Crispy Coconut and Turmeric Crepes

Bánh Xèo

Preparation info

  • Makes


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Traditionally South Vietnamese fare, these yellow crepes, made with bits of pork, shrimp, mushrooms, and green onions and filled with bean sprouts, are best served when they emerge hot and crispy from the skillet. Alone the blend may seem a bit bland, but once nuoc cham is added, the flavors immediately brighten. It takes some practice to get the crepe to fold over nicely without falling apart. Even if you don’t get it right on the first try, a broken crepe is still as delicious to eat as a