Crispy Bánh Xèo (Vietnamese Crêpes) with Shrimp, Pork, and Bean Sprouts

Crispy Bánh Xèo (Vietnamese Crêpes) with Shrimp, Pork, and Bean Sprouts

from foodandwine.com
Dinner
3191 kcal / serving

This bánh xèo recipe from the late, pioneering chef Charles Phan is lacy thin, crackly crisp, and savory. The Vietnamese crêpe is filled with pork, shrimp, and bean sprouts, then served with red leaf lettuce, mint leaves, and a delightful dipping sauce for a satisfying meal.

Ingredients

  • 2 largegarlic cloves, coarsely chopped
  • 1thai chile, thinly sliced
  • ¼ cupplus 2 tablespoons sugar
  • ¼ cupunseasoned rice vinegar
  • ½ cupasian fish sauce
  • 1 ½ cupswater
  • ½ cupdried mung beans
  • 1 cupunsweetened coconut milk, stirred before using
  • 2 cupswhite rice flour
  • 1 cupcornstarch
  • 4 cupswater
  • 2scallions, thinly sliced
  • 1 ½ teaspoonsturmeric
  • kosher salt
  • vegetable oil, for pan-frying
  • ¾ poundboneless pork loin, cut into 1/4-inch-thick slices
  • ¾ poundmedium shrimp, shelled, deveined, and halved lengthwise
  • 1 mediumwhite onion, halved lengthwise and thinly sliced
  • 3 cupsbean sprouts
  • red leaf lettuce, for serving
  • mint leaves, for serving

Directions

  1. 1

    In a large mortar, pound the chopped garlic with the chile. Add the sugar and mash the ingredients to a paste, adding a few drops of the rice vinegar as needed to moisten the mixture. Pound until the sugar is completely dissolved. Stir in the remaining rice vinegar along with the fish sauce and the water and transfer the dipping sauce to a bowl. Make the bánh xèo batter

  2. 2

    In a small bowl, soak the dried mung beans in warm water until they are softened, about 30 minutes. Drain the beans and transfer them to a blender. Add the coconut milk and puree until very smooth.

  3. 3

    Transfer the mung bean puree to a large bowl and whisk in the white rice flour, cornstarch, water, scallions, and turmeric; season lightly with salt. Let the batter rest for at least 20 minutes or refrigerate overnight. Make the filling and crêpes

  4. 4

    Heat 1 teaspoon of vegetable oil in a 10-inch nonstick skillet. Add a few slices of pork, a couple of shrimp, and a few slivers of white onion and cook for 30 seconds.

  5. 5

    Stir the batter and pour 2/3 cup of it into the pan; tilt and swirl the pan to coat the bottom with a very thin layer of batter, letting it come up the side of the pan. Scatter 1/4 cup of the bean sprouts over the bánh xèo and drizzle 2 teaspoons of vegetable oil around the edges.

  6. 6

    Cover the skillet and cook over moderately high heat until the bottom of the bánh xèo is golden and crisp, about 2 minutes.

  7. 7

    Slide the bánh xèo onto a plate. Serve with lettuce leaves, mint, and the Sweet and Spicy Vietnamese Dipping Sauce.

  8. 8

    Repeat with the remaining ingredients, serving the bánh xèo as soon as they are cooked.