Banh Xeo Vietnamese Sizzling Crepes
Impossibly crispy turmeric-tinted rice flour crepes filled with sizzling shrimp, pork belly, and bean sprouts that make a dramatic crackling sound when poured into a hot oiled pan. Eaten by tearing off pieces and wrapping them in lettuce with fresh herbs before dipping into nuoc cham.
Crispy Vietnamese turmeric crepes stuffed with shrimp, pork, and bean sprouts served with fresh lettuce wraps.
Nutrition per serving
Ingredients
Batter
Filling
Serving
Instructions
Make the Crepe Batter
Whisk together rice flour, turmeric, 1 cup of coconut milk, 1 cup of cold sparkling water, 2 sliced scallions, and a pinch of salt until completely smooth with no lumps. Let the batter rest for 15 minutes. The sparkling water creates air bubbles that contribute to a lighter and crispier finished crepe.
Cook the Filling
Heat a well-seasoned 10-inch skillet or wok over high heat until smoking. Add 2 teaspoons of oil and cook the pork belly slices for 1 minute until beginning to render. Add shrimp and cook for 1 more minute until just pink. Push everything to one side of the pan to make room for the batter.
Pour and Crisp the Crepe
Reduce heat to medium-high and pour about half a cup of batter quickly into the center of the pan, swirling immediately to create a thin even circle. Add a handful of bean sprouts to one half of the crepe, cover with a lid, and cook for 3 to 4 minutes until the edges are golden and lift freely from the pan.
Fold, Serve, and Eat
Fold the crepe in half over the sprouts to form a half-moon shape and slide onto a serving plate. The crepe should shatter slightly when pressed. To eat, tear a piece of crepe and wrap it in a lettuce leaf with fresh mint and perilla. Dip the entire bundle into nuoc cham dipping sauce.
Substitutions
Common mistakes
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