How To Make Banh Xeo (Vietnamese Crêpes)
Each bite from a Vietnamese dish packs a flavorful punch! And what better way to experience this than by trying our Vietnamese recipes. Try the iconic banh mi sandwiches and fresh spring rolls at the comfort of your own kitchen now!
Serves:
Ingredients
- 1 cup rice flour
- 1/4 cup cornstarch
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1 1/2 cups coconut milk
- 1 cup water
- 1/2 lb small shrimp, peeled and deveined
- 1/2 lb pork belly, thinly sliced
- 2 cups bean sprouts
- 1/2 cup green onions, chopped
- Nuoc Cham sauce, for serving
- Fresh lettuce leaves, for serving
- Fresh mint leaves, for serving
- Fresh cilantro leaves, for serving
Instructions
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In a large bowl, combine rice flour, cornstarch, turmeric powder, salt, coconut milk, and water. Whisk until smooth and well combined.
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Heat a non-stick pan over medium heat and add a drizzle of vegetable oil. Add a few shrimp and a couple slices of pork belly to the pan. Cook until shrimp turn pink and pork is cooked through. Remove from the pan and set aside.
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Pour 1/4 cup of the batter into the pan, swirling it around to coat the bottom. Cook for 2-3 minutes until the edges start to crisp up.
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Add a handful of bean sprouts, a sprinkle of green onions, and a few pieces of cooked shrimp and pork to one side of the crêpe. Fold the other side over to form a half-moon shape.
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Cook for another 2-3 minutes until the bottom is crispy. Flip and cook for an additional 2-3 minutes.
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Repeat with the remaining batter and filling ingredients.
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Serve the Banh Xeo with Nuoc Cham sauce, fresh lettuce leaves, mint leaves, and cilantro leaves for wrapping. Enjoy!
Nutrition
- Calories : 388kcal
Total Fat
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