HOW TO MAKE THE BEST VIETNAMESE CREPES FT. MAMA PHAM | BÁNH XÈO | SKPHAMS 27

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while providing a creamy texture.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

mung beans

🥗Healthier: lentils

💰Cheaper: split peas

Split peas are more affordable while maintaining a similar texture.

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Fish can be a less expensive seafood option.

Harvest daikon radish and carrot from the garden.

Prepare 2 packages of Vĩnh Thuận flour for the batter.

Add 1 cup of coconut milk to the flour.

Mix in 1 tablespoon of salt, 2 tablespoons of sugar, 2 tablespoons of cornstarch, and 1 tablespoon of MSG into the batter.

Stir the batter until smooth and let it rest for a while.

Shred the daikon radish and carrot.

Chop green onions and garlic for the filling.

Slice pork belly into thin pieces.

Heat oil in a pan and sauté garlic until fragrant.

Add sliced pork belly to the pan and cook until slightly browned.

Add shredded daikon and carrot to the pan and stir-fry briefly.

Pour batter into the pan over the filling and cover to cook until the edges are crispy.

Serve the crepes with a dipping sauce made from fish sauce, lime juice, and sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens