WATERCRESS BANH XEO - VIETNAMESE CREPE

By Elijah Madayag

Banh Xeo, translating to "sizzling cake" or "sizzling pancake" describing the sound of batter hitting a hot skillet is a savory Vietnamese style crepe made from rice flour, coconut milk, and turmeric powder which gives it its characteristic bright yellow color.  Enjoyed throughout Vietnam and cherished for it's crunchy texture, flavorful fillings, and aromatic herbs, Banh Xeo, is just one of many ways to enjoy Sumida Farm watercress.

Having had the pleasure to experience the innovative twists on Vietnamese classics produced by our friends at Pig and the Lady, the bold flavors and creative combinations, like their Banh Xeo (Vietnamese crepe) featuring smoked beef tongue and pickled purple cabbage inspired us at Sumida Farm to craft our own rendition.  Incorporating the vibrant and peppery flavors of watercress, we found our watercress to be the perfect complement to the savory flavors and crunchy textures of the dish.  It proved to be one of the many ways to enjoy Sumida Farm watercress in a simple yet sensational dish that pays homage to the culinary ingenuity of Pig and the Lady while showcasing the fresh, local flavors of our farm's produce.

INGREDIENTS

Greens

• 1 bunch Sumida Farm watercress
• 1 bunch Thai basil
• 1 head lettuce
• 1 bunch cilantro
• 1 bunch fresh mint

Batter

• 1C rice flour
• 1/2C all purpose flour
• 2T turmeric powder
• 1C coconut milk
• 1C light beer

Fillings

• 1/2 lbs. shrimp
• 1/2 lbs. thinly sliced pork belly
• 1 lbs. bean sprouts
• 1 small bunch green onion
• 1 yellow onion, thinly sliced

Sauce

• 1/4C fish sauce
• 1/4C sugar
• 1/3C water
• 1 lime, juiced
• 2t rice vinegar
• 1 clove garlic, minced
• 1 thai chili, minced

 METHOD:

• Mix your batter by combining all of the dry ingredients (rice flour, all purpose flour, turmeric powder) in a mixing bowl and stirring to incorporate evenly.  Mix in your coconut milk and the light beer ensuring there are no lumps in your batter and set aside in the refrigerator for one hour.

• Wash, dry, and cut your herbs - watercress and lettuce (whole leaves) and set aside.
• Mix all the sauce ingredients together (fish sauce, sugar, water, lime juice, rice vinegar, garlic, and Thai chili) and set aside.

• Once your batter is set, bring a skillet up to medium heat on the stove adding in one teaspoon of oil.
• Once the skillet is hot, saute your yellow onion until translucent and add in your pork belly to brown.  Once the pork belly is halfway cooked, add in your shrimp and cook until the shrimp is slightly cooked through.

• Once the pork belly is browned and the shrimp is cooked, ladle in your batter over the cooked pork and shrimp, swirling your pan to evenly coat the bottom in a thin layer.  Allow to set.

• Once set, add your bean sprouts, green onions, and watercress on top of the crepe and cover to steam slightly.

• When the crepe is crispy along the edges and easily lifts off the pan, fold the crepe in half, and transfer to a plate.
• Serve with dipping sauce and assorted herbs.