Bánh Xèo (Sizzling Saigon Crepes)

Name: Bánh Xèo (Sizzling Saigon Crepes)
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 200g rice flour; 50g cornflour; 1/2 tsp turmeric; 400ml coconut milk; 200ml sparkling water; 200g prawns, peeled; 200g pork belly, thinly sliced; 200g bean sprouts; oil for frying; lettuce leaves, mint, coriander to serve; nuoc cham dipping sauce to serve

Crispy turmeric rice crepes filled with prawns, pork and bean sprouts. Swirling only a thin layer of batter over very high heat makes bánh xèo properly crisp and lacy rather than thick and chewy like a pancake.

Total time

45 min

Prep

35 min

Cook

10 min

Difficulty

medium

Cuisine

Vietnamese

Ingredients

200grice flour

50gcornflour

1/2 tspturmeric

400mlcoconut milk

200mlsparkling water

200gprawns, peeled

200gpork belly, thinly sliced

200gbean sprouts

oilfor frying

lettuce leaves, mint, corianderto serve

nuoc cham dipping sauceto serve

Instructions

Make batter: mix flours, turmeric, coconut milk and sparkling water. Rest 30 minutes.

Fry pork and prawns in a little oil. Remove.

Heat an oiled pan until very hot. Add a thin ladle of batter and swirl quickly.

Add filling to one half. Cover and cook until edges are crispy.

Fold in half. Slide onto a plate.

Serve wrapped in lettuce with herbs and nuoc cham.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

785

Protein

23.5g

Fat

51.3g

Carbs

60.3g

Fiber

4.5g

Sodium

91mg

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