Each package makes about 12-15.
- 1 /2 lb pork butt, cut into thin slices
- 1/2 tsp salt
- 1 tsp sugar
- black pepper
- 1/2 lb of shrimp (medium to large size, deveined and peeled)
- 1 medium yellow onion, thinly sliced
- 3 cups of bean sprouts
- 1 package of banh xeo mix (basically rice flour either with turmeric pre-mixed or separate–we used the package above, but many brands are available)
- 2 - 2.5 cups water
Makes ¾ cup
- 3 tablespoons lime juice (1 fat, thin skin lime)
- 2 tablespoons sugar
- ½ cup water
- 2 ½ tablespoons fish sauce
1 small garlic clove, finely minced
1 or 2 Thai chilis, thinly sliced or 1 teaspoon store bought (tuong ot toi)
1. Combine the lime juice, sugar and water, stirring to dissolve the sugar. Taste and ask yourself this question: Does this limeade taste good? Adjust the flavors to balance out the sweet and sour.
2. Finish with fish sauce. Add the fish sauce and any of the optional ingredients. Taste again and adjust the flavors to your liking, balancing out the sour, sweet, salty and spicy.
When golden and nicely browned, using the flexible spatula carefully flip the crepe in half. Don’t try to lift the entire crepe out of the pan with a spatula….just tilt the pan and slide the crepe over to a plate and serve immediately. When pouring the next crepe, add more oil as needed.
Unfortunately, this is something that doesn’t hold well if made in advance–no matter how crispy you make it, after some time banh xeo will lose it’s crispiness. So, I generally tell my guests to dig in right away while it is hot.
Serve with lettuce and dipping sauce
Banh Xeo is a lot of work so I don't make it that often, but when I do make it, it is so worth the time and energy.