Ingredients for Banh Xeo Vietnamese Crepes
- 1/2 lb boneless pork loin
- 1/2 lb medium shrimp
- fresh cilantro sprigs
- fresh basil sprigs
- fresh mint sprigs
- 1 1/2 cups rice flour
- 1/2 cup self-rising flour
- 1 1/2 cups water
- 1 (13.5 ounce) can coconut milk
- 1 teaspoon curry powder
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 3 green onions, chopped
- 1/2 onion, thinly sliced
- 2 cups fresh bean sprouts
- 1/4 cup vegetable oil
- Nuoc Cham Sauce
- 1 head red leaf lettuce
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How to Make Banh Xeo Vietnamese Crepes
- In a saucepan, cook the sliced pork loin in enough water to cover over medium heat until cooked through (about 10-15 minutes).
- Remove from heat, let cool slightly, and then julienne into thin strips.
- Peel and devein the shrimp, then slice each one in half lengthwise.
- Rinse and drain the fresh herbs; set aside.
- In a large mixing bowl, whisk together the rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, and green onions until a smooth batter forms.
- Divide the pork, shrimp, sliced onion, and bean sprouts into 5 equal portions.
- Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat.
- Add a portion of the pork, shrimp, and onion to the hot pan and sauté until fragrant and slightly browned.
- Add 1/2 cup of batter to the pan and swirl to create a thin, even layer, ensuring batter reaches the edges.
- Place a portion of bean sprouts in the center of the crepe.
- Immediately cover the pan tightly and cook for 2-3 minutes.
- Uncover, loosen the edges of the crepe with a spatula, and carefully fold it in half or thirds, creating an omelette shape.
- Transfer the cooked crepe to a serving platter. Do not stack or cover.
- Repeat steps 7-13 with the remaining batter and ingredients.
- Serve immediately. To eat, place a crepe on a lettuce leaf, top with herbs, and dip in the prepared Nuoc Cham sauce.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
18g
Fat
63g
Carbs
22g
