“Banh Xeo”

“Banh Xeo” is one of the classic Vietnamese dishes.  It can be known under different names such as Vietnamese crepe as to distinguish it from the French crepe, or Vietnamese half-moon pizza due to its crescent half-moom shape or even Vietnamese burrito.  Please see below Phans55’s recipe to make this wonderful dish which is super for all time of the day and every day of the year, but it is best to enjoy it on rainy and cold days.

VIETNAMESE TRADITIONAL CREPE (BANH XEO)

FRESH PRODUCES:

Fresh bean sprouts                                                                  

Julienne White Onions

Sliced Button Mushrooms

 Fresh Green Mint

Fresh Purple Mint

Green Leaf Lettuce Salad

Green Onions (Optional)

 Shredded Picked Carrot and Daikon

 DRY PRODUCES:

 Banh Xeo Flour (4 Elephant Brand)

 Turmeric Powder

 SELECT ANY COMBINATION OF :

Sliced NATURAL PORK LOIN (White Marble Farm) or

Sliced NATURAL PORK BELLY or

Sliced CHICKEN WHITE BREAST (Sanderson Farm)

SHRIMP (20/25)

 PREP INSTRUCTIONS:

 Cut the green onions in short strips

Julienne the white onions and slice the button mushrooms

 Slice and devein the shrimps and put on ice

Slice the pork or chicken in thin slices and put them on ice

 Mix the turmeric powder and  the bag of the Banh Xeo with 3 and half cups of water, optionally put in the green onion strips.  Mix very well the whole content.

 Put a soup spoon of vegetable oil or olive oil on a pan.  Heat it up then toss in a few slices of either natural pork loin or pork belly or chicken white meat together with a few shrimps and the julienne white onions and the sliced button mushrooms.  Cook everything for 3-5 minutes until the sliced chicken or pork is cooked.  After that, mix well the banh xeo batter and pour in one large spoon of it to cover all the whole pan.  Also toss in the fresh bean sprouts. Cover the pan with the cover for a couple more minutes.  Until the Banh Xeo becomes a golden yellow, then flip the banh xeo into a half moon shape.

 SERVING INSTRUCTIONS:

 Place the green leaf lettuce salad, the fresh green mint and the purple mint on a square plate together with picked carrot and daikon.  Place the half-moon shape banh xeo on the other half of the plate.

 “NUOC MAM” BANH XEO DIPPING SAUCE:

 1 cup of “Fish Sauce”

½ cup of white sugar

½ cup of white vinegar

4 cups of water