Bánh Xèo: Crispy Turmeric Crepes with Shrimp and Pork

Steps

1. Step 1

   Make the batter: in a large bowl, whisk together the rice flour, cornstarch, turmeric, salt and sugar. Pour in the coconut milk and cold water and whisk until completely smooth and thin, about the consistency of heavy cream. Stir in the sliced scallions.

   10 min

   • 2 cups rice flour
   • 2 tbsp cornstarch
   • 1 1/2 tsp ground turmeric
   • 1 tsp salt
   • 1 tsp sugar
   • 1 can coconut milk (13.5 oz), well shaken
   • 2 cups cold water
   • 4 scallions
2. Step 2

   Let the batter rest on the counter while you prepare everything else, at least 30 minutes. This is what makes the crepes crisp. Whisk again just before using, since the flour settles.

   30 min, hands-off

3. Step 3

   Make the nuoc cham: stir the fish sauce, sugar, lime juice and warm water together in a small bowl until the sugar dissolves. Stir in the garlic, sliced chili and carrot. Set aside.

   5 min

   • 3 tbsp fish sauce
   • 3 tbsp sugar
   • 3 tbsp lime juice
   • 1/2 cup warm water
   • 2 cloves garlic
   • 1 red chili (such as Thai or Fresno)
   • 1 carrot
4. Step 4

   Season the pork and shrimp with the salt and pepper. Arrange the pork, shrimp, sliced onion and bean sprouts in bowls next to the stove, along with the batter, oil and a plate for the finished crepes. Wash and dry the lettuce and herbs and pile them on a platter.

   10 min

   • the rest of the skinless pork belly or pork shoulder
   • the rest of the medium shrimp
   • the rest of the small yellow onion
   • the rest of the mung bean sprouts
   • 1/2 tsp salt
   • 1/2 tsp black pepper
   • 2 heads butter or red leaf lettuce
   • 1 bunch fresh mint
   • 1 bunch fresh cilantro
   • 1 bunch Thai basil
5. Step 5

   Heat a 10-inch nonstick or well-seasoned skillet over medium-high heat. Add 1 tbsp of the oil. When it shimmers, add about 1/8 of the pork and cook 1 minute, then add 1/8 of the shrimp and a small handful of onion. Cook, stirring, until the shrimp just turns pink, about 1 minute more. Spread them evenly around the pan.

   3 min

   • 1 oz skinless pork belly or pork shoulder
   • 1 1/2 oz medium shrimp
   • 1/8 small yellow onion
   • 1 tbsp neutral oil, such as canola
6. Step 6

   Whisk the batter, then pour about 1/2 cup into the hot pan and immediately swirl the pan so the batter runs out to a thin, lacy circle covering the bottom and climbing the sides. Scatter 1/2 cup bean sprouts over one half of the crepe. Cover the pan and cook 2 minutes.

   3 min

   • 1/2 cup mung bean sprouts
7. Step 7

   Uncover, drizzle another teaspoon of oil around the rim, and cook uncovered until the edges are deep golden, lift away from the pan and feel brittle, 3 to 4 minutes. Fold the bare half over the sprouts like an omelet and slide onto a plate. Keep warm in a low oven while you cook the rest.

   4 min

8. Step 8

   Repeat with the remaining oil, pork, shrimp, onion, batter and sprouts to make 8 crepes in all. Wipe the pan between crepes if bits start to stick.

   25 min

9. Step 9

   Serve right away: tear off a piece of crepe, wrap it in a lettuce leaf with mint, cilantro and Thai basil, and dip in the nuoc cham.

   • 2 heads butter or red leaf lettuce
   • 1 bunch fresh mint
   • 1 bunch fresh cilantro
   • 1 bunch Thai basil

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026