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Bánh Xèo (Sizzling Saigon Crepes)
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.
Ingredients
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.
