I just did this recipe today and the banh xeo was so crispy. We usually buy the premixed flour for the batter in Vietnamese market but never entirely happy with the result. This was great. My family loved it and requested for me to save the recipe for future use! 😊👍🏻
You achieved amazing color on your banh xeo. I wonder if it's the pan you're using. It does look crunchy! Everything looked great until I saw the fish mint. Game over. LOL! I'm glad you showed how it's properly eaten for those not familiar. I actually wrap that whole thing up in a layer of spring roll wrapper. Makes it easier for me to eat. I do the same for my fried spring rolls now. :) Would like to see you do the fried sweet potato and shrimp that's eaten like the banh xeo, fried spring rolls, thit kho, fried fish in tomato sauce, canh chua...
@Chubbi Turtles. This recipe will give you the right ratio of flour to water/coconut milk for crispy crepes. There are a few more things you will need to do to ensure they come out crispy. 1. You need a good nonstick pan 2. Set heat on between low and medium, tweak a little if needed. Shouldn’t be too hot that the crepes burn before getting crispy yet not to low that it takes way too long. Once you find that sweet spot, leave it on that setting and don’t change it for the rest of your batch. 3. After you pour in the batter, close the lid so the top of the crepe can cook but don’t leave too long otherwise the steam will make the crepe soggy. I leave for 1-2 minutes. As long as I see that the top layer of the crepe color is all uniform. I remove the lid right away. 3. Must let the crepe cook for a while until it gets crispy. Might take a little while but be patience. Hope this helps. Let me know how it turns out. O and watch the video carefully, take notes. 😉
@@AimeesCooking vietnamese crepes and chocolate chip cookies are the hardest foods for me to make XD I successfully made macaroons but never chocolate chip cookies, I'll try this recipe someday this month
@Chubbi Turtles I have a great chocolate chip recipe and was planning on sharing it in the near future. 😉 you must check it out 😁 and thank you for giving my recipe a try.
I just did this recipe today and the banh xeo was so crispy. We usually buy the premixed flour for the batter in Vietnamese market but never entirely happy with the result. This was great. My family loved it and requested for me to save the recipe for future use! 😊👍🏻
Great!! That’s fantastic. I love crispy Banh Xeo. Glad y’all liked it. Thank you for trying. 🙂
Thanks for the making the video. People like me need to see it so I can follow it. I need to give it a try.
@susan tran. You’re welcome dear. Let me know how you like it 😀
Thanks so much for showing me how to make this banh xeo.
@megan hsui you’re welcome. I love Banh Xeo. So yummy with all the veggies. Enjoy.
Looks great. But second one looks burnt. So guess gotta turn temperature a bit down after first batch?
You achieved amazing color on your banh xeo. I wonder if it's the pan you're using. It does look crunchy! Everything looked great until I saw the fish mint. Game over. LOL! I'm glad you showed how it's properly eaten for those not familiar. I actually wrap that whole thing up in a layer of spring roll wrapper. Makes it easier for me to eat. I do the same for my fried spring rolls now. :) Would like to see you do the fried sweet potato and shrimp that's eaten like the banh xeo, fried spring rolls, thit kho, fried fish in tomato sauce, canh chua...
They are all on my list to do. I love them all.
How many crepes does this recipe make?
I believe it’s around 7-10 depending on the thickness of the batter when pouring. 🙂
Is that wheat flour?
Mines always fails from every crepe recipe i use, any tips?
@Chubbi Turtles. This recipe will give you the right ratio of flour to water/coconut milk for crispy crepes. There are a few more things you will need to do to ensure they come out crispy. 1. You need a good nonstick pan 2. Set heat on between low and medium, tweak a little if needed. Shouldn’t be too hot that the crepes burn before getting crispy yet not to low that it takes way too long. Once you find that sweet spot, leave it on that setting and don’t change it for the rest of your batch. 3. After you pour in the batter, close the lid so the top of the crepe can cook but don’t leave too long otherwise the steam will make the crepe soggy. I leave for 1-2 minutes. As long as I see that the top layer of the crepe color is all uniform. I remove the lid right away. 3. Must let the crepe cook for a while until it gets crispy. Might take a little while but be patience. Hope this helps. Let me know how it turns out. O and watch the video carefully, take notes. 😉
@@AimeesCooking vietnamese crepes and chocolate chip cookies are the hardest foods for me to make XD I successfully made macaroons but never chocolate chip cookies, I'll try this recipe someday this month
@Chubbi Turtles I have a great chocolate chip recipe and was planning on sharing it in the near future. 😉 you must check it out 😁 and thank you for giving my recipe a try.