
Bánh Xèo (Crispy Vietnamese Crepes)
Savory, crispy crepes filled with shrimp, pork, and bean sprouts. Made with rice flour and coconut milk for a delicious dairy-free batter.
Ingredients
- 1 cup Rice flour
- 1 cup Coconut milk
- 1/2 cup Water
- 1/2 teaspoon Turmeric powder
- 1/4 teaspoon Salt
- 2 tablespoons Vegetable oil
- about 225 g Cooked shrimp
- about 225 g Cooked pork
- 1 cup Bean sprouts
- 2 stalks Green onions
- 1/4 cup Nuoc Cham dipping sauce
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the batter: In a bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt until smooth.
- 2Heat a large non-stick skillet or crepe pan over medium heat. Add 1 teaspoon of vegetable oil.
- 3Pour about 1/4 cup of batter into the hot skillet, swirling to create a thin crepe.
- 4Add a portion of shrimp, pork, bean sprouts, and green onions to one half of the crepe.
- 5Cook for 3-4 minutes, or until the edges are crispy and golden brown.
- 6Fold the crepe in half and cook for another minute. Remove from skillet and repeat with remaining batter and fillings.
- 7Serve immediately with nuoc cham dipping sauce.
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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