I've been a fan of banh xeo since I was a kid and my mother took me to WE Restaurant in Pontiac, Michigan. (Any Metro-Detroiters out there remember "WE"?) These bright yellow crepes look like they have eggs in them, but they don't. Turmeric gives them that color. They're stuffed with bean sprouts, shrimp, often pork (though not this time), steamed mung beans, mushrooms, and onion and served up with lettuce, mint, cilantro, and a dipping sauce.
Crispy rice crepe and tasty shrimp and vegetables and pungent salty-sour-sweet dipping sauce... Mmmm...
Of course with all crepe-type foods, one of the main tricks to learn is how to not let the crepe glue itself to the pan. I don't use non-stick pans, so this is definitely a challenge for me. It's starting to become an intuitive feel for how hot the pan needs to be and how oiled it should be.
When I've made them a few more times and feel more comfortable, I'll post a recipe.
If you haven't had the joy of trying Vietnamese rice crepes before, I know of two Vietnamese restaurants in the Ann Arbor-Ypsi area that serve banh xeo: Dalat in Ypsilanti and MisSaigon at Stone School and Ellsworth.
Dalat makes an excellent banh xeo, though it's oilier than other places. If you are near downtown Ann Arbor and need a fix you can find it at « Saigon Garden, though in general the quality of their dishes does not come close to Dalat.
Posted by: Alex | October 11, 2007 at 08:42 AM
Thanks for the info! I never noticed it on Saigon Garden's menu, though it's been a while since I've eaten there.
Posted by: Kitchen Chick | October 11, 2007 at 03:19 PM
I remember WE! I hadn't thought about it in years, but I used to go there a lot. Thanks for the tasty memory!
Posted by: mchan | October 11, 2007 at 07:32 PM
I regularly eat lunch at Saigon Garden, but always order one of a few things. I'm going to have to try these!
Posted by: Tricia | October 11, 2007 at 11:10 PM
Oh my god - please post the recipe immediately! I love Banh Xeo and would love to take a shot. I always thought there was egg - interesting.
Posted by: Brooklynguy | October 15, 2007 at 10:03 AM
Another vote for the recipe, please!
Posted by: Bryan Alexander | October 21, 2007 at 11:39 AM
So, I have the Saigon Garden carry-out menu here on my desk, and I can't find this dish. The Vietnamese name is not there, and I can't find anything described as crepes. I know that much of their restaurant menu is also on the carry-out menu (e.g. the 'hot pot' dishes are there) but maybe this menu is not fully complete. Drat. Guess I won't be trying these today!
Posted by: Tricia | November 05, 2007 at 11:43 AM
Is it true that Dalat is closed? My friend visited last night (Thursday) at 7:30 and there was no one home. Tell me this is just a temporary thing...
Posted by: Alex | February 15, 2008 at 10:11 AM
Banh Xeo is hella good. If u try it, u might die wen u taste it. AWESOME!!!
Posted by: KelKels | May 05, 2008 at 11:10 PM
They look delicious, but I've nearly given up trying to make anything but wheat-based crepes or crepe-like foods.
I'm going to poke around your blog and see if there's a tip I can glean about making these without the crepes "gluing themselves to the pan." Steamed mung bean sprouts, mushrooms, onions, and a mint/cilantro dipping sauce? Sounds like it's worth the effort!
Posted by: Leland Stone | April 24, 2011 at 02:25 PM
More oil or a non-stick pan?
Posted by: Joe, Kitchen Chick's husband | April 24, 2011 at 03:00 PM
More oil is good - we spread a film of oil throughout the pan w/ a wad of cotton.
More heat can also work - results in crispier banh xeo, too.
But the simplest thing to try is to wait. If banh xeo is not coming off easily, it might not be cooked just yet. Give it another minute or so and try to lift again. On medium high heat, should take about 2 minutes per half side (you have 1/2 the pan over the flame, let that cook, then lift the half over to cover the uncooked side, then cook the other half.)
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