Bánh Xèo (Sizzling Crêpe)

Golden, crispy crêpes filled with succulent pork and shrimp create an irresistible contrast of textures and flavors, with turmeric lending its warm earthiness to every bite. The rice flour batter crisps in hot oil until it sizzles and shatters, while fresh herbs and fish sauce dipping complete the experience. Make this showstopping Vietnamese favorite when you want to impress guests or treat yourself to something special.

Ingredients

1 cup (240 milliliters) coconut milk, full-fat

3/4 cup (180 milliliters) water

1 cup (125 grams) rice flour

1/4 cup (30 grams) tapioca starch

2 teaspoons turmeric powder

1 teaspoon salt

1/2 pound (225 grams) pork shoulder, thinly sliced

1/4 pound (115 grams) medium shrimp, peeled and deveined

1 medium onion, thinly sliced

2 cups (150 grams) fresh bean sprouts

2 tablespoons (30 milliliters) fish sauce

3 tablespoons (45 milliliters) vegetable oil

1 teaspoon sugar

Pepper to taste

Instructions

Whisk together coconut milk, water, rice flour, tapioca starch, turmeric powder, and 1 teaspoon salt in a bowl until the batter is smooth and pourable with the consistency of thin pancake batter. Let the batter rest for 15 minutes at room temperature.

In a small bowl, combine the sliced pork, shrimp, sliced onion, 1 tablespoon fish sauce, 1 teaspoon sugar, and pepper. Marinate for 10 minutes while the batter rests.

Heat 1 tablespoon vegetable oil in a 9-inch (23 centimeter) non-stick skillet or bánh xèo pan over medium-high heat until the oil shimmers and just begins to smoke, about 1 minute.

Pour 1/2 cup (120 milliliters) batter into the center of the hot pan, immediately tilting and rotating the pan to spread the batter into a thin, even circle about 9 inches (23 centimeters) in diameter. The batter should sizzle audibly.

When the bottom of the crêpe becomes light golden and crispy, about 1 to 2 minutes, scatter one-quarter of the marinated pork and shrimp mixture over the right half of the crêpe, followed by 1/2 cup (37 grams) of bean sprouts. Continue cooking for another 2 to 3 minutes until the shrimp turns pink, the pork is cooked through, and the crêpe is deeply golden and crispy at the edges.

Using a spatula, fold the crêpe in half over the filling and slide onto a serving plate. The crêpe should be audibly crispy when moved.

Serve immediately while sizzling, accompanied by fresh lettuce leaves, fresh mint, cilantro, and dipping sauce made from 2 tablespoons fish sauce mixed with 2 tablespoons water, 1 tablespoon lime juice, 1 teaspoon sugar, and minced bird's eye chili to taste.

Repeat the process with remaining batter and fillings for additional crêpes, adding 1 tablespoon oil to the pan before each crêpe.