Jessica Nguyen's Bánh Xèo (Vietnamese Sizzling Crepes)

Name: Jessica Nguyen's Bánh Xèo (Vietnamese Sizzling Crepes)
Ingredients: 2 cups (250g) of rice flour, sifted; 1 cup (125g) of tapioca starch, sifted; 1 cup (250ml) of coconut milk; 1 1/2 cups of cold tap water; 1 teaspoon of salt- half; 2 1/2 teaspoons of turmeric powder. Saffron can also work.; 4 stalks of spring onion, finely chopped; 500g of pork belly, thinly sliced into 2cm square strips; 200g of frozen shrimp defrosted or small prawns de-shelled. Available from your Asian grocer.; 1 large red onion, thinly sliced; 2 cups of beansprouts; 2 heads of cos lettuce, leaves washed; 2 cucumbers, slice into thin batons. Mint, Vietnamese Mint and Coriander recommended.; 1 bunch of your choice of herbs; 1 granny smith apple, peeled and thinly sliced; 2 cups of my Vietnamese Dipping Sauce

www.jessicanguyen.com.au

This is my family recipe for ‘Bánh Xèo’ or Vietnamese Sizzling Crepes. It's a Southern Vietnamese dish, which is essentially a fresh and crispy savoury crepe best enjoyed wrapped in lettuce and...

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Ingredients

2 cups (250g) of rice flour, sifted
1 cup (125g) of tapioca starch, sifted
1 cup (250ml) of coconut milk
1 1/2 cups of cold tap water
1 teaspoon of salt- half
2 1/2 teaspoons of turmeric powder. Saffron can also work.
4 stalks of spring onion, finely chopped
500g of pork belly, thinly sliced into 2cm square strips
200g of frozen shrimp defrosted or small prawns de-shelled. Available from your Asian grocer.
1 large red onion, thinly sliced
2 cups of beansprouts
2 heads of cos lettuce, leaves washed
2 cucumbers, slice into thin batons. Mint, Vietnamese Mint and Coriander recommended.
1 bunch of your choice of herbs
1 granny smith apple, peeled and thinly sliced
2 cups of my Vietnamese Dipping Sauce