Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Crispy Vietnamese Crepes (Bánh Xèo)

I had Bánh Xèo during a trip to Vietnam, and it’s one of those dishes that really stayed with me. A thin batter hit a hot pan, turning bright golden from turmeric and crisping up around the edges.

What I love about these crispy Vietnamese crepes is the contrast. The crepe is light and shatteringly crisp, while the filling stays savory and fresh. Tear off a piece, wrap it in lettuce with mint and basil, and dip it into a tangy nước mắm sauce.

Every bite is crunchy, bright, salty, a little sweet, and even better when shared. It always takes me right back to one of my favorite destinations.

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

For the Crepes:

• 2 cups white rice flour

• 1 tbsp cornstarch

• 1 tsp salt

• 2 tsp turmeric

• 1 cup coconut milk

• 1½ cups sparkling water, plus extra ½ cup if needed

• ¼ cup green onions, thinly sliced

For the Filling:

• 1 large yellow onion, thinly sliced

• 2 cups mung bean sprouts

• ¾ cup dried mung beans

• 1 tsp salt

• 1 lb shrimp, peeled and deveined

• 3 garlic cloves, minced

• 1 small shallot, minced

• 1 tbsp minced fresh ginger

• 2 tsp chicken powder

• 1 tsp black pepper, cracked

• 1 tsp fish sauce

• Vegetable or neutral oil for cooking

For the Nước Mấm (Dipping Sauce):

• ⅓ cup hot water

• 2 tbsp granulated sugar

• 2 tbsp lime juice

• ⅓ cup coconut water

• ¼ cup fish sauce

• 3 garlic cloves, smashed

• 1 Thai chili pepper, thinly sliced

For Serving:

• 1 head of romaine or red leaf lettuce

• 1 bundle of mint

• 1 bundle of Thai basil

• Thinly sliced cucumber

Upcoming Schedule

Wednesday 3/25 at 4:00pm PT

Phyllo Tartlets with Asparagus and Wild Alaska Surimi (~50min)
These crispy phyllo tartlets are filled with a creamy, lemony surimi mixture and finished with tender asparagus. Surimi (often labeled imitation crab) is a mild, flaky seafood made from real wild Alaska white fish, making it an easy, affordable way to get that sweet crab-like flavor without the fuss. A perfect spring appetizer for brunches, showers, and any gathering that calls for a bite-sized “wow.” Chef instructor: Nicco

Thursday 3/26 at 4:00pm PT

Anchovy-Garlic Roast Leg of American Lamb (~50min)
A boldly savory roast lamb leg rubbed with lemon, garlic, and, most importantly, anchovies. The anchovies melt into the meat as it cooks, deepening the lamb’s natural richness and creating a juicy, aromatic spring centerpiece with crisp edges and a flavorful crust.

GIVEAWAY: We’re giving away 1 roast leg of lamb during our upcoming live class! To enter, sign up for the class below and attend live. One winner will be selected during the class and will receive 1 roast leg of lamb for their family. The lamb can be used to make our Anchovy-Garlic Roast Leg of American Lamb recipe or any of the other lamb recipes available on www.Americanlamb.com.

Chef instructor: Joel

For more recipes like this and free virtual cooking classes

Cook Better, Live Better