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Crispy Vietnamese Bánh Xèo (Sizzling Turmeric Rice Crepe with Prawns, Pork, and Bean Sprouts)
Southern Vietnam's sizzling street crepe: vibrant yellow rice flour and coconut milk batter crisped in a smoking skillet, folded over succulent prawns, sliced pork, and crunchy bean sprouts, wrapped in fresh lettuce and herbs for dipping.
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
servings
4
- White rice flour200 g
- Canned coconut milk150 ml
- Cold water200 ml
- Ground turmeric for golden color1 tsp
- Raw prawns, peeled and halved lengthwise150 g
- Pork belly, thinly sliced150 g
- Fresh crunchy bean sprouts150 g
- Neutral oil for crisping3 tbsp
- Pinch of salt½ tsp
Preparation Steps
1
Whisk rice flour, coconut milk, water, turmeric, and salt into thin yellow batter; rest 20 minutes.
20 min timer
2
Heat 1 tbsp oil in skillet over high heat; sear a handful of pork and prawns for 1 minute until sizzling.
1 min timer
3
Ladle in batter and swirl immediately to coat pan paper-thin; scatter bean sprouts over one half.
1 min timer
4
Cover and cook 2-3 mins, uncover and fry 2 more mins until edges turn golden and crisp; fold in half and serve.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
410
Protein
19g
Carbohydrates
44g
Fat
18g
Allergens
Crustaceans
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
