Breakfast for 3
Bánh Xèo
Crisp rice flour crepes hold pork, shrimp, and sprouts, with a bright lime dipping sauce.
$3.57per serving $$$
80 minstart to table
3servings
Ingredients
- 1 cup rice flour
- 1 cup water
- 1 cup coconut milk
- 1/2 tsp salt
- 1 tsp turmeric
- 1 scallion
- oil
- 6 tbsp warm water
- 2 tbsp sugar
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1 clove garlic
- 1 red chili
- 2 cup fresh bean sprouts
- 1/2 lb pork
- 1/2 lb small shrimp
- 6 scallions
- lettuce leaves and herbs (optional)
Steps
- Whisk the rice flour, water, coconut milk, salt, turmeric, and one sliced scallion, then rest the batter for 30 minutes.
- Stir the warm water, sugar, lime juice, fish sauce, minced garlic, and sliced chili into a dipping sauce.
- Slice the pork and shrimp, and rinse the bean sprouts while the batter rests.
- Heat oil in a 10-inch nonstick skillet over medium heat, add one-third of the pork and shrimp, and cook for 4 minutes until the pork reaches 160 F and the shrimp are opaque.
- Pour in one-third of the batter, scatter bean sprouts and sliced scallions over it, cover, and cook for 5 minutes until the edges crisp.
- Cook pork until it reaches 145 F inside, then rest it 3 minutes.
- Fold the crepe and repeat with the remaining batter, pork, shrimp, sprouts, and scallions.
Main ingredient on sale this week? See what to make with shrimp on sale.
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