Easy Vietnamese Banh Xeo
Crispy Vietnamese savoury crepe filled with pork and prawns. Swirling the batter thinly around the hot pan the moment it's poured gives banh xeo its signature lacy, crisp edge instead of a thick, doughy one.
Total time
30 min
Prep
20 min
Cook
10 min
Difficulty
medium
Cuisine
Vietnamese
gluten-free
Ingredients
3 cupsrice flour crepe batter
300g / 200gpork strips and prawns
2 cupsbean sprouts and herbs
Instructions
1
Cook pork and prawns until nearly done.
2
Push the pork and prawns aside in the pan.
3
Pour batter around the filling, swirl to coat the pan thinly.
4
Add bean sprouts, cover briefly, fold in half once crisp and serve with herbs and dipping sauce.
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★★★★★
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