Vietnamese Crepe (Banh Xeo) Recipe

INGREDIENTS

Banh Xeo Batter

• Banh Xeo Mix with Turmeric
• 1 tsp salt
• 2 tbsp green onions
• 2 cups water

Fish Sauce

• 4-5 tbsp fish sauce
• 1 tbsp sugar
• 1/2 squeezed lime juice
• 4-5 garlic cloves, minced
• 1-2 Thai chili pepper, minced
• 1/2 cup water

Banh Xeo

• Banh Xeo Batter (look at recipe above)
• 2 lbs ground pork
• 2 lbs bean sprouts
• 30-35 shrimps, peeled and devained

DIRECTIONS

🥞 Batter Prep

1. In a large bowl, combine:
   • Bánh xèo flour mix
   • Turmeric powder
   • Salt
   • Chopped green onions
2. Add water gradually and whisk until smooth. The batter should be thin and runny.
3. Cover and refrigerate for at least 3 hours to let the batter rest and develop flavor.

🐟 Nước Chấm (Vietnamese Dipping Sauce)

In a small bowl, mix:

• Fish sauce
• Lime juice
• Sugar
• Water
• Minced garlic
• Thai chili peppers (sliced)

Stir until sugar is fully dissolved. Set aside.

🔥 Cooking the Crepes

1. Heat 1 tbsp of oil in a nonstick pan over medium heat.
2. Once hot, add a spoonful of ground pork and a few shrimp. Sauté until just cooked.
3. Stir the batter, then pour one ladleful into the pan, swirling to evenly coat the bottom.
4. After 1–2 minutes, add a handful of bean sprouts on one side of the crepe.
5. Cover the pan with a lid and cook for 3–4 minutes.
6. Uncover and cook for another 3–4 minutes, or until the edges are golden and crispy.
7. Fold the crepe in half and transfer to a serving plate.

Serve hot with fresh herbs, lettuce leaves, and your dipping sauce.