Banh Xeo (Sizzling Vietnamese Crepes)

Instructions

1. 1

   Make the crepe batter: whisk rice flour, cornstarch, coconut milk, sparkling water, turmeric, and salt until completely smooth. Rest 20 minutes. The turmeric gives the iconic yellow-gold color. The sparkling water makes the crepe lighter and crispier.

2. 2

   Heat a 10-inch non-stick skillet over high heat. Add 1 tablespoon oil and swirl to coat. Add a few slices of pork belly and cook 1 minute, then add 4–5 shrimp and cook until just pink.

3. 3

   Add a ladle of batter (about 1/3 cup) and immediately swirl to coat the entire bottom of the pan in a thin, even layer. Add a handful of bean sprouts and green onions on one half of the crepe.

4. 4

   Cover the pan and cook 3 minutes over medium-high heat. The crepe should be cooked through and the edges will start to lift and turn lacy and brown. Remove cover and fold the crepe in half over the filling. Cook 1 more minute until the outside is crispy enough to crackle when tapped.

5. 5

   To eat: tear pieces of crepe and wrap in lettuce leaves with fresh herbs. Dip in nuoc cham. The combination of crispy crepe, fresh herbs, and tangy dipping sauce is the essence of Vietnamese cuisine.