Crispy Turmeric Rice Crepe — Banh Xeo
Central-coast crackling rice-flour crepe tinted yellow with turmeric and coconut milk, folded over pork belly, shrimp, mung beans, and bean sprouts, torn at the table into lettuce with herbs and dipped in nuoc cham.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince shallot, garlic, and scallion. Toss pork and shrimp with shallot, garlic, 2 tsp fish sauce, white pepper, and salt. Slice red chillies into rings and pick herb leaves from stems. Whisk rice flour, cornstarch, turmeric, coconut milk, cold water, and scallion until smooth and glossy, rest 10 minutes. Whisk 1/4 cup fish sauce, hot water, sugar, lime juice, and chilli until sugar dissolves.
Saute
Heat 2 tbsp oil in a 25cm nonstick skillet over medium-high 1 minute. Add pork and shrimp, cook 3 minutes until pork edges brown and shrimp turn opaque pink.
Build
Pour remaining 2 tbsp oil and ladle batter to coat the pan, swirl. Scatter mung beans and half the bean sprouts on one side, cover, cook over medium-high 4 minutes until edges crisp deep golden.
Crisp
Uncover, slide spatula under one edge, cook over medium-high 2 minutes more until base sets shatteringly crisp. Fold crepe in half over filling.
Plate
Slide crepe onto a plate alongside lettuce and herbs. Serve nuoc cham in a small bowl. Tear pieces, wrap in lettuce with mint and perilla, and dip into sauce.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.