Monday, February 1, 2010

Banh Xeo


Hi, I'm Angel Burton and I'm a happy BUGS student because the Banh Xeo activity was very fun, and it filled my tummy. As you can see I'm holding chop sticks because that is what you use to enjoy Banh Xeo.


Banh Xeo is a Vietnamese Crepe that literally means, "sizzling crepe." Here it is getting nice and crispy in a wok in the BUGS kitchen. Big thanks to Thao Nguyen for sharing her culinary culture with the BUGS middle school students.


Here are the ingredients:

Batter = rice flour, coconut milk, scallion, tumeric and salt
Filling = sprouts, carrots (GKF), shrimp and sprouted mung beans
Nuoc Cham (dipping sauce made with fish sauce)= 1\2 chilli (sliced thin), 8 tbsp. sugar, 1 clove of garlic, 3 tbsp. fish sauce, 1 1\2 tbsp. lime juice



Wow! That is good! Yummy in Aleshia's tummy. To eat Banh Xeo you first take a piece of crispy romaine lettuce, fill it with mint and cilantro and a nice piece of Banh Xeo. Then, wrap it up, dip it in the Nuoc Cham and eat it up!



This is Aijha one of the middle school girls making Banh Xeo ( Bahn Sow), which is originally from Vietnam . Mr. Drew' s friend, Ms. Thao, came and helped us make this dish, and this was delicious !!!!!!!!!!! EVERYBODY in the class liked it, even the assitant manger Ms. Jane. She said that it was great!


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