Bánh Xèo (Crispy Vietnamese Crepes)

Ingredients

• 1 cup Rice flour
• 1 cup Coconut milk
• 1/2 cup Water
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Salt
• 1/2 pound Pork belly, thinly sliced
• 1/2 pound Shrimp, peeled and deveined
• 1/2 cup Mung beans, split
• 2 cups Bean sprouts
• 1/2 cup Green onions, chopped
• 2 tablespoons Vegetable oil
• 1/4 cup Fish sauce
• 2 tablespoons Sugar
• 2 tablespoons Lime juice
• 1 clove Garlic, minced

Instructions

1. 1In a medium bowl, whisk together the 1 cup rice flour, 1 cup coconut milk, 1/2 cup water, 1/2 teaspoon turmeric powder, and 1/4 teaspoon salt until smooth. This is your crepe batter.
2. 2Place the 1/2 cup mung beans in a bowl and cover them with water. Let them soak for at least 30 minutes.
3. 3In a separate small bowl, whisk together the 1/4 cup fish sauce, 2 tablespoons sugar, 2 tablespoons lime juice, and 1 clove minced garlic. This is your nuoc cham dipping sauce.
4. 4Heat 1 tablespoon of the 2 tablespoons vegetable oil in a 12-inch non-stick skillet over medium-high heat (400°F / 200°C). Add the 1/2 pound thinly sliced pork belly and cook for 3-4 minutes, until browned. Add the 1/2 pound shrimp and cook for another 2-3 minutes, until pink and cooked through. Remove the pork and shrimp from the skillet and set aside.
5. 5Drain the soaked 1/2 cup mung beans and add them to the same skillet along with the 2 cups bean sprouts. Cook for 2-3 minutes, stirring occasionally, until the bean sprouts are slightly tender.
6. 6Pour about 1/2 cup of the crepe batter into the skillet over the mung beans and bean sprouts. Swirl the skillet immediately to create a thin, even layer that covers the bottom. Cook for 4-6 minutes, or until the edges are golden brown and crispy. The crepe should be firm to the touch.
7. 7Add the cooked pork belly and shrimp back into one half of the crepe. Sprinkle with the 1/2 cup chopped green onions. Fold the crepe in half over the filling using a spatula.
8. 8Slide the folded crepe onto a plate. Repeat steps 6 and 7 with the remaining crepe batter, pork, shrimp, mung beans, bean sprouts, and green onions until all ingredients are used. Serve immediately with the nuoc cham dipping sauce.

Related Guides