Week 31: Vietnamese - Bánh xèo

Bánh xèo is a crepe made from rice flour, mung bean, coconut milk and tapioca flour.

The yellow color comes from tumeric. You can make Bánh xèo from scratch, but if you’re lucky like me, the international foods shop will have a mix. Also my shopkeeper gave me protips. Traditionally there is no egg in this crepe, but she said to add one to make it more durable. So I did.

I filled my Bánh xèo with pork, shrimp and spring onion. I served it with cilantro, basil, sprouts, mint and lettuce. I also made a sauce from Fish sauce, vinegar, garlic, chili, sugar and carrots.