Banh Xeo (Vietnamese Crepe)
Crisp, turmeric-scented crepes folded around savory pork, shrimp, and tender mung beans, served with fresh herbs and crisp lettuce for wrapping. The contrast of crunchy edges, soft filling, and bright, tangy dipping sauce makes each bite lively and addictive.
1 ½ cup rice flour
¼ cup tapioca starch
1 tsp turmeric powder
1 tsp salt
1 tsp sugar
1 can coconut milk, full fat
1 cup water
2 eggs, lightly beaten
4 tbsp vegetable oil
8 oz pork shoulder, thinly sliced
8 oz shrimp, peeled and halved lengthwise
½ cup split mung beans, soaked 30 minutes and drained
2 cup bean sprouts, rinsed
3 stalk green onion, thinly sliced
1 bunch lettuce, leaves separated
¼ bunch mint
¼ bunch thai basil
¼ bunch cilantro
6 tbsp fish sauce
2 lime, juiced
2 tbsp water (for sauce)
1 tbsp sugar (for sauce)
1 chili, thinly sliced (optional)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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