Banh Xeo
Crispy, sizzling Vietnamese rice crepes colored with turmeric, stuffed with shrimp, pork, and fresh bean sprouts.
- 30 min
- 859 kcal / serving
- medium
- Protein
- 27.7 g
- Fat
- 50.8 g
- Carbs
- 73.6 g
Contains: crustaceans, fish (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 150 g rice flour
- 1 tsp turmeric powder
- 200 ml coconut milk
- 150 ml water
- 100 g shrimp (peeled and deveined)
- 100 g pork (sliced very thin)
- 100 g mung bean sprouts
- 4 tbsp vegetable oil (for frying)
- 2 tbsp fish sauce & 1 tbsp sugar (for the dipping sauce)
- 1 tbsp lime juice & 4 tbsp water (for the dipping sauce)
- 8 pc lettuce leaves (for wrapping)
Method
- Whisk the rice flour, turmeric, coconut milk, and water into a smooth, thin batter, then let it rest for 15 minutes. For the dipping sauce, stir together the fish sauce, sugar, lime juice, and 4 tbsp of water.
- Heat a splash of oil in a large skillet over high heat; sauté a few pieces of pork and shrimp for 1 minute.
- Ladle a portion of the batter into the skillet, immediately swirling it around to form a paper-thin crepe covering the pan.
- Place a handful of fresh bean sprouts directly onto one half of the sizzling crepe.
- Cover with a lid and fry over medium heat for 3-4 minutes until the edges turn golden-brown and intensely crispy.
- Fold the crepe in half over the sprouts and slide carefully onto a plate; serve wrapped in the lettuce leaves with the dipping sauce.
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