Banh Xeo

Name: Banh Xeo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 250g rice flour; 1 tsp turmeric; 350ml coconut milk; 200ml water; 200g pork belly, thinly sliced; 200g prawns, peeled; 200g bean sprouts; spring onions to fill; vegetable oil for frying; butter lettuce, herbs, rice paper and nuoc cham to serve

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.

Total time

25 min

Prep

10 min

Cook

15 min

Difficulty

medium

Cuisine

Vietnamese

gluten-free

Ingredients

250grice flour

1 tspturmeric

350mlcoconut milk

200mlwater

200gpork belly, thinly sliced

200gprawns, peeled

200gbean sprouts

spring onionsto fill

vegetable oilfor frying

butter lettuce, herbs, rice paper and nuoc chamto serve

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.

Calories

755

Protein

23.9g

Fat

48.5g

Carbs

58.4g

Fiber

4.5g

Sodium

88mg

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