Banh Xeo

Banh Xeo (petites crêpes faites de farine de riz) à la façon de Hoi An


  • 50g rice flour
  • 35cl water
  • 1 teaspoon tumeric powder   
  • 1/2 teaspoon salt
  • 3 springs onions
  • 50g shirm
  • 50g pork belly
  • 50g bean spround
  • 2 teaspoons garlic and chili pounded
  • 3 tablespoons fish sauce
  • 2 teaspoons sugar
  • 1 tablespoon lime



1. Mixed rice flour, tumeric pounder, salt and water and a handfull chopped spring oignon, stir well.
2. Season the pork belly and shirmp with salt and pepper set aside.
3. Heat the pan on midium heat, add 1 tablespoon vegetable oil, add 1 shirm and 2 slice of pork.
4. Ladle the batter and tilt the pan in circular motion to sprad the batter evenly.
5. Cover the fry for 1 minute, then add some bean spround, cover again and f for another 1 minute.
6. Flod the crepe in half then transfert plate.
7. For dipping sauce, you use the garlic and chili pounded, mixed with fish sauce sugar and lime.




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