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Ingredients
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Bánh Xèo (Vietnamese Crepe) Batter & Base
Filling
Garnish & Serve
Dipping Sauce (Nước Chấm)
Method
Batter & Base
Make the batter
In a medium bowl whisk together rice flour and mung bean (or tapioca) starch. Add turmeric, salt and sugar and whisk to combine. Stir in coconut milk and water gradually until smooth and thin (consistency like crepe batter). If using, beat the egg and whisk into the batter. Let batter rest 20–30 minutes at room temperature to hydrate.
Adjust consistency
After resting, stir the batter. It should be thin enough to spread in a pan — add up to 2 tbs more water if too thick. Taste and adjust salt.
Filling & Frying
Prepare filling
Season the thinly sliced pork with a pinch of salt and black pepper. Pat shrimp dry. Toss sliced onion and scallion together and have bean sprouts ready and rinsed.
Heat the pan
Use a 10–12 inch nonstick or cast-iron skillet. Heat over medium-high heat until hot, then add 1 tbs of vegetable oil and swirl to coat.
Cook proteins
Add pork slices in a single layer; sear about 30–45 seconds per side until just cooked through. Push meat to one side, add shrimp cut-side down and cook 30–45 seconds until pink and opaque. Remove proteins to a plate and set aside. Wipe excess oil if pan is too oily but leave a thin film for frying.
Make the crepe
Turn heat to medium. Add remaining 1 tbs oil and pour ladleful (about 1/3 cup) of batter into the hot skillet, tilting and swirling so the batter spreads into a thin, lacy crepe (aim for 7–9 inch round). Cook undisturbed 2–3 minutes until the edges lift and crisp and the top is mostly set.
Add filling and finish
Arrange a few pieces of pork and shrimp on one half of the crepe, scatter some sliced onion, a small handful of bean sprouts and a sprinkle of scallion over the filling. Cover the skillet briefly (30–45 seconds) to help steam the bean sprouts and finish cooking. Fold the crepe in half over the filling and press gently. Slide onto a plate, cut to serve.
Sauce & Serving
Make the dipping sauce
In a small bowl combine fish sauce, lime juice (or rice vinegar), warm water and sugar. Stir until sugar dissolves. Add minced garlic and sliced chili, taste and adjust: more water for milder, more lime for tartness, more sugar for sweetness.