Banh Xeo (Crispy Vietnamese Crepes)
Savory, crispy crepes made from rice flour, coconut milk, and turmeric, filled with shrimp, pork, and bean sprouts. Potato starch helps add to the crispy texture, replacing what egg would have contributed.
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Ingredients
- 1 cup Rice flour
- 1 cup Coconut milk
- 1/2 cup Water
- 1 tsp Turmeric powder
- 1 tbsp Potato starch
- about 225 g Cooked shrimp (small)
- about 113 g Cooked pork (thinly sliced)
- 1 cup Bean sprouts
- 1/4 cup Green onions (chopped)
- 1/4 cup Fish sauce
- 2 tbsp Rice vinegar
- 1 tbsp Sugar
- 1 head Lettuce leaves
- 1/2 cup Mint leaves
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1In a medium bowl, whisk together the 1 cup rice flour, 1 cup coconut milk, 1/2 cup water, 1 tsp turmeric powder, and 1 tbsp potato starch until the batter is completely smooth and there are no lumps.
- 2Place an approximately 25 cm non-stick skillet over medium heat, which is about 325°F (160°C). Add 1 tablespoon of cooking oil to the hot skillet and let it heat for about 30 seconds until it shimmers.
- 3Pour 1/4 cup of the prepared batter into the center of the hot skillet. Immediately tilt and swirl the skillet to spread the batter into a thin, even circle covering the bottom.
- 4Quickly scatter about one-quarter of the about 225 g cooked shrimp, about 113 g cooked pork, 1 cup bean sprouts, and 1/4 cup chopped green onions over one half of the crepe. Do not cover the entire crepe.
- 5Cook the crepe for 3 to 4 minutes, or until the edges appear golden brown and crispy. Carefully fold the other half of the crepe over the filling using a spatula. Continue to cook for another 1 to 2 minutes until the crepe is golden and crisp on both sides.
- 6Repeat steps 3 through 5 three more times with the remaining batter and fillings to make a total of four crepes.
- 7While the crepes are cooking, prepare the dipping sauce by whisking together the 1/4 cup fish sauce, 2 tbsp rice vinegar, and 1 tbsp sugar in a small bowl until the sugar is dissolved.
- 8Serve the Banh Xeo crepes immediately. Arrange them on plates alongside lettuce leaves and 1/2 cup mint leaves for wrapping and dipping. Serve with the prepared dipping sauce.
Substitutions
Egg → Potato Starch
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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