Dairy-Free Banh Xeo (Vietnamese Crepes)

Ingredients

• 1 cup Rice Flour
• 1/2 cup Tapioca Starch
• 1 cup Coconut Milk
• 1 cup Water
• 1/2 tsp Turmeric Powder
• 1/4 tsp Salt
• 4 tbsp Vegetable Oil
• 1/2 lb Shrimp
• 1/2 lb Pork Belly
• 2 cups Bean Sprouts
• 1/2 cup Green Onions
• 1/4 cup Fish Sauce (Nuoc Cham)

Instructions

1. 1In a large bowl, whisk together the 1 cup Rice Flour, 1/2 cup Tapioca Starch, 1 cup Coconut Milk, 1 cup Water, 1/2 tsp Turmeric Powder, and 1/4 tsp Salt until the mixture is completely smooth and there are no lumps.
2. 2Prepare the fillings: slice the 1/2 lb Shrimp into bite-sized pieces and cut the 1/2 lb Pork Belly into thin slices.
3. 3Heat 1 tablespoon of Vegetable Oil in a 12-inch non-stick skillet over medium heat (350°F / 175°C).
4. 4Pour about 1/2 cup of the batter into the hot skillet and immediately swirl the skillet to spread the batter into a thin, even circle, like a crepe. Quickly arrange some of the prepared shrimp and pork belly over one half of the crepe. Cook for 2-3 minutes, until the edges begin to look dry and slightly golden.
5. 5Add a generous handful of the 2 cups Bean Sprouts and a sprinkle of the 1/2 cup Green Onions over the filling. Cover the skillet with a lid and cook for another 2-3 minutes, until the bean sprouts are slightly wilted and the crepe is crispy and golden brown on the bottom.
6. 6Carefully fold the crepe in half using a spatula, enclosing the filling. Slide the folded crepe onto a serving plate.
7. 7Repeat steps 3 through 6 with the remaining batter, shrimp, pork belly, bean sprouts, and green onions, adding 1 tablespoon of Vegetable Oil to the skillet before each new crepe.
8. 8Serve the Banh Xeo immediately with the 1/4 cup Fish Sauce (Nuoc Cham) on the side for dipping.

Substitutions

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