Banh Xeo Recipe

In a large bowl, whisk together rice flour, tapioca starch, turmeric, salt and sugar until combined.

Beat eggs lightly in a small bowl. Add coconut milk and cold water, whisk to combine.

Pour the wet mixture into the dry ingredients and whisk until smooth. Let batter rest at room temperature for 20–30 minutes to allow starches to hydrate. Batter should be thin and pourable; if it seems very thick, add up to 2 tbs water.

Pat shrimp and calamari dry with paper towel. Season with 1 tbs fish sauce and 1 tsp soy sauce; set aside for 5–10 minutes.

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tbs vegetable oil. Add minced garlic and cook 20–30 seconds until fragrant but not brown.

Add oyster mushrooms and sauté 2–3 minutes until they begin to soften. Season with a pinch of salt and pepper. Remove mushrooms to a plate and set aside.

Add another 1 tbs oil to the pan, then add shrimp in a single layer. Sear 1–2 minutes per side until just pink and opaque. Remove shrimp and set aside with mushrooms.

Add another 1 tbs oil, then quickly sear calamari rings 30–60 seconds per side — just until cooked through. Remove and set aside.

Wipe pan lightly with paper towel if there is excess oil. Add remaining 2 tbs oil and heat until shimmering. Add green onions and stir 30 seconds to soften slightly. Add bean sprouts and toss 20–30 seconds to warm through; season with remaining 1 tbs fish sauce and a pinch of pepper. Remove the sprout/green onion mixture and keep warm with the other fillings.

Return pan to medium-high heat and add 1–1.5 tbs oil, tilting to coat the surface thinly and evenly. The pan must be hot so the batter sizzles on contact.

Stir batter briefly (eggs may settle). Pour about 1/3 cup batter into the pan, tilting and swirling so it spreads to a thin 7–8 inch round with a slightly thicker edge. You want a thin crepe; adjust quantity for your pan size.

Let the batter cook undisturbed for 1–2 minutes until edges lift and bottom is crisp and golden. As the batter sets, quickly scatter 3 shrimp and a portion of calamari, some oyster mushrooms, a handful (about 1/4–1/3 cup) of bean sprouts and 1–2 pieces of green onion down one half of the crepe.

Crack a small amount of leftover beaten egg over the filling if desired for richer crepe (optional). Cook 30–60 seconds more to set fillings into the batter; the bottom should be crisp and golden while the top is set but not wet.

Fold the crepe in half over the filling and press lightly. Transfer to a serving plate and keep warm. Repeat with remaining batter and fillings, adding oil as needed so each crepe cooks crisp. This recipe should make about 6–8 crepes depending on pan size.

In a small bowl, dissolve 2 tsp sugar into 3 tbs warm water. Stir until sugar is dissolved.

Add 1.5 tbs fish sauce and 1 tbs lime juice (or rice vinegar). Mix to combine, then add minced garlic and sliced chili. Taste and adjust balance: more lime for acidity, more sugar for sweetness, more water if too strong.

Arrange crepes on a platter with lettuce leaves and fresh herbs. Serve immediately with nuoc cham on the side and lime wedges.

To eat: place a piece of crepe and filling on a lettuce leaf, add herbs, dip in sauce or pour a little over, wrap and enjoy.