Banh Xeo Vietnamese Turmeric Crepe
Turmeric and coconut outside, mung beans and pork inside
This delicious and hearty Vietnamese crepe exists in different versions. In Laos, we particularly like the mung beans, they make the filling rich and provide a floury touch that goes well with crunchy bean sprouts.
You can replace the pork with chicken, you can also add shrimp. Offer this crepe as a starter or as a complete dish. Serve hot with salad leaves, mint, coriander, basil. Don't forget the spring roll dipping sauce. Bon appétit.
Ingredients for 8 crepes
Batter
- 300g rice flour
- 2 tsp turmeric powder
- 40cl coconut milk
- 40cl water
- ½ tsp salt
- 1 tsp sugar
- 5 spring onion
Stuffing
- 400g ground pork
- 200g mung beans
- ½ tsp sallt
- 1 tbsp fish sauce
- 2 tbsp oyster sauce
- 3 tbsp of oil
- 1 onion
- 4 garlic cloves
- 250g bean sprouts
- 5 spring onion
Vegetables and dipping sauce
- Salad leaves
- 10 mint sprigs
- 10g cilantro
- Spring rolls sauce
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