Bánh Xèo (Vietnamese Crepe)
lunchVietnamesemedium

Bánh Xèo (Vietnamese Crepe)

Crispy Vietnamese turmeric crepe with shrimp, pork, and bean sprouts.

From Nutrola's curated recipe library

25 min2 servings

Nutrition Facts (per serving)

Values are per serving

602Cal

25 g

Protein

62 g

Carbs

29 g

Fat

Ingredients

  • Rice flour

    120 g

    442 Cal

  • Coconut milk

    100 ml

    230 Cal

  • Turmeric

    0.5 tsp

    2 Cal

  • Shrimp

    100 g

    99 Cal

  • Pork belly (sliced thin)

    80 g

    355 Cal

  • Bean sprouts

    80 g

    26 Cal

  • Green onions

    2 stalks

    10 Cal

  • Lettuce

    4 leaves

    5 Cal

  • Fish sauce

    2 tbsp

    14 Cal

  • Lime

    1 medium

    20 Cal

Instructions

  1. 1

    Mix rice flour, coconut milk, turmeric, and water for batter.

  2. 2

    Cook pork and shrimp. Set aside.

  3. 3

    Pour thin batter in oiled pan. Add filling and bean sprouts.

  4. 4

    Cook until crispy, fold in half.

  5. 5

    Wrap pieces in lettuce, dip in fish sauce with lime.

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