Authentic Vietnamese Cooking/Corinne Trang 1999

Sizzling "Sound" Crepes (Banh Xeo)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
20 each


INGREDIENTS:
1-1/2 cups rice flour pinch turmeric 1/2 cup coconut milk
vegetable oil 1/3 cup thinly sliced scallions 1/2 pound pork tenderloin, thinly sliced
1/2 pound small shrimp, shelled, deveined, and halved lengthwise 1-1/2 pounds mung bean sprouts, root ends trimmed table salad
traditional herbs Nuoc cham



1 Whisk together the flour, turmeric, coconut milk, 2 cups water, 2 tablespoons oil, and scallions until well combined. Allow the batter to rest for 30 minutes.
2 Heat 2 teaspoons oil in a wok or skillet over high heat and stir-fry the pork for 3 minutes. Add the shrimp and cook until opaque, 1 to 2 minutes. Add the bean sprouts and cook until just translucent but still firm, about 1 minute. Transfer to a platter and set aside.
3 Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium-high heat. While tilting the pan add 1/4 cup of the batter, swirling the pan at the same time to evenly distribute the batter. (Starting from the center of the pan and swirling so the batter moves outward is a good technigue, but if you are used to another method, please apply it here.) Once the crepe starts to bubble gently in the center and loosen itself at the edges, 3 to 5 minutes, add 1/3 cup of the stir-fried pork, shrimp, and bean sprouts, fold over one half of the lacy crepe, and slide onto a serving dish. Continue making banh xeo as you serve them. Serve with table salad and herbs, and nuoc cham on the sides.

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