This Crispy, Savory Vietnamese Crepe Will Change Your World! | My Banh Xeo Recipe

rice flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk offers creaminess.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in cost, while chicken is a common protein alternative.

pork

🥗Healthier: lean turkey

💰Cheaper: ground beef

Lean turkey reduces fat content, while ground beef is often less expensive.

Start by making the batter. Check the directions on the packaging for the flour mix, as different brands may require different ingredients and measurements.

Mix the flour with 2 cups of warm water and let it sit on the counter to bloom. Save the coconut milk for later.

Prepare the fish sauce for dipping. In a mortar and pestle, pound together 2-3 sliced Thai chilies and 3 cloves of garlic until it becomes a paste.

Add 1/2 cup of sugar to the chili garlic paste and grind to combine, then add 1/2 cup of boiling hot water to dissolve the sugar.

Transfer the mixture to a serving bowl and add 1/4 cup plus 2 tablespoons of fish sauce, juice of 1 lime, and 1/4 to 1/2 cup more hot water depending on taste.

Wash and drain all greens, place them in a serving dish, cover with plastic wrap, and refrigerate until serving.

Season 1 pound of ground pork with 1 teaspoon of garlic powder and 3/4 teaspoon of salt, then cook in a pan with 1 tablespoon of oil on medium-high heat until browned. Set aside.

In the same pan, add 1 inch of water and a couple teaspoons of salt, bring to a boil, then add raw shrimp. Cook until shrimp turns white, then drain.

Fill the pan with water again, add another teaspoon of salt, bring to a boil, and add bean sprouts. Cover and steam for a couple minutes, then drain.

Finish mixing the batter by adding the 14-ounce can of coconut milk, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, and 1/4 teaspoon of turmeric powder. Add thinly sliced green onions and 1 cup of sparkling water or beer.

Peel and cut the boiled shrimp in half lengthwise.

Heat a small nonstick pan on medium to medium-high heat and oil it using a paper towel contraption or a basting brush.

Add sliced onions, shrimp pieces, and a spoonful of pork to the pan, sauté for about 30 seconds until onions sweat.

Ladle in the batter, ensuring it sizzles upon contact. Swirl to coat the pan evenly, cover with a lid, and lower the heat to medium to steam and crisp the bottom.

After a few minutes, remove the lid, pour oil around the edges of the pan, and cover for a couple more minutes.

Add cooked bean sprouts, fold the crepe over, and cover to steam for a couple minutes if using cold or raw bean sprouts.

Serve the crepes on a plate with mixed greens, the prepared fish sauce, spring roll wrappers, and a bowl of hot water.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens