Recipe of Banh Xeo

Ingredients

• 1 cup rice flour
• 1/4 cup cornstarch
• 1/2 teaspoon ground turmeric
• 1 1/2 cups coconut milk
• 1 cup water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1/2 cup diced pork belly or prawns
• 1 small onion, thinly sliced
• 2 cups bean sprouts
• 1/2 cup mung bean or urad dal (soaked in water)
• Fresh lettuce leaves
• Fresh mint leaves
• Fresh cilantro leaves
• Nuoc cham sauce

Directions

1. 1

   In a bowl, whisk together the rice flour, cornstarch, ground turmeric, coconut milk, water, and salt. Allow the batter to rest for at least 30 minutes.

2. 2

   In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced pork belly or prawns and cook until they are slightly browned. Remove and set aside.

3. 3

   In the same skillet, add the remaining oil and the sliced onions. Sauté until the onions are translucent.

4. 4

   Add the soaked mung bean or urad dal to the skillet with the onions. Stir-fry for a few minutes until the beans are tender.

5. 5

   Pour a ladle of the batter into the hot skillet, swirling it around to coat the bottom evenly. Allow it to cook for a few minutes until the edges become crispy.

6. 6

   Place some cooked pork or prawns, sautéed onions, and bean sprouts on one half of the crepe.

7. 7

   Fold the other half of the crepe over the filling to create a half-moon shape. Press gently to seal.

8. 8

   Continue making crepes with the remaining batter and filling.

9. 9

   Serve Banh Xeo on a plate lined with fresh lettuce, mint, and cilantro leaves. Enjoy with nuoc cham sauce for dipping.