Monday, January 17, 2011

Vietnamese Crepes (Banh Xeo)

On the very first beach day of our honeymoon in Hoi An, we ordered some Banh Xeo, which literally translates to 'sizzling cake'. Essentially, these are crepes stuffed with pork and shrimp and are usually eaten for breakfast or lunch and served with peanut sauce. I wish I had a picture of Drew's face after he had his first bite. This was easily his favorite dish of the trip.

These crepes are made out of rice flour (you can find Thai rice flour pretty easily in stores or specialty stores), water, turmeric powder and coconut milk. As I mentioned, they are stuffed with shredded fatty pork, shrimp, and bean sprouts and then pan fried. They can become habit forming so consider yourself warned.

Banh Xeo

makes 2 crepes

1 cup rice flour (Thai version)
1/2 cup water
1/2 cup coconut milk
1/2 teaspoon turmeric
pinch of salt
vegetable oil for frying

4 ounces small shrimp
4 ounces sliced roast pork
4 scallions, sliced
2 cups bean sprouts

leafy lettuce leaves
Mint, Thai or Vietnamese basil and cilantro

In a bowl mix the rice flour, water, turmeric and salt.

Heat a little oil in a 10 inch non-stick pan and cook the pork and shrimp. When cooked through, add the scallions. Add a little more oil, you may need a tablespoon or two to make the crepe very crisp and chewy. Pour in 1/2 cup batter on top of the fillings and tilt the pan to spread the batter into a crepe. Top with bean sprouts and cook for several minutes until the bottom of the crepe is beginning to turn brown and very crunchy. Fold the crepe in half and drain on paper towels. Serve with lettuce and herbs and peanut sauce.

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