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Crispy Pork and Shrimp Crepe

Vietnamese banh xeo - a thin, golden turmeric-rice flour crepe sizzled until shatteringly crisp, filled with seasoned pork, shrimp, bean sprouts, and scallions. Wrapped in lettuce and dipped in nuoc cham to eat.

55 minMediumServes 4460 cal/serving

VietnameseDinnerStovetopStandardDairy-FreeNut-FreeGluten-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 cup rice flour
  • 1 cup full-fat coconut milk
  • 1/2 cup water
  • 1/2 tsp ground turmeric
  • 4 scallions (for batter), thinly sliced
  • 1/2 lb pork belly or pork shoulder, thinly sliced
  • 1 lb medium shrimp, peeled, deveined
  • 2 tbsp fish sauce
  • 4 garlic cloves, minced
  • 1/2 tsp black pepper
  • 2 cups fresh bean sprouts
  • 1/4 cup neutral oil
  • 2 heads butter lettuce or green leaf lettuce, leaves separated
  • 1 cup fresh mint and perilla (or Thai basil)
  • 1/4 cup fish sauce (for nuoc cham)
  • 1/4 cup fresh lime juice
  • 2 tbsp sugar (for nuoc cham)
  • 1/4 cup warm water (for nuoc cham)
  • 2 fresh red chili, sliced

Instructions

  1. 1

    Make the nuoc cham: combine 1/4 cup fish sauce (for nuoc cham), 1/4 cup fresh lime juice, 2 tbsp sugar (for nuoc cham), and 1/4 cup warm water (for nuoc cham) and stir until sugar dissolves. Add 2 sliced fresh red chili. Set aside.

  2. 2

    Make the crepe batter: whisk 1 cup rice flour, 1 cup full-fat coconut milk, 1/2 cup water, and 1/2 tsp ground turmeric together until smooth. Stir in 4 thinly sliced scallions (for batter). Let the batter rest for 10 minutes.

  3. 3

    Season 1/2 lb thinly sliced pork belly or pork shoulder and 1 lb peeled, deveined medium shrimp with 2 tbsp fish sauce, 4 minced garlic cloves, and 1/2 tsp black pepper.

  4. 4

    Heat a 10-inch non-stick skillet over high heat. Add a drizzle of 1/4 cup neutral oil. Add a few slices of pork and cook 1 minute. Add a few shrimp and cook until pink and just cooked through to an internal temperature of 145°F (63°C).

  5. 5

    Pour a ladleful of batter into the pan, swirling quickly to coat the bottom in a thin layer. Add a handful of 2 cups fresh bean sprouts on one half of the crepe. Cover with a lid and cook for 2 minutes.

  6. 6

    Remove the lid and cook uncovered for another 2-3 minutes until the edges are crisp and lacey and the bottom is golden. Fold the crepe in half over the sprouts. Slide onto a plate. Repeat with the remaining batter, pork, and shrimp.

  7. 7

    Serve the crepes immediately with 2 heads leaves separated butter lettuce or green leaf lettuce and 1 cup fresh mint and perilla (or Thai basil). To eat: break off a piece of crepe, wrap it in a lettuce leaf with herbs, and dip in the nuoc cham.

Questions

How long does Crispy Pork and Shrimp Crepe keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Crispy Pork and Shrimp Crepe?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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