Vietnamese Crepe or Banh Xeo is a Vietnamese Dish, which literally translates to “sizzling pancake”. Banh Xeo is a savory Vietnamese crepe made of rice flour, water and turmeric. Banh Xeo resembles a crepe because it is thin and flat.
- 1 chicken thigh
- olive oil
- 1/8 cup minced carrots
- 1/8 cup minced onions
- 1/2 cup rice flour
- 1/2 tsp turmeric
- 3/4 cup water
- 1/2 tsp soy sauce
- 1/2 tsp thin soy sauce
- 1/4 tsp hoisin sauce
- Mae Ploy Chili Sauce
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Mince the carrots and onions. Cut the chicken into small pieces.
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In a mixing bowl, add the rice flour and turmeric. Pour the water and mix well.
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Heat a pan over medium heat and add olive oil. Add the chicken, onions and carrots. Pour in the soy sauce, thin soy sauce and hoisin sauce. Cook everything together until the chicken is fully cooked. Set the chicken aside.
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Wipe the pan clean and add more oil. Swirl half of the batter into the pan. Swirl the the batter around the pan so it thinly covers the pan. Take half of the filling and place it down the center. Cover with a lid and cook until the bottom of the Banh Xeo becomes golden brown. Check on it in 5-7 minutes.
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Once golden brown, fold the crepe. Repeat Step 4 to make the second Vietnamese crepe.
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Serve the Vietnamese Crepe with lettuce and dip with Mae Ploy Chili Sauce.