CHEF PRIMERA
BarENES

Bánh Xèo

Sandwiches & Handhelds · Southeast Asian

9 ingredients · 75 minutes · 4 servings

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567kcal36g protein19.9g fat61.3g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.

Contains tree nut, shellfish · sometimes contains soy — check the label

Restrictions

Containstree nut · shellfishIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelsoy (bean sprouts)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets
No alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:
1 ¾ cuprice flour
¾ cupcoconut milk
1 ¾ cupwater
1 tspground turmeric
8 ozthinly sliced pork
8 ozpeeled shrimp
2 cupbean sprouts
4 unitscallions, sliced
4 tbspneutral oil

Optional

Not counted above. The dish works without them.

1 bunchlettuce and herbs for wrapping

Steps

  1. mix5 min
    batter smooth, loose and easily pourable
    Whisk rice flour, coconut milk, water and turmeric until no dry pockets remain, then stir in scallion. The batter should flow quickly across a tilted pan; a thick batter makes a soft pancake instead of a brittle crêpe.
  2. rest30 min
    rice flour fully hydrated
    Rest the batter while preparing the filling. Hydration reduces chalkiness and makes the thin shell more cohesive without adding wheat gluten.
  3. sear8 min
    pork nearly cooked and shrimp just opaque
    Cook the pork and shrimp briefly in a lightly oiled skillet, then remove. Pre-cooking the filling prevents raw-protein timing from forcing the crêpe to steam too long.
  4. fry20 min
    each crêpe thin, deeply crisp at the rim and browned underneath
    Heat a lightly oiled skillet until very hot, scatter in a restrained amount of filling, pour a thin layer of batter and immediately tilt to spread it. Add sprouts, cover only briefly to soften them, then uncover and continue frying until steam escapes and the rim becomes brittle.
  5. fold4 min
    crêpes folded without trapping excess steam
    Fold each crisp crêpe over its filling and transfer to a rack or plate without stacking. Serve at once with lettuce, herbs and nước chấm so the defining texture survives to the table.