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    You are in: Home / Recipes / Banh Xeo - Vietnamese Crepes Recipe
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    Banh Xeo - Vietnamese Crepes

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on November 11, 2002

      Thank you so much for posting this recipe. I was browsing the Asian section on here and when I saw this it took me back to my childhood. I can remember all of my family sitting at the dinner table while my Mom prepared this great dish. I was so excited about this that I made it for my husband who loved it instantly! If you have an oriental market near you...they have Bahn Xeo already pre-packaged. All you have to do is add water, coconut milk and the green onion! How simple is that. They used tumeric instead of the curry powder though. Great post...thanks for the memories!

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    • on December 21, 2009

      I just bought the banh xeo mix from a local Asian supermarket to save myself the time and hassle. Have no idea how to make this stuff but was having a little bit of nostalgia from my childhood, when my mom would make this. Forgot about getting coconut milk (which she bought canned). The package says you can use regular milk - I don't think it would be as sweet. She used mushrooms, tiger shrimp and some kind of pork I can't recall - and omitted the curry powder because my siblings and I hated it. I don't like curry at all, and prefer the regular color. Studies show turmeric can reduce the chance of neurological disease such as Alzheimer's, so I may consider putting some of it in (comes with the mix, packaged separately). Instead of wrapping this in lettuce, though, we used spring roll wraps to make a "goi cuon" so to speak out of it. You can get that at the local Asian supermarket, too. It's less messy, as the banh xeo can be pretty oily.

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    • on July 11, 2009

      Taste just like the real thing! A Vietnamese man I know serves these with an egg in the middle, but I like them as is - perhaps with a tad more curry powder. thanks for posting! (^o^)

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    • on May 31, 2009

      So fun to eat! I love wrapping it in the leaves and dipping in the sauce.

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    • on January 21, 2008

      I tried two recipes, this is THE ONE. Three bad crepes with the first recipe, threee godd ones and one perfect one from this recipe. It does take little bit of patience to get them right. Thanks, love this.

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    • on November 18, 2006

      Me and my mom make this all the time... It's one of my favorites!

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    • on September 16, 2006

      It might help knowing what these are as it was quite an experience for me as I had no idea what to expect. It took a few gos to get the batter consistency right and the temperature right. The last crepe was spot on but the earlier ones left a bit to be desired. Regardless of their appearance they tasted great (I used turmeric) and the whole family loved it. The batter is rich but well balanced with the herbs and lettuce. I used the recommended sauce and that was great, too (I recommend using half the sauce) I can't wait to make it again and this time knowing what to do.

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    Nutritional Facts for Banh Xeo - Vietnamese Crepes

    Serving Size: 1 (391 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 608.0
     
    Calories from Fat 271
    44%
    Total Fat 30.1 g
    46%
    Saturated Fat 12.6 g
    63%
    Cholesterol 28.5 mg
    9%
    Sodium 430.6 mg
    17%
    Total Carbohydrate 68.2 g
    22%
    Dietary Fiber 3.6 g
    14%
    Sugars 4.5 g
    18%
    Protein 17.1 g
    34%

    The following items or measurements are not included:

    shrimp

    basil sprigs

    mint sprigs

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