Recipe courtesy of Ray's Place Vietnamese Cuisine
Banh Xeo (Vietnamese Crepe)
- Level: Advanced
- Yield: six 8-inch crepes
- Total: 40 min
- Active: 40 min
Ingredients
One 14-ounce banh xeo (pancake flour) powder mix
1 teaspoon curry powder
2 ounces coconut cream
Vegetable oil, for cooking
1 head green cabbage, shredded
1 large carrot, shredded
2 cups bean sprouts
18 ounces cooked and shredded chicken breast
Eighteen 31/35 white shrimp, butterflied
18 pieces butter lettuce
18 sprigs each fresh cilantro, basil and mint
Mung's Gourmet Nuoc Cham Sauce, recipe follows
Mung's Gourmet Nuoc Cham Sauce:
8 ounces sugar
5 ounces white vinegar
4 ounces fish sauce (good quality)
2.5 ounces sambal chile paste
0.5 ounce crushed garlic (8 cloves)
Directions
- Combine the mix with the curry powder and coconut cream in a bowl.
- 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.
- Add the cabbage, carrots, bean sprouts, chicken and shrimp to each crepe and fold in half.
- Garnish with the butter lettuce, cilantro, basil and mint. Dip in the Nuoc Cham Sauce.
Mung's Gourmet Nuoc Cham Sauce:
- Mix together the sugar, vinegar, fish sauce, sambal, garlic and 11 ounces water in a medium bowl until the sugar dissolves.