Bánh Xèo (Sizzling Crepes)

Bánh Xèo (Vietnamese: [ɓǎjŋ̟ sɛ̂w], lit. 'sizzling pancake') is a crispy, stuffed rice pancake popular in Vietnam. The name refers to the sound (from xèo – 'sizzling') a thin layer of rice batter makes when it is poured into the hot skillet. It is a savory fried pancake made of rice flour, water, and turmeric powder.

Ingredients:

For the batter:

  1 cup rice flour

  2 tablespoons cornstarch

  1 teaspoon turmeric powder

  ¼ teaspoon kosher salt

  ½ cup coconut milk

  1 ½ cups water

  1 scallion (thinly sliced)

For the filling:

  Vegetable oil (for frying)

  ½ pound shrimp (peeled, deveined, and sliced in half lengthwise)

  1 small onion (thinly sliced, about 1/2 cup)

  1 ½ cups bean sprouts

  Leafy lettuce (or mustard greens, shiso, perilla, basil, optional)

  Nuoc Cham (dipping sauce for serving)

  ½ cup mix cilantro leaves (+ mint leaves)

Instructions:

1. Prepare the batter:

   In a large bowl, mix rice flour, cornstarch, turmeric powder, and salt.

   Add coconut milk and water, whisking until smooth.

   Stir in the sliced scallion.

2. Cook the crepes:

   Heat a non-stick frying pan over medium-high heat and add enough oil to cover the bottom.

   Pour in a ladle of batter, swirling to thinly cover the pan.

   Scatter shrimp and onion over half of the crepe.

   Add a handful of bean sprouts.

   Cook until the batter looks set and the edges start to brown, about 1 minute.

   Fold the crepe over and slide onto a plate.

3. Serve:

   Serve the crepes with leafy lettuce, cilantro, and mint.

   Dip in Nuoc Cham sauce and enjoy!