Banh xeo is a southern Vietnam recipe. Xeo means “sizzling” so it’s also known as sizzling Saigon crepes. To eat, just wrap it with a lettuce leaf and herbs (Thai basil, Perilla herb, mint leaves) and then dip in nuoc cham, the ubiquitous Vietnamese dipping sauce made of fish sauce, lime juice, and sugar.
Bánh xèo: Vietnamese savory fried pancakes stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts. Southern-styled banh xeo contains coconut milk. They're served wrapped in mustard leaf, lettuce leaves or rice paper, stuffed with mint leaves, basil, fish leaf and/or other herbs, and dipped in a sweet and sour diluted fish sauce.
Vietnamese pannenkoeken: 200 gr rijstbloem 250 ml water 125 ml bier (soms wordt er kokosmelk toegevoegd in plaats van bier. Met bier worden de pannenkoekjes wel knapperiger.) 250 gr garnalen (Welke? Dat bepaal jij.) 150 gr spek 250 gr taugé bosje munt kropsla bosui (gesneden: dunne ringetjes) 1 el kurkuma (koenjit, geelwortel) Banh Xeo | Banh Xeo
These are awesome. Summer or winter. Use a crepe pan to make the pancake, make sit a lot easier. Super addictive and you can add whatever fillings you like. Great with fresh prawns, chopped up or BBQ pork.
Crispy Vietnamese Crêpes with Shrimp, Pork and Bean Sprouts