Comments on: Banh Xeo Recipe (Sizzling Saigon Crepes)

By: Rasa Malaysia

Rasa Malaysia — Fri, 05 Feb 2010 22:59:19 +0000

Thanks for your information about banh xeo and the image.

By: Jane_Phung

Jane_Phung — Thu, 04 Feb 2010 18:55:21 +0000

I’m a Vietnamese girl and I’m very happy when I know that you love our food. In Southern Vietnam, they use to put tau suan (grean bean) as one of the filling and make it in super large size that you only can finish one for the whole meal. And they also used to use another kind of vegetable to eat with bánh xèo (I found it in NUTC but cant remember its name). The replacement of small size and lettuce leaf are used in Northern Vietnam :D.

Are you live in Singapore? Because I must say that Vietnamese food in Singapore is not as good as in Vietnam, except the small stall in NUS canteen.

I have an image of my bánh xèo and the kind of vegetable to go with it. Go with mint leaves, Thais basil and parsley, too. http://img6.imageshack.us/img6/9473/img4312m.jpg

By: Rasa Malaysia

Rasa Malaysia — Fri, 01 Jan 2010 04:51:24 +0000

Batter is poured on top pf the meat/scallion.

By: S.

S. — Fri, 01 Jan 2010 02:58:19 +0000

This looks so good! I plan to make it tomorrow. I have a question though. Do you remove the meat/scallion mixture from the pan before pouring the crepe batter in the pan, or is the battered poured on top of the meat/scallion mixture? Am confused a little about that.

Luv ur site!
~ Thanks

By: Menu plan Monday «

Menu plan Monday « — Thu, 31 Dec 2009 01:14:07 +0000

[...] Sizzling Saigon crepes w/scallion, hummus, sliced raw veggies Possibly related posts: (automatically [...]

By: Hoa

Hoa — Thu, 24 Dec 2009 14:18:29 +0000

Hi, I am so glad because you love our country’s crepe. Tonight, the christmas day, we will hold a christmas party with Banh Xeo dish in UK.
I have a small tip, you can add a little wheat flour (about 1/5 rice flour) and 1 egg. These will make you easy to get “perfect shape” while it is still crisp.
bye!

By: Rasa Malaysia

Rasa Malaysia — Mon, 30 Nov 2009 16:44:50 +0000

I am so glad you got it sorted out. It was probably the old feed that Google has. :)

By: The Wandering Foodie

The Wandering Foodie — Mon, 30 Nov 2009 16:14:10 +0000

That one looks great – I must have signed up for the wrong feed. I just typed in rasa malaysia in google reader and it gave me the other one. Thanks!

By: Dee

Dee — Mon, 30 Nov 2009 04:10:07 +0000

it looks fine for me! are you sure you’re using the right URL for the feed? I’m using http://feeds2.feedburner.com/rasamalaysia

By: Diane

Diane — Sun, 29 Nov 2009 19:41:45 +0000

Beautiful and delicious, Bee! The color & texture is mouth watering. This is Todd’s absolute favorite, he makes it all the time, he’s addicted to banh xeo. He makes it better than any Viet that I know.
The lovely part about banh xeo is that it’s made in many different ways in VietNam. But we all have to agree that the crepe must be crispy, crispy, crispy good.