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Vigan-Style Banh Xeo (Vietnamese Crispy Crepes) with Longganisa
Vigan-Style Banh Xeo (Vietnamese Crispy Crepes) with Longganisa – - Recipe

A fusion of banh xeo and Ilocos empanada, this crispy crepe features Vigan longganisa, Basi vinegar, and bagnet for a distinct Filipino flavor. The batter – made with tapioca starch, coconut cream, turmeric, and spring onions – fries up golden and crisp. This Filipino-Vietnamese mashup is ideal for entrepreneurs looking to stand out with bold, globally inspired street food.

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Ingredients

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Prepare the Banh Xeo Batter

Make the Crepe Filling

Cook the Crispy Crepes

  • Bean sprouts 300.0 g

Prepare the Vinegar Dipping Sauce

  • Sukang Iloko 120.0 ml
  • White Sugar 15.0 g
  • Fish Sauce 15.0 ml
  • Red Bird’s Eye Chilies, chopped 3.0 g
  • Cilantro Leaves, chopped 3.0 g

Serve the Crispy Crepes

  • Green ice lettuce (for wrapping)
Created By:
No Chef Image

Pipo Aluning

Sr. Sous Chef, Unilever Food Solutions Philippines

A fusion of banh xeo and Ilocos empanada, this crispy crepe features Vigan longganisa, Basi vinegar, and bagnet for a distinct Filipino flavor. The batter – made with tapioca starch, coconut cream, turmeric, and spring onions – fries up golden and crisp. This Filipino-Vietnamese mashup is ideal for entrepreneurs looking to stand out with bold, globally inspired street food.

...

Preparation

  1. Prepare the Banh Xeo Batter

    • Mix tapioca starch, all-purpose flour, rice flour, cornstarch, turmeric, and Knorr Chicken Powder in a bowl.
    • Mix water and coconut cream in another bowl. Gradually add mixture to the dry ingredients.
    • Add spring onions and mix until slightly smooth but still coarse.
    • Set aside.

  2. Make the Crepe Filling

    • Heat oil in a pan.
    • Sauté longganisa and suahe until cooked.
    • Add onions and bagnet.
    • Season with Knorr Chicken Powder.

  3. Cook the Crispy Crepes

    • In the same pan with the filling, pour the prepared batter into the pan to form a thin layer. Cover to cook faster.
    • Remove the cover, then add hot oil to the outside edge of the crepe to make it crispy.
    • Add bean sprouts, then fold into a half-moon.
    • Transfer to a serving plate.

  4. Prepare the Vinegar Dipping Sauce

    • Combine all ingredients in a bowl. Set aside until ready to serve.

  5. Serve the Crispy Crepes

    • Serve the cooked crepes with lettuce and prepared vinegar dipping sauce.
Created By:
No Chef Image

Pipo Aluning

Sr. Sous Chef, Unilever Food Solutions Philippines
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