Vietnamese Savory Crepe (Banh Xeo)

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This Vietnamese Savory Crepe is cooked to crisp and served with red leaf lettuce. Traditionally, you wrap crispy crepe in the soft lettuce and dip in nuoc mam cham. This recipe will make about two quart-container full. For reference, it will feed my family of four for about two meals (but we're all small eaters). If making for the first time, I suggest making a much smaller batch to trial. 

Batter:

  • 9oz rice flour
  • 3oz all purpose wheat flour
  • 3 teaspoons turmeric
  • handful of chives, chopped  
  • 3 1/2 cups water
  • one 14oz can of coconut milk/cream
  • 1 teaspoon salt 
Filling:
  • mung beans, soaked overnight 
  • pork belly, sliced 
  • shrimp, de-veined 
  • bean sprouts 
Nuoc Mam Cham 
  • 1 cup water
  • 1/2 cup white granulated sugar
  • 1/2 cup white vinegar or lime juice
  • 1/4 cup fish sauce
  • 3 tablespoons minced garlic
  • 1 finely chopped small red chilli pepper (optional) 


Directions:

  1. Prepare nuoc mam cham sauce in set aside. 
  2. In a big mixing bowl, combine all ingredients of batter. Mix thoroughly until combined. 
  3. Heat a pan to medium heat. Add pork belly. As the pork belly cooks, it will coat the pan with enough oil to cook the actual crepe.
  4. Once the pork belly is cooked through, add about 1/2 cup batter. Swirl in the pan until you make a thin crepe. Add mung beans, shrimp and bean sprouts. Cover lightly with lid (with a remaining open crack) and cook for about 4-5minutes or until crisp. Repeat until all batter is cooked. 
  5. Serve hot with red leaf lettuce and nuoc mam cham sauce. 



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