Gluten-Free Vietnamese Crepes (Bánh Xèo)
Crispy and savory Vietnamese crepes made with rice flour and coconut milk, filled with shrimp, pork, and bean sprouts. A naturally gluten-free delight.
Ingredients
- 1 cup Rice Flour
- 1 cup Coconut Milk
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Salt
- about 225 g Shrimp
- about 225 g Pork Belly
- 2 cups Bean Sprouts
- 1/4 cup Green Onions
- 2 tablespoons Vegetable Oil
- 1 recipe Nuoc Cham Dipping Sauce
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together rice flour, coconut milk, turmeric powder, and salt to make the batter. Let it rest for at least 30 minutes.
- 2Prepare the Nuoc Cham dipping sauce.
- 3Cut pork belly into small pieces and cook the shrimp.
- 4Heat vegetable oil in a non-stick skillet over medium heat.
- 5Pour a thin layer of batter into the skillet and swirl to coat the bottom.
- 6Add shrimp, pork belly, and bean sprouts to one half of the crepe.
- 7Fold the crepe in half and cook until golden brown and crispy.
- 8Garnish with green onions and serve 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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