Dairy-Free Vietnamese Crepe (Banh Xeo)

Ingredients

• 1 cup Rice flour
• 1 cup Coconut milk
• 0.75 cup Water
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Salt
• 0.5 lb Shrimp
• 0.5 lb Pork belly
• 2 cups Bean sprouts
• 0.5 cup Mung beans
• 0.5 medium Yellow onion
• 3 tablespoons Vegetable oil
• 1 head Lettuce
• 0.25 cup Mint
• 3 tablespoons Fish sauce (dairy-free)
• 2 tablespoons Lime juice
• 1 tablespoon Sugar

Instructions

1. 1In a large bowl, whisk together the 1 cup rice flour, 1 cup coconut milk, 0.75 cup water, 1 teaspoon turmeric powder, and 0.5 teaspoon salt until the mixture is smooth and no lumps remain. Cover the bowl with plastic wrap or a lid and let the batter rest at room temperature for 30 minutes; this allows the rice flour to fully hydrate, resulting in a crispier crepe.
2. 2Rinse the 0.5 cup mung beans under cold water. Place the rinsed mung beans in a small saucepan and add enough water to cover them by about 1 inch (approximately 1.5 cups of water). Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 20-25 minutes, or until the mung beans are tender. Drain any excess water from the cooked mung beans.
3. 3Slice the 0.5 lb pork belly into thin, bite-sized strips, approximately 1/4-inch thick and 1-inch long. Peel and devein the 0.5 lb shrimp, if they are not already prepared. Thinly slice the 0.5 medium yellow onion into crescent shapes.
4. 4Heat 1 tablespoon of the 3 tablespoons vegetable oil in a 12-inch non-stick skillet over medium-high heat (approximately 375°F or 190°C) until shimmering. Add the sliced 0.5 lb pork belly and cook for 3-5 minutes, stirring occasionally, until the pork is browned and slightly crispy. Add the prepared 0.5 lb shrimp to the skillet and cook for another 2-3 minutes, stirring, until the shrimp turn pink and opaque, reaching an internal temperature of 145°F (63°C). Stir in the thinly sliced 0.5 medium yellow onion and the 2 cups bean sprouts, cooking for 2-3 minutes more until the onion softens and the bean sprouts are slightly tender. Transfer the cooked filling to a bowl and set aside.
5. 5Return the 12-inch non-stick skillet to medium-high heat. Pour about 1/4 cup of the rested crepe batter into the hot skillet, immediately tilting the pan in a circular motion to spread the batter into a thin, even layer across the bottom. Cook the crepe for 3-5 minutes without disturbing it, until the edges are golden brown and crispy, and the center appears set. Spoon a portion of the cooked shrimp, pork, onion, and bean sprout mixture onto one half of the crepe, then sprinkle about 2 tablespoons of the cooked 0.5 cup mung beans over the filling. Carefully slide a spatula under the empty half of the crepe and fold it over the filling to create a half-moon shape.
6. 6Add 1 tablespoon of the remaining 2 tablespoons vegetable oil to the skillet for each subsequent crepe, if needed, allowing it to heat until shimmering. Repeat the previous step with the remaining crepe batter, filling mixture, and cooked mung beans, cooking each crepe for 3-5 minutes per side until each is golden brown and crispy.
7. 7In a small bowl, combine the 3 tablespoons fish sauce, 2 tablespoons lime juice, and 1 tablespoon sugar. Stir vigorously with a spoon until the sugar is completely dissolved and the sauce is well combined.
8. 8Serve the crispy crepes immediately while they are still warm. Arrange the crepes on plates alongside the 1 head of lettuce, torn into individual leaves, and the 0.25 cup mint leaves. Offer the prepared dipping sauce in a small bowl for drizzling over the crepes or for dipping.

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