Vietnamese
Vietnamese Crispy Crepes
Banh xeo with lacy turmeric-coconut edges and a tender center, folded around savory filling and wrapped with herbs for crackle, richness, and freshness.
6 servings · 50 minutes prep · 35 minutes cook
Ingredients
Main
- 2 cups
- 1/2 cup
- 1 tsp, ground
- 1 tsp
- 1 1/2 cups
- 1 1/2 cups
- 3 whole, sliced
- 1 lb, thinly sliced
- 1 lb, peeled
- 3 cups
- 1/3 cup, for cooking
Directions
Method
- Whisk the rice flour, cornstarch, turmeric, kosher salt, coconut milk, and water until smooth.
- Rest the batter for 1 hour, then stir in the scallions. Set the pork belly, shrimp, and bean sprouts near the stove.
- Heat a nonstick skillet until very hot, add a thin film of the avocado oil, then add a few slices of pork belly and a few shrimp. Cook for 1 minute.
- Pour in just enough batter to make a thin crepe and immediately swirl the pan so the batter reaches the edges.
- Scatter a handful of bean sprouts over one side, cover, and cook until the top sets and the edges begin to crisp, 3-4 minutes.
- Uncover and continue cooking until the bottom is deeply golden and the edges are lacy and crisp. Before folding, confirm the thickest pork-belly slice reaches 145°F and the shrimp are pearly and opaque; if either is underdone, cover and cook for 30-60 seconds longer, then uncover briefly to restore crispness. Fold the crepe in half, transfer it to a warm plate, and rest it uncovered for 3 minutes before serving.
- Repeat with the remaining oil, filling, and batter, stirring the batter between crepes so the rice flour stays suspended. Serve while the crust is crisp and the center is hot with lettuce, herbs, and nuoc cham.
