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Recipe courtesy of Ray's Place Vietnamese Cuisine

Banh Xeo (Vietnamese Crepe)

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  • Level: Advanced
  • Total: 40 min
  • Active: 40 min
  • Yield: six 8-inch crepes


Mung's Gourmet Nuoc Cham Sauce:


  1. Combine the mix with the curry powder and coconut cream in a bowl.
  2. Add 1 tablespoon vegetable oil to a hot pan. Ladle in 5 ounces batter to make a semi-thin crepe. Cook until crispy underneath and dried out on top. (If the crepe sticks to the pan, drizzle additional oil underneath it to get it to release.) Repeat with the remaining batter, using more oil as necessary.
  3. Add the cabbage, carrots, bean sprouts, chicken and shrimp to each crepe and fold in half.
  4. Garnish with the butter lettuce, cilantro, basil and mint. Dip in the Nuoc Cham Sauce.

Mung's Gourmet Nuoc Cham Sauce:

  1. Mix together the sugar, vinegar, fish sauce, sambal, garlic and 11 ounces water in a medium bowl until the sugar dissolves.