Banh Xeo

Over the weekend, we had a little gathering and made Banh Xeo ("bahn SAY-oh") The name means "sound crepe," and it indicates the sound the batter makes when it hits the hot skillet.







Banh Xeo Recipe Vietnamese Crepe

makes 2 crepes

Crepes
1 cup rice flour (Thai versions are fairly easy to find)
1 cup coconut soda
1/2 teaspoon turmeric
pinch of salt
pinch of sugar
vegetable oil for frying

Filling
4 ounces small shrimp
4 ounces sliced roast pork
4 scallions, sliced
2 cups bean sprouts

Wrap
leafy lettuce leaves
fresh herbs such as mint, Thai or Vietnamese basil (optional) and cilantro

dipping sauce (see below)

In a bowl mix the rice flour, coconut soda, turmeric and salt.

Heat a little oil in a 10 inch non-stick pan and cook the pork and shrimp. When cooked through, add the scallions. Add a little more oil, you may need a tablespoon or two to make the crepe very crisp and chewy. Pour in 1/2 cup batter on top of the fillings and tilt the pan to spread the batter into a crepe. Top with bean sprouts and cook for several minutes until the bottom of the crepe is beginning to turn brown and very crunchy. Fold the crepe in half and drain on paper towels. Serve with lettuce and herbs and dipping sauce.

Enjoy!

Nuoc cham dipping sauce
2 teaspoons sugar
1 teaspoon chili paste or a chopped red chili
2-3 Tablespoons fish sauce
1-2 T lime juice (or lemon juice)
1/4 cup water
1 clove garlic, minced

Mix all the ingredients, taste and make any adjustments you like.