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Banh Xeo
Sizzling Vietnamese crepes stuffed with pork, prawns and bean sprouts. Making sure the pan is properly hot before the batter goes in, so it audibly sizzles on contact, gives banh xeo its name and its signature crispy edge.
Ingredients
Instructions
Mix rice flour, turmeric, coconut milk and water to a thin batter.
Briefly fry pork and prawn in a hot pan. Remove.
Pour batter into very hot oiled pan — it should sizzle.
Add pork, prawn, bean sprouts and spring onion on one half.
Fold over. Cook until very crispy.
Wrap pieces in lettuce leaves with herbs. Dip in nuoc cham.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
