Banh Xeo, or Vietnamese Crispy Crepes, are delicious and savory pancakes filled with a combination of pork belly, shrimp, bean sprouts, and green onions. They are a popular street food in Vietnam and are often enjoyed with fresh herbs and a tangy dipping sauce.
Ingredients: 1 cup rice flour. 1/4 cup cornstarch. 1/2 teaspoon turmeric powder. 1/2 teaspoon salt. 1 1/2 cups coconut milk. 1/2 cup cold water. 1/2 pound about 225g pork belly, thinly sliced. 1/2 pound about 225g large shrimp, peeled and deveined. 1 small onion, thinly sliced. 2 cups bean sprouts. 1/4 cup green onions, chopped. Fresh lettuce leaves, for serving. Fresh herbs mint, basil, cilantro, for serving. Vietnamese dipping sauce Nuoc Cham, for serving.
Instructions: Whisk the cornstarch, salt, turmeric powder, and rice flour together in a bowl. Mix in the cold water and coconut milk with a whisk until the batter is smooth. Take some time to rest. Put some oil in a hot nonstick skillet or crepe pan and cook the pork belly slices until they are crispy. Take it out and set it aside. Cook the shrimp in the same pan until they turn pink and get a little crispy. Take it out and set it aside. If you need to, add a little more oil to the same pan and saut the sliced onion until it turns clear. Add a little bit of the batter to the hot pan and swirl it around to cover the bottom. On one half of the crepe, put a handful of bean sprouts, cooked pork belly, shrimp, and green onions. Set the pan over medium heat and cover it. Cook the crepe until it gets crispy and the edges begin to lift. Place the filled crepe on a serving plate and fold it in half to cover it. Do it again to make more crepes. Hot Banh Xeo should be served with fresh lettuce, herbs, and Vietnamese dipping sauce. To eat, take a piece of the crepe, wrap it in lettuce with herbs, and dip it in the sauce.
Prep Time: 30 minutes
Cook Time: 30 minutes
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