Banh Xeo Vietnamese Crepe Recipe
Crispy rice cake filled with pork belly, shrimp & bean sprouts served with lettuce, herbs, and Vietnamese fish sauce.
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Ingredients
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Banh Xeo Crepe
Method
Preparation
- 1
Make the Batter
In a mixing bowl, combine rice flour, turmeric powder, coconut milk, and water. Whisk until smooth. Let the batter rest for 30 minutes.
- 2
Cook the Filling
In a skillet over medium heat, add 1 tablespoon of vegetable oil. Sauté the pork belly until cooked through, then add the shrimp and cook until pink. Add bean sprouts and stir-fry for another minute. Remove from heat.
- 3
Cook the Crepes
In a non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat. Pour in about 1/2 cup of the batter, tilting the pan to spread evenly. Cook for about 2-3 minutes until the edges are crispy.
- 4
Add the Filling
Place a portion of the pork and shrimp mixture on one half of the crepe. Fold the other half over and cook for another minute until golden brown. Repeat with remaining batter and filling.
- 5
Serve
Serve the crepes hot with lettuce leaves, fresh herbs, and Vietnamese fish sauce on the side for dipping.
