Saturday, October 22, 2011

Banh Xeo - Vietnamese Crepes with Shrimp

Sometimes making a great crepe can be tricky.  But if you have your pan really hot, you know just the right amount of oil to put in, you can swirl the oil around quickly, and you can add the thinnest layer of batter you can, then it's quite an accomplishment!  To make these savory Vietnamese crepes, it's also important to have all ingredients right by the stovetop, ready to be added.  Then eat them immediately while the outside is still crisp, with a lettuce leaf wrapped around it, dipped into delicious chili lime garlic sauce.

  • Prepared flour package (Bot Banh Xeo)
  • 3/4 lbs. medium peeled and deveined shrimp
  • 1/2 lb. ground pork or thinly sliced pork
  • 1 onion thinly sliced in half moons
  • Finely chopped green onions, about 1/4 cup
  • Thinly sliced mushrooms
  • Fresh herbs:  cilantro, mint, perilla
  • Green lettuce leaves
  • 1 Cup coconut milk
  • 3 and 1/2 Cups of water
  • Canola oil
  1. Prepare the batter by mixing the prepared rice flour mix with the provided turmeric.
  2. Add 3 and 1/2 cups of cold water, 1 cup of coconut milk, and the green onions.
  3. Mix well and let the mix meld together about 15 minutes.
  4. Heat a large pan over high heat.  Add a thin layer of canola oil, about 1 teaspoon. Swirl to spread it around the bottom.
  5. When hot, after about 5 minutes, add some white onion, shrimp, and pork.  After a couple of minutes, when the pork is almost done, ladle a thin layer of the batter into the pan.  Use your wrist skills here to swirl the batter evenly because you don't want it to set too quickly.
  6. Cover the pan with a lid for 2 minutes.  Check the middle of the crepe to see if it's almost cooked.
  7. Fold the crepe over, flip if needed, then slide out onto a plate.
   You can find the batter at an Asian grocer if you have one nearby.  My mom made these for me today.  It's always so much tastier when she makes them!!!  She uses the rice flour mix below.


  1. This looks SO yummy. I may have to get some of the rice flour mix when I make my next trip to the Asian food market (which is going to have to be soon - I'm out of rice wine!)

    Oh, and the pics look amazing! I want to scarf some of that beef tataki right now!

    ~ Marla

  2. Hey Marla,

    I have rice vinegar, but not rice wine! I will have to research the difference! You can make this recipe without the shrimp - then it would be filled with sliced mushrooms and pork. Still very good! Glad you like the pics - now you know my secret! :)