Ingredients
- 2 cups rice flour
- 1/2 cup unsweetened coconut milk
- 2 1/3 cups water
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder (Recommended: Vietnamese GoldenBells brand)
- 3 scallions cut into thin rings
- 4 tablespoons vegetable oil
- 1/4 yellow onion
- thinly sliced (1/2 cup)
- 4 ounces pork shoulder or chicken breast
- thinly sliced
- 12 medium raw shrimp
- peeled and deveined
- 4 cups bean sprouts
- 2 cups sliced white mushrooms
- lightly Sauteed and drained
- 1 cup Vietnamese Dipping Sauce
- recipe follows
- Vietnamese Dipping Sauce: Nuoc Cham
- 3 Thai bird chiles or 1 serrano chile
- 1 clove garlic
- sliced
- 3 tablespoons sugar
- 2/3 cup warm water
- 1 1/2 tablespoon fresh lime juice
- 5 tablespoons fish sauce
- 2 tablespoons finely shredded carrots for garnish
- optional
Instructions
- Make the batter: place the rice flour, coconut milk, water, turmeric, sugar, salt, curry powder and scallions in a bowl and stir well to blend.
- Set aside.
- Make the filling: Heat 1 tablespoon of the oil in a large nonstick skillet over high heat.
- Add 1/4 each of the onion, the pork and the shrimp and stir until fragrant, about 15 seconds.
- Whisk the batter well, and ladle about 2/3 cup into the pan.
- Swirl so the batter completely covers the surface.
- Neatly pile about 1 cup bean sprouts and 1/2 cup mushrooms on one side of the crepe, closer to the center than to the edge.
- Reduce the heat slightly, cover the pan and cook until the edges pull away from the sides of the pan, about 5 minutes.
- Reduce the heat to low.
- Uncover and cook until the crepe is crisp and the pork and shrimp are done, another 2 to 3 minutes.
- Slip a spatula under the crepe to check on the bottom of the crepe.
- If it?s not brown, cook for another 1 to 2 minutes.
- Lift the side of the crepe without the bean sprouts and mushrooms and fold it over the covered side of the crepe.
- Using a spatula, gently slide the crepe onto a large plate.
- Wipe the pan clean and make the remaining crepes in the same way.
- Be sure to oil the pan before beginning the next crepe.
- To serve, place the crepes, Vietnamese Dipping Sauce and some lettuces, mustard leaves, and herbs on the table.
- To eat, tear a piece of the banh xeo and wrap the lettuce or mustard leaves and herbs.
- Roll into a packet, then dip into the sauce and eat.
- Cut the chiles into thin rings.
- Remove one-third of the chiles and set aside for garnish.
- Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste.
- Transfer to a small bowl and add the water, lime juice, and fish sauce.
- Stir well to dissolve.
- Add the reserved chiles and carrots.
- Set aside for 10 minutes before serving.
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