Vietnamese Turmeric & Coconut Crepe / Bánh Xèo Recipe

Prepare the Batter

In a mixing bowl, combine the rice flour, turmeric powder, salt, coconut milk, and water. Whisk together until smooth and well combined. Let the batter rest for at least 30 minutes.

Heat the Pan

Heat a non-stick skillet or frying pan over medium heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.

Cook the Filling

In a separate pan, heat the remaining tablespoon of vegetable oil over medium heat. Add the sliced pork belly and cook until browned and crispy, about 3-5 minutes. Add the shrimp and cook until they turn pink, about 2-3 minutes. Stir in the bean sprouts and chopped green onions, cooking for another 1-2 minutes. Remove from heat and set aside.

Cook the Crepes

Pour about 1/2 cup of the batter into the hot skillet, swirling the pan to create a thin, even layer. Cook for 2-3 minutes or until the edges start to lift and the bottom is golden brown.

Add the Filling

Add a portion of the filling mixture to one half of the crepe. Fold the other half over to cover the filling and press gently. Cook for another 1-2 minutes.

Repeat

Remove the crepe from the skillet and repeat with the remaining batter and filling, adding more oil as needed.

Prepare the Dipping Sauce

In a small bowl, mix together the fish sauce, water, sugar, lime juice, minced garlic, and sliced chili (if using). Stir until the sugar is dissolved.