Friday, March 27, 2009

Vietnamese Crepes/ Banh Xeo

Banh Xeo is often called the Vietnamese Crepe, although they do kind of look like them, they taste extremely different. A couple weeks ago my family and I were SO excited to see that Anthony Bourdain made a visit to Vietnam. But what REALLY made our day was seeing him eat at the exact same place in Vietnam that we ate for Banh Xeo! Hearing him gush about his love for Vietnam, the people, the food, the country really made me miss my own experiences in my native country. I can't wait until I get to visit again, it really is extraordinary and the food? Completely out of this world.

Banh Xeo usually consists of a rice flour/ coconut milk batter filled with thinly sliced pork, shrimp, and bean sprouts. Since for some reason I absolutely abhor bean sprouts my mom used thinly shredded daikon instead, which was even MORE delicious!

Banh Xeo/ Vietnamese Crepes
Yields: Enough for four

1 1/2 cups of rice flour
1 can of coconut milk, Chaokoh brand preferably 
1 tsp powdered tumeric
4 green onion stalks, sliced
1/2 lb. of pork, thinly sliced 
1/2 small onion, thinly sliced
1 daikon, peeled and thinly shredded
1 cup of raw shrimp
olive oil
salt and pepper
fresh romaine lettuce, mint, and cilantro

Nuoc Cham:
1/4 cup sugar
the juice of 1 lemon
1/3 cup fish sauce
1/2 cup water
2 cloves of garlic, minced
1 carrot, thinly sliced or julienned (depending on your preference)
1 -2 tsp. chili paste, I used Sambal Oelek brand

In a large bowl combine the rice flour, coconut milk, tumeric and green onions, mix well and set aside. Heat a large pan over medium-high heat. Add the sliced pork and cook for about 5 minutes, then add the onions and cook together until pork is completely cooked and onions are translucent, about another 8 - 12 minutes. Set aside. Heat a tablespoon of oil in a large pan over medium high heat. Add about 1 ladle full of the batter. Wait about 30 seconds before adding a handful of the daikon, some pork, and some shrimp. Cook about 5 more minutes until the shrimp is fully cooked, fold in half and place on a plate. Repeat, using more olive oil as necessary. For the sauce, combine all ingredients in a medium bowl, adding more ingredients to your taste. To eat, add bunches of herbs and lettuce to the crepes and pour some sauce over. Enjoy! 
The rice flour/ coconut batter.
Thinly sliced cooked pork with onions, salt, and pepper.
Fresh shrimp seasoned with salt and pepper.
Shredded fresh daikon.
Fresh lettuce, mint, cilantro, and Vietnamese herbs.


  1. looks delish! i love banh xeo but never thought of making it at home..

  2. Oh, your selection of herbs is fantastic! Just found your blog as I have just blogged about banh xeo as well! Hello!

  3. great job on the banh xeo and great photos!