Vietnamese Sizzling Crepes l Banh Xeo l Vietnamese Recipes l Duncan Lu

rice flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk offers creaminess.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in cost, while chicken is a common protein alternative.

pork

🥗Healthier: lean turkey

💰Cheaper: ground beef

Lean turkey reduces fat content, while ground beef is often less expensive.

Combine rice flour, coconut cream powder, and turmeric in a bowl.

Add beer and soda water to the mixture and whisk well.

Stir in spring onions and place the batter in the fridge for 20 minutes to settle.

Heat 2 tablespoons of oil in a pan and add onions, cooking until fragrant.

Add pieces of pork belly and prawns to the pan and toss them around.

Move the pork and prawns to one side of the pan and pour the batter in, swirling the pan to evenly distribute it.

Add a small handful of bean sprouts on top of the batter.

Reduce the heat to low, cover with a lid, and cook for about 1 to 1.5 minutes.

Mix the batter before each use to prevent settling.

Turn the heat to high and add a few tablespoons of oil to the outer edges of the crepe to help it crisp up.

Cook on high until the crepe is crispy, checking the bottom regularly to avoid burning.

Fold the half of the crepe without ingredients over to create the perfect bun xeo crepe.

Remove the crepe from the pan and repeat the process for the next crepe.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens