Bánh Xèo

Name: Bánh Xèo
Total time: 36 min
Yield: 2 servings
Cuisine: vietnamese
Ingredients: 180 ml Water; 2 pcs Scallion; 150 g Pork Tenderloin; 6 tbsp Fish Sauce; 1.3 tbsp Sugar; 3 pcs Garlic; 1 pcs Yellow Onion; 10 g Thai Basil; 10 g Cilantro; 6 pcs Lettuce; 120 g Rice Flour; 30 g Cornstarch; 1 tsp Turmeric; 160 ml Coconut Milk; 150 g Shrimp; 1 pcs Lime; 1 pcs Red Chili; 3 tbsp Canola Oil; 120 g Bean Sprouts

Crackling turmeric crêpes folded around shrimp, pork, herbs, and crisp sprouts.

Ingredients

180 ml Water
2 pcs Scallion
150 g Pork Tenderloin
6 tbsp Fish Sauce
1.3333333333333333 tbsp Sugar
3 pcs Garlic
1 pcs Yellow Onion
10 g Thai Basil
10 g Cilantro
6 pcs Lettuce
120 g Rice Flour
30 g Cornstarch
1 tsp Turmeric
160 ml Coconut Milk
150 g Shrimp
1 pcs Lime
1 pcs Red Chili
3 tbsp Canola Oil
120 g Bean Sprouts

Method

Whisk {rice_flour}, {cornstarch}, and {turmeric} in a bowl. Gradually whisk in {coconut_milk} and {water} until smooth, then stir in {scallion}. Let the batter stand until fluid and lightly aerated.
In a bowl, toss {pork_tenderloin} and {shrimp} with {fish_sauce}, {sugar}, and part of the {garlic}. Let them sit briefly so the seasoning penetrates before the hot pan.
Stir {lime}, remaining {fish_sauce}, {sugar}, {water}, remaining {garlic}, and {red_chili} until the sugar dissolves and the sauce tastes bright, salty, and lightly sweet.
Set {bean_sprouts}, {thai_basil}, {cilantro}, and {lettuce} on a platter so they stay cool and crisp for serving.
Pat {pork_tenderloin} and {shrimp} dry so they brown instead of steam. Heat a wide nonstick skillet over medium-high heat with {canola_oil}, then sear the marinated filling with {yellow_onion}, seasoning lightly with salt as it cooks, until the pork is just cooked, the shrimp turn opaque, and the onion softens with some color.
Wipe the skillet and return it to medium-high heat. Add more {canola_oil} and let it shimmer. Stir the {rice_flour} batter well, pour in a thin layer, then quickly scatter in some of the cooked filling and a handful of {bean_sprouts}. Cover briefly to set, then uncover and cook until the edges are deeply golden and the underside is crisp. Fold and repeat with the remaining batter and filling, keeping the pan hot so the crêpes crackle.
Transfer the hot {rice_flour} crêpes to plates and serve at once with {lettuce}, {thai_basil}, {cilantro}, and the {lime} dipping sauce. Tear, wrap, and dip each bite while the shell stays crisp and the herbs stay fresh.