Pork and Shrimp Bánh xèo

A bright yellow crepe, ultra-crispy on the edges and soft in the center. Steam escapes as it's folded over crunchy bean sprouts and seared pork. The scent of turmeric and coconut milk signals a striking contrast of textures.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 752
• Protein: 23 g
• Carbs: 52 g
• Fat: 48 g

Ingredients

• 200 g Rice flour ( sifted )
• 1 tsp Turmeric powder
• 100 ml Coconut milk
• 250 ml Mineral water
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 200 g Pork belly ( very thinly sliced )
• 200 g Shrimp ( peeled )
• 1 piece Yellow onion ( sliced )
• 150 g bean sprouts ( rinsed )
• 4 tbsp Peanut oil
• 3 tbsp fish sauce
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 1 tbsp White sugar
• 1 piece Garlic ( minced )
• 1 piece Hot chili pepper optional ( seeded and minced )
• 1 piece Butterhead lettuce ( whole leaves )
• 1 piece Mint ( bunch )
• 1 piece Coriander ( bunch )
• 1 piece Thai basil optional ( bunch )

Instructions

1. Batter preparation

   In a large mixing bowl, combine rice flour, turmeric, and a pinch of salt. Gradually pour in coconut milk and mineral water while whisking. The batter should be smooth and lightly coat the spoon. Let rest for 30 minutes at room temperature.

2. Filling prep

   Slice the pork belly into very thin strips. Thinly slice the yellow onion and chop the scallions. Prepare the sauce by mixing fish sauce, lime juice, sugar, minced garlic, and chili.

3. Searing the proteins

   Heat a pan with a bit of peanut oil until smoking hot. Toss in a few pieces of pork, two shrimps, and some onion. Let them brown quickly; the meat must be seared.

4. Frying the crepe

   Pour a ladle of batter and swirl the pan quickly to coat the edges. Add a handful of bean sprouts in the center. Cover for 2 minutes to let the steam cook the top, then remove the lid and fry until the edges pull away on their own and are very crispy.

5. Folding and serving

   Fold the crepe in half over the filling. It should crack under the spatula. Serve immediately with lettuce leaves, mint, coriander, and Thai basil. Wrap a piece of crepe in a salad leaf before dipping it into the sauce.

Chef's tips

• The pan must be smoking hot before pouring the batter to achieve that signature crunch.
• Do not overload the crepe; it must stay thin to avoid becoming rubbery.
• Letting the batter rest is crucial for the rice starch to hydrate properly.

Storage

Eat immediately. The crepe loses its crispness as it cools.