This gal is so relaxed and cool! Great storyteller, love her use of visual cues, provides options and alternatives, has great knife skills, and has a great voice. You can tell she loves food and is an excellent chef/cook.
YESS This is such a great recipe of bánh xeo!! My moms version includes squid as a protein and jicama with the bean sprouts for more crunch!! So glad this dish is being shared!!
Or you can have pickles of carrots and daikon added when you roll it with veggies, or some add the pickles to the dipping sauce. Those also give the crunch.
Hello, I am a survivor of the Vietnam war, and when it was time to eat Banh Xeo, we would all stop shooting, and sit and eat, with the enemy as well. It was very stressful time, but everyone was very happy when we ate Banh Xeo, because we know it is very delicious and gluten free.
Koreans make something like this, but they grind the mung beans and make batter, adding a little ground rice to the batter. Then they add beansprouts, ground or chopped pork, chopped kimchi onions and chilies. I love this version for it's crispness, and that it uses far less oil. I'm going to try it sometime! Great video!
True, and it's nice that we're getting more Vietnamese recipes that aren't just pho or banh mi. I wanna see some other dishes like Mì Quảng, bún bò Huế, bánh cuốn, canh chua, chả cá Lã Vọng. There's so much good stuff that people around the world haven't been exposed to yet
@@xboxstudent I don’t think that foreigners like overpowered tastes like sourness on their dish, they usually prefer balanced dish like pho or spring rolls
@@N2O_The1000thElement Most of the dishes on this channel are common to the countries they're from. Like there are recipes for sandwiches and how to grill meat. But every country is different and you get different styles, canh Chua is a sour soup which isn't very common outside of SEA and Eastern Europe. People should try it
I love that you made this recipe properly. A lot of places in the US butcher this dish and put eggs in their batter. One of my favorite Viet dish. I once walked an hour to track down this lady who made banh xeo on the side of the road in Phu Quoc.
Thanks for the intro video and the team at Munchies & Helen. Love seeing this dish get some more exposure! We gave the world pho, but stars like banh xeo still haven't seen their moment yet. I'd argue for most who haven't tried a bit more of the Vietnamese offerings, this is the star of the show, and all the home cooks can make variations on it to make it more suitable to your dietary needs. Love the shout out to gluten free, that's bound to hook some people.
I remember the first time I had this in a restaurant and I tried to recreate it with eggs because I assumed it was a crispy egg omelette. I couldn't figure out why the eggs were not as crispy as the ones in the restaurant. 🤣
She has an adorable personality. I personally would have cooked the crepe a bit longer so it'll have more of a crunch, though. I like seeing her use mung beans as you don't see it used that much in banh xeo, but growing up, that's what we used along with flavored ground pork that was pre-cooked. I personally don't like a lot of mung beans or any at all, but I hear it's usually used in place of meat or seafood, which is more expensive.
Hello, I am a survivor of the Vietnam war, and when it was time to eat Banh Xeo, we would all stop shooting, and sit and eat, with the enemy as well. It was very stressful time, but everyone was very happy when we ate Banh Xeo, because we know it is very delicious and gluten free.
One of my favorite dishes. Great recipe! It is so customizable. Short on time? Buy the premixed bags of banh xeo powder. Don't have pork belly -- try ground pork. If you like spicy and a fusion taste, add chopped rocoto peppers (canned is ok) to flavor the meat. I prefer without the mung bean. It makes the crepe heavier and thicker than I would like. The joy is in wrapping a piece of banh xeo within a section of lettuce and then dipping it. I find red leaf lettuce to be a great companion. It is thinner than the green leaf variety, though you have to be careful not to tear it while wrapping. Happy eating!
Ohh wow great that munchies brought up this vietnamese food my parents love cooking and teaching me how to make this as a kid its a very underrated vietnamese dish
Makes me want to go back to vietnam now! you could get these everywhere and they were so good! Favourites were in NhaTrang across the rode from the temple. squid head so good!!
Am I the only one who watches these videos for a few seconds just so that it goes in my watch history? I do it so I have something to watch when I eat my next meal lol
My family makes it with mince pork and whole shrimp. We also have the pickled radish and carrots to boost the acidity, it helps balance with out the oiliness. I also ask for bean sprouts on the side and not in it because I hate cooked bean sprouts.
Banh xeo is amazing!! I think I like it more than pho... my local restaurant charges $10+ which really adds up if you have it once a week ... I might have to try this at home.
Awesome thank you so much these are my daughters favorite her best friends mom makes them for her every-time she goes over and she’s been sick so I tried to make it just now couldn’t figure out why pancake was breaking and we now realized we weren’t cooking it long enough. So excited to try again 😊
I'm here because I ordered it last night as I usually see Vietnamese indulge it but I don't know how to eat it properly. Lol, I guess what's matters is the ingredients will all meet in the stomach anyway. 😂 Thank you Vietnamese people for you yummy foods! From a Filipino who loves to eat them!
As long as you enjoyed it, your method of consumption doesn't matter. My mother is Vietnamese and would just give me a fork to eat "Vietnamese pancakes" on a plate. I could go through 2-3 of them at a time when I was in high school. I didn't know wrapping them was a thing until I got older.
Anyone who hasn’t tried, please try it. It’s not gonna taste like anything you’ve had. I’m viet and eat predominantly American and Mexican food and this dish is so goddamn good and unlike cuisine in mex or American food.
I didn't know to do it until I was much older and was eating it at a friend's house where they do it. And then I was like "Aha! Why didn't I think of this?" So much easier to eat since wrapping it in lettuce, it often breaks or falls apart as I shove it in my mouth. LOL!
I lived over there for almost 4 years but thanks to COVID I’m back in Murica but man I ate those alllllll the time!!! The shrimp is much smaller in Vietnam though and the shells left on but due to the size it doesn’t bother you. Dip in whatever amazing sauce they gave you and enjoy.
I LOVE BANH XEO! When I was living in Seattle, my lab manager introduced me to this as this is her hometown food. And I fell in love with Banh Xeo ever since. Every time I see Banh Xeo, I remember all the good memories at the lab with my lab manager :)
It's exactly the way my mom makes Banh Xeo but she prefers oil made from pork grease rather using cooking oil. I once ask her why and she says it tastes better than oil.
Normally for the carbonation we add coconut soda rather than beer. But other than that this is exactly how banh xeo is cooked and eaten, particularly how she wraps it. It's crispy, but light for the most part and wrapping them in vegetables makes it feel fresher.
i came over to my friends house when i was 10 and her mom made me this and it was so good but i never figured out what it was called until 5 years later i asked her what it was called lol
Hello, I am a survivor of the Vietnam war, and when it was time to eat Banh Xeo, we would all stop shooting, and sit and eat, with the enemy as well. It was very stressful time, but everyone was very happy when we ate Banh Xeo, because we know it is very delicious and gluten free.
That English translation of the dish name hurts me. Just call it Banh Xeo. That’s like calling sushi “Japanese seafood wrapped in rice and seaweed rolls”
I tried making this recipe and it was okay. The fish sauce is way too sweet unless you like it that way. The batter had little structure to it and became mushy when not eaten right away.
This gal is so relaxed and cool! Great storyteller, love her use of visual cues, provides options and alternatives, has great knife skills, and has a great voice. You can tell she loves food and is an excellent chef/cook.
YESS This is such a great recipe of
bánh xeo!! My moms version includes squid as a protein and jicama with the bean sprouts for more crunch!! So glad this dish is being shared!!
Same!
Or you can have pickles of carrots and daikon added when you roll it with veggies, or some add the pickles to the dipping sauce. Those also give the crunch.
Hello, I am a survivor of the Vietnam war, and when it was time to eat Banh Xeo, we would all stop shooting, and sit and eat, with the enemy as well. It was very stressful time, but everyone was very happy when we ate Banh Xeo, because we know it is very delicious and gluten free.
Koreans make something like this, but they grind the mung beans and make batter, adding a little ground rice to the batter.
Then they add beansprouts, ground or chopped pork, chopped kimchi onions and chilies.
I love this version for it's crispness, and that it uses far less oil.
I'm going to try it sometime!
Great video!
her voice just feels like i just walked into my friends housewarming party or that back cozy spot at my favorite restaurant.
Love Saigon Social and Helen.
Love Vietnamese food
An amazing dish from the southern parts of Vietnam. Great for an evening snack.
She's awesome shop she cooks good I like her and she's a great narrator tells about more of the food to
You are such a pro making 2 xèo at same time ! Your English is good n easy to understand... the same as your instructions.
Thanks
As a Vietnamese, my duty is to click on anything that mentions my culture
True, and it's nice that we're getting more Vietnamese recipes that aren't just pho or banh mi. I wanna see some other dishes like Mì Quảng, bún bò Huế, bánh cuốn, canh chua, chả cá Lã Vọng. There's so much good stuff that people around the world haven't been exposed to yet
@@TheCheat_1337 why canh chua? It’s not even special, it’s just very common
@@N2O_The1000thElement Common to us, exotic things for foreigner
@@xboxstudent I don’t think that foreigners like overpowered tastes like sourness on their dish, they usually prefer balanced dish like pho or spring rolls
@@N2O_The1000thElement Most of the dishes on this channel are common to the countries they're from. Like there are recipes for sandwiches and how to grill meat. But every country is different and you get different styles, canh Chua is a sour soup which isn't very common outside of SEA and Eastern Europe. People should try it
Made these last night for friends and it was a HUGE hit. Mung beans are officially my new favorite topping and the nuoc cham was so so good.
I love that you made this recipe properly. A lot of places in the US butcher this dish and put eggs in their batter. One of my favorite Viet dish. I once walked an hour to track down this lady who made banh xeo on the side of the road in Phu Quoc.
The cook needs her own cooking show!!! Well spoken, sweet, and good energy!
🤤
Thanks for the intro video and the team at Munchies & Helen. Love seeing this dish get some more exposure! We gave the world pho, but stars like banh xeo still haven't seen their moment yet. I'd argue for most who haven't tried a bit more of the Vietnamese offerings, this is the star of the show, and all the home cooks can make variations on it to make it more suitable to your dietary needs. Love the shout out to gluten free, that's bound to hook some people.
Everything is Xèo... Xèo is everything.
I remember the first time I had this in a restaurant and I tried to recreate it with eggs because I assumed it was a crispy egg omelette. I couldn't figure out why the eggs were not as crispy as the ones in the restaurant. 🤣
😂 did you succeed in the end?
Bánh Xèo is easily among my favorite Viet foods. Really grateful you posted this video, so I can make it at home!
She has an adorable personality. I personally would have cooked the crepe a bit longer so it'll have more of a crunch, though. I like seeing her use mung beans as you don't see it used that much in banh xeo, but growing up, that's what we used along with flavored ground pork that was pre-cooked. I personally don't like a lot of mung beans or any at all, but I hear it's usually used in place of meat or seafood, which is more expensive.
9:18 - pure unfiltered love!
wow, super interesting recipe, I will try this one 😋
But didn’t make the recipe in your channel yet why? [Gosh Dang!!!!]
You never do. I promise
Hello, I am a survivor of the Vietnam war, and when it was time to eat Banh Xeo, we would all stop shooting, and sit and eat, with the enemy as well. It was very stressful time, but everyone was very happy when we ate Banh Xeo, because we know it is very delicious and gluten free.
One of my favorite dishes. Great recipe! It is so customizable. Short on time? Buy the premixed bags of banh xeo powder. Don't have pork belly -- try ground pork. If you like spicy and a fusion taste, add chopped rocoto peppers (canned is ok) to flavor the meat. I prefer without the mung bean. It makes the crepe heavier and thicker than I would like. The joy is in wrapping a piece of banh xeo within a section of lettuce and then dipping it. I find red leaf lettuce to be a great companion. It is thinner than the green leaf variety, though you have to be careful not to tear it while wrapping. Happy eating!
Ohh wow great that munchies brought up this vietnamese food my parents love cooking and teaching me how to make this as a kid its a very underrated vietnamese dish
Makes me want to go back to vietnam now! you could get these everywhere and they were so good! Favourites were in NhaTrang across the rode from the temple. squid head so good!!
Am I the only one who watches these videos for a few seconds just so that it goes in my watch history? I do it so I have something to watch when I eat my next meal lol
yes...... you are the only 1. you know there is a watch later feature
you can create your own playlist... no need to find them in your watch history.
Yeah you super late to the Watch Later function, i see. Creating a daylong playlist in 2 minutes is smarter dude.
Nah I actually want to go to my watch history anyway so I can track my thoughts leading up to me fully watching specific videos. Weird but meh
Don't worry man, I feel you :)
One of my favorite childhood dishes. Helen has a very likeable personality.
That just looks so good!
My family makes it with mince pork and whole shrimp. We also have the pickled radish and carrots to boost the acidity, it helps balance with out the oiliness. I also ask for bean sprouts on the side and not in it because I hate cooked bean sprouts.
I discover this dish a couple years ago and i love the freshness...looks easy when you do it. I am pretty sure isn’t that easy but will give a try.
thank you for explaining WHY you are doing things, it really really helps. Also love the back-stories :)
Banh xeo is amazing!! I think I like it more than pho... my local restaurant charges $10+ which really adds up if you have it once a week ... I might have to try this at home.
I had these made in irons over charcoal in Phan Rang in 2003. I like the crêpes small.
Her ever-smiling face makes this so heartwarming
Helen was great! Love to learn about Vietnamese food beyond pho!
Awesome thank you so much these are my daughters favorite her best friends mom makes them for her every-time she goes over and she’s been sick so I tried to make it just now couldn’t figure out why pancake was breaking and we now realized we weren’t cooking it long enough. So excited to try again 😊
“Everything is xèo...” looking forward to try this, pho can wait for the next visit 🤤
I'm here because I ordered it last night as I usually see Vietnamese indulge it but I don't know how to eat it properly. Lol, I guess what's matters is the ingredients will all meet in the stomach anyway. 😂
Thank you Vietnamese people for you yummy foods! From a Filipino who loves to eat them!
As long as you enjoyed it, your method of consumption doesn't matter. My mother is Vietnamese and would just give me a fork to eat "Vietnamese pancakes" on a plate. I could go through 2-3 of them at a time when I was in high school. I didn't know wrapping them was a thing until I got older.
Aside from using the metal tongs on a non-stick pan, it looks pretty good
Amazing how many Vietnamese words are so close to Thai. Great recipe thankyou!
@@isthatso2888 yeah even in Laos squids pronounced bahmurg.
I've had this before. Its so good!
Thanks for all sharing ka 😊😊
Anyone who hasn’t tried, please try it.
It’s not gonna taste like anything you’ve had.
I’m viet and eat predominantly American and Mexican food and this dish is so goddamn good and unlike cuisine in mex or American food.
Loved this!! Would like to see more videos of this lady
It's really depends on the region
People use more mun bean more down south VN
And some places use rice paper to roll it
Love the book “acid trip” behind her. 😃
Looks very tasty. I wish you were local, because I would drive over to order one of these. Thanks for the upload.
Am I the only one who likes to eat Bánh Xèo rolled up into a spring roll?
Me too
I didn't know to do it until I was much older and was eating it at a friend's house where they do it. And then I was like "Aha! Why didn't I think of this?" So much easier to eat since wrapping it in lettuce, it often breaks or falls apart as I shove it in my mouth. LOL!
She is so cool and well mannered giving her recipes step by step so well👌💕🙏
My favorite Bahn Xio😋
I like the way she talks. She's cute. ❤
I lived over there for almost 4 years but thanks to COVID I’m back in Murica but man I ate those alllllll the time!!! The shrimp is much smaller in Vietnam though and the shells left on but due to the size it doesn’t bother you. Dip in whatever amazing sauce they gave you and enjoy.
Congratulations you have over 5 millions views ❤❤❤
Yummy 😋 I'm come to the lower east side to try that. With some Pho.
Cam on!!
One of my life goals is to eat more banhxeo
my parents recently taught me how to make this! besides the beer the recipe is very similar! great job helen :)
You go Helen, proud of you!
I've only ever had it with pork mince with/without prawns (Australia).
Just made these and it was so good!! Ty
Looked for a recipe with batter.. Very good
YUMMILICIOUS!
I LOVE BANH XEO! When I was living in Seattle, my lab manager introduced me to this as this is her hometown food. And I fell in love with Banh Xeo ever since. Every time I see Banh Xeo, I remember all the good memories at the lab with my lab manager :)
Chi Helen's smile.. lord.. :)
sending love and support from Philippines 🍷🍾✨✨✨
grew up eating this thanks.
One of my favorites!
I like that she doesn’t add all purpose flour like all these other recipes. It makes it too thick and takes away from the ‘Xèo’
My entire life... I thought this was egg and never ordered it
Congratulations youve wasted your life. When you get old and are on your deathbed and they as if you have any regrets say yes.
Everyone here is so merciless
It's exactly the way my mom makes Banh Xeo but she prefers oil made from pork grease rather using cooking oil. I once ask her why and she says it tastes better than oil.
nguyen this is my fav viet crape tasty crunch yummy
I love how one of the books in the background is just called “Ferment”.
Can you make the batter from cooked rice instead of using rice flour? Seems like it would work as well.
Yummy delicious food 😋. I love it
Always looking for ways to use pork belly. I smoke it and sell it. Sometimes there's some leftover not very often.
This girl, CAN COOK!
so much grace
nice recipe and very educational. i hope it isn‘t the last time seeing helen on munchies!
More Viet food content, please. It's just fantastic, maybe an episode on bun cha Hanoi?
One my favourite things to order and now i can try yo make it at home freak yeah
From Viet Nam with love. Nhìn ngon lắm.
Normally for the carbonation we add coconut soda rather than beer. But other than that this is exactly how banh xeo is cooked and eaten, particularly how she wraps it. It's crispy, but light for the most part and wrapping them in vegetables makes it feel fresher.
The Vietnamese in America don’t wrap it up in rice papwe. Over in Saigon most places wrap everything in Rice paper makes it easier
C'est succulent! Miam miam! Yummy! :p
很好的频道 拍片辛苦了谢谢你💖🌸🌺
I love Vietnamese food
Great dish. Excellent presentation. Thank you. Why hasn’t the Food Network snapped you up yet ?
Mine fell apart but it still tasted good. My dad love it too. But what are the measurements?
She’s so cute! I like her
Where can I get the two skillets that you are using?
Can I use just carbonated water in replacement for the beer?
i came over to my friends house when i was 10 and her mom made me this and it was so good but i never figured out what it was called until 5 years later i asked her what it was called lol
This is as Vietnamese as it can get. Very nice recipe
Looks yummy
I need this
Hello, I am a survivor of the Vietnam war, and when it was time to eat Banh Xeo, we would all stop shooting, and sit and eat, with the enemy as well. It was very stressful time, but everyone was very happy when we ate Banh Xeo, because we know it is very delicious and gluten free.
Then everyone clapped 😜👏
Quá hấp dan❤❤❤❤❤
Lol that book in the background titled "acid trip"
That English translation of the dish name hurts me. Just call it Banh Xeo.
That’s like calling sushi “Japanese seafood wrapped in rice and seaweed rolls”
exactly! the proper name is even in the video, why couldn’t they have put it in the title? smh
Banh Xeo is way less of a mouthful too LOL
delicious😋
Lovely 👌
Reminds me of okoy which have mung bean sprouts instead.
Not the same! Lol. I feel okoy is more of a fritter, this is more like an omelet.
and this whole time I thought the crepe part was made from battered eggs.
I ran through it twice trying to see where she added the eggs. LOL
I tried making this recipe and it was okay. The fish sauce is way too sweet unless you like it that way. The batter had little structure to it and became mushy when not eaten right away.