Banh Xeo Vietnamese Crepes

Nutrition

Ingredients

Directions

1. 1

   Place pork loin in a saucepan

2. 2

   Cover with water and bring to a boil over medium heat

3. 3

   Simmer until cooked through , about 20 minutes

4. 4

   Allow pork to cool , then julienne into strips

5. 5

   Shell and devein shrimp

6. 6

   Slice each one in half lengthwise

7. 7

   Rinse herbs and drain

8. 8

   Set aside until needed.

9. 9

   In a mixing bowl , prepare batter by mixing rice flour , self-rising flour , water , coconut milk , curry powder , sugar , salt , and green onion until smooth

10. 10

    Divide pork , shrimp , onion , and bean sprouts into 5 separate little piles for easy access during cooking

11. 11

    Heat 1 tbsp oil in non-stick frying pan until hot

12. 12

    Cook pork shrimp and onion until it starts to sizzle

13. 13

    Add 1 / 2 cup of batter and swirl to cover pan and get batter underneath

14. 14

    Place one pile of bean sprouts towards the center of the crepe , then cover the pan tightly

15. 15

    Turn the heat down to medium and cook for 2-3 minutes , then uncover and loosen edges of crepe and fold over with a spatula to form an omelette

16. 16

    Transfer the crepe to a serving platter

17. 17

    Repeat process with rest of batter

18. 18

    Do not cover the cooked crepes or stack them

19. 19

    To serve , place one crepe on a plate with some lettuce leaves , herbs also with a small bowl of nuoc cham

20. 20

    The person cuts a portion of crepe , wraps it in a leaf of lettuce with some herbs , and dips it in the sauce

21. 21

    Prepare and add the remaining ingredients as listed: fresh cilantro stems, basil sprigs, mint sprigs.