Signature Dish from 77 Provinces - Vietnamese-Style Crepe

Kanoksak Saengtrakarn, a reporter from Khao Sod newspaper in Ang Thong province, introduces the traditional Vietnamese-style crepe recipe by Suwit Sittimanacha (known as Og). The recipe, inherited from Aunt Rattana, is a family tradition used to generate income. The special crepe uses glutinous rice flour mixed with coconut cream, creating a crispy base enhanced with white sesame and eggs. The signature is its dense filling, featuring stir-fried coconut and shrimp as the star ingredient. The cooking process involves carefully preparing a thin crepe in a hot pan, adding bean sprouts, and filling it with coconut-shrimp mixture, tofu, sweet preserved ingredients, and roasted peanuts. The crepe is then folded, lightly fried until golden and crisp, and served on banana leaves, garnished with coriander and accompanied by cucumber and onion condiments. Available every Sunday in front of the CJ mall on the way to Loh Temple.