Bánh xèo (bahn SAY-oh) is a popular street snack in Vietnam. The name means “sizzling pancakes or crêpes” and refers to the sound the batter makes when it hits the hot skillet. Serve these shrimp-studded crêpes with lettuce, fresh mint and basil, and nuoc cham dipping sauce.
Ingredients
Crêpe Batter:
1 cup rice flour
½ teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground turmeric
1 cup coconut milk
½ cup water
Filling:
2 tablespoons vegetable oil, divided, or as needed
2 tablespoons minced shallot
2 cloves garlic, minced, or more to taste
¾ pound fresh shrimp, peeled and deveined
2 tablespoons fish sauce, or more to taste
salt to taste
1 pound mung bean sprouts
4 lettuce leaves, or as needed
Directions
