Banh Xeo
Sizzling, turmeric-yellow Vietnamese crepe, crisp at the edges and filled with pork, shrimp, and bean sprouts, wrapped in lettuce and herbs.
MeatSeafood
⚠ Contains: Shellfish, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup rice flour, 2 tbsp cornstarch
- 1 tsp turmeric, 1/2 tsp salt
- 1 cup coconut milk, 3/4 cup water
- 2 scallions, sliced
- 200g pork belly, thinly sliced
- 200g shrimp, peeled
- 1 onion, sliced
- 2 cups bean sprouts
- Lettuce leaves and fresh herbs (mint, perilla), to serve
- Nuoc cham (fish sauce dipping sauce), to serve
- Oil, for frying
Steps
- Whisk rice flour, cornstarch, turmeric, salt, coconut milk, water, and scallions into a thin, smooth batter; rest 20 minutes.
- Heat oil in a wide skillet, saute the pork until nearly cooked, then add shrimp and onion and cook until the shrimp is pink; push to one side of the pan.
- Ladle in a thin layer of batter, swirling the pan to coat, and scatter bean sprouts over half.
- Cover briefly to steam the center, then uncover and fry until the edges are crisp and lacy and the pancake releases easily from the pan.
- Fold in half over the filling, then slide onto a plate.
- Serve wrapped in lettuce and herbs, dipped in nuoc cham.