Banh Xeo - Vietnamese Crepes

By sidecars

My husband loves these. They look like they have eggs in the batter, but they don't. Makes for a great light supper or brunch item.

Ingredients

• 1/2 lb boneless pork loin
• 20 medium shrimp
• 10 fresh cilantro stems
• 10 fresh basil sprigs
• 10 fresh mint sprigs
• 2 cups rice flour
• 1/2 cup self-rising flour
• 2 1/2 cups water
• 1 cup coconut milk
• 1/2 teaspoon curry powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 green onion, chopped
• 1 medium onion, coarsely chopped
• 3 cups bean sprouts
• 5 tablespoons oil
• nuoc cham sauce (1 batch; recipe added to key ingredient)
• red leaf lettuce

Details

Servings 1
Preparation time 30mins
Cooking time 34mins
Adapted from food.com

Preparation

Step 1

1 Place pork loin in a saucepan; cover with water and bring to a boil over medium heat; simmer until cooked through, about 20 minutes. 2 Allow pork to cool, then julienne into strips. 3 Shell and devein shrimp; slice each one in half lengthwise. 4 Rinse herbs and drain; set aside. 5 In a mixing bowl, prepare batter by mixing rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, and green onion until smooth. 6 Divide pork, shrimp, onion, and bean sprouts into 5 separate little piles for easy access during cooking. 7 Heat 1 tbsp oil in non-stick frying pan until hot; cook pork shrimp and onion until it starts to sizzle; add 1/2 cup of batter and swirl to cover pan and get batter underneath. 8 Place one pile of bean sprouts towards the center of the crepe, then cover the pan tightly. 9 Turn the heat down to medium and cook for 2-3 minutes, then uncover and loosen edges of crepe and fold over with a spatula to form an omelette. 10 Transfer the crepe to a serving platter. 11 Repeat process with rest of batter. 12 Do not cover the cooked crepes or stack them (they will lose their crispness- they should remain light and airy). 13 To serve, place one crepe on a plate with some lettuce leaves, herbs also with a small bowl of nuoc cham. 14 The person cuts a portion of crepe, wraps it in a leaf of lettuce with some herbs, and dips it in the sauce.