Bánh Xèo (Crispy Vietnamese Crêpes)

Ingredients

• 1 cup rice flour + 1 tsp turmeric + 1 cup coconut milk + water (batter)
• 8 oz Shrimp
• 2 cups bean sprouts
• 3 scallions
• Neutral oil
• Lettuce, mint, cilantro, and nuoc cham dipping sauce

Method

1. Whisk the batter thin and let it rest — it should pour like cream. The turmeric gives the signature yellow.
2. Get a skillet very hot with oil, sear the Shrimp, then pour in a thin layer of batter, swirling to coat. The sizzle (xèo!) is the name.
3. Pile bean sprouts and scallion on one half, cover, and cook until the edges turn lacy and shatteringly crisp; fold over.
4. Tear pieces, wrap in lettuce with herbs, and dunk in nuoc cham.