Vietnamese Crepes (Banh Xeo)

Vietnamese Crepes (Banh Xeo)

This super delicious crepe is a Vietnamese Street Food dish that is widely served in the beautiful city of Hoi An. But is will be served all over the country and can also be found in Cambodia. Banh Xeo has its roots in France but the Vietnamese adapted this recipe to create this unique dish. The crepes will be rolled like spring rolls. The common filling is with minced meat and shrimp. This is a perfect and super yummy snack when you are searching for authentic Street Food in Vietnam. In our simple recipe we Show you how to make Banh Xeo back home.

 

 

4 SERVINGS
fish meat

Ingredients (Filling)
2 tbs vegetable oil
2 garlic cloves, minced
1 onion, sliced in thin rings
400 g minced meat
200 g shrimp, peeled
2 tbs fish sauce
½ tbs sugar
¼ tsp black pepper

Ingredients (Banh Xeo)
300 g flour for Banh Xeo
250 ml fresh coconut milk
450 ml water
1 tsp tumeric
5 spring onions, chopped
½ tbs sugar
¼ tsp salt
300 g bean sprout, washed and rinsed
neutral oil for frying the cake

Heat a pan or wok with high temperature. When pan is hot, add 2 tbs neutral oil, garlic, onion and grounded meat, stir well. When meat is cooked, add shrimp, stir well until shrimp turns into a darker color. Season with fish sauce, sugar and black pepper, stir well, turn off stove, and set it a side.

Mix flour with turmeric powder, sugar, salt, water, coconut milk and spring onions and set it a side. Pour 100 ml vegetable oil in to a small bowl, set a side.

Use the right pan or wok

It’s best to use non-stick skillet or wok to cook this Vietnamese crepe. Pre heat a pan or wok on medium temperature. When pan or wok is hot, add a teaspoon oil.

Pour ½ cup prepared flour batter, spreads over hot skillet to form a flat pancake about size of a dinner plate. Add some cooked meat, put it at the middle of the cake and take some bean sprouts put over cooked meat. Cover wok with lid for few minutes or till the bottom cake turns golden brown.

Flips half side of meat cake over other side to form a half moon shape cake, removed that meat cake from heat, and continue to make the rest of Khmer meat cake. The Vietnamese like to wrap a piece of cake in roman lettuce with slices cucumber and fresh herbs, mint, lime, fresh basil leaves and spicy dips with Nuoc Mam Cham.

What do you think?

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