Banh Xeo (Vietnamese crepes) with nuoc cham sauce !

Crepe with both fillings

Folded crepe

I had this craving for Banh Xeo (Vietnamese Crepes) the other day. I used to have these in the international district when i was working there. Though very few Vietnamese restaurants actually serve these crepes. So i looked up the recipes here http://www.noodlepie.com/blog/banh_xeo/index.html and http://www.recipezaar.com/Banh-Xeo-Vietnamese-Crepes-38348 and came up with my own version. Most versions i read online had pork and shrimp in them and they also almost fry the crepe and use a lot of oil.

In the original recipe, the filling is cooked and added onto the non stick pan, and then the crepe batter is added to coat it all. I changed the method a bit and added crepe batter and cooked it a bit and then topped it with the filling.

Ingredients:

Crepe:

• 1 cup rice flour
• 1/2 cup self rising flour (or more rice flour for gf version)
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 cup coconut milk
• 1 cup water
• 1 spring onion chopped finely
• Oil for shallow frying

Filling: Mushroom

• 2 cups mushrooms chopped
• 1 medium onion chopped
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon chili powder

Filling: Veggie

• 1 cup cabbage chopped finely
• 1 cup carrots grated
• 1/2 cup spring onion chopped
• 1/2 cup cucumber chopped
• 3-4 teaspoons nuoc cham sauce

Garnish:

• Red leaf lettuce or leafy lettuce or mustard greens
• 2 cups bean sprouts
• 1/2 cup fresh mint
• 1/2 cup fresh basil(thai or regular)
• 1 cup cilantro leaves chopped

Nuoc Cham Sauce:

• 2 teaspoons sugar
• 1 teaspoon chili paste or a chopped thai red chili
• 2 Tablespoons vegan fish sauce( i dint have this, so used 1 teaspoon soy)
• 1-2 Tablespoons lime juice (or lemon juice)
• 1/4 cup water
• 1 clove garlic, minced

Directions:

Dipping sauce:

1. The Nuoc Cham dipping sauce can be made 1 day before. Mix all the ingredients in a bowl till all sugar dissolves and everything is combined well. Adjust sugar and spice levels according to taste.

Filling :Mushrooms

1. Cook the mushrooms and onions in 2 teaspoons oil in a pan for 10-15 minutes.
2. Add in the salt and chilli powder to taste.

Filling: Veggie

1. In large bowl, add in all the veggies and the Nuoc Cham sauce and mix well.
2. Let the mixture sit for half an hour before use.

Crepe:

1. Prepare batter in a bowl by mixing in all the ingredients except oil.
2. Mix well till smooth.
3. Heat 1 teaspoon oil on a non-stick pan and pour 1/4 cup batter on it and spread it by swirling or any other way you like.
4. Let it cook for a minute.
5. Top one side of the crepe with the filling(mushrooms or veggie or both) and top off the filling with bean sprouts and the fresh herbs(mint, basil and cilantro).
6. Once the crepe starts getting crisp and brown, fold it half over the filling and press down gently.
7. Lift up the complete crepe and serve with lettuce leaves and the dipping sauce.
8. The crepe is normally eaten by cutting a portion of the crepe and wrapping it in lettuce and the herbs and dipping in the sauce. Since i altered the recipe a bit, the herbs are already in the crepe, so the only wrap needed is the lettuce leaves!
9. Enjoy any time of the day!