Bánh xèo, a crisp Vietnamese street-food crêpe, is made with rice flour and coconut milk, filled with shrimp and bean sprouts, and pan-fried. Wrap it in lettuce and dip it in fish sauce for a fresh, crunchy bite.
Whisk together the rice flour, coconut milk, water, turmeric, and scallions until smooth.
Sauté the onion in a little oil over medium heat for 3 minutes. Add the shrimp and cook for 3 more minutes, until pink.
Add a ladleful of batter to a pan with a little oil and spread it into a thin layer. Add the shrimp and bean sprouts. Cook over medium-high heat for 5–6 minutes, until the edges are crisp.
Fold the crêpe in half and transfer it to a plate. Repeat with the remaining batter.
Serve wrapped in lettuce leaves with fish sauce for dipping.
Best eaten fresh and served immediately to keep it crisp. The batter can be stored in the refrigerator for 1 day. Allergens: contains shellfish (shrimp) and fish (fish sauce).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
