Banh Xeo

🔥 Prep

• Measure 100 g rice flour into a bowl.
• Add 1 tsp turmeric powder and stir to combine.
• Slowly whisk in 200 ml coconut milk until a smooth batter forms; set aside to rest for 10 minutes.
• Cut the 100 g pork into thin strips about 2 cm long.
• Peel and devein the 100 g shrimp, pat dry.
• Rinse the 100 g bean sprouts and drain well.

🔥 Cook

• 1. Heat a non‑stick skillet over medium‑high heat and add 1 tsp of oil, swirling to coat.
• 2. Stir the rested batter and pour a thin ladleful (~60 ml) into the pan, immediately tilting to spread evenly.
• 3. Arrange a few strips of pork, a few shrimp, and a handful of bean sprouts on one half of the batter.
• 4. Cook for 2‑3 minutes until the edges turn golden and the crepe is crisp; then fold the empty side over the filling.
• 5. Continue to cook for another 1‑2 minutes to heat the filling through, pressing lightly with a spatula.
• 6. Transfer the banh xeo to a plate and repeat with the remaining batter and ingredients, adjusting heat to medium if the pan gets too hot.
• 7. Serve immediately while hot and crisp.

🔥 Serve

• Serve each banh xeo with a side of fresh lettuce leaves, herbs (mint, cilantro, perilla), and sliced cucumber.
• Accompany with nuoc cham dipping sauce (fish sauce, lime juice, sugar, water, chili) for drizzling or dipping.
• Enjoy immediately while the crepe is still crisp.