"Kiwanda" wrote
> Kate Connally wrote:
>>
>> The Banh Xeo I've had are fairly thick - maybe 1/4" or
>> so, not counting the larger lumps of chicken and
>> shrimp, etc. - and are still fairly crisp on the outside.
>> I've never seen one as thin as a crepe. I love the
>> ones I've had. They're one of my favorite Vietnamese
>> dishes and not all the easy to find around here. :-(
>
> From what my cookbooks say, there are also many variations in Banh
> Xeo, esp. north/south regional cuisines. Unfortunatly, most of the SE
> Asians in my community are Hmong and apparently don't make Banh Xeo--
> we have two Vietnamese resturants here but neither serves it. I've
> got several different recipes, the better sounding ones being mostly
> coconut milk and rice flour, though some use water and wheat flour as
> well. I found two different brands of packaged mix at the Asian
> grocery too, so will give them a shot as well.
>
> Thanks for the suggestions folks. "Crepe" is certainly too thin I
> think, but what I made the first time was way too doughy, even if it
> did taste OK. Guess I'll just have to keep trying, in between all the
> Thai dishes I want to make-- we've been making Thai spring rolls,
> Vietnamese spring rolls, and Vietnamese "salad rolls" in heavy
> rotation lately. My fav is the Thai roll but eaten Vietnamese-style,
> wrapped in lettuce with nuoc cham. Yummy!
>
> Best,
>
> Kiwanda

You know, peoples, some of us others really might like to see some recipes
here. You all talk about this incredibly tasty stuff, asking for help as it
were, and then you all just wave goodbye! THIS IS NOT ACCEPTABLE! Oh,
sorry for yelling, not!

Pam