Learn how to make authentic crispy Southern Vietnamese Crepes (Banh Xeo) filled with juicy shrimp, pork belly, bean sprouts, and fresh herbs.
Whisk rice flour, turmeric, 500ml water, 250ml coconut milk, and 100ml beer together. Stir in scallions and let rest for 30 minutes.
Lightly sear pork belly, shrimp, and onions in a skillet with a dash of salt and pepper. Set aside.
Heat oil in a large non-stick skillet until hot. Swirl a ladle of batter thinly around the skillet. Add shrimp, pork, mung beans, and bean sprouts on one half. Cover for 2 minutes.
Drizzle a bit of oil around the edges and cook uncovered until golden and super crispy. Fold crepe in half and serve wrapped in lettuce and fresh herbs with fish sauce dip.
Q: Why did my crepe turn out soft instead of crispy?
A: Make sure the pan is scorching hot before pouring the batter and drizzle a bit of oil along the rim towards the end of cooking.
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