Banh Xeo
A turmeric-yellow crepe that sizzles so loudly on the pan it named itself. You fold it around prawns and pork, then wrap the whole crackling thing in lettuce like a very messy present.
- Total time
- 18 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Whisk the rice flour, coconut milk, water, turmeric and a pinch of salt into a thin batter roughly the consistency of single cream, then let it sit while you cook the filling.
Fry the pork belly slices in 1 tbsp oil over medium-high heat for 4 minutes until browned, crisp at the edges and cooked right through, then add the prawns and cook 2 minutes until fully opaque.
Push the filling to one side, add 1 tbsp oil, swirl in a ladle of batter to coat the pan thinly, and cover for 2 minutes.
Uncover, add a handful of bean sprouts to one half, and cook uncovered for 2 to 3 minutes until the edges lift and go lacy and crisp.
Fold the crepe over the filling like an omelette and slide it out, then repeat with the remaining batter.
Tear pieces off, wrap them in lettuce with mint, and dip in nuoc cham.
Read all that and thought “absolutely not”?
Completely fair. Banh Xeo is sitting in the Vietnamese kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Vietnamese kitchen
Clear broth, loud herbs, immediate calm.