Dinner · 45 min · vietnamese

Banh Xeo

Vietnamese flavors, weeknight effort. Rice flour meets ground turmeric in a 45-minute dinner worth keeping in rotation. The macros do the talking: 35g protein, 79g carbs, and 45g fat in every 841-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Rice flour
• 1.5 tsp Ground turmeric
• 1 cup Coconut milk
• 1.5 cups Cold water
• 12 large Shrimp
• 8 oz Pork belly
• 3 cups Bean sprouts
• 1/2 cup Cooked mung beans
• 4 Scallions
• 1/2 Yellow onion
• 1 head Butter lettuce
• 1 bunch Fresh mint
• 1/3 cup Fish sauce
• 3 tbsp Lime juice
• 3 tbsp Sugar

Steps

1. Whisk the rice flour, turmeric, coconut milk, water, and a pinch of salt into a batter as thin as crepe batter, then rest it 30 minutes. Resting hydrates the flour and is the difference between crisp and gummy.
2. Slice the pork belly thin and halve the shrimp. Thinly slice the onion and scallions.
3. Heat a 10-inch skillet over high heat with a slick of oil until it just smokes. Ladle in a scant half-cup of batter and swirl immediately to coat the pan in a thin, even layer.
4. Scatter shrimp, pork, onion, and a handful of sprouts over one half. Cover for 2 minutes, then uncover and cook until the edges lift away from the pan and turn deep golden.
5. Fold the crepe in half over the filling and slide it onto a platter. The name means sizzling cake, and you should hear it the whole time.
6. Repeat with the remaining batter, adding a little more oil each round.
7. To eat, tear off a piece of crepe, wrap it in lettuce with mint, and dip in the fish sauce, lime, and sugar dressing. The wrap is structural, it catches every shattering shard.

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