Bánh Xèo

Crisp turmeric crepe folded over pork, shrimp and sprouts.

Ingredients

• 2 cups Rice flour
• 1½ cups Coconut milk
• 1 cup Water
• 1 tbsp Turmeric
• 300 g Pork belly
• 300 g Shrimp
• 300 g Bean sprouts
• 4 Spring onions
• ½ cup Oil
• 1 head Lettuce
• 2 cups Herbs
• ¼ cup Fish sauce

Method

1. Make the batter — Whisk the rice flour with coconut milk, water and turmeric until thin as cream, and rest 2 hours.
2. Get the pan hot — Very hot pan and plenty of oil are what make bánh xèo crisp rather than soft.
3. Cook the filling — Sear the pork and shrimp in the pan first.
4. Pour and swirl — Add a thin ladle of batter and swirl to coat the pan in a lacy layer.
5. Add sprouts — Pile sprouts on one half, cover, and cook 3 minutes.
6. Fold — Fold in half and slide out when the edges lift and crackle.
7. Bánh Xèo is ready — Tear pieces, wrap in lettuce and herbs, and dip in fish sauce.

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• Bún Chả
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