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 beautifully presented one. The key to this crepe recipe is the coconut juice, which gives the crepe its rich flavor; don’t make the mistake of following a recipe that allows you to substitute something like water or milk for this crucial ingredient. For the filling, pork shoulder is the best choice, but firm tofu, chicken breast, or ground pork or beef can be used as substitutes; just make sure you are using fillings that are firm when cooked, and which do not require much time to cook.