Sizzling Saigon Crepesbanh Xeo
Transport your taste buds to the vibrant streets of Vietnam with these irresistible Sizzling Saigon Crepes, or Bánh Xèo. These golden, crispy rice flour crepes get their signature hue from turmeric and are delicately infused with creamy coconut milk. Packed with savory fillings of tender shrimp, crispy pork belly, and crunchy bean sprouts, each bite is a symphony of flavors and textures. Wrapped in fresh lettuce leaves with fragrant herbs like mint, cilantro, and Thai basil, these crepes are perfect for dipping into a tangy-sweet fish sauce laced with garlic and chili. Ready in just an hour, this dish is a fun and interactive way to bring the essence of Vietnamese street food to your table. Perfect for sharing, these light yet satisfying crepes are a must-try for anyone craving authentic, hand-held delights.
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Recipe Information
Ingredients
- 200 grams Rice flour
- 400 ml Coconut milk
- 250 ml Water
- 1 teaspoon Turmeric powder
- 2 stalks Green onion (finely sliced)
- 300 grams Shrimp (peeled and deveined)
- 150 grams Pork belly (thinly sliced)
- 250 grams Bean sprouts
- 6 tablespoons Vegetable oil
- 2 tablespoons Fish sauce
- 1 tablespoon Sugar
- 2 tablespoons Lime juice
- 2 cloves Garlic (minced)
- 1 unit Red chili (finely chopped)
- 1 cup Fresh herbs (mint, cilantro, and Thai basil)
- 12 leaves Lettuce leaves (for wrapping)
Instructions
In a large mixing bowl, combine the rice flour, coconut milk, water, turmeric powder, and a pinch of salt. Whisk until smooth and lump-free. Stir in the sliced green onions, then set aside to rest for 20 minutes.
Prepare the dipping sauce by combining fish sauce, sugar, lime juice, minced garlic, and chopped red chili in a small bowl. Stir until the sugar dissolves and set aside.
Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium-high heat. Add a few slices of pork belly and 3-4 shrimp to the pan. Sear until the shrimp are pink and the pork is lightly browned.
Stir the batter and pour a thin layer into the pan, tilting to spread it evenly. The batter should cover the pan in a thin layer.
Scatter a small handful of bean sprouts over one half of the crepe. Cover the pan with a lid and cook for 2-3 minutes, or until the edges are crispy and the bottom of the crepe is golden brown.
Remove the lid and let the steam escape for another minute to keep the crepe crispy. Fold the crepe in half to enclose the filling, then slide it onto a plate.
Repeat with the remaining batter and fillings, adding more oil to the pan as needed.
Serve the crepes warm with the prepared dipping sauce, fresh herbs, and lettuce leaves. To eat, tear a piece of crepe, wrap it in a lettuce leaf with herbs, and dip it in the sauce.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 14.1 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 105 mg | 8% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
