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Le Chaudron recipe
Banh xeo crêpe croustillante
Banh xeo (crispy Vietnamese crêpe)
⏱ 40 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)rice flour
400 ml (1⅔ cups)coconut milk
1 teaspoonturmeric
200 g (7 oz)peeled shrimp
150 g (5 oz)pork belly, sliced
150 g (5 oz)bean sprouts
3scallions, sliced
- 200 g (7 oz) rice flour
- 400 ml (1⅔ cups) coconut milk
- 1 teaspoon turmeric
- 200 g (7 oz) peeled shrimp
- 150 g (5 oz) pork belly, sliced
- 150 g (5 oz) bean sprouts
- 3 scallions, sliced
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whisk the rice flour with the coconut milk and turmeric into a thin batter.
- Sear the pork and shrimp in an oiled skillet for 3 minutes.
- Pour in a ladle of batter, tilting to coat the pan thinly.
- Scatter with bean sprouts and scallions, cover and cook for 4 minutes.
- Uncover and cook 2 minutes more until the edges are lacy and crisp.
- Fold in half and serve right away with lettuce and herbs.
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