![]({"large":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2010\/11\/IMG_1153-918x688.jpg","width":"918"},"full":{"0":"2010\/11\/IMG_1153.jpg","1":"3648","2":"2736","3":false,"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2010\/11\/IMG_1153.jpg"}})
Banh Xeo
banh xeo (Vietnamese crepe with ground beef and shrimp)
This is a variation of a classic Vietnamese crepe. Please note that I am not Vietnamese so I’m not going to claim this version is authentic. It is, however, very tasty.
1 package banh xeo prepared flour (can be purchased in any large Asian supermarket such as SF or 99 Ranch)
3.5 cups water
3 eggs
1 bunch green onion
1 lb lean ground beef (you can substitute ground turkey or chicken if you wish)
1 lb shrimp (can be raw or pre-cooked)
4 bulbs garlic
fish sauce (We like 3 Crabs brand but any will do)
oyster sauce (We use Lee Kum Kee but any kind will do)
Sriracha sauce
bean sprouts (you only need as much as you want to sprinkle on top)
Cavender’s Greek seasoning
salt
pepper
1. In a large mixing bowl mix the prepared flour, 3.5 cups water, and 3 eggs. Make sure that everything is mixed very thoroughly. Chop up the bunch of green onion and add to the mixture.
2. If the shrimp is raw, wash and devein the shrimp. Chop up the 4 bulbs garlic. Cook shrimp and garlic in a small frying pan on medium heat. Do not let the garlic burn. Set aside. If you have pre-cooked shrimp skip to step 3.
3. Cook the ground beef on medium heat until the meat is cooked all the way through. Season with Cavendar’s Greek seasoning, fresh ground pepper, and a bit of salt. Mix in 2 tablespoons oyster sauce. Add the cooked shrimp to the ground beef mixture.
4. Put another small, flat pan on medium heat. Use a ladle to pour a round of the egg mixture into the pan, making sure the green onions are distributed evenly. Carefully flip over when one side is lightly browned. Cook the other side. Add the beef and shrimp mixture to the center and lift the banh xeo off the pan. Fold in half on the plate.
5. Top with bean sprouts, oyster sauce, and Siracha sauce. Put the fish sauce in a small bowl with a spoon so each person can spoon the fish sauce over their banh xeo. Serve immediately.
![]({"jaw_blog-16_9-small":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2021\/08\/IMG_8427-170x95.jpg","width":170},"jaw_blog-16_9-middle":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2021\/08\/IMG_8427-270x152.jpg","width":270},"jaw_blog-16_9":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2021\/08\/IMG_8427-475x267.jpg","width":475}})
![]({"jaw_blog-16_9-small":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2022\/07\/IMG_7450_600web-170x95.jpg","width":170},"jaw_blog-16_9-middle":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2022\/07\/IMG_7450_600web-270x152.jpg","width":270},"jaw_blog-16_9":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2022\/07\/IMG_7450_600web-475x267.jpg","width":475}})
![]({"jaw_blog-16_9-small":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2022\/03\/IMG_3384-170x95.jpg","width":170},"jaw_blog-16_9-middle":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2022\/03\/IMG_3384-270x152.jpg","width":270},"jaw_blog-16_9":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2022\/03\/IMG_3384-475x267.jpg","width":475}})
![]({"jaw_blog-16_9-small":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2021\/11\/IMG_0828-170x95.jpg","width":170},"jaw_blog-16_9-middle":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2021\/11\/IMG_0828-270x152.jpg","width":270},"jaw_blog-16_9":{"file":"https:\/\/www.jaxchronicles.org\/wp-content\/uploads\/2021\/11\/IMG_0828-475x267.jpg","width":475}})
