Vietnamese Savoury Crepe - Banh Xeo

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 with the batter: weigh out 100 g of rice flour and 50 g of all-purpose flour into a bowl.

Add a pinch of salt (about 3 g) and 3 g of turmeric to the dry ingredients and whisk them together.

Gradually add 300 g of water to the dry mixture to create a runny batter, thinner than pancake batter but thicker than French crepe batter.

Set the batter aside to hydrate for about 30 minutes.

Prepare the dipping sauce by mixing 40 g of vinegar or lime juice, 20 g of fish sauce, 10 g of sugar, and 80 g of water in a bowl. Stir until the sugar dissolves.

Crush and thinly slice 2 cloves of garlic and add them to the dipping sauce.

Chop 1 small chili and add it to the sauce for a kick.

For the protein, use fried chicken, shred it, and set aside. Optionally, you can use fresh prawns or pork belly if available.

Slice half an onion thinly and set aside.

Heat a pan or wok on medium heat and add neutral oil.

Cook the onions until semi-soft, then add the shredded chicken and stir.

Once the chicken is heated through, clean the pan and add more oil to coat the bottom.

Pour in the batter just enough to cover the base of the pan and add the protein on top.

Once the top of the crepe is cooked through, add a pinch of bean sprouts on top.

Fold the crepe in half and slide it onto a plate.

Serve with fresh lettuce, spring onions, and herbs like coriander and basil for wrapping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens