Vietnamese Banh Xeo with Turmeric and Coconut Milk
Crispy Vietnamese Savory Pancakes
Banh Xeo are savory Vietnamese pancakes made with rice flour and coconut milk, filled with shrimp, pork, and beansprouts, and are perfect for a crunchy, flavorful bite.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Batter
For the Filling
For the Dipping Sauce
For Garnishing
Preparation
Preparing the Batter
Combine dry ingredients
In a bowl, combine rice flour and turmeric powder.
Whisk in liquids
Gradually whisk in coconut milk and water until smooth.
Season and rest
Stir in salt and let the batter rest for 30 minutes.
Allow the batter to rest to ensure a smooth and lump-free consistency.
Preparing the Filling
Marinate proteins
Marinate shrimp and pork belly with a pinch of salt and pepper.
Preheat skillet
Preheat a skillet over medium heat.
Use a non-stick pan for the best results with the crepes.
Cook filling
Sauté the pork until cooked through, then add shrimp and onion, cooking until shrimp is pink.
Cooking Process
Cooking the Crepe
Heat a non-stick pan over medium-high heat, add a little oil, then pour a thin layer of batter onto the pan.
Adding the Filling
Once the edges start to lift, add a portion of the sautéed filling and some bean sprouts to half of the crepe.
Folding & Crisping
Fold the crepe in half and let it cook until crispy.
Plating & Serving
Vietnamese Banh Xeo with Turmeric and Coconut Milk
Vietnamese Banh Xeo with Turmeric and Coconut Milk
Plating & Serving
Arrange Banh Xeo on a platter alongside fresh lettuce, mint, and cilantro. Encourage guests to wrap the crepes with herbs in the lettuce and dip in the sauce.