I enjoy the way you show us: clear, step by step; especially the flour prepare... last time I fail on doing the flour; after watched your video, I see the correct method! Thanks so much! 🙏🏼😋
Egg free recipe! I tried this plate in a vietnamese restaurant. As it looks like a crêpe, i though there was egg and my husband is allergic...now i try it at home because it a very tasty plate. Love it! And thanks for the last tips how to keep everything warm until serving!
I love your instructions with all detail explanations, and the way to keep warm in the oven. I’m very happy and love it, I watched over and over your video; I have some questions I really need your help. 1- What is the all-purpose flour used for? 2- After pour the clear water out from soaking batter, do we have to refill the same amount of water? 3- After Unplug the rice cooker, do we have to Re-plug and cook for 10 more minutes? Or just leave it for 10 more minutes without re-plug? Thanks for your video and have a nice day!
Hi there, glad to hear you like my recipe. 1. The all-purpose flour gives the crepes structure. 2. No, just pour out 1 cup clear liquid and discard. 3. Leave the rice cooker unplugged and use the residual heat to cook for another 10 minutes. Good Luck with the recipe!
Great recipe! I like how you added the jicama to your filling. My mom always made ours with mung beans, but you're the only youtuber I have seen utilizing the mung beans in yours. I hear it's a filler for when meat is sparse....which may or may not be true as we never dropped it when meat became more abundant here. LOL! Have you ever tried beer in your batter? I hear it makes the crepe more crunchy.
Hi DG, The mung beans are extra work for most and so they always omit it. I love it so always include it. Yes, I've used beer in the beer. It definitely makes the crepes extra crispy!
Why do you let the flour rest so the water can settle instead of making the flour mixture right away? I made your version of banh beo and was wondering why I had to do that. Looking forward to making banh xeo next.
Some people are using soda water, flaxseed instead of eggs, and corn starch What are the differences? What do these ingredients do? Can I use baking soda to make it crunchier or what can we use?
Hi Jacky, everyone has their own take on this recipe. A carbonated beverage such as soda water, coconut soda and beer are some good choices and they all work to provide a crispy texture. Flaxseed is typically used as an egg alternative but there's no egg in this recipe. The yellow color is from turmeric powder. Corn starch gives the cake structure. I just use all-purpose flour. I have not tried using baking soda in this recipe. In baking, baking soda gives a crispy texture so it's worth a try. If you try any of these variation, please stop back to share your results. Good Luck!
I love banh xeo, my mom makes them as a treat for special events. :) Unfortunately she's not always willing to cook it because of the strong oily smell it gives off while it cooks. We put on the vents and open all windows but does not seem to be enough. :( Sometimes we cook it outside. Do you have any tips for the odor?
I burn a few scented candles when I cook. It seems to help "absorb" the oily and strong cooking smells. When I deep-fry though, I always cook outside :)
My husband and I fixed them last night for supper and they were delicious! We decided against the bean sprouts and went with bamboo shoots instead. We didn't have any that were picture worthy because they kept falling apart when we tried to get them out of the pan. Once I switched to olive oil, they turned out better. Thanks for the recipe and once I make one that doesn't fall apart I will try to get a pic. Thanks for the recipe!
diannetabor Hi Dianne! Thanks for trying the recipe and I love that you used bamboo shoots--very interesting twist :) Would love to see pics next time. Thanks for sharing your results.
The batter for banh khot is slightly different. It has tapioca starch in it to make it chewier but you can definitely use this batter recipe. I think most folks won't know the difference. :)
Chị ơi, my cakes didn't turn out crispy as yours. Is it because I used a non stick pan? If I don't have a wok, what other way is there to make the cakes crispy chị? I'd appreciate your help :)
+NZfarmer Hi em, the key is to use a heavy pan. It allows for even heating and will make the crepes crispy. A cast iron pan works well. A non-stick pan is just fine. Try adding a little more oil. You can also crisp them up in the oven with a quick broil. Good luck!
Hi, mung bean is type of bean that is a very common staple in Vietnamese cooking. They are commonly sold dried, in small plastic bags. For this recipe, you need the variety that is "peeled" (the green shell is removed) and "split" (cut in half) as shown in the video. Jicama is a root vegetable like a potato but crispy and juicy like an apple and mild tasting. If you have other questions, I am happy to help.
If you make a lot of mung bean in a smaller rice cooker, it will boil over. This happens with my cooker too and I place a tray underneath to catch the water.
I enjoy the way you show us: clear, step by step; especially the flour prepare... last time I fail on doing the flour; after watched your video, I see the correct method! Thanks so much! 🙏🏼😋
+Iris T I am happy to help! Wishing you good luck with these crepes the next time! :)
I could listen to your voice all day long!
Love your recipes as always. Yours are creative, practical and effective and bonus with a soothing voice.
I have tried many different ways of making this and yours is the best!!! You have the best channel. Thank you
Thanks Lonnie! I am honored by your kind words. Thank you for your support. :)
Egg free recipe! I tried this plate in a vietnamese restaurant. As it looks like a crêpe, i though there was egg and my husband is allergic...now i try it at home because it a very tasty plate. Love it! And thanks for the last tips how to keep everything warm until serving!
Yes, it's egg-free! Good luck with the recipe and please stop back to share your results. :)
I love banh xeo. My mum used to make them. Now it's my turn to try it out. Thanks for your recipes.
My pleasure! I wish you much success and please stop back to share your results.
I love your instructions with all detail explanations, and the way to keep warm in the oven. I’m very happy and love it, I watched over and over your video; I have some questions I really need your help.
1- What is the all-purpose flour used for?
2- After pour the clear water out from soaking batter, do we have to refill the same amount of water?
3- After Unplug the rice cooker, do we have to Re-plug and cook for 10 more minutes? Or just leave it for 10 more minutes without re-plug?
Thanks for your video and have a nice day!
Hi there, glad to hear you like my recipe.
1. The all-purpose flour gives the crepes structure.
2. No, just pour out 1 cup clear liquid and discard.
3. Leave the rice cooker unplugged and use the residual heat to cook for another 10 minutes.
Good Luck with the recipe!
I followed your recipe and practice many times for my Vnmese boyfriend’s parents visiting us from Saigon. Result is, approved!!! 👏🏻👏🏻👏🏻👏🏻
I love hearing comments like yours! Great job to you for your willingness to learn and practice. Thanks for sharing your lovely comment. :)
Hi, love this pancake dish so yummy. Makes me miss home"! Mom made this for me all the time. Love your videos
Hi! This dish was a favorite in my household growing up too. Thank you for your interest in my videos.
I have been looking for this dish, but do not know the name and how to make it. Thank you for uploading this... highly appreciated. .. keep it up
+Rita Sbrana hi Rita! Glad I could help and I hope you give the recipe a try! 😃
Em just learned from chi to cook mung beans in rice cooker, em always steam it. so cool. thanks chi.
You're welcome. It's really quick and easy :)
Thank you for another great video.
Great recipe! I like how you added the jicama to your filling. My mom always made ours with mung beans, but you're the only youtuber I have seen utilizing the mung beans in yours. I hear it's a filler for when meat is sparse....which may or may not be true as we never dropped it when meat became more abundant here. LOL! Have you ever tried beer in your batter? I hear it makes the crepe more crunchy.
Hi DG, The mung beans are extra work for most and so they always omit it. I love it so always include it. Yes, I've used beer in the beer. It definitely makes the crepes extra crispy!
Chúc c 1 ngày vui vẻ và càng ngày càng làm thêm nhiều món ngon
Thank you em!
I fell in love with your voice! Great recipe!
+Megha Redkar You're very sweet. Thank you for visiting my channel. :)
ahh, a recipe that also includes the mung beans. noticed a lot of recipes don't include this, but I love it :D
Glad you like it! I love it too! :)
Hmm never had with jicama and mungbean before will definitely try
có thể dùng bột bánh xèo có sẵn được không ạ?
great pancake dish !
Enjoy and thanks for stopping by!
I love you tips very much
I follow your step. Thank you so much.
I hope you enjoyed the recipe!
I love your food presentation, the food pictures always make me so hungry >.
Thanks Ken! My work is done :)
Hi Trang,
Just wonder , instead of having to remove 1 cup of water, can we just add 1 less cup of water to the batter?
Why do you let the flour rest so the water can settle instead of making the flour mixture right away? I made your version of banh beo and was wondering why I had to do that. Looking forward to making banh xeo next.
Hi Barbara, it's a method for rinsing the flour. For banh beo, it helps to achieve a whiter cake.
Some people are using soda water, flaxseed instead of eggs, and corn starch What are the differences? What do these ingredients do? Can I use baking soda to make it crunchier or what can we use?
Hi Jacky, everyone has their own take on this recipe. A carbonated beverage such as soda water, coconut soda and beer are some good choices and they all work to provide a crispy texture. Flaxseed is typically used as an egg alternative but there's no egg in this recipe. The yellow color is from turmeric powder. Corn starch gives the cake structure. I just use all-purpose flour. I have not tried using baking soda in this recipe. In baking, baking soda gives a crispy texture so it's worth a try. If you try any of these variation, please stop back to share your results. Good Luck!
Yummy
Hi how did you make the dippin thank you
this is one of my Favorite food!!!!!
You and my sister! I always make this dish for her :)
I love your videos and I learn so much thank you..
E Ster My pleasure and I am happy to hear you find the videos helpful! Happy Cooking :)
That look good love it!!
Thanks for watching :)
I like your tips very much :)
+Anne Le Thank you Anne. I hope it helps! :)
you forgot to show how to make the sauce, but your batter recipe is really good. i wanna try to make it
I love banh xeo, my mom makes them as a treat for special events. :) Unfortunately she's not always willing to cook it because of the strong oily smell it gives off while it cooks. We put on the vents and open all windows but does not seem to be enough. :( Sometimes we cook it outside. Do you have any tips for the odor?
I burn a few scented candles when I cook. It seems to help "absorb" the oily and strong cooking smells. When I deep-fry though, I always cook outside :)
You can also crack some matches, sulphur absorbs the odors
Looks yummy to me!
Hi Dianne, perhaps you give the recipe a try...?
I think I have everything but the bean sprouts and fresh shrimp. :-)
diannetabor Alright! I hope you'll share some pics :)
My husband and I fixed them last night for supper and they were delicious! We decided against the bean sprouts and went with bamboo shoots instead. We didn't have any that were picture worthy because they kept falling apart when we tried to get them out of the pan. Once I switched to olive oil, they turned out better. Thanks for the recipe and once I make one that doesn't fall apart I will try to get a pic. Thanks for the recipe!
diannetabor Hi Dianne! Thanks for trying the recipe and I love that you used bamboo shoots--very interesting twist :) Would love to see pics next time. Thanks for sharing your results.
What's the reason for leaving the batter aside for 3 hrs or overnight?
I love your videos! Can I use the batter for banh khot?
The batter for banh khot is slightly different. It has tapioca starch in it to make it chewier but you can definitely use this batter recipe. I think most folks won't know the difference. :)
Thank you!
Chị ơi, my cakes didn't turn out crispy as yours. Is it because I used a non stick pan? If I don't have a wok, what other way is there to make the cakes crispy chị? I'd appreciate your help :)
+NZfarmer Hi em, the key is to use a heavy pan. It allows for even heating and will make the crepes crispy. A cast iron pan works well. A non-stick pan is just fine. Try adding a little more oil. You can also crisp them up in the oven with a quick broil. Good luck!
+Linh lê
Nếu bạn mua gói bột bánh xèo có sẵn thì bạn nêm thêm nước và nước dừa theo instructions kèm theo của gói bột. Chúc bạn thành công.
thank you , would you plz tell me how to do the sauce
Hi! Please check out my video for how to make the Fish Sauce Dipping Sauce ruclips.net/video/ws-tY4xvHZg/видео.html
How do you make it crisp ?
+NICOLE LAM Use a pan with a heavy bottom and of course, add more oil. Enjoy!
Thanks a lot
You're welcome!
That seems so delicious ! But I'm French and I don't understand what are "mung bean" and "jicama"... :( Can somebody help me PLEASE ?!!
Hi, mung bean is type of bean that is a very common staple in Vietnamese cooking. They are commonly sold dried, in small plastic bags. For this recipe, you need the variety that is "peeled" (the green shell is removed) and "split" (cut in half) as shown in the video. Jicama is a root vegetable like a potato but crispy and juicy like an apple and mild tasting. If you have other questions, I am happy to help.
RunAwayRice
Thank you ! Merci !
I've seen people add a can of beer or coconut soda to the flour instead or water?
+GREENLALI Yes, the carbonation helps to make the crepes crispy.
I luv dis I would luv to eat it my mom used to make these :3
i was dumb, the mandolin took the huge chunk at the tip of my finger off, blood everywhere. Havent been able to touch it ever since :-((
Aw em, I am so sorry to hear that! I hope you're doing better. :)
My mom uses pork fat instead of regular oil for her recipe that she says it adds more tasty to the pancake.
+Louis D.T Yes, that does sound delish!
i didnt unplug the rice cooker so the yellow water spill everywhere due to over boiling I guess.
If you make a lot of mung bean in a smaller rice cooker, it will boil over. This happens with my cooker too and I place a tray underneath to catch the water.
Chào chị, chị khỏe k.lâu ko thấy c
6
wait what about the chicken
You add the chicken in the pan and stir-fry before adding the batter.