Vietnamese Crepe (Banh Xeo) Recipe
Banh Xeo Batter
- 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 Batter (look at recipe above)
- 2 lbs ground pork
- 2 lbs bean sprouts
- 30-35 shrimps, peeled and devained
Add banh xeo (Vietnamese Crepe) flour mix and turmeric. Add the salt and green onions. Then add the water. Whisk it in. Put in the fridge for at least 3 hours.
To make the fish sauce, add lime juice, fish sauce, sugar, water, garlic, thai chili peppers and stir.
For each crepe, heat up 1 tbsp oil in a pan on medium heat. When the oil is hot, add the ground pork and shrimp. Scoop one ladle of the banh xeo batter mix and pour it in the pan. Make sure batter covers entire pan and wait a 1-2 minutes.
Put bean sprouts on half of the side. Cover pan for 3-4 minutes. Uncover lid and wait another 3-4 minutes or until crisps.
Then fold the crepe. Serve hot immediately.