Bánh Xèo, meaning “sizzling cake,” is a thin, crispy Vietnamese crêpe. The batter gets its distinctive yellow color from turmeric, and its crispness from rice flour. It is filled with bean sprouts, shrimp, and pork, and eaten wrapped in lettuce leaves with fresh herbs and dipped in Nước chấm (fish sauce dipping sauce).

Prep Time	Cook Time	Serves
20 minutes	30 minutes	4

Part A: Ingredients

For the Crêpe Batter

• 1 cup Rice Flour, 1 cup Coconut Milk, 1 cup Water (or beer for extra crispness).
• 1 tsp Turmeric Powder, $1/2$ tsp Salt, 2 Tbsp Sliced Scallions.

For the Filling

• 8 oz Pork Belly or Pork Loin (thinly sliced), 8 oz Medium Shrimp (peeled and deveined).
• 1 cup Bean Sprouts, 1 medium Onion (thinly sliced).

Serving

• Nước chấm (dipping sauce), Large Lettuce leaves (e.g., butter or romaine), Fresh Herbs (Mint, Thai Basil, Cilantro).

Part B: Instructions

Step 1: Make the Batter

1. Whisk together the rice flour, coconut milk, water/beer, turmeric powder, and salt until smooth.
2. Stir in the sliced scallions. The batter should be the consistency of thin crêpe batter. Let the batter rest for 30 minutes.

Step 2: Cook the Crêpes (The Sizzle)

1. Heat a 10-inch non-stick skillet over medium-high heat. Add 1 Tbsp of cooking oil.
2. Add a few slices of pork and 3-4 shrimp to the pan. Cook for 1 minute.
3. Add a few slices of onion and a handful of bean sprouts next to the meat.
4. Stir the batter and immediately pour about $1/3$ to $1/2$ cup of the batter into the hot pan. Quickly tilt the pan to coat the bottom evenly in a thin layer.
5. Cover the pan and cook for 2 minutes. The water/alcohol steam helps create a porous, crispy texture.
6. Uncover and continue to cook for 1-2 minutes until the edges are dark golden brown and the crêpe is completely crisp.

Step 3: Fold and Repeat

1. Using a spatula, fold the crêpe in half over the filling and slide it onto a plate.
2. Wipe the pan clean and repeat the process for the remaining batter and filling.

Step 4: Serve

• Serve the Bánh Xèo immediately. Guests break pieces of the crêpe, wrap them in lettuce leaves with fresh herbs, and dip the parcel into Nước chấm before eating.