Bánh xèo recipe

A thin turmeric and coconut rice-flour crepe that sizzles as it hits the pan, folded over pork, prawns and sprouts and eaten wrapped in leaves.

3 hours and 40 minutesmedium16 ingredients

Ingredients

• 200 g rice flour
• 200 ml coconut milk
• 1 tsp ground turmeric
• 400 ml water
• 200 g sliced pork belly
• 200 g raw prawns
• 150 g bean sprouts
• 3 spring onions
• 1 lettuce
• 1 bunch mixed herbs (mint, perilla)
• 3 tbsp fish sauce
• 3 tbsp sugar
• 1 lime
• 2 clove garlic
• 1 birds eye chilli
• 4 tbsp vegetable oil

How to make Bánh xèo

1. Whisk the 200 g rice flour, 200 ml coconut milk, 1 tsp turmeric and 400 ml of the water into a thin batter. Rest it for at least 3 hours, or overnight; stir in the 3 sliced spring onions just before cooking.
2. Make the nước chấm: stir the 3 tbsp sugar into the remaining 400 ml water, add the 3 tbsp fish sauce, the juice of the lime, the 2 garlic cloves and the chilli, finely chopped.
3. Peel the 200 g prawns, wash and dry the bean sprouts, lettuce and herbs.
4. Heat 4 tbsp oil in a frying pan over medium-high heat. Fry a quarter of the pork and prawns until lightly browned.
5. Pour in a ladle of batter and swirl it thin; it should hiss, which is what the name means.
6. Scatter a quarter of the bean sprouts over one half, cover for about 3 minutes, then uncover and cook over medium-low heat until the edges turn lacy and crisp. Fold in half and slide out. Repeat to make 4 crepes.
7. Tear off pieces, wrap them in lettuce and herbs, and dip in the nước chấm.

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