Friday, July 31, 2009

"Banh xeo"

"Banh xeo", pronounced pronounced bahn sow, is a a delicious crunchy chewy crepe that is dear to the heart of all Vietnamese Southerners, including myself :). The word "banh" means "crepe", while the word "xeo" describes the sound of the crepe when it hits the hot skillet. Its vibrant yellow comes from a sprinkling of turmeric, and the filling is a combination of pork and shrimp, scallions and bean sprouts. Every savvy "banh xeo" lovers takes pleasure in wrapping chunks of the crepe up in lettuce leaves with herbs and dipping them in "nuoc cham", a special dipping sauce made out of fishsauce / nuoc nam and other seasonings.

Here's a wonderful recipe that you can easily follow and make your own delicious "banh xeo". Don't hesitate to give it a try!

(From left to right, top to bottom: flour mix, shrimp and pork filing, Mung beans, bean sprout, "banh xeo" being cooked, dipping sauce)

Banh Xeo
Vietnamese Crepe

makes 2 crepes

1 cup rice flour (Thai versions are fairly easy to find)
1 cup water
1/2 teaspoon turmeric
pinch of salt
vegetable oil for frying

4 ounces small shrimp
4 ounces sliced roast pork
4 scallions, sliced
2 cups bean sprouts

leafy lettuce leaves
fresh herbs such as mint, Thai or Vietnamese basil (optional) and cilantro

dipping sauce (see below)

In a bowl mix the rice flour, water, turmeric and salt.

Heat a little oil in a 10 inch non-stick pan and cook the pork and shrimp. When cooked through, add the scallions. Add a little more oil, you may need a tablespoon or two to make the crepe very crisp and chewy. Pour in 1/2 cup batter on top of the fillings and tilt the pan to spread the batter into a crepe. Top with bean sprouts and cook for several minutes until the bottom of the crepe is beginning to turn brown and very crunchy. Fold the crepe in half and drain on paper towels. Serve with lettuce and herbs and dipping sauce.

Nuoc cham dipping sauce
2 teaspoons sugar
1 teaspoon chili paste or a chopped red chili
2-3 Tablespoons fish sauce
1-2 T lime juice (or lemon juice)
1/4 cup water
1 clove garlic, minced

Mix all the ingredients, taste and make any adjustments you like.

Voila! Here's your finished products! Yum!



  1. Yum!! Those pictures are making me hungry already! Thanks for sharing the recipe! Seems pretty easy, I'm going to have to give it a try!

  2. sounds so delish will have to try it for sure