Andrea Nguyen Makes Sizzling Rice Crepes

Andrea Nguyen, author of Vietnamese Food Any Day, shows us how to make her recipe for bánh xèo or sizzling rice crepes. The Southern Vietnamese dish is wonderful for brunch or parties where you want to get your guests involved.
Recipe: Sizzling Rice Crepes
www.splendidtable.org/recipes...
Special thanks to The Linney Kitchen Studio at The Lynhall in Minneapolis www.thelynhall.com/kitchen-st...

[@messey12]

My gf who found out she is definitely allergic to wheat and dairy is going to be thrilled when I make these for her. Thanks, Andrea!

[@donzagrant588]

Lovely simple recipe, this woman's cooking is so achievable. Wonderful how she explains clearly I'm subscribing now

[@bonnadowns524]

Thanks you for sharing your recipes with us🙏👌

[@jkardez4794]

And so it all comes together at the end perfectly . The difficult part I thought would be pouring the rice batter but that was simplicity itself . Great presentation Andrea , it is mouthwatering indeed.

[@trueblue7779]

This is amazzzzing!!! Thank you for this!!!!

[@monazaki7227]

I'm so happy to find you!

[@JusaKiki]

lovely

[@cJeremy]

looks freaking amazing.

[@mercedesgarcia3911]

Been looking for a good recipe and I found this one beside Ms Nguyen chicken char Shu for Bahn Me is the best and I'm a Cuban that love to cook and eat good food, thank you

[@tuyetcong-ton-nu1388]

I got your cookbook with this recipe and it's great to see how you do in this video! Thank you! Cảm ơn Chị.

[@julieramos7738]

Yummmo

[@bernadinecabanas331]

Great recipes ! Thank you so much. How we keep the batter for several days in the fridge ? If that is the case, how long ?

[@julieielasi4156]

Yummy

[@cookingdude1237]

Great video

[@soerjantosoenarko151]

thx andrea

[@kellietrudel8222]

Looks absolutely delicious. Planning to make this soon. Question...just a regular rice flour is ok to use? I have inexpensive rice flour in my grocery store from Thailand.

[@thegreatmomba]

Ayy, it's that lady that taught my class about fish sauce

[@TheSplendidTable]

Nice!

[@sandrabutler6494]

Where can I find the measurements

[@doodahgurlie]

I like the idea of portioning everything, but that seems a bit wasteful. Growing up, we just pre-cook the pork (I think my mom put garlic and/or shallots, black pepper, fish sauce...). We didn't use shrimp, but used steamed mung beans instead (I heard this is the poor man's version). But most recipes I've seen use thin pork belly slices and shrimp. I like the idea of using fresh mushrooms in there as that's something I've not seen before. And the info on frying, steaming, frying was awesome to make a crunchy end result.

[@acegase]

I can't find any indication here or the recipe page on roughly how many crees this makes?

[@acegase]

Apologies, I am apparently blind! It says "Yield: Makes 6 crepes, to serve 3 or 4"

[@adamchurvis1]

What if we DO have an Indian Mixie wet grinder, the various rices for making a proper Dosa, and an 18" griddle for cooking them? Wouldn't that make a better Vietnamese rice crepe? How might we take full advantage of these to elevate this dish?

[@jnlollar]

Why would you ask her? She's obviously not from India. Most people don't have a wet grinder. If you have the equipment and choose to make your rice flour and other ingredients at home, then do it. Obviously it would be better quality. I know I'm replying to your 6 month old comment so, if you did home-make your ingredients, please let us know how it turned out. Now you've got me wanting to buy a wet grinder. Haha

[@nigelpollitt5124]

Useful video, shame it ends before the most important element, ie, the pleasure of eating the banh xeo .... which is just left to the imagination. Let us (lettuce) see you eat it!

[@dalanium98]

thought the batter was eggs hmm

[@aznmochibunny]

If I'm not wrong, I believe it is the turmeric that makes it yellow in color.