Vietnam Day 3 – Bánh Xèo

I have been very excited to try this dish. I have watched several videos and feel ready to tackle it. I am concerned I won’t get the right crispy texture of the crepe, but time will tell.

Hailing from central Vietnam these fancy crepes are usually filled with prawns and pork along with various vegetables. To make the crepe you use a combination of rice flour, turmeric powder, and water. Bánh xèo literally translates to “sizzling cake” which is what you should hear as it is cooking in the pan. As it cooks you add in your filling and once it gets to the desired crispiness you fold it over and serve it with greens, herbs, and a dipping sauce.

Unfortunately we did not hear the sizzle that was expected and after SEVERAL attempts to change the batter consistency and remake the batter with my gluten free flour we could not make this special masterpiece. What we had created was more soft and chewy textured “thing” that was hints of turmeric flavor. We could not fold our crepe because it wanted to break and tried it as an open faced dish. Disappointed and extremely frustrated I picked at our final result not enjoying the textures I was experiencing in my mouth. So it is safe to say this was another failed recipe that we will remake in the future with hopefully more success. I will not share the recipe I had gone by because who knows maybe it was poor interpretation of the instructions. Let us know if you have a go-to recipe that is bullet proof for us to try.

It is safe to say our next recipe was extremely successful and delicious! Stay tuned my faithful foodies

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