How to make it
6 steps. Take it one step at a time.
Whisk together the rice flour, turmeric powder, and a pinch of salt
In a large bowl, whisk together the rice flour, turmeric powder, and a pinch of salt. Gradually stir in the coconut milk and water until a smooth, thin batter forms. Stir in the sliced scallions. Let the batter rest at room temperature for at least 30 minutes.
30 minPrepare the dipping sauce
Prepare the dipping sauce (Nước Chấm) by combining fish sauce, sugar, lime juice, and water in a small bowl. Stir until sugar dissolves, then add minced garlic and chili to taste.
Heat a small amount of vegetable oil
Heat a small amount of vegetable oil in a non-stick skillet over medium-high heat. Add a few slices of pork belly, shrimp, and onion. Sauté until the pork is cooked through and shrimp are pink.
Stir the batter again
Stir the batter again. Pour a ladleful of batter into the pan, swirling it quickly to coat the bottom in a thin layer. Cover the pan with a lid and cook for about 2 minutes.
2 minRemove the lid
Remove the lid. Place a handful of bean sprouts on one half of the crepe. Continue cooking uncovered until the edges are crispy and the bottom is golden brown. Fold the crepe in half over the filling and slide it onto a plate.
Serve the hot crepes
Serve the hot crepes with lettuce leaves and fresh herbs. To eat, tear off a piece of the crepe, wrap it in a lettuce leaf with herbs, and dip into the sauce.
A little kitchen wisdom
The name 'Bánh xèo' literally translates to 'sizzling cake,' referring to the sound the batter makes when it hits the hot pan. For the crispiest results, ensure your pan is very hot before adding the batter and use a thin layer.
