Banh Xeo (Sizzling Crepe), should not be confounded with Banh Khoai (Happy Crepe). They kinda look the same, taste almost the same with the following differences, according to my mom. Banh Xeo is from the South. The batter usually includes coconut milk. Mung beans is added to the bean sprouts. The crepe is crispy and light.
Banh Khoai is from the Center. The crepe is a tad thicker, crispier, and smaller. It’s rare to find restaurants or homes offering Banh Khoai, because it’s more of a specialty of the Center and Hoi-An.

I myself prefer Banh Xeo because of its lightness. Son is on a 3-week trip to Vietnam and sent home a picture of his first meal upon arriving Saigon: Banh Xeo.

So naturally Daughter and I got together and made ourselves some :)

Mix the batter about 2 hours beforehand. Overnight makes the crepe even crispier!!

• 1 package of premix Bánh Xèo ( I use the Three Elephant brand)
• 3 cups water (or 2 c water and 1 c carbonated water for airiness)
• 1 can coconut milk
• 1 tsp chicken bouillon
• Green onions, cut up

For the stuffing:
– 1 bag of bean sprouts, nuked for 60 sec
– (optional) 1/2 c mung beans soaked overnight, and cooked in microwave over for 60 sec, tossed over, then another 60 sec)
– 1/2 lb shrimp, shelled, stir-fried
– 1/2 lb pork loin, sliced, marinated in salt and pepper (traditionally, we use pork belly, but Daughter doesn’t like the fat and the rind). Stir-fried.
-1 onion, sliced

Use a flat skillet over Med-Hi heat. When skillet is hot, add 1 T oil, place in some onion, shrimp and pork, then 1/2 ladle of batter, swirling so the batter is spread evenly throughout.

Let it cook until you see the crepe shrinks and the edge pulls back. Add bean sprouts and cover the skillet for a few seconds. The crepe is ready when the edge is brown and you can feel the crispiness when you lift the edge. If not add a few drops of oil and let it cook for 20 sec more.

Nuoc Cham
1 part sugar
1 part lemon or lime juice
3 parts water. (If use coconut juice, then lessen the sugar portion)
1/2 part fish sauce
1 garlic clove, few serrano chilis, grounded in a pestle.