So this is a traditional Vietnamese dish that takes a while to prep, but is totally worth it in the end. It’s a crispy, savory crepe filled with different proteins and vegetables. Fun fact, I once was in a group project that decided to make Banh Xeo our team name because someone said it was their favorite food and no one disagreed.
Ingredients:
(Batter)
2 bags "Banh Xeo" flour mix (from 99 Ranch market)
4 tbsp rice flour
3 cups coconut milk
4 1/2 cups warm water
Few tablespoons of chopped green onion
3/4 cup of beer*
(Filling)
2 lbs of shrimp
2 pork chops
1 onion
2 bags of bean sprouts
1 jicama
--protein marinade (3 tbsp brown sugar, 6 tbsp fish sauce)
(Toppings)
2 heads of leafy green lettuce
Carrot/ daikon
Fish sauce
*optional, just supposed to make the crepe lighter
Directions:
(Prep) Cut shrimp in half and thinly slice pork. Mix 3 tbsp brown sugar with 6 tbsp fish sauce and split marinade between shrimp and pork. Thinly slice onion, wash bean sprouts, cut the jicama into thin strips with a mandolin.
(Batter) Mix together the banh xeo batter according to the quantities above. Let the batter sit for at least 20 min.
(Prep) While the batter is sitting, wash and prepare the leafy lettuce, fish sauce, and toppings. Put all the toppings together on a plate and place it on the dining table.
(Cook) Heat a pan and add vegetable oil. Adjust the heat to low, and add shrimp, pork, and onion. Cook until both proteins are mostly cooked through. Use a measuring cup to add the batter to the pan and swirl it around to make a thin layer.
Add the bean sprouts and jicama on top and cover with a lid. After a few minutes, uncover the pan, add oil around the edges of the crepe. Raise the heat to high and cook until the bottom is crispy and the edges start to curl away from the pan. Fold the crepe in half and let it rest on a cooling rack. Serve right away!
NOTES:
Have two pans going at a time to speed up the process.
Put the finished banh xeo on wire racks to keep it crispy. I take out the shelves of our air fryer to use also.
The banh xeo flour mix has directions of its own, but my Aunt Tawny has tested the improvements listed on this recipe!
Have extra turmeric on hand in case you need to make the crepes more yellow.
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