Banh Xeo

For a printable version of this recipe, click here.

“I got this recipe eight years ago from some Vietnamese ‘boat people’ of Chinese ancestry.”

Ingredients

Filling

  • Bean sprouts

  • Sliced white onion

  • Carrots, shredded with potato peeler

  • Bacon, cut into one-inch pieces

  • Tiny peas, optional

Crepe

  • 4 eggs

  • 1 teaspoon salt

  • 5 tablespoons flour

  • water to thin

  • (mix above)

Method

Coat fry pan with oil. Fry bacon and small amount of vegetables. Pull one ladle of crepe mix to coat vegetables. Put pan lid over mixture a few minutes. Put some more vegetables in center and turn like an omelet. Does not save well- eat the same day.

Recipe by Diane Lundquist, GFWC- Ebell Club of Irvine, Irvine, CA
Taken from the
General Federation of Women's Clubs' Centennial Cookbook