Bánh xèo
Ingredients
- 1 cup rice flour
- 1/2 cup tapioca starch
- 1 tsp turmeric powder
- 1 cup unsweetened coconut milk
- 3/4 cup water
- 1 tsp salt
- 8 oz large shrimp, peeled and deveined
- 6 oz pork belly, thinly sliced
- 2 cups fresh bean sprouts
- 4 scallions, cut into 2-inch pieces
- 3 tbsp vegetable oil
- Crispy shallots, 3 tbsp
- 1 head butter lettuce, leaves separated
- Fish sauce for dipping, 1/4 cup mixed with 2 tbsp lime juice and 1 tsp sugar
Instructions
- Combine rice flour, tapioca starch, turmeric powder, and salt in a bowl. Whisk in coconut milk and water until smooth with no lumps; let batter rest 10 minutes at room temperature.
- Heat 1 tbsp oil in a 10-inch nonstick skillet over medium-high heat (375°F). Pour 1/3 cup batter into the center, immediately tilting and rotating the pan in a circular motion to create a thin, even crepe; cook 15-20 seconds until the bottom edges begin to set.
- Arrange 2 oz shrimp and 1.5 oz pork belly on one half of the crepe, scatter 1/2 cup bean sprouts and 1 tbsp scallions over the protein. Drizzle 1 tsp oil around the edges of the crepe.
- Cook undisturbed for 2-3 minutes until the bottom is golden and crispy (listen for a light crackling sound). The crepe should be thin and lacy with crispy, caramelized edges.
- Fold the crepe in half and transfer to a serving plate. Sprinkle with 3/4 tbsp crispy shallots. Repeat with remaining batter and filling for 3 more crepes.
- Serve immediately while crepes are still warm and crispy. Wrap each piece in a lettuce leaf and dip into the fish sauce mixture before eating.
Inspired by Adrien Blech’s winning bánh xèo. This is a plausible recreation, not the chef’s original recipe.