Banh Xeo (Sizzling Crepes)

Name: Banh Xeo (Sizzling Crepes)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 cup white rice flour; 1 cup full-fat coconut milk; 1/2 cup cold water; 1/2 tsp ground turmeric; 4 scallions, thinly sliced; 12 oz medium shrimp, peeled, deveined; 8 oz pork belly or pork shoulder, thinly sliced; 2 cups fresh bean sprouts; 4 tbsp neutral vegetable oil; 1/2 tsp fine salt; 2 tbsp fish sauce; 2 tbsp fresh lime juice; 2 tsp granulated sugar; 2 tsp garlic and chili (minced, for dipping sauce), minced; 1 head butter lettuce leaves

55 minMediumServes 4425 cal/serving

VietnameseLunchStovetopStandardDairy-FreeNut-FreeAlcohol-Free

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Ingredients

1 cup white rice flour
1 cup full-fat coconut milk
1/2 cup cold water
1/2 tsp ground turmeric
4 scallions, thinly sliced
12 oz medium shrimp, peeled, deveined
8 oz pork belly or pork shoulder, thinly sliced
2 cups fresh bean sprouts
4 tbsp neutral vegetable oil
1/2 tsp fine salt
2 tbsp fish sauce
2 tbsp fresh lime juice
2 tsp granulated sugar
2 tsp garlic and chili (minced, for dipping sauce), minced
1 head butter lettuce leaves

Instructions

1

Make the batter: whisk 1 cup white rice flour, 1 cup full-fat coconut milk, 1/2 cup cold water, 1/2 tsp ground turmeric, and 1/2 tsp fine salt until smooth. Stir in 4 thinly sliced scallions. Let rest 10 minutes.
2

Make nuoc cham dipping sauce: stir together 2 tbsp fish sauce, 2 tbsp fresh lime juice, 2 tsp granulated sugar, 2 tsp minced garlic and chili (minced, for dipping sauce), and 2 tablespoons of warm water until sugar dissolves. Set aside.
3

Heat a 10-inch nonstick skillet over medium-high heat. Add about 1 teaspoon of neutral vegetable oil. Add a few pieces of thinly sliced pork belly or pork shoulder and cook until no longer pink, about 2 minutes. Add a few peeled, deveined medium shrimp and cook until pink, about 1 minute.
4

Pour in a ladleful of batter (about 1/3 cup) and swirl quickly to coat the pan in a thin, even layer. Scatter a handful of 2 cups fresh bean sprouts over one half of the crepe.
5

Drizzle a little oil around the edges. Cover and cook for 2 minutes, then uncover and cook until the edges are crisp and pull away from the pan and the bottom is deep golden, about 2 to 3 more minutes.
6

Fold the crepe in half over the bean sprouts and slide onto a plate. Repeat with remaining batter and fillings, wiping the pan between crepes if needed.
7

Serve with 1 head butter lettuce leaves leaves for wrapping and the nuoc cham for dipping.

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Questions

What is Banh Xeo (Sizzling Crepes)?

Crispy golden Vietnamese sizzling crepes made from turmeric-tinted rice flour batter filled with shrimp, pork, bean sprouts, and scallions, then wrapped in lettuce with fresh herbs and dipped in nuoc cham. This reference files it under Vietnamese lunch: made on the stovetop, rated medium and about 55 minutes start to finish.

What should Banh Xeo (Sizzling Crepes) look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until no longer pink. Step 5: cook until the edges are crisp and pull away from the pan and the bottom is deep golden.

Is there a substitute for fish sauce in Banh Xeo (Sizzling Crepes)?

The entry for Banh Xeo (Sizzling Crepes) calls for 2 tbsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use frozen shrimp instead of shrimp in Banh Xeo (Sizzling Crepes)?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Banh Xeo (Sizzling Crepes) uses 12 oz medium shrimp, peeled, deveined.

How many calories are in Banh Xeo (Sizzling Crepes)?

One serving (the recipe makes 4) is about 425 calories, with 18 g protein, 32 g carbohydrate and 18 g fat, plus 1 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

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