Vietnamese Crispy Crepe (Bánh Xèo)

Bánh Xèo, a beloved Vietnamese dish, is known for its unique sizzling sound when the batter hits the pan. The savory crepe features a filling of pork, shrimp, and bean sprouts, offering a delightful combination of crunchy textures and rich flavors. The batter, crafted from rice flour and coconut milk, is simple to prepare, making it a great option for a family dinner or gathering. Pair it with fresh herbs, lettuce, and nuoc cham dipping sauce for an authentic Vietnamese meal.

Ingredients

• 1 cup rice flour
• 1 cup coconut milk
• 1 cup water
• 1/2 lb pork belly, thinly sliced
• 1/2 lb shrimp, peeled and deveined
• 1 cup bean sprouts
• 1 cup mung beans, soaked
• 1 tsp turmeric powder
• 2 Tbsp vegetable oil

Instructions

1. In a mixing bowl, combine rice flour, coconut milk, water, and turmeric powder. Whisk until smooth.
2. Let the batter rest for 30 minutes to allow the flavors to meld.
3. Heat vegetable oil in a non-stick skillet over medium heat. Add pork belly and shrimp, and cook until browned and cooked through.
4. Pour a ladle of the batter into the skillet, swirling to evenly cover the surface. Immediately add bean sprouts, mung beans, cooked pork, and shrimp on one half of the crepe.
5. Cover the skillet and cook for 4-5 minutes until the edges of the crepe are crispy and golden brown.
6. Carefully fold the crepe in half and transfer it to a plate.
7. Serve the Bánh Xèo hot with lettuce, fresh herbs, and nuoc cham sauce on the side.

Keywords: Crispy, Crepe, Pork, Shrimp, Vietnamese

Spice Rack: Turmeric

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