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Bahn Xeo

Updated: Oct 11, 2022

This recipe is from Ottolenghi. An outstanding recipe that pops with flavor. Summer here we come.

For more recipes from this book click here.


1 1/3 cups rice flour

2 eggs

1/2 teaspoon turmeric

1 3/4 cup canned coconut milk

A bit of oil


Mix all the ingredients into a smooth liquid. The batter should be like a runny pancake mix. Set aside for 1 hour. Make thin crepes, about a small ladle added to a non-stick pan heated to hot, swirl around let cook for about 1-2 minutes till light brown, flip and cook for about 1 minute, remove and set aside to cool on a plate. The outside should be golden and in inside yellow.


5 tablespoons lime juice

2 tablespoons toasted sesame oil

2 tablespoons brown sugar

2 tablespoons rice vinegar

2 tablespoons sweet soy sauce, kecap manis preferred

1/2 teaspoon fresh grated ginger

1 garlic clove crushed

1 spicy red jalapeño diced very fine

Mix everything and set aside for 30 minutes at least. Can be made 1 day ahead.

Filling vegetables

Lettuce, your choice

Daikon radish

Snow peas


Colored pepper

Fresh green or red chilies

Enoki mushrooms


Fresh cilantro

Fresh mint

Fresh basil

Others as you wish.

Lay a crepe flat on plate, add vegetables of choice, Drizzle some dressing, wrap or flod in half and enjoy. Makes a mess, but so delicious!

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