Banh Xeo
Chop Rating: —/5
Ingredients
- 2 cups rice flour
- 1 tsp ground turmeric
- 0.5 tsp salt
- 13.5 ounces canned unsweetened coconut milk
- 1.5 cups water
- 0.5 cup scallion – thinly sliced
- 3 tbsp sugar
- 6 tbsp water – warm
- 3 tbsp fish sauce
- 3 tbsp lime juice – freshly squeezed
- 1 clove garlic – minced
- 1 chile Thai bird's eye – thinly sliced
- 8 ounces pork belly – thinly sliced
- 12 ounces shrimp – peeled and deveined
- 0.25 tsp ground black pepper
- 1 cup onion – thinly sliced
- 4 cups bean sprout
- 0.5 cup vegetable oil – neutral
- butter lettuce leaves – for serving
- mint – for serving
- cilantro – for serving
- Thai basil – for serving
- perilla leaves – for serving
Instructions
- Whisk the rice flour, ground turmeric, and salt in a large bowl. Add the canned unsweetened coconut milk and 1.5 cups water, whisking until smooth and pourable; stir in the sliced scallions. Let the batter rest 30 minutes to fully hydrate.
- Make the dipping sauce: In a small bowl, dissolve the sugar in the warm water. Stir in the fish sauce and lime juice, then add the minced garlic and sliced Thai chile; set aside.
- Toss the pork belly and shrimp with the ground black pepper until evenly seasoned.
- Heat 2 tsp vegetable oil in a well-seasoned 10–12 inch nonstick or cast-iron skillet over medium-high until shimmering. Add a small portion of pork belly and some sliced onion; sauté until lightly browned, 1–2 minutes. Add a few shrimp and cook until just opaque, 30–60 seconds.
- Stir the batter, then ladle in just enough to thinly coat the pan, swirling to create a lacy edge. Scatter a generous handful of bean sprouts over the surface. Cover and cook 2–3 minutes, until the sprouts wilt and the batter sets on top.
- Uncover and continue cooking until the underside is deeply golden and the edges are crisp and lacy, 3–5 minutes. Fold the crepe in half and slide onto a plate.
- Repeat steps 4–6 with the remaining batter and fillings, adding more to the pan as needed and adjusting the heat to keep the crepe sizzling without burning.
- Arrange the butter lettuce leaves, fresh mint, fresh cilantro, Thai basil, and perilla on a platter for serving. Serve the hot crepes immediately with bowls of the dipping sauce for dipping and wrapping.