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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 https://www.noodlepie.com/blog/banh_xeo/index.html and https://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. Jump to Recipe
Crepe with both fillings
Folded crepe
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.
Banh Xeo (Vietnamese crepes) with nuoc cham sauce
A savory crepe from Vietnam
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
Instructions
Dipping sauce:
- 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
- Cook the mushrooms and onions in 2 teaspoons oil in a pan for 10-15 minutes.
- Add in the salt and chilli powder to taste.
Filling: Veggie
- In large bowl, add in all the veggies and the Nuoc Cham sauce and mix well.
- Let the mixture sit for half an hour before use.
Crepe:
- Prepare batter in a bowl by mixing in all the ingredients except oil.
- Mix well till smooth.
- 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.
- Let it cook for a minute.
- 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).
- Once the crepe starts getting crisp and brown, fold it half over the filling and press down gently.
- Lift up the complete crepe and serve with lettuce leaves and the dipping sauce.
- 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!
- Enjoy any time of the day!
Notes
Nutritional values are based on one serving
Nutrition
Calories: 400kcal, Carbohydrates: 68g, Protein: 10g, Fat: 10g, Saturated Fat: 2g, Sodium: 679mg, Potassium: 758mg, Fiber: 8g, Sugar: 11g, Vitamin A: 6260IU, Vitamin C: 25.4mg, Calcium: 65mg, Iron: 2.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
These were fantastic! A little bit of a learning curve for me on the GF crepes but I can slow on the uptake;) Used white rice flour and 1/2 cup brown rice. Needed to cook both sides until slightly brown before adding the filling or they would stay doughy on inside and crack when I folded it. Then put into a large lettuce leaf…genius! Loved the sauce and all the flavors. Just gorgeous. Thanks again!
use a bit of chickpea flour instead of the rice flour. that will keep them soft if you are keeping then gluten-free, else use all purpose/self riding flour.
Chickpea flavor… fantastic idea! I have said it before and will say it again…you are brilliant! Many thanks!
Hi, if I want to make these gluten free, should I use 1 1/2 cups rice flour or should I use a different flour? I’ve had bad experience with only using rice flour in the past as it tends to get very sticky.
Use oat flour or a gf blend.
Hey! We are going to make these later today. We are excited! Are there ever carrot sticks in Nuoc Cham sauce? Do you have any suggestions for a homemade Nuoc Cham sauce because we normally can’t do prepackaged sauces because of ingredients we avoid. Thanks!
Sorry…it was right there all along! Would help if I scrolled all the way down and read the whole thing~:-) Thanks!