Bánh Xèo

Ingredients

• •1 cup rice flour
• •2 tbsp cornstarch
• •1/2 tsp ground turmeric
• •3/4 cup coconut milk
• •3/4 cup water
• •3 green onions, thinly sliced
• •6 oz pork shoulder, thinly sliced
• •8 oz raw shrimp, peeled and halved lengthwise
• •2 cups bean sprouts
• •4 tbsp neutral oil
• •2 tbsp gluten-free fish sauce
• •2 tbsp lime juice
• •1 tbsp sugar
• •as needed fresh lettuce and herbs

Directions

1. 1Whisk rice flour, cornstarch, turmeric, coconut milk, water, and green onions until smooth; rest the batter 20 minutes.
2. 2Stir fish sauce, lime juice, sugar, and 2 tablespoons water until the sugar dissolves; set the nước chấm aside.
3. 3Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat and cook a quarter of the pork and shrimp for 1 minute.
4. 4Stir the batter, pour in one quarter, and swirl quickly into a thin layer around the pork and shrimp.
5. 5Scatter 1/2 cup bean sprouts over one side, cover 1 minute, then uncover and cook 2–3 minutes until the edges are crisp.
6. 6Fold the crêpe in half and slide onto a plate; repeat with remaining batter and serve with lettuce, herbs, and nước chấm.

💡 A thin batter and a hot, well-oiled pan create the lacy crisp edge; a thick pour makes bánh xèo soft and pancake-like.

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