Name: Banh Xeo (Vietnamese Crepe)
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: six 8-inch crepes
Ingredients: One 14-ounce banh xeo (pancake flour) powder mix; 1 teaspoon curry powder; 2 ounces coconut cream; Vegetable oil, for cooking; 1 head green cabbage, shredded; 1 large carrot, shredded; 2 cups bean sprouts; 18 ounces cooked and shredded chicken breast; Eighteen 31/35 white shrimp, butterflied; 18 pieces butter lettuce; 18 sprigs each fresh cilantro, basil and mint; Mung's Gourmet Nuoc Cham Sauce, recipe follows; 8 ounces sugar; 5 ounces white vinegar; 4 ounces fish sauce (good quality); 2.5 ounces sambal chile paste; 0.5 ounce crushed garlic (8 cloves)

Directions

Combine the mix with the curry powder and coconut cream in a bowl.
Add 1 tablespoon vegetable oil to a hot pan. Ladle in 5 ounces batter to make a semi-thin crepe. Cook until crispy underneath and dried out on top. (If the crepe sticks to the pan, drizzle additional oil underneath it to get it to release.) Repeat with the remaining batter, using more oil as necessary.
Add the cabbage, carrots, bean sprouts, chicken and shrimp to each crepe and fold in half.
Garnish with the butter lettuce, cilantro, basil and mint. Dip in the Nuoc Cham Sauce.

Mung's Gourmet Nuoc Cham Sauce:

Mix together the sugar, vinegar, fish sauce, sambal, garlic and 11 ounces water in a medium bowl until the sugar dissolves.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Ray's Place: Vietnamese Cuisine, Anchorage, AK

Banh Xeo (Vietnamese Crepe)

Ingredients

Mung's Gourmet Nuoc Cham Sauce:

Directions

Mung's Gourmet Nuoc Cham Sauce:

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