A good banh xeo is a crispy crepe bulging with pork, shrimp, and bean sprouts, plus the garnish of fresh herbs that are characteristic of most authentic Vietnamese dishes. To enjoy one like a local, cut it into manageable slices, roll it up in rice paper or lettuce leaves and dunk it in whatever special sauce the chef has mixed up for you.
400G PANCAKE FLOUR
800G COCONUT MILK
1 TABLESPOON OF CURCUMIN POWER
20G SPRING ONION
500G GREEN BEAN
3 TABLE SPOON OF COCONUT JUICE
2/4 TABLESPOON OF SUGAR
½ TABLESPOON OF FISH SAUCE
½ TABLESPOON OF LIME JUICE
– Place the flour in to bowl. Stir in water to make a thick pancake –like butter.
Chop the shrimp and pork.
-In a skillet heat enough oil to barely cover the bottom of the pan .pour in the batter ,allow it to spread over the surface of the pancake . And then put it out.
-Mixture include shrimp, pork, bean sprout, spring onion in the pan and stir together. Put it inside the pancake and cut thick slice.
-Serve with the sauce and garnishes .
-How to make the sauce:
Mixed :coconut juice ,sugar ,fish sauce ,lemon juice
And add carrot