconut cream (165ml / 1 small can)
  • 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.
  • Wrap Bánh Xèo and herbs in a big mustard greens or lettuce leaf, or use a rice paper to encase everything. Then, dip this roll into a bowl of nước chấm and đồ chua.
Tried this recipe?Let us know how it was!

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