Ingredients

Method

1. 1

   In a large mixing bowl, combine the Bánh xèo flour mix, Bánh khot flour mix, coconut milk, coconut cream, corn starch, and coconut soda. Whisk until all the dry ingredients are fully incorporated and the batter is smooth.

2. 2

   Add the chopped green onions and turmeric powder, and whisk again until evenly combined. Set the batter aside.

3. 3

   In a separate bowl, season the thinly sliced pork with black pepper and salt.

4. 4

   Heat a non-stick pan over medium-high heat. Add the seasoned pork slices and cook until they start to brown.

5. 5

   Add the shrimp and sliced onions, and sauté until the shrimp is pink and the onions are slightly translucent.

6. 6

   Pour a ladleful of the batter over the cooked filling in the pan. Swirl the pan to spread the batter thinly and evenly into a large circle.

7. 7

   Place a handful of bean sprouts on one half of the crepe.

8. 8

   Drizzle a little oil around the edges of the crepe to help it crisp up.

9. 9

   Cover the pan with a lid and cook for 2-3 minutes, allowing the bean sprouts to steam and the bottom of the crepe to become golden and crispy.

10. 10

    Once crispy, use a spatula to fold the crepe in half over the filling. Slide the finished Bánh xèo onto a plate.

11. 11

    For easier sharing and wrapping, you can slice the folded crepe into smaller, manageable pieces.

12. 12

    Serve the Bánh xèo hot with a platter of fresh lettuce, herbs (mint, perilla), cucumber, and a bowl of Vietnamese dipping sauce. To eat, wrap a piece of the crepe with vegetables and herbs in a lettuce leaf, dip, and enjoy.