Homemade Banh Xeo (2009-06-10)
The stuffing for the crepe
For the batter, I just filled the jug with rice flour up to the 150ml mark and top with water to 400ml
Frying the shell
Stuffing is added
When the bottom starts to harden
the crepe is folded over
Served!
A piece of the Banh Xeo and herbs are wrapped in a lettuce leaf and dipped in nuoc cham, really really yum!
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