A classic Vietnamese savory crepe, famous for its golden, crispy edges and a flavorful filling of shrimp, pork, and bean sprouts, typically served with fresh herbs and a tangy dipping sauce.
Crispy Banh Xeo: Vietnamese Crepe
A classic Vietnamese savory crepe, famous for its golden, crispy edges and a flavorful filling of shrimp, pork, and bean sprouts, typically served with fresh herbs and a tangy dipping sauce.
Ingredients
- 1 cup rice flour
- 1/2 cup coconut milk
- 1/2 cup water
- 1/4 tsp turmeric powder
- 1/4 tsp salt
- 2 tbsp green onions chopped
- 1 lb shrimp peeled and deveined
- 1/2 lb pork belly thinly sliced
- 2 cups bean sprouts
- 1 tbsp vegetable oil per crepe
- cup nuoc cham for serving
Instructions
- Prepare the batter: In a large bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt until smooth. Stir in chopped green onions. Let stand for 20-30 minutes.
- Cook fillings: Heat 1 tbsp oil in a large non-stick skillet or banh xeo pan over medium-high heat. Add a few slices of pork belly and a few shrimp, cook until almost done.
- Make the crepe: Pour about 1/2 cup of batter into the pan, tilting quickly to spread thinly. Add a handful of bean sprouts on one side. Cover and cook for 2-3 minutes until the edges are crispy and golden.
- Fold and serve: Uncover, fold the crepe in half, and slide onto a serving platter. Repeat with remaining batter and fillings.
- Serve hot: Serve banh xeo immediately with fresh lettuce leaves, herbs, and nuoc cham dipping sauce.
Notes
Serve immediately with fresh lettuce, mint, cilantro, and perilla leaves for wrapping. A side of nuoc cham (Vietnamese dipping sauce) is essential. For a vegetarian option, omit shrimp and pork and add more mushrooms or tofu.
