Vietnamese Crêpes

Name: Vietnamese Crêpes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Vietnamese
Ingredients: 2⅔ cups (400 g) rice flour; 2 tsp turmeric powder; 1 tsp salt, plus more to taste; 1 cup (235 ml) beer, club soda, or coconut milk; 1 cup (235 ml) beer, club soda, or coconut milk; 1 cup (235 ml) beer, club soda, or coconut milk; 3 scallions, chopped; 1 lb (454 g) small white shrimp, tips and legs trimmed; 10½ oz (300 g) pork belly, thinly sliced; Black pepper, to taste; Vegetable oil, for frying; 1 lb (454 g) bean sprouts; Lettuce or mustard leaves (optional); Lettuce or mustard leaves (optional); 20 rice paper wrappers, softened with water (optional); 20 rice paper wrappers, softened with water (optional); Fresh herbs such as mint, cilantro, and perilla; Fresh herbs such as mint, cilantro, and perilla; Fresh herbs such as mint, cilantro, and perilla; Fresh herbs such as mint, cilantro, and perilla; Fish Sauce Dressing, for serving

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simply Pho

By Helen Le

Published 2017

About

When it’s cold and rainy, don’t you crave warm, filling food? Vietnamese crêpes (bánh xèo) are perfect for those moody days. Making bánh xèo might look easy, but turning out a perfect crispy crêpe is a tricky business. See Cooking Tips for some of the tricks I’ve learned after making crêpes hundreds of times.

Ingredients

Asia
Vietnam
Starter

Ingredients

Method