Vietnamese Shrimp and Pork Crepes
Crispy, golden, and bursting with flavor, Vietnamese Shrimp and Pork Crepes (Bánh Xèo) are a delightful fusion of textures and tastes. Made with a turmeric-infused rice flour batter enriched with creamy coconut milk, these savory crepes are filled with tender shrimp, thinly sliced pork, and crunchy bean sprouts. The crepes are cooked to crispy perfection and paired with a zesty dipping sauce made from fish sauce, lime, garlic, and chili for a burst of umami in every bite. Wrap each crepe in crunchy lettuce leaves with fragrant herbs like mint, cilantro, and Thai basil for a fresh, hands-on dining experience that’s as fun as it is delicious. Ready in under an hour and perfect for sharing, this recipe is a must-try for fans of Vietnamese street food and vibrant, authentic flavors!
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Recipe Information
Ingredients
- 1 cup rice flour
- 2 tablespoons cornstarch
- 0.5 teaspoons turmeric powder
- 1.5 cups water
- 0.5 cup coconut milk
- 3 stalks green onions, thinly sliced
- 12 medium shrimp, peeled and deveined
- 6 oz pork belly or pork shoulder, thinly sliced
- 2 cups bean sprouts
- 2 tablespoons fish sauce
- 1 teaspoon white sugar
- 1 clove garlic, minced
- 2 tablespoons cooking oil
- 6 lettuce leaves
- 1 cup fresh herbs (mint, cilantro, Thai basil)
- 1 lime, juiced
- 1 red chili, finely chopped
Instructions
In a mixing bowl, combine rice flour, cornstarch, turmeric, water, and coconut milk. Whisk until smooth. Stir in green onions and let the batter rest for 15 minutes.
Prepare the dipping sauce by mixing fish sauce, lime juice, sugar, garlic, and chili in a small bowl. Adjust seasoning to taste and set aside.
Heat 1 teaspoon of cooking oil in a non-stick pan over medium heat. Add a few slices of pork and 3 shrimp to the pan. Cook for 1-2 minutes until lightly browned.
Stir the batter and ladle a thin layer into the pan to cover the shrimp and pork. Swirl the pan to spread the batter evenly.
Scatter a handful of bean sprouts over one side of the crepe. Cover the pan with a lid and cook for 3-4 minutes, or until the edges are golden and crispy.
Remove the lid and fold the crepe in half. Slide it onto a serving plate and repeat with the remaining ingredients.
Serve the crepes hot with lettuce, fresh herbs, and the prepared dipping sauce. To eat, wrap pieces of crepe in lettuce with herbs and dip into the sauce.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 3069 mg | 133% | |
| Total Carbohydrate | 191.1 g | 69% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 27.9 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2356 mg | 50% | |
*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.
