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Bahn Xeo

Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 Crepes

Ingredients

Batter

  • 2 cups rice flour
  • ¼ tsp turmeric
  • ½ tsp salt
  • 1½ cups water
  • ¾ cup coconut milk

Filling

  • Vegetable oil
  • 1 lb shrimp deveined
  • Salt and white pepper
  • 1 lb roast pork cubed
  • 1 white onion sliced
  • 2 cups bean sprouts
  • 2 spring onions diced

Fish Sauce

  • 2 tbsp honey
  • ½ cup warm water
  • 3 tbsp lime juice
  • ¼ cup fish sauce
  • 2 cloves garlic minced

Basil/mint (optional)

Instructions

  1. Whisk together rice flour, turmeric, and salt, then add in remaining batter ingredients. Whisk until you create a nice smooth batter. Set aside for 30 minutes.
  2. In a small bowl, season your shrimp with salt and white pepper. Heat oil in a medium-sized wok. Toss shrimp into pan and saute until shrimp is cooked through. Remove shrimp from heat and set aside for later.
  3. In the same medium sized pan, over medium heat, saute onions until they are slightly translucent. You want them to still have a little bit of a crisp to them.
  4. Heat up a medium pan with a little bit of oil over medium high heat. Pour in batter, rotate pan to spread batter evenly, and sprinkle green onions over the batter.
  5. On one side of the crepe add some white onion, shrimp, and roast pork. Add bean sprouts last over the half the crepe with the filling. Put a lid over your pan and cook for 2 minutes, until your bean sprouts soften a little.
  6. Remove lid and lower the heat to medium and cook until edges begin to brown, then fold crepe in half.
  7. In a small bowl, melt honey in warm water. Next stir in the remaining fish sauce ingredients. Serve with your crepe, I recommend drizzling some over the top.
  8. Serve with fresh basil and mint on the side.