Bánh Xèo

Drain the water from the green beans and add ¼ tsp of salt. Steam cook the green beans for about 30 min. or until soft. If dry (hard), add water while steaming them.

Add 1 bag of Bôt Bánh Xèo, turmeric powder, and ¼ tsp of salt. Then add 2 cups of water slowly in order to determine how much to put to get the right consistency.

Mix everything together with a hand mixer. If the mixture is still thick, add about ⅓ cup of water. The mixture should not stick to the spoon. (if you want a thicker omelet, leave the mixture slightly thick. Leave the mixture for 10 minutes to expand.

While waiting, wash the lettuce  twice. You do not need to wash the bean sprouts.

Add about 1½ ladles(depending on the pan size) worth of the mixture into a hot oiled frying pan. Cover it with a lid and lower to low-med heat. Check if it is golden, and then flip it. Usually it is golden in about 3 min.

Add the bean sprouts and mung beans on one side and cover with a lid. Check to see that the other side is golden. If so, fold over and serve.