dinner · gluten-free · dairy-free
Bánh xèo (sizzling Vietnamese crepes)
Crisp, turmeric-yellow rice-flour and coconut crepes filled with pork belly, shrimp, mung beans and bean sprouts, wrapped in lettuce and herbs and dipped in nuoc cham.
- Time
- 60min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains fish and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Rest the batter 30 minutes.
-
2
Sear a few slices of pork and shrimp in a hot oiled pan, pour in a thin layer of batter and swirl.
-
3
Add mung beans and sprouts, cover 2 minutes, then uncover and cook until crisp. Fold in half.
-
4
Wrap pieces in lettuce with herbs and dip in nuoc cham.
