Bánh Xèo

Cuisines

Best for

Recipe

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 cup	water
200 grams	pork belly, thinly sliced
200 grams	shrimp, peeled and deveined
1	onion, thinly sliced
1 cup	bean sprouts
2 tablespoons	fish sauce
1 tablespoon	sugar
1 cup	fresh herbs (mint, basil, cilantro)
1 head	lettuce
—	vegetable oil for frying
—	nuoc cham dipping sauce

Instructions

1. 1 In a mixing bowl, combine rice flour, cornstarch, turmeric powder, and salt.
2. 2 Gradually add coconut milk and water to the dry ingredients, stirring until smooth. Let the batter rest for 30 minutes.
3. 3 In a pan, heat a small amount of vegetable oil over medium heat. Add pork belly slices and cook until lightly browned.
4. 4 Add shrimp and onion to the pan with the pork, cooking until shrimp are pink and onions are soft.
5. 5 Remove the pork and shrimp mixture from the pan and set aside.
6. 6 Wipe the pan clean and add a bit more oil. Pour a ladle of batter into the pan, swirling to cover the bottom thinly.
7. 7 Add a portion of the pork and shrimp mixture and a handful of bean sprouts to one half of the crepe.
8. 8 Cover the pan with a lid and cook for about 3-4 minutes until the edges of the crepe are crispy.
9. 9 Fold the crepe in half and transfer to a plate. Repeat with the remaining batter and fillings.
10. 10 Serve the Bánh Xèo with fresh herbs, lettuce, and nuoc cham dipping sauce.