Bánh Xèo // Vietnamese Savory Crepes pt. 2 Yield: 10-12 10-inch crepes Ingredients: [Batter] 1 lb rice flour 1 liter water Sparkling water, as needed 2 teaspoons salt 2 tablespoons Vietnamese caramel sauce [Filling] Thinly sliced pork belly 1 lb shrimp 5 baby squid, cleaned and cut into rings 1 teaspoon sugar 1 teaspoon kosher salt 1/4 teaspoon MSG (optional) 1 large onion (thin sliced) Black pepper, to taste [Dipping Sauce] 1 quart water 1 cup sugar 2 tablespoons salt 1/2 teaspoon MSG (optional) 4 tablespoons fish sauce 1 Thai chili, minced 2 garlic cloves, minced 1 tablespoon lime juice [For Serving] Lettuce Fresh mint, perilla cilantro Sliced cucumber Pickled carrots and daikon Instructions: 1. In a large bowl, whisk together the rice flour and water until smooth. Refrigerate for about 2 hours, allowing the flour to settle and the water to separate. 3. Season the shrimp and squid with sugar, salt, MSG (if using), and black pepper. Set aside. 4. Gently pour off the clear water from the batter, replacing it with sparkling water for a light and crispy texture. Stir in the salt and Vietnamese caramel sauce until well combined. 5. Heat a non-stick skillet over high heat. Add a bit of neutral oil. add a portion of the pork belly, shrimp, and squid. Add sliced onions. Pour a ladleful of batter over the fillings, tilting the pan to evenly spread. Cook until the edges begin to crisp and lift from the pan, about 1 minute. 6. Place a handful of bean sprouts over half of the crepe. Lower the heat to medium, cover, and steam until the bean sprouts are wilted and the crepe is crispy, Uncover, fold the crepe in half over the fillings, and pour out any excess oil. Repeat the process with the remaining batter and filling. Serve with dipping sauce and vegetables #vietnamesecrepe #banhxeo #vietnamesecuisine

Of all the ways to eat Bánh Xèo which do you prefer? If you’ve missed the full recipe, you can find it in the cation on my previous video. #vietnamesecrepe #banhxeo #vietnamesecuisine

Vietnamese Savory Crepe // Bánh Xèo Makes 8 10” crepes Ingredients: 1 cup rice flour 1/2 cup corn starch 1 teaspoon salt 1/4 teaspoon turmeric 2 cups chilled carbonated water 1/4 cup coconut milk 1/2 cup chopped green onions 1 large onion, thinly sliced Neutral oil for cooking Salt and black pepper to taste 2 lbs shrimp, peeled and deveined 1 lb pork belly, thinly sliced Mung bean sprouts For the Dipping Sauce: 1 quart water 1 cup sugar 2 tablespoons salt 1/2 teaspoon MSG (optional) 4 tablespoons fish sauce 1 Thai chili, minced 2 garlic cloves, minced 1.5 tablespoons lime juice For Serving: Lettuce leaves Fresh mint leaves Perilla leaves Cilantro leaves Sliced cucumber Pickled carrots & daikon Instructions: 1. In a bowl, whisk together rice flour, cornstarch, turmeric powder, carbonated water, coconut milk, and salt until smooth. Stir in chopped green onions. Let the batter rest for about 30 minutes. 2. Season the shrimp and pork belly slices with salt and black pepper. 3. Heat a non-stick skillet over high heat. Add a small amount of oil. Sauté shrimp and pork slices Add sliced onion 4. Pour a ladleful of batter over the fillings, tilting the pan to spread it thinly/evenly. Cook until the edges start to lift from the pan and turn crispy, about 2-3 minutes. 5. Add a handful of bean sprouts to one half of the bánh xèo, cover with a lid, and steam until wilted. Remove the lid then fold the other half over like an omelet. Cook for another minute. 6. Remove from the pan and keep warm. Repeat with the remaining batter and fillings. 7. For the dipping sauce, combine water, sugar, salt, and MSG in a small saucepot over high heat. Once it boils, turn off the heat, add fish sauce, and stir. Transfer to a separate bowl and allow to chill. When ready to serve, add minced garlic, minced Thai chilies, and lime juice. Adjust the seasoning to taste. 8. Serve the bánh xèo hot with the dipping sauce and fresh greens on the side. #vietnamesecrepe #banhxeo #vietnamesecuisine

Vietnamese Beef Stew (Bò Kho) Serves 4-6 Ingredients: 4 lbs beef shank, cut into 1.5-inch cubes 3 garlic cloves, minced 1 large shallot, minced 6 tablespoons anatto oil 4 tablespoons tomato paste 3 liters coconut water 4 large carrots, peeled and chopped 4 red potatoes, peeled and diced 2 tablespoons kosher salt, or to taste Marinade: 3 garlic cloves, minced 1 large shallot, minced 2 tablespoons light soy sauce 2 tablespoons Mei Kwei lu wine 2 tablespoons cane sugar 2 tablespoons chicken bouillon powder 1 tablespoon paprika 1 tablespoon kosher salt 1 teaspoon five-spice powder 1 teaspoon curry powder 1 teaspoon ground black pepper 1 teaspoon dried thyme 1 teaspoon MSG Aromatics: 1 large yellow onion, quartered 1 bay leaf 2 cinnamon sticks 2-inch knob of ginger, crushed 3 star anise 5 lemongrass stalks, smashed Corn Starch Slurry: 1/3 cup cornstarch 1/3 cup water Instructions: 1. Begin by briefly blanching the beef shank in boiling water to clean the surface. Remove them from the water, let them cool, and then cut them into 1.5-inch pieces. Note that larger cuts will require more time to braise. 2. Combine the ingredients for the marinade with the beef and marinate at room temperature for 4 hours or refrigerate overnight. 3. Heat a large 10-quart pot over medium-low heat. Add anatto oil and sauté the minced garlic and shallot until fragrant. Stir in the tomato paste and cook for an additional 2 minutes. 4. Add the marinated beef shank, turn the heat on high, and cook for an additional 5 minutes, stirring occasionally to coat all surfaces with the tomato mixture. 5. Pour in the coconut water and bring to a simmer. 6. Once it reaches a simmer, add the aromatics and let it simmer on low heat for 2 hours. 7. Remove the aromatics, then add the carrots and potatoes. Continue to simmer for an additional 20 minutes or until the vegetables are fork-tender. 8. Stir in the cornstarch slurry to thicken the stew and adjust the seasoning with the remaining 2 tablespoons of kosher salt. Add half at a time and adjust to your taste, adding more salt if necessary. #bokho #beefstew #vietnamesebeefstew

Fish Sauce Wings #chinsufishsauce #chinsu #trulyvietnamesetaste #ad Serves 4 Ingredients: 2 lbs chicken wings Marinade: 4 tablespoons CHINSU fish sauce 2 teaspoons chicken bouillon powder 2 teaspoons white pepper 6 tablespoons tempura powder Sauce: 8 tablespoons palm sugar 2 cloves of garlic, minced 8 tablespoons CHINSU fish sauce 8 tablespoons lime juice 4 tablespoons minced Fresno chilies 1/2 bunch of cilantro, chopped Fried Garlic: 4 tablespoons minced garlic Oil for frying Instructions: 1. In a mixing bowl, combine the fish sauce, chicken bouillon powder, white pepper, and tempura powder. Mix well and then coat the chicken wings with this marinade. Set aside for 30-45 minutes. 2. For the sauce, in a separate bowl, make a paste by mixing palm sugar and minced garlic. Then, add CHINSU fish sauce, lime juice, Fresno chilies, and chopped cilantro. Stir until the sugar is dissolved. Set aside. 3. In a nonstick pan, heat enough oil for frying the garlic. Add the minced garlic and fry until it turns light blonde in color. Strain the fried garlic and set it aside. 4. In a large pan, add a generous amount of oil for frying. Divide the marinated wings into two batches. Fry the wings at 350 degrees F, for about 4-5 minutes on each side or until they are cooked on the inside. 5. Remove the fried wings and drain them on a rack lined with paper towels. 6. Place the fried wings in a bowl. Spoon in half of the prepared sauce (save the rest for dipping) and half of the fried garlic. Toss the wings to coat them with the sauce and garnish with additional cilantro and the remaining fried garlic before serving.