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Banh Xeo with Pork & Shrimp Recipe

Looking for an easy Banh Xeo with Pork & Shrimp recipe? Learn how to make Banh Xeo with Pork & Shrimp using healthy ingredients.


Submitted by 36tennis

Makes 5 servings



Vietnamese Crepe with mung beans added http://www.recipezaar.com/38348

Recipe Ingredients for Banh Xeo with Pork & Shrimp

1/2 lb boneless pork loin
20 medium shrimp
1/8 cup cilantro stems
1/8 cup basil sprigs
1 cup (10 leaves) lettuce, red or green leaf
2 cups rice flour
1/2 cup self-rising flour
2 1/2 cups water
1 cup coconut milk
1/4 cup mung beans, dried
1/2 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon salt
1 green onion, chopped
1 medium onion, coarsely chopped
3 cups bean sprouts
5 tablespoons oil

Recipe Directions for Banh Xeo with Pork & Shrimp

  1. Place pork loin in a saucepan; cover with water and bring to a boil over medium heat; simmer until cooked through, about 20 minutes. Allow pork to cool, then julienne into strips.

  2. Shell and devein shrimp; slice each one in half lengthwise.

  3. Rinse herbs and drain; set aside. (Add 1/8 cup mint sprigs to recipe too).

  4. In a mixing bowl, prepare batter by mixing rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, and green onion until smooth.

  5. Place the mung beans in a bowl and add enough water to cover by 2 inches. Let soak 2 hours. Drain the beans and place in the steamer basket, spreading them out to an even layer. Fill the steamer bottom halfway with water and bring it to a rolling boil over high heat. Steam the mung beans until tender, about 8 minutes. Remove the basket from the steamer bottom and set aside to cool.

  6. Divide pork, shrimp, onion, mung beans, and bean sprouts into 5 separate little piles for easy access during cooking.

  7. Heat 1 tbsp oil in non-stick frying pan until hot; cook pork shrimp and onion until it starts to sizzle; add 1/2 cup of batter and swirl to cover pan and get batter underneath.

  8. Place one pile of bean sprouts and mung beans towards the center of the crepe, then cover the pan tightly.

  9. Turn the heat down to medium and cook for 2-3 minutes, then uncover and loosen edges of crepe and fold over with a spatula to form an omelette.

  10. Transfer the crepe to a serving platter.

  11. Repeat process with rest of batter.

  12. Do not cover the cooked crepes or stack them (they will lose their crispness- they should remain light and airy).

  13. To serve, place one crepe on a plate with some lettuce leaves, herbs also with a small bowl of fish sauce (nuoc mam cham).

  14. The person cuts a portion of crepe, wraps it in a leaf of lettuce with some herbs, and dips it in the sauce.

Categories

Main Dish

Nutrition Facts
Serving Size 484.9g
Amount Per Serving
Calories
685
Calories from Fat
261
% Daily Value*
Total Fat
29.0g
45%
Saturated Fat
12.3g
62%
Trans Fat
0.0g
Cholesterol
36mg
12%
Sodium
293mg
12%
Potassium
614mg
18%
Total Carbohydrates
77.8g
26%
Dietary Fiber
5.3g
21%
Sugars
4.5g
Protein
31.3g
Vitamin A 8% Vitamin C 80%
Calcium 8% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in cholesterol
  • Low in sodium
  • Low in sugar
  • High in vitamin C
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