Vietnamese Banh Xeo (savory crepes/pancakes)

This is oftentimes not offered at local Vietnamese restaurants, but it’s a household favorite growing up!

I’m going to save you time and money by providing ready-to-cook batter packets that I’ve used many times and have had great success!

1 Banh Xeo pancake flour mix - (I get mine here)

1 can coconut milk (get it here)

3/4 cup chopped green onions

2 cups whole milk

cooked shrimp

cooked pork belly (boil it and thinly slice it)

bean sprouts (optional)

lettuce

rice paper (optional) for wrapping

oil

1. In a mixing bowl, mix banh xeo powder, coconut milk, and whole milk until batter is free of clumps. Add 2 tbsp of oil of choice to batter

2. Add in green scallions and set aside

3. In a frying pan on medium high heat, drizzle oil until thinly coated.

4. Pour in a ladle of batter and quickly spread evenly

5. Add pieces of shrimp, sprouts, and pork belly to center of banh xeo

6. Cover and cook for 2-3 minutes or until shell is crispy (THIS WILL TAKE YOU A COUPLE OF TRIES. THE FIRST ONE WILL ALWAYS LOOK BAD, but you’ve got this!)

7. Serve with lettuce and you can wrap your banh xeo with rice paper

For my nuoc cham sauce -

1 can coco Rico

1/2 cup finely chopped fresh garlic

1/2 cup fish sauce

1/4 cup sugar

1/4 cup vinegar

2 tbsp chili paste

Mix all together and chill in the fridge until ready to eat