When cruising the restaurant scene and street food hubs of Vietnam, snuggling into tight tables with elbow room only, you’re bound to notice the dishes others are ordering-if not within reaching (tempted snatching) room of these fellow dining strangers and their ordered deliciousness. That’s how I found banh xeo. The table next to us had ordered this dish as an appetizer. They undoubtably noticed my ‘o’ face and ‘awwwwww’ squees and, kindly, chatted me up a little about what they ordered.
Banh Xeo is a Vietnamese style eggy crepe stuffed with fresh seafood, herbs and veggies. Served along with the requisite additional fresh greens, more bonus herbs plus a lovely nutty dip. This really is an all-day kind of meal, one that can easily squeeze into the breakfast, lunch, dinner or snack categories.
The is a slight adaptation of the original. Easily modified to fit into the Whole30, Paleo and gluten free diets.
egg batter for crepe
- 8 Eggs
- 1/4 cup Unsweetened Coconut Milk
- 1 tsp Turmeric
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Sesame Seeds
- Olive Oil pan release spray
- 1/4 cup Rice Vinegar or apple cider vinegar
- 1/4 cup Almond Butter or sunflower butter
- 1 glove Garlic peeled and minced
- 2 tsp Fresh Ginger peeled and minced
- 2 tbsp tamari or soy sauce
- 1 tbsp Fresh Lime Juice
- 1/4 cup Water
- 1 tsp Sriracha optional
- 1/2 lb Shrimp peeled and cooked
- 1/2 lb White Fish cooked and flaked
- 1/4 cup Fresh basil Leaves
- 1/2 cup Fresh Cilantro Leaves
- 1/4 cup Fresh Mint
- 1/4 cup Bean Sprouts
- 8 Bibb Lettuce Leaves
- 1/4 cup Red Onions peeled and sliced
- 1/2 cup Cucumber sliced
- 1 Jalapeño or chilli pepper, sliced (optional)
- In a large bowl whisk together the omelet batter ingredients until blended . Heat a large non-stick skillet over medium heat and lightly grease with pan release spray. Pour in 1/3 cup of batter and swirl around the hot pan until evenly and thinly distributed. Cook for 2 minutes, flipping after 1 minute, or until cooked completely. Let omelets cool on a wire rack before filling and serving.
- In a medium bowl whisk together the dip ingredients until smooth. Keep refrigerated until ready to serve.
- Distribute filling ingredients evenly to cooled omelets and serve with dipping sauce.