Vietnamese Crepe (Bánh Xèo)

Bánh xèo is a popular dish during summer when the herb is grown in full in the garden.
The dish is very good with sorrel (lá chua), a sour herb and bitter bokchoi (cải bẹ xanh),
It is much much preferred than lettuce.

The dish should be serverved hot, immediately off the stove while it is crunchy/.

In our neighborhood, where there are many of us who can take turn to make the crêpe in the
kitchen while others eat, this is great fun.



  • Jicama (Củ sn), thinly slice into strips
  • – Yellow Onion, sliced into strips
  • – Green Onion, cut into 2 inches pieces
  • – Slice Pork Shoulder (can be substitute by high quality bacon), cut into 2 inches piece
  • – Fresh Shrimp
  • – Firm Fried Tofu, sliced
  • – Steam yellow bean (peeled green beans)


  • Ready mix crepe mixture at the Asian grocery store (Bột bánh xèo)
  • a can of coconut milk
  • a bottle of beer
  • cold water
  • a bunch of green onion, chopped
  • Olive oil

Dipping sauce:
-any basic Vietnamese fish sauce recipe


1. To make the batter:

Mix the batter according to bag direction, with the following twist:

  • If the bag direction indicated 3 1/2 cups of water, use 2 cups of iced cold water and
    2 cups of cold beer.
  • If the bag direction indicated 750 ml then use 500 ml of iced cold water and
    500 ml of cold beer.

First, mix the 2 types of flour together, shift the coconut milt into the mixed flour to create a thick texture.  Slowly mix in the beer/water mix above.  Stir until dissolved.  Add the green onion. Put this in the fridge until ready to use.

2. Prepare the filling:
– Soak yellow bean in warm water for a few minute.  Put your steam  on, add the bean when the water boiling and steam for a round 10 minutes until the bean is tender. The time is depend on your steamer’s size and how much bean you used. This dish does not required that lots.

– Stir fry pork shoulder briefly with salt & pepper, if using bacon, just fry bacon and pepper. It will be a few minute until the meat is thoroughly cook.

–  If you use large shrimp, then cut the shrimp into half, and fry it until pink.

3.  To make the crepe:

On a medium high heat, use non stick pan, with some olive oil, start a few slices of onion, green onion, tofu and pork.  Fry for 30 seconds, then pour in
a laddle of the batter, enough to cover the bottom of the pan in a thin layer.

Wait for the crepe settle on the pan, about 30 secs, add the slices of jicama,  yellow bean and shrimp. Cover for around 2 mins (depend on your stove).

Fold the crepe into half and serve.

Serve crepe with a variety of herb, folded together inside a large leave of bitter bok choi and dipping sauce.


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