Egg-Free Banh Xeo (Vietnamese Crepes)

Ingredients

• 1 cup Rice flour
• 1/4 cup Tapioca starch
• 1 cup Coconut milk
• 1 cup Water
• 1 tsp Turmeric powder
• 1/2 tsp Salt
• about 225 g Shrimp
• about 225 g Pork belly
• 1/2 medium Onion
• 2 cups Bean sprouts
• 2 stalks Green onions
• 1/2 cup Nuoc Cham dipping sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk together rice flour, tapioca starch, coconut milk, water, turmeric powder, and salt to make the batter. Let it rest for 30 minutes.
2. 2Cut pork belly into thin slices. Cook shrimp until pink and cooked through.
3. 3Heat a large non-stick skillet over medium heat. Add a little oil.
4. 4Pour about 1/2 cup of batter into the skillet, swirling to coat the bottom evenly. Add some pork belly, shrimp, onion, and bean sprouts.
5. 5Cover and cook for 3-5 minutes, or until the edges are crispy and golden brown.
6. 6Fold the crepe in half and slide it onto a plate. Garnish with green onions.
7. 7Serve immediately with Nuoc Cham dipping sauce.

Related Guides