One of my favorite memories as a kid was spending time in the kitchen with my mom. There was a weekend where she taught us all how to make our own banh xeo, which is essentially a savory Vietnamese crepe stuffed with seafood, pork and veggies with a side of fish sauce. We would take turns turning our crepe batters in the pan and eating on the kitchen counters. My sisters and I would spend all Sunday morning just cooking and munching and goofing around. I’m off on my own now, but I’ll get together with the roommates every once in a while to whip up our own batches of banh xeo. It’s almost as good as being home again.
It’s a pretty simple recipe if you want to try it out yourself! I’m not one to measure while I cook though, so keep in mind many of these measurements are approximations!
For the Crepes:
- 2 – 2 ½ cups of flour
- 1 ¾ cups of water
- ½ cup coconut milk
- 1 tsp of turmeric powder
- Olive oil
- 2 green onions
- Pork belly or pork shoulder
For the Fish Sauce:
- ½ cup fish sauce
- 1 cup water
- ½ lemon or lime
- 1/8 cup sugar
- Mix flour, water, coconut milk and turmeric powder together in a large bowl.
- Cut green onions into very thin slices and add to mix.
- Add a little bit of olive oil to your pan and let it heat up.
- Pour a ladle-full of crepe batter into your pan with one hand, rotating the pan with the other so that the batter coats the pan in a thin even layer. This can be somewhat tricky to get down, but if you get it right you’ll have a perfectly crispy texture to your crepes.
- Add in however much pork, shrimp and beansprouts you want onto one half of the crepe.
- Lid the pan for about a minute to cook the beansprouts a little. Then remove lid.
- Once the crepe starts to crisp up, fold the empty half of the crepe over. Let it sit on the pan until it’s as crispy or soft as you would like.
- Mix all ingredients together for fish sauce. Adjust amounts to get a balance of tart, tangy flavor.
- Wrap crepe in lettuce and dip in fish sauce.
- Happy Eating!