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Bánh Xèo (Vietnamese Crêpes)
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Vietnamese shrimp-filled crêpes, served with lettuce, mint, and basil for a delicious street food experience.
Ingredients:
  • 1 cup rice flour
  • 0.5 teaspoon white sugar
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground turmeric
  • 1 cup coconut milk
  • 0.5 cup water
  • 2 tablespoons vegetable oil, divided, or as needed
  • 2 tablespoons minced shallot
  • 2 cloves garlic, minced, or more to taste
  • 0.75 pound fresh shrimp, peeled and deveined
  • 2 tablespoons fish sauce, or more to taste
  • salt to taste
  • 1 pound mung bean sprouts
  • 4 lettuce leaves, or as needed
Instructions:
  • In a large bowl, combine rice flour, sugar, salt, and turmeric. Whisk in coconut milk until thick, then gradually add water until the batter is thin like crêpe batter.
  • Prepare the filling by heating 1 1/2 tablespoons of oil in a large skillet over medium-high heat. Sauté shallot and garlic until fragrant but not browned, about 1 to 2 minutes. Cook shrimp until opaque and cooked through, about 3 to 4 minutes. Season with fish sauce and salt, then transfer the filling to a bowl.
  • Preheat the oven to a toasty 200°F (95°C).
  • Clean the skillet and heat over medium heat. Pour in the remaining 1/2 tablespoon of oil. Swirl and pour 1/2 cup of crêpe batter into the skillet. Arrange 3 or 4 cooked shrimp on one half of the crêpe, then add a small handful of bean sprouts. Cook until edges brown and batter sets, approximately 1 minute. Fold the crêpe over, then transfer onto an oven-safe plate.
  • Keep the crêpe warm in the preheated oven. Repeat the process with the rest of the batter, shrimp, and bean sprouts.
  • Present the crêpes alongside fresh lettuce leaves for a delightful dining experience. Let diners tear off sections of crêpe and wrap them in crispy lettuce for a tasty bite.

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