Banh Xeo is one of Vietnam's most popular traditional food.
This xeo banh dish can be filled with minced meat, scallops, seafood, mushrooms and others according to your taste.
**I will prescribe it for you** ### Ingredients: * **200 gr sukiyaki beef** * **200 g small peeled shrimp** * **200 gr bean sprouts** * **100 gr button mushrooms, thinly sliced** * **75 ml of vegetable oil** * **4 cloves of garlic, roughly chopped** * **2 pieces of red chili, thinly sliced thinly** * **1 onion Bombay, thinly sliced** * **1 teaspoon salt** ### Crepe, mix well and strain: * **320 ml water** * **250 gr rice flour** * **180 ml thick coconut milk, from 1 grain of grated coconut** * **3 stalks of onion, sliced 3 cm** * **1 teaspoon of turmeric powder** * **½ teaspoon salt**
Supplementary Ingredients:
- Leaf mint
- Leaf curly lettuce
- Sauce nuoc cham
steps:
- Heat 3 tablespoons of oil in a flat pan 15 cm in diameter and stir-fry onions Bombay and garlic until the onion is colored transparent Bombay.
- Add chili, beef, shrimp, mushrooms and salt. Remove and put in the crepe batter.
- Reheat the pan flat over medium heat, pour 75 ml of coconut milk. Shake the pan to flatten.
- Place the bean sprouts in the middle of the crepe. Reduce the heat, cover the pan and cook until cooked and crunchy. Ankat and fold.
- Serve the banh xeo dish together with the complement.
