Grandma's Banh Xeo Recipe
Crepe Vietnam oil citrus herb Pork marinated, Chop bone – in pork chop hamachi, pico capers jalapeno, radish sauce
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Ingredients
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Banh Xeo Ingredients
Method
Banh Xeo Directions
- 1
Prepare the Batter
In a large mixing bowl, combine rice flour, turmeric powder, coconut milk, water, and salt. Whisk until smooth and let it rest for about 30 minutes.
- 2
Cook the Pork
In a skillet over medium heat, add 1 tablespoon of vegetable oil. Once hot, add the thinly sliced pork chop and cook until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.
- 3
Make the Crepes
In a non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat. Pour in 1/2 cup of the batter, swirling to coat the bottom of the skillet. Cook until the edges start to lift, about 2-3 minutes.
- 4
Add Fillings
Once the crepe is slightly crispy, add a portion of the cooked pork, pico de gallo, capers, and jalapeno on one half of the crepe. Cook for another minute until the fillings are heated through.
- 5
Fold and Serve
Carefully fold the crepe in half over the fillings and slide it onto a plate. Repeat with the remaining batter and filling ingredients. Serve hot with julienned radish and fresh herbs on the side.