Can we make the CRISPIEST BÁNH XÈO EVER?! | Vietnamese Sizzling Crepe

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while providing a creamy texture.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

mung beans

🥗Healthier: lentils

💰Cheaper: split peas

Split peas are more affordable while maintaining a similar texture.

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Fish can be a less expensive seafood option.

Mix together coconut cream, all-purpose flour, rice flour, salt, sugar, water, and turmeric in a bowl.

Let the batter sit in the fridge for about three hours to relax the gluten.

After three hours, mix in half a cup of chopped scallions into the batter.

Heat a non-stick pan on medium-high heat and add one tablespoon of oil, rotating the pan to coat it evenly.

Add cubed pork belly to the pan, seasoning lightly with salt, and cook until slightly crispy, about 1-2 minutes.

Add chopped onions to the pan with the pork belly and cook until fragrant.

Increase the heat to achieve a nice char on the pork belly and onions, flipping them as needed.

Add peeled shrimp to the pan, cooking for about 30 seconds until they turn pink.

Stir the crepe batter and pour it into the pan while turning the pan to spread it evenly, filling any gaps as needed.

Cook the crepe until the bottom is crispy, checking for a nice golden color.

Add a handful of bean sprouts on top of the crepe and cover with a lid to steam for 30 seconds to a minute.

Brush the edges of the crepe with oil to enhance crispiness.

Tilt the pan to help flip the crepe over, folding it in half as you do so.

Transfer the crepe to a plate with lettuce, mint, basil, and cilantro on the side.

Prepare the dipping sauce by mixing 6 tablespoons of water, 2 tablespoons of fish sauce, 2 tablespoons of lime juice, 2 tablespoons of sugar, 2 cloves of minced garlic, and a bird's eye chili.

Serve the crepe with the dipping sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens