Banh Xeo (Asian Sizzling Crepes)

These savory, sizzling crepes are a real crowd-pleaser in the summertime. They are light, crispy, and packed with so much flavor! You may use whatever filling combination you'd like! Some favorites are ground chicken, and pork belly. You are also free to add as much or as little crepe batter when you're frying these up. If you'd like a thicker crepe, simply add a bit more crepe batter into the pan while swirling it around in the hot pan. The thicker the batter, the longer it will take to make them crispy. For EXTRA crispiness, after you've added in your ground pork and blanched bean sprouts, turn your heat down to low, cover with a lid, and continue to cook for another 2-3 minutes (or until crunchy), remove lid, and continue with flipping your crepe over as instructed.

INGREDIENTS:

10 ounces of rice flour

2 ounces of corn starch

1 teaspoon of tumeric

1 tsp of salt

yellow food coloring

1 Tablespoon of olive oil (may sub for vegetable oil)

1 (14 ounce) can of coconut cream

3 1/2 cups of club soda

FOR THE FILLING:
2 pounds of ground pork

4 cloves of chopped garlic

4 Tablespoons of water

1 Tablespoon of oyster sauce

1/2 Tablespoon of fish sauce

1/4 tsp of sugar

lots of black pepper

msg (optional)

YOU WILL ALSO NEED:
bean sprouts (I use about half of a large bag of beansprouts for this whole recipe)

1 whole onion, sliced

1 1/2 pound of cooked shrimp meat (I like to buy them fresh from the seafood counter)

GARNISHES:

one head of lettuce

assortment of mints

cilantro

basil

Thai chili peppers

FOR THE SWEET AND SOUR DIPPING SAUCE:
1/2 cup of sugar dissolved in 3/4 cup of very hot water

1/4 cup of good fish sauce ( I like the Three Crabs Brand)

3-4 Tablespoons of vinegar

crushed roasted peanuts (optional)

INSTRUCTIONS:
1. Into a large mixing bowl, add in your rice flour, cornstarch, tumeric, salt, oil, food coloring, coconut cream, and club soda. Mix well using a wire whisk. Cover tightly with saran wrap, and allow to rest in the refrigerator overnight, or for at least 4 hours before using.

2. Soak your veggies in some cold water, and clean them VERY WELL. Drain, pat them completely dry (or a salad spinner works wonders!), and place them on a large platter. You may choose to cut up your lettuce into thin strips, but I would leave everything else whole.

3. Bring a pot of water to a boil, add in your bean sprouts, and cook for about 2-3 minutes, or until just softened. Drain, and run some cold water through the bean sprouts to prevent them from over cooking. Set aside.

4. Into a large skillet on medium-high heat, drizzle in some oil. Add in your chopped garlic and cook until fragrant. Add in your ground pork and cook until no longer pink. Drain, and using a paper towel, wipe off any excess oil from the skillet. Add your ground pork back into your skillet, and add in your water, oyster sauce, fish sauce, sugar, lots of black pepper, and msg (if using). Taste check for seasoning. (You don't want it overly salty, just not bland either) Place your seasoned ground pork into a large dish until ready to use.

Get your work station ready! Make sure you have everything around you, next to your stovetop, ready to use: sliced onions? Check. Shrimp? Check. Blanched bean sprouts? Check. Seasoned ground pork? Check.

5. (Make sure you mix your crepe batter well before you begin. The rice flour and cornstarch will have settled on the bottom of the bowl, and this is normal. ALWAYS give it a good stir if it's been sitting, undisturbed, for a while.) Into a non-stick skillet on medium-high heat (make sure pan is HOT), drizzle in a bit of oil. Add in a few slices of onions and cooked shrimp. When onion and shrimp start to brown, add in a thin layer of batter. In my pan, I use about 1/4 cup of batter each time (how much batter you pour in depends on the size of your pan, and how thin/thick you like your crepes). Quickly, using your wrists, swirl your batter all around the pan until it's evenly distributed. When the outer edges of the crepe begin to crisp up or pull away from the pan, add in a handful of ground pork, and some bean sprouts. (I don't like to overfill my crepes, but to each their own. :)) Continue to cook until desired crispiness. When ready, flip over one side of the crepe to cover your filling, remove from pan, and serve immediately!

NOTES:

*This recipe makes a lot of crepes. Scale down the recipe by half if you wish.

*Crepe batter sits well in the fridge for up to three days. Stir well, after you take it out of the fridge and always allow it to come to room temp (at least 30 min) before using.

*A good non-stick pan is key! If your pan sucks, your crepes will suck. THE END.

*FOR EXTRA CRISPINESS: after you've added in your fillings onto the crepe, cover the pan with a lid, turn down heat to LOW, and cook for another 2-3 minutes, or until desired crispiness.

*If you are making a lot of crepes at once, make sure you separate each crepe with some foil to prevent them from sticking to each other. I usually serve two at a time for each plate, and then place the rest of the crepes on a large platter, separating each one with some foil.

Homemade Pho

I don't know about you guys, but I'm pretty sure that all I need to survive is my hair straightener and pho. I can assure you that even in 90 degree weather, you can catch me in my kitchen hovering over my stove cooking up a big pot of pho. Since I married into a Vietnamese family, I figured that it would probably be a good idea to teach myself how to make it. This recipe feeds my family of 5 for 2-3 days depending on how often we eat it. Remember, that you may cut recipe in half or just use it as a reference. I actually used 3 pounds or so of beef bone in this recipe along w/ one whole foster farm chicken. If you think it's weird to make a broth with that mix, you don't have to do it. You can use all beef bones if you'd like, or all chicken. Whatever your preference, I assure you that it will all come out delicious!

You will need:

1 whole 3-4 pd skinned foster farm chicken(cut up chicken into large manageable pieces)or you may use all beef bone/knuckle for this recipe as well

3 pds of beef bone and/or beef knuckle

3 pound pkg of beef bottom round roast(use only if you want cooked beef slices)or you may sub w/oxtail

2 pkgs of beef meatballs

1 4 inch piece of ginger split in half

2 large onions cut in half(DO NO PEEL SKIN)

1 1/2 T. of coriander

1 tsp. whole cloves

2 cardamom pods split

2 cinnamon sticks

1 handful of star anise

2/3 cup of fish sauce

1 1/2 T. salt

3 oz. of palm sugar or 1/4 cp of sugar

1/2 tsp of msg(optional)

3 pkgs of fresh rice noodle

2 cheese cloths for straining broth

12 qt. stainless steel pot and an extra pot to parboil your bones

26 cups of water(or fill up halfway but remember you may cut recipe in half)

1 Stainless steel tea balls or mesh vegetable bags to hold all the spices for easier clean up

Garnishes:

Bean sprout

Mint

Lime wedges

Thinly sliced onion(soak onion in ice water for 30 min and drain)

Lime wedges

Chopped green onion


You want to roast your onion and ginger in the oven. Bake @ 400 degrees for 30 minutes. If you have an open burner, then you should preferably char the onion and ginger over an open flame, turning occasionally until slightly blackened.

Take a pot big enough for all your meat,(except for bottom round roast)add enough water to cover and bring them to a boil for about 8-10 minutes or so. This step is for cleaning your bones and it will help you to get a clearer broth. While that pot is coming to a boil, get your other 12 qt pot ready and fill it half way(about 26 cps). Unless, you want to wait FOREVER AND A DAY for a big stock pot of water packed with meat and bones to boil, then you can skip this part. Otherwise having two pots going at a time will save you a butt load of pho'cken time(pun intended).

Once chicken and/or beef bone is done parboiling, dump it into a large colander in sink and lightly rinse off bones under cool water.

Since you should have another pot of water almost coming to boil, carefully add the bones/meat into the pot of water. This is also the time where you would add in the bottom round roast. When making this pot of pho, I didn't quite measure how much water I added, just make sure that after you've added all the meat in, that the pot is pretty much filled with water 3/4 way up. Feel free to take some water out if there is too much. Add in the char broiled ginger and onion. Add in fish sauce, palm sugar,salt(and msg if you're opting to use it), cinnamon sticks, and a big handful of star anise.

Put the other spices listed, into 1 stainless steel tea ball or mesh bags and drop them into the the pot. Make sure you remove that chain that comes along with the tea ball.

Now all that's left is leaving it all to simmer on low heat for 3 hrs. You know you've done it right when the pot looks disgusting and greasy.

Skim off fat as you go along trying to only take out what you need. Sometimes, if I feel like I'm taking out too much water along with the fat, then I will add more water to compensate.

After the broth has been simmering for 2 hrs I then taste the broth to see if I need to add any additional seasonings. Remove your beef bottom roast(if using) and allow to rest on cutting board before slicing against the grain. Keep in mind that this recipe uses chicken instead of all beef bone which means less fat, so if you decide to use more beef bone and/or oxtail, your broth will be very greasy at first, so make sure you use your ladle to skim off any fat that rises to the surface and add more water to pot if necessary. Also note, that you want the broth slightly stronger tasting cause once you add the noodles and garnishes it will bring down the flavor a tad bit. I usually make a small bowl for myself to taste check before serving to guests.

Once it's seasoned to your liking and has been simmering for at least 3 hrs, remove all bones and meat and place into colander over a large bowl.

Place two cheese cloths over a mesh strainer fitted on top of a pot and slowly strain the broth until done.

Now that your broth is pretty again and smells FANTASTIC, you can add in the beef meatballs if you opted for them and bring to a slight boil until the balls are cooked through(they will puff up when they are almost ready).

Using a very sharp knife, thinly slice your bottom round roast against the grain. Also don't forget to shred the meat off of the chicken that you had set aside. This is a very crucial step when using beef bone with tons of meat on it and ESPECIALLY OXTAIL! Right before you pour the broth into your bowl, is when you would toss in a couple of pieces of this delicious and tender meat!

You can also use raw, thinly sliced sirloin steak if you wish. To make slicing easier and to ensure thin cuts of meat, put meat in freezer for 30 min. and then slice.

Assembling the bowls: Place blanched rice noodles(or if using dry noodles, follow directions on package)in individual bowls and top with thinly cooked beef slices. If you are adding raw beef slices, the broth must be boiling to cook it through before you ladle the soup into the bowl. If the broth is not quite boiling but VERY HOT, than you can cook the meat by quickly dipping it into the pho broth using the ladle(it should take seconds). Once you've added the broth into the bowl, top with the garnishes of your choice and....VOILA!!!

Notes: The spices used in pho can get pretty pricey if you purchase them at your local Safeway, Fred Meyers or wherever you shop. If you know of a local Asian market or know someone that can get to one, I would highly recommend you go there cause it is waaaaay more inexpensive BELIEVE ME!
Also the type of fish sauce you use matters!! Don't use the ones that come in the plastic bottles...YUCKY! Use the ones that come in the glass bottles instead. There are various brands and most of them are very similar in taste.
Lastly, if you're using all beef bones and oxtails, the longer you simmer the broth the better! But I wouldn't recommend simmering chicken for longer then 3 to 4 hrs cause it will get VERY GELATINOUS after cooled and it will not look too appetizing when you're trying to reheat it. Feel free to add in any fixings to satisfy your taste buds! You can add all kinds of stuff to pho...tripe,shrimp,flank stank(I mean steak):),or even beef tendon. Whatever your palette, pho is always a real crowd pleaser!

I posted this recipe on my blog MONTHS before I started my Youtube channel so it differs slightly than the video. The spices, and the amount of meat I used DID NOT CHANGE, so feel free to use and follow the recipe listed w/ a few minor adjustments as stated in the video! If you want a healthier alternative than follow the written recipe for pho using chicken as the base but if you want a full bodied and tastier pho experience, than follow my video where I use all beef bones/oxtails and let it simmer for up to 8 hrs! ENJOY AND HAPPY EATING!! :)