Vietnamese Banh Xeo (Crispy Crepes)

A crispy Vietnamese rice flour crepe filled with shrimp, pork, and bean sprouts. This dairy-free banh xeo is served wrapped in lettuce with fresh herbs and dipped in a tangy nuoc cham sauce.

Ingredients

• **Crepe Batter:**
• 1 cup rice flour
• 1/4 cup cornstarch
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1 3/4 cups liquid (combination of water and coconut milk; e.g., 1 cup water + 3/4 cup coconut milk)
• **Filling:**
• 8 oz pork belly or shoulder, thinly sliced
• 8 oz small shrimp, peeled and deveined
• 1 small onion, thinly sliced
• 2 green onions, sliced (green parts separated for batter, white for filling)
• 2 cups bean sprouts
• Salt and pepper, to taste (for seasoning pork and shrimp)
• 4 tablespoons vegetable oil, divided (for frying)
• **For Serving:**
• Lettuce leaves
• Fresh mint, cilantro, and Thai basil
• Nuoc Cham dipping sauce (mix of fish sauce, lime juice, sugar, water, garlic, and chili)

Instructions

1. PREP AHEAD
2. - Whisk batter: rice flour, cornstarch, turmeric, salt, coconut milk, water; rest 30 min; stir in sliced green onion.
3. - Thinly slice pork and shrimp; rinse bean sprouts.
4. - Prepare lettuce leaves, mint, cilantro for serving.
5. - Mix nuoc cham dipping sauce.
6. - Heat large nonstick skillet with lid.
7. COOKING STEPS
8. 1. Sauté pork and shrimp in 1 tsp oil over medium-high 1 min until just pink.
9. 2. Stir batter; ladle thin layer to cover pan; swirl quickly.
10. 3. Scatter generous bean sprouts over half the crepe; cover skillet 1 min to steam.
11. 4. Uncover; cook 3–4 min until edges lift and underside crisp, golden.
12. 5. Fold crepe in half over filling; slide onto plate. Repeat with remaining batter.
13. 6. Serve hot with lettuce, herbs, and nuoc cham; diners wrap pieces in leaves and dip.
14. (Active time ≈ 30 min | Total ≈ 1 hr incl. batter rest)

Nutrition Facts