Lily’s Shrimp-less Version of Banh Xeo

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Banh xeo can be found as an appetizer in most Vietnamese restaurants. Lily has two main memories of Banh Xeo

  1. The giant banh xeo that took up an entire food tray made by a stand in a food court at the Vietnamese market/mall in Houston
  2. The hurried banh xeo made at banh xeo parties where someone was always at the stove churning out the treat and passing it to empty plates

In most translations, banh xeo is called Vietnamese crepe. Sometimes you’ll even see it described as Vietnamese pizza. Regardless of what it is called, banh xeo is a delicious dish perfect for entertaining and sharing. The coconut milk and the mung bean paste in the batter make the banh xeo batter perfectly savory, rich, and the tiniest bit sweet. Paired with lettuce, mint, and fish sauce, each bite of banh xeo has a mix of flavors, textures, and even temperatures.

There’s a good amount of preparation required for this dish, but don’t be intimidated; the cooking time is actually very short. Enjoy!

Music: Symphony no. 2 in Cm, WAB 102 by Anton Bruckner

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