SIZZLING SAIGON CREPESBANH XEO
Steps:
- 1. For the dressing and garnish: Whisk the fish sauce, water, lime juice, sugar, chiles, and garlic together in a small bowl until the sugar dissolves, then divide among 6 small dipping bowls and set aside. Arrange the lettuce, basil, and cilantro on a serving platter and set aside. 2. For the crepes: Adjust 2 oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Whisk the water, rice flour, coconut milk, scallions, turmeric, and salt together until uniform. 3. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the pork and onion and cook until the pork is no longer pink and the onion is softened, 5 to 7 minutes. Add the shrimp and continue to cook until they curl and turn pink, about 2 minutes. Transfer the mixture to a bowl and set aside. 4. Wipe out the skillet with a wad of paper towels, add 2 more teaspoons of the oil, and return to medium-high heat until just smoking. Add 1/3 cup of the pork-shrimp mixture and let heat through, about 30 seconds. Following the illustrations below, scrape the pork-shrimp mixture to one side of the skillet. Quickly stir the batter to recombine, then pour 1/2 cup of the batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom. Reduce the heat to medium and cook the crêpe until the edges pull away from the sides and are deep golden, about 2 minutes. 5. Sprinkle 1/2 cup of bean sprouts on top of the pork-shrimp side of the crêpe, then gently fold the opposite side of the crêpe over the sprouts. Slide the crepe out of the skillet onto an individual serving plate and transfer to the oven to keep warm. Repeat five more times with the remaining 10 teaspoons oil, remaining batter, and remaining pork-shrimp mixture. Serve the crêpes with the individual bowls of sauce, passing the garnish platter separately. (To eat, slice off a wedge of the crêpe, wrap it in a lettuce leaf, and dip it into the sauce.)
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Ahtesham Zafar
[email protected]I'm not sure if I'll like this recipe, but I'm willing to try it.
Kyega Robinson
[email protected]I can't wait to try this recipe. It looks so delicious.
Anus Jutt
[email protected]This recipe is a great way to introduce people to Vietnamese cuisine. The crepes are a unique and delicious way to serve a meal.
Sami Mughal
[email protected]I've made this recipe several times and it's always a hit. The crepes are so crispy and the filling is so flavorful.
Imran ali Bangwar
[email protected]These crepes are a great party food. They're easy to make and everyone loves them.
Gaming Zone 11
[email protected]I'm not a big fan of shrimp, but I loved these crepes. The filling was so flavorful and the crepes were crispy and delicious.
Ethan Hawkins
[email protected]These crepes are so crispy and flavorful! I love the dipping sauce too.
Saqlain Saqi
[email protected]This recipe is a great way to use up leftover shrimp and pork. The crepes are also a fun and different way to serve a meal.
Eunice Mpundu
[email protected]I thought the dipping sauce was a bit too salty, but the crepes themselves were delicious.
Archippus Kathamba
[email protected]I had some trouble getting the crepes to turn out crispy, but the filling was delicious.
Eddy Izquierdo
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The crepes were crispy and the filling was flavorful.
Naseer Jan
[email protected]I've never had Banh Xeo before, but this recipe made it easy to try something new. The crepes were surprisingly easy to make and the filling was packed with flavor.
Changkuoth Mic
[email protected]I made this for a party and it was a hit! Everyone loved the unique flavor of the crepes and the dipping sauce.
Shanise Guthrie
[email protected]This recipe is a keeper! The crepes were crispy and flavorful, and the filling was delicious. I especially loved the combination of shrimp, pork, and bean sprouts.