Sunday, March 01, 2009

Savory Vietnamese Turmeric Crepes (Banh Xeo) with Creole Shrimp

Here is another recipe as a part of my "Foodbuzz 24, 24, 24: Celebrating Mardi Gras, with Vietnamese Flair" post!

Savory Vietnamese Turmeric Crepes (Banh Xeo) with Creole Shrimp
1 1/2 cups of long-grain rice flour (not glutinous rice flour and can use 1 to 1 1/4 cups only, for a lighter, less dense, and more translucent and glassy crepe)
1 can of unsweetened coconut milk (13.5 fl oz)
1/2 tsp of turmeric powder
3 green onion sprigs, chopped finely (with whites and greens)
cooking oil, for frying

12 cooked Creole shrimp
1/2 lb of cooked pork, cut into bite-sized slivers
1/4 lb of mung bean sprouts
1 head of tender lettuce, such as red leaf lettuce
1 bundle of fresh mint
nuoc cham dressing, for serving

Whisk the rice flour, coconut milk, and tumeric powder together until it reaches the consistency of pancake batter. Add the flour into the milk, slowly, making sure the batter is not too thick. Meanwhile, heat approximately 1 tbsp of cooking oil in a non-stick pan on high heat. Swirl the oil around evenly. When the oil begins to shimmer, pour the crepe mixture onto the pan, spreading the mixture on the surface of the oiled pan with a heat-resistant spatula. Sprinkle green onions on the surface of the uncooked crepe. Flip when the crepe when it is crisp and browned on the pan-side. The crepe is finished when both sides are crisp and lightly browned--just like a well-done omelet.

Plate the crepe, and fill it with the shrimp, pork, mung bean sprouts, lettuce, and mint, and fold the crepe over the filling like an omelet. Serve with a small bowl of nuoc cham.

I hope you enjoy this traditional Vietnamese recipe, with a New Orleans-style addition!


  1. What a beautiful dish! The colors just jump right off of the plate. I am mad for Vietnamese crepes. These look just like the ones I get at my fave restaurant. So glad to finally have a recipe for them!

  2. I would love a plate of those crepes! I've never made crepes with coconut milk, so I'm looking forward to trying it.

  3. One of my absolute favorite Vietnamese dishes! My mom has perfected this over the years, and I am incredibly lucky to have great banh xeo to come home to. I prefer mine very thin and crisp with fresh cucumber on the side!

  4. I love Banh Xeo! There's a Vietnamese restaurant close to my home that serves it on weekdays. They definitely aren't as generous as you with the fixings!

  5. I do hope you try them StickyGooeyCreamyChewy, I do make them a little thicker than the restaurants though!

    Let me know what you think Chuck, I like them more pancake-like (thicker) than the traditionally thin Vietnamese and French crepes, so adjust the flour proportions as you see fit!

    You are definitely lucky to have a great Mom who knows how to make great food Andy!

    I love to load on the toppings Helen!

  6. This creation looks very pretty... and tasty. =)

  7. I love bánh xèo! Actually had it last night and for lunch today. My version for it however incorporates the pork, onions, bean sprouts and shrimp frying in the pan and frying the bánh xèo batter on top, frying it on both sides then serving it. Your thoughts PE?

  8. That is how my family does it too actually TTMC, but I tried making it this way for the "ease" factor!

  9. I love Banh Xeo! Yours looks particularly scrumptious! So tasty!



  10. Love the Viet-crepe,Have it 2 a weeks,
    The BAD thing is I can't make it,
    As result, the restaurant right next to my home picks all my spare cents , hm hm.

  11. Google this;
    "Top 10 Healthiest Ethnic Cuisines"

  12. Love to see you guys know about my hometown special cake. If you love Vietnamese food, join with us and walk together on the path of Vietnamese food adorers. ^^


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