Banh Xeo (Crispy Turmeric Crepes)
Bánh xèo
Crispy crepes colored with turmeric and filled with shrimp, pork, and bean sprouts. You wrap pieces in lettuce.
Serves 4
Prep 30 min
Cook 25 min
Ingredients
- 1 cup rice flour
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 1/2 cups coconut milk
- 1/2 cup water
- 2 green onions, sliced
- 1/2 lb pork belly, sliced thin
- 1/2 lb shrimp, peeled
- 2 cups bean sprouts
- 4 tablespoons vegetable oil, divided
- Lettuce and herbs, to serve
- 1/2 cup nuoc cham
Steps
Step 1. Whisk the rice flour, turmeric, salt, coconut milk, water, and green onions into a thin batter. Rest 20 minutes.
Step 2. Heat 1 teaspoon of oil in an 8-inch nonstick pan. Cook some pork and shrimp for 3 minutes, until the pork is no longer pink and the shrimp are pink and opaque.
Step 3. Pour in 1/2 cup of batter, swirling to coat the pan. Add a handful of sprouts. Cover and cook 3 minutes.
Step 4. Uncover and cook 2 to 3 minutes more until the edge is crisp and browned. Fold in half. Repeat.
Step 5. Cut into pieces, wrap in lettuce with herbs, and dip in the nuoc cham.
Where this recipe comes from
Yoribang Vietnamese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Vietnamese dishes. Fish sauce, rice noodles, rice paper, and fresh herbs like mint, cilantro, and Thai basil are sold at Asian grocery stores. Vietnamese cooking balances sweet, salty, sour, and spicy, so taste your sauces and adjust.