MY Bánh Xèo 2023 (adapted from Hollie Phuong-Hong Nguyen Recipe)

Woof

Savory Vietnamese crepes dipped in a sweet and sour nuoc cham sauce

subheading: MY BÁNH XÈO RECIPE AND TIPS:

1 bag of bột bánh xèo mix (Kim Tự Tháp brand is preferred and recommended) - used Banh Kot mix - should be the same (made about 10 crepes)

2 cups water (add 1 cup to start and continue adding up to the additional cup until batter is thin and runny)

1 cup of fizzy coconut water or sprite

good pinch of kosher salt

1 can coconut milk + 1 cup of coconut milk (not coconut cream) - good balance of flavor

1 tsp Turmeric powder

1 Costco pork chop (or pork belly (no skin)/pork shoulder) sliced thin

½ tsp fish sauce

½ tsp dark soy

½ tsp corn starch

~Forty 3¼0 sized shrimp shelled, deveined and split (better to use small shrimp or at least keep flat)

S&P

light dash of olive oil

Med handful of beans sprouts rinsed and drained (no need to blanch)

5 shallots sliced razor thin

1 cup of chopped green onions

Lettuce leaves

Cooking oil (use brush to apply)

subheading: Nuoc Cham:

1 cup hot water, ¾ cup granulated sugar, 3 tbsp lime juice, 1cup coconut soda (Coco Rico brand), ¾ cup fish sauce, 6 garlic cloves (minced), 2 Thai chili peppers (thinly sliced)

note: Combine the hot water and sugar and mix until dissolved. Let it cool then add in the rest of the ingredients and mix until combined. Can adjust tastes accordingly.

Note: Ingredients may have been altered from the original.

Directions at copymethat.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer