Banh Xeo (Vietnamese Crepes)

Ingredients

• 1 cup Rice flour
• 1 cup Coconut milk
• 1 cup Water
• 1 tsp Turmeric powder
• 1/2 tsp Salt
• 1/2 lb Shrimp
• 4 oz Pork belly
• 1 cup Bean sprouts
• 1/2 medium Onion
• 2 tbsp Vegetable oil
• 1/4 cup Fish sauce (Nuoc Cham)

Instructions

1. 1In a large bowl, whisk together the 1 cup rice flour, 1 cup coconut milk, 1 cup water, 1 tsp turmeric powder, and 1/2 tsp salt until the mixture is completely smooth and there are no lumps.
2. 2Prepare the fillings: Slice the 4 oz pork belly into thin, bite-sized strips. Dice the 1/2 medium onion into small pieces.
3. 3Heat a 12-inch non-stick skillet or crepe pan over medium heat, reaching approximately 350°F (175°C).
4. 4Add 1 tbsp of the 2 tbsp vegetable oil to the hot pan and swirl it around to coat the entire cooking surface.
5. 5Pour 1/2 cup of the batter into the hot, oiled pan. Immediately tilt and swirl the pan to spread the batter into a thin, even layer, forming a circle.
6. 6Quickly arrange a portion of the fillings onto one half of the crepe: add some of the shrimp, pork belly strips, 1 cup bean sprouts, and diced onion.
7. 7Cook for 3-5 minutes, or until the edges of the crepe start to lift and the bottom is golden brown and crispy. The shrimp should be pink and opaque, and the pork should be cooked through.
8. 8Carefully fold the crepe in half using a spatula, enclosing the fillings. Slide the folded crepe onto a plate.
9. 9Repeat steps 4 through 8 until all the batter and fillings are used, adding more vegetable oil to the pan as needed between crepes.
10. 10Serve the Banh Xeo crepes immediately with the 1/4 cup fish sauce (Nuoc Cham) for dipping.

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