Banh Xeo Recipe - Vietnamese Crepe

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.

Mix rice flour, turmeric powder, coconut milk, and water in a bowl until smooth.

Let the batter rest for 30 minutes.

Heat oil in a skillet over medium heat until shimmering.

Add shrimp and pork to the skillet; cook until shrimp turns pink and pork is cooked through, about 3-4 minutes.

Pour a ladle of batter over the shrimp and pork, tilting the pan to spread evenly.

Add bean sprouts and green onions on one half of the crepe.

Cover the skillet and cook for 5-7 minutes until edges are crispy and the top is set.

Fold the crepe in half and slide onto a plate.

Serve with lettuce, mint, and basil for wrapping.

Mix fish sauce, sugar, and lime juice for dipping sauce.

Cooking Techniques

Spice Level:

Allergens