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Bánh Xèo (Vietnamese Savory Crepes)
1 hServes 4Nutri-Score C€€
C
1 h
1 hBánh Xèo (Vietnamese Savory Crepes)
what you need
Ingredients
rice flourGrains200 g
waterBeverages300 ml- coconut milkBeverages100 ml
turmeric (ground)Spices5 g
saltSpices3 g
spring onion (finely sliced)Produce2 pieces
pork belly (thinly sliced)Meat200 g
shrimp (peeled and deveined)Fish200 g
beansproutsProduce200 g
onion (thinly sliced)Produce1 piece
vegetable oilPantry30 ml- lettuce (leaves separated)Produce1 piece
- fresh herbs (mint, coriander and perilla)Produce50 g
- fish saucePantry60 ml
sugarPantry30 g
lime (juiced)Produce1 piece
garlic (minced)Produce2 pieces- chili (sliced)Produce1 piece
per serving
Nutrition
380kcal
- Carbs
- 48 g
- Proteins
- 14 g
- Fat
- 15 g
what you’ll use
Tools
Mixing bowl
Whisk
Frying pan
Spatula
Ladle
step by step
Method
- Step 1
Make the batter
- Whisk the rice flour, water, coconut milk, turmeric and salt in a bowl until smooth.
- Stir in the sliced spring onion and let the batter rest.
- Step 2
Prepare the dipping sauce
- Mix the fish sauce, sugar, lime juice, garlic and chili with a little water until the sugar dissolves.
- Step 3
Cook the pork and shrimp
- Heat a little oil in a frying pan and fry the pork belly until golden.
- Add the shrimp and onion and cook until the shrimp turn pink.
- Step 4
Fry the crepes
- Pour a ladle of batter into the hot pan and swirl to coat thinly.
- Scatter beansprouts over one half and cook until the edges crisp.
- Fold the crepe in half and slide it out; repeat with the remaining batter.
- Step 5
Serve
- Serve the crepes with lettuce, fresh herbs and the dipping sauce.