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Mmmmmmmmmmmmm. Many thanks for posting this.

Crepe dish sounds AWESOME. must say, I've never heard of blending nuoc cham. i always thought you just combine the ingredients and let them sit together for a while...

Byran: if you try it, let me know how it turns out.

Brooklynguy: the authentic way to do it is use a mortar and pestle to make the garlic and chili paste to add to the sauce. I've done this before, but a blender is much easier. Anyway, that's just one recipe for dipping sauce. You can find dozens of variants out there.

KC - I've not used Routhier's recipe before. I think the addition of mung beans in the batter is interesting and I would like to try it that way next time.

When we were on our trip Viet Nam, we saw the street vendors making Bánh Xèo using these thick cast iron skillets. I remember them being the crispiest and tastiest that I've ever had. I think the use of the cast iron does indeed contribute to the crisp texture that is ideal for this dish.

Hi Joe & KC,
I wanted to make this dish for you guys for a while but the opportunity was not there. Now the opportunity is zero.

My sibs and I all buy the ready mix flour from the store and there is 1 brand that is really can make the banh xeo more crispy. The flour blend has wheat in it and it makes the batter thicker, therefore it turn out to be crispier.

Another thing that we do is to marrinate the meat and shrimp with salt, pepper & a touch of sugar ahead of time.

Also, we pan fry the meat with the scallions before we add the batter in.

We have 2 to 3 frying pans that is thick in material just for this dish. When I make this, I have 3 burners going at once so it comes out in batches of 3. It looks chaotic but with some practice, it can be easy. The pans I have is pretty thick lke All Clad stainless steel, or Caphalon hard annodize, not the cheap alluminum ones. Those alluminum ones can't retain heat well and make my banh xeo soggy.

Hi Joe & KC,
I wanted to make this dish for you guys for a while but the opportunity was not there. Now the opportunity is zero.

My sibs and I all buy the ready mix flour from the store and there is 1 brand that is really can make the banh xeo more crispy. The flour blend has wheat in it and it makes the batter thicker, therefore it turn out to be crispier.

Another thing that we do is to marrinate the meat and shrimp with salt, pepper & a touch of sugar ahead of time.

Also, we pan fry the meat with the scallions before we add the batter in.

We have 2 to 3 frying pans that is thick in material just for this dish. When I make this, I have 3 burners going at once so it comes out in batches of 3. It looks chaotic but with some practice, it can be easy. The pans I have is pretty thick lke All Clad stainless steel, or Caphalon hard annodize, not the cheap alluminum ones. Those alluminum ones can't retain heat well and make my banh xeo soggy.

Thu, what brand of mix do you use? We'd like to try to find it!

Hey Joe,
The Brand name is
Vinh Thuan, the name is: Bot Banh Xeo = Banh Xeo flour.

It has 2 shrimps, 4 banh xeo and a bowl of nuoc cham as illustration.

You can buy the premix package at the Asian grocery store on Washtenaw next to that super buffet.

Just use that and your usual mixing.

How come this recipe doesn't contain water? Is that what makes it crispy? I've tried many premixes and they all came out not as crispy as I would want it to be.. It soaked up too much oil and burnt easily. I love eating Banh Xeo, but all the vietnamese restuarants in Virginia still doesn't bring back the flavor I am used to when in Vietnam. Restuarant banh xeo tends to be too soft and dense. Email me your favorite vietnamese recipe if you get a chance. I am a male that loves truly authentic vietnamese food so much that I would make it myself. I am still trying to perfect my Pho Soup base too. Also Banh Xu (vietnamese cream puff) and Bung Bo Hue. My email address is hrcduke@hotmail.com Email me if you have good recipe. Thanks so much.

Duke, the coconut milk is the liquid in the batter. Water isn't needed.

Banh Xeo is my favourite dish. Roll in Cai Xanh or la cach and herbs, green... dip in mixed fish sauce ...ym ym

Thank you so much for the recipe. I'm really wanting to cook this (because I haven't had this in ages)! :D

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