Crispy rice and mung bean crepes (Banh xeo) from Vegetarian Viet Nam (page 217) by Cameron Stauch

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Everyday table sauce (Nuoc cham chay); Nutty fermented soybean dipping sauce (Nuoc leo chay)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Mung beans soak at least 1 hour. Can substitute Boston lettuce for Bibb lettuce.

  • RachaelN on July 24, 2024

    I thought this was fantastic. Soaked the mung beans overnight. I did add a bit of cabbage, carrots and some pressed (flavored) tofu while the crepes were warm and then some shredded cucumber and the herbs when it cooled a bit. I learned too late that to eat it, you're supposed to tear it up and lift the bits with lettuce leaf with your hands. This is a winner dish. Will make it again for sure.

  • jenburkholder on August 15, 2020

    Tastes like banh xeo ought to. Delicious. We ended up using a bit more than 1/4 cup of batter, as that was not enough to fill the skillet, but that's no big deal. Would follow this recipe again.

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