1/1 Photo of Banh Xeo - Vietnamese Crepes
Sue Lau's Note:
My husband loves these. They look like they have eggs in the batter, but they don't. Makes for a great light supper or brunch item.
My Private Note
Units: US | Metric
- 1/2 lb boneless pork loin
- 20 medium shrimp
- 10 fresh cilantro stems
- 10 fresh basil sprigs
- 10 fresh mint sprigs
- 2 cups rice flour
- 1/2 cup self-rising flour
- 2 1/2 cups water
- 1 cup coconut milk
- 1/2 teaspoon curry powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 green onion, chopped
- 1 medium onion, coarsely chopped
- 3 cups bean sprouts
- 5 tablespoons oil
- nuoc cham sauce (1 batch; recipe ID #25375)
- red leaf lettuce
- 1Place pork loin in a saucepan; cover with water and bring to a boil over medium heat; simmer until cooked through, about 20 minutes.
- 2Allow pork to cool, then julienne into strips.
- 3Shell and devein shrimp; slice each one in half lengthwise.
- 4Rinse herbs and drain; set aside.
- 5In a mixing bowl, prepare batter by mixing rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, and green onion until smooth.
- 6Divide pork, shrimp, onion, and bean sprouts into 5 separate little piles for easy access during cooking.
- 7Heat 1 tbsp oil in non-stick frying pan until hot; cook pork shrimp and onion until it starts to sizzle; add 1/2 cup of batter and swirl to cover pan and get batter underneath.
- 8Place one pile of bean sprouts towards the center of the crepe, then cover the pan tightly.
- 9Turn the heat down to medium and cook for 2-3 minutes, then uncover and loosen edges of crepe and fold over with a spatula to form an omelette.
- 10Transfer the crepe to a serving platter.
- 11Repeat process with rest of batter.
- 12Do not cover the cooked crepes or stack them (they will lose their crispness- they should remain light and airy).
- 13To serve, place one crepe on a plate with some lettuce leaves, herbs also with a small bowl of nuoc cham.
- 14The person cuts a portion of crepe, wraps it in a leaf of lettuce with some herbs, and dips it in the sauce.
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
- Total Fat 30.1 g
- Saturated Fat 12.6 g
- Cholesterol 28.5 mg
- Sodium 430.6 mg
- Total Carbohydrate 68.2 g
- Dietary Fiber 3.6 g
- Sugars 4.5 g
- Protein 17.1 g
The following items or measurements are not included: