bánh xèo

Bánh xèo is a thin, crisp Vietnamese crêpe folded around pork, shrimp, onion and bean sprouts. In Sophie Pham’s recipe, turmeric colours a batter of rice flour, cornstarch, coconut milk and water. Onion, pork and shrimp are cooked separately before being added to the crêpe; the pork is seasoned with fish sauce and black pepper.^[1]

The batter is swirled into a thin layer in an oiled pan. Bean sprouts and the cooked filling are placed on one side, and the crêpe is folded when crisp. Lettuce, mint and coriander accompany it, with a dip of fish sauce, lime juice, water, sugar and garlic. Pieces can also be wrapped with the herbs in rice paper.^[1]