Preparation time: 15 min

Cooking time: 30 min

Serves: 4 (makes 12)

Equipment

• Egg flip
• Silicon spatula
• Non-stick fry pan 23 – 28cm
• 3 glass mixing bowls medium/ large
• Pouring jug
• Ladle
• Whisk
• Tongs

Ingredients

• 250g rice flour
• 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup sugar
• 1/2 cup corn flour
• 1 1/2 tbsp ground tumeric
• 400ml coconut milk (1 can)
• 2 eggs
• 500ml water
• 1 sprig of spring onion, sliced (optional)

Your filling can be vegetarian, seafood or meat. Let your tastebuds and imagination run wild! Jenny’s favourite fillings are thinly sliced mushrooms, pork, prawns or chicken.

Method

1. Place all the ingredients together in a large bowl, and whisk until they are combined.
2. To fry your crepes, brush your pan with thin layer of oil, place it onto a medium heat. Add a small handful of filling to the pan and fry until softened.
3. Put enough batter to thinly coat the bottom of the pan (on a 30cm pan its generally 2/3 cup), swirl your pan to move the batter up and around the edges.
4. Place a small handful of bean sprouts into the middle of the crepe and put the lid on. After one minute, take the lid off. When the edges of the crepe are golden brown, fold it in half and remove from the pan.

Dipping sauce – Nuoc Mam Chua

• 2 birds eye chillies and cloves of garlic, crushed
• 1 cup sugar
• 1/2 cup hot water
• 3/4 cup white vinegar
• 1/2 cup fish sauce
• Mix everything together until sugar dissolved.

How to eat it?

Serve with hydro lettuce leaves or mustard greens and fresh herbs

Banh Xeo is traditionally eaten as finger food. You grab a large mustard or lettuce leaf as a base, pinch a handful of pancake, pop it into the center of the leaf, add herbs, roll it up and dip it into the nuoc mam!

About Jenny

Jenny is a passionate cook and entrepreneur, owner of the popular Bunn Mee and Phat Lon, and award-winning cookbook author of Eat Like a Viet.