Recipe courtesy of Hinner Von Bargen
1 hr 3 min
35 min
approximately 8 servings


For the crepes:
  • 1/4 cup dried split yellow mung beans
  • 12 ounces coconut milk
  • 1/2 cup water
  • 1 cup rice flour
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
For the Cilantro Lime Sauce:
  • 4 cloves garlic
  • 3 ounces fresh ginger, peeled and thinly sliced (a 1 1/2 to 2-inch piece ginger root)
  • 3 tablespoons chili paste (blended hot chili peppers, garlic, oil and salt)
  • 1/2 cup chopped cilantro with stems
  • 1 cup soy sauce
  • Juice and pulp from 2 freshly squeezed limes
  • 1/2 cup sugar
  • Salt and freshly ground black pepper
Table Salad:
  • 10 leaves red leaf lettuce or green leaf lettuce
  • 1 English cucumber, skin on, chopped
  • 1 cup bean sprouts, trimmed of roots
  • 1 cup mint leaves
  • 1 cup Thai basil
  • 1 cup cilantro leaves
  • 1 cup rau ram leaves (Vietnamese cilantro)
  • 1 cup chopped saw leaf herb (Ngo Gai, Thorny Coriander, or Tabasco parsley)
For the filling for Crepes:
  • 3 cups bean sprouts
  • 1 cup cilantro leaves
  • 1 bunch scallions, minced


Toast mung beans lightly in a pan. Transfer to a bowl and soak in water to soften.;

For the cilantro lime dipping sauce:

Add the garlic cloves, fresh ginger, chili paste, cilantro, soy sauce, lime juice and pulp, water, and sugar, 1 ingredient at a time through the feed opening of a running blender. Allow "sauce" to rest for 10 minutes before tasting and adjusting seasoning with salt and pepper, as needed. Pour into individual dipping bowls.

Assemble the table salad by arranging the lettuce, cucumber, bean sprouts, mint, basil, cilantro, rau ram, and saw leaf herb in separate mounds on a serving platter.

Prepare the filling for the crepes by tossing the bean sprouts, cilantro leaves, and scallions together.

To cook the crepes, drain the mung beans and combine in a blender with coconut milk, water, rice flour, sugar, salt, and turmeric. Puree until smooth, and then strain into a small pitcher. Heat a crepe pan with a small amount of oil, and pour a thin layer of batter into the hot pan. When the crepe is cooked though and the down side is crisp, add the filling (bean sprouts, cilantro and scallions), fold the crepe in half and transfer to a serving plate. Serve crepes with table salad and dipping sauce.


Sizzling Saigon Crepes

Recipe courtesy of Mai Pham

Saigon Shrimp Ceviche

Recipe courtesy of Dos Chinos

Spicy Saigon Sliders


Recipe courtesy of Tia Mowry


Recipe courtesy of Alton Brown


Recipe courtesy of Debi Mazar and Gabriele Corcos

Asparagus Crepes

Recipe courtesy of Planet of the Crepes

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:


Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c


9am | 8c


9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here