Bánh XèoCrispy Savory Rice Crepes

Name: Bánh Xèo (Crispy Savory Rice Crepes)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Vietnam
Ingredients: 250 g White Rice Flour; 3 g Turmeric Powder; 300 ml Coconut Milk; 200 ml Water; 6 g Salt; 250 g Shrimp (peeled); 200 g Pork Belly (thinly sliced); 200 g Bean Sprouts; 40 g Scallion (cut into short lengths); 15 ml Vegetable Oil; 25 ml Vegetable Oil; 200 g Romaine Lettuce (torn); 20 g Fresh Mint; 20 g Vietnamese Coriander; 40 ml Fermented Fish Sauce; 120 ml Water; 40 ml Lime Juice; 25 g White Sugar; 10 g Garlic (finely chopped); 5 g Birds Eye Chili (finely chopped)

Vietnamese rice-flour crepes fried until crisp and filled with pork, shrimp, bean sprouts, and scallion. They are served with lettuce, herbs, and seasoned fish sauce.

Prep

25m

Cook

30m

Serves

Estimated

Nutrition

Per serving

874kcal

Calories

29g

Protein

55g

Fat

70g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Batter

250g
White Rice Flour
3g
Turmeric Powder
300ml
Coconut Milk
200ml
Water
6g
Salt

Filling

250g
Shrimp (peeled)
200g
Pork Belly (thinly sliced)
200g
Bean Sprouts
40g
Scallion (cut into short lengths)
15ml
Vegetable Oil

Frying

25ml
Vegetable Oil

Garnish

200g
Romaine Lettuce (torn)
20g
Fresh Mint
20g
Vietnamese Coriander

Sauce

40ml
Fermented Fish Sauce
120ml
Water
40ml
Lime Juice
25g
White Sugar
10g
Garlic (finely chopped)
5g
Birds Eye Chili (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Whisk the white rice flour, turmeric powder, coconut milk, water, and salt until smooth. Let the batter rest while you prepare the other components.
02
Stir the white sugar into the water until dissolved, then add the fermented fish sauce, lime juice, garlic, and bird's eye chili.
03
Heat the vegetable oil in a skillet over medium-high heat. Cook the pork belly until browned and 63°C (145°F), then add the shrimp and cook until opaque and 63°C (145°F).
04
Pour in a thin layer of batter and swirl the pan so it spreads evenly. Scatter some bean sprouts and scallion over one half.
05
Cover the pan and cook until the crepe is set and crisp around the edges, then fold it over the filling.
06
Use the vegetable oil to lightly coat the pan between crepes. Repeat with the remaining batter and filling.
07
Arrange the romaine lettuce, fresh mint, and vietnamese coriander on a plate.
08
Serve the crepes hot with the herbs and lettuce for wrapping, and the sauce on the side.

Ratings & Reviews

No reviews yet.