Bánh Xèo (crispy Crepes) Recipe
Rice Turmeric Crepe, Pork, Shrimp, Green Onion, Bean Sprouts, Mung Beans, Herbs, Lettuce, Fish Sauce
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Ingredients
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Crepe Batter
Filling
Herbs and Lettuce
Dipping Sauce
Method
Crepe Preparation
Make the Crepe Batter
In a bowl, combine rice flour, turmeric powder, coconut milk, water, and salt. Whisk until smooth and let the batter rest for 30 minutes.
Cooking the Filling
Sauté the Filling
In a non-stick skillet over medium heat, add a small amount of oil. Add the pork belly and cook until browned. Then add the shrimp and cook until pink. Stir in green onions, bean sprouts, and mung beans. Cook for 2-3 minutes until everything is heated through. Remove from heat.
Cooking the Crepes
Cook the Crepes
In the same skillet, add a little oil and heat over medium-high. Pour in a ladle of batter, swirling to coat the bottom. Cook for about 2-3 minutes until the edges are crispy. Add a portion of the filling to one side of the crepe, fold it over, and cook for another minute. Repeat with the remaining batter and filling.
Prepare the Dipping Sauce
Mix the Dipping Sauce
In a small bowl, mix fish sauce, lime juice, sugar, and minced chili to taste. Adjust flavors as needed.
Serving
Serve the Bánh xèo
Serve the crispy crepes with fresh herbs and lettuce for wrapping. Dip in the prepared fish sauce before eating.