Vietnamese Turmeric & Coconut Crepe / Bánh Xèo Recipe
Recipe information
Make Vietnamese Turmeric & Coconut Crepe / Bánh Xèo in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Crepe Batter
Filling
Dipping Sauce
Crepe Batter
1. 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.
2. 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.
Filling
3. 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.
Cooking the Crepes
4. 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.
5. 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.
6. Repeat
Remove the crepe from the skillet and repeat with the remaining batter and filling, adding more oil as needed.
Dipping Sauce
7. 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.
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