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Greatest plates · Main
Banh Xeo - Crispy Turmeric Crepes with Prawn & Pork
Golden, lacy Vietnamese rice-flour crepes tinted with turmeric and made crisp with coconut milk, folded over juicy prawns, savoury pork and a heap of bean sprouts. Served with fresh herbs and a bowl of nuoc cham for dipping — a proper hands-on dinner.
Serves 4Prep 25 minCook 30 minprawn and pork
Containsfish · shellfish
Protein 15%Carbs 35%Fat 50%
About 935 kcal a serve — 35 g protein, 81 g carbs, 52 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Mix the batter
batterWhisk the rice flour, turmeric and salt together, then whisk in the coconut milk and cold water until smooth and runny like thin cream. Stir through the spring onions and rest for 15 minutes.
In the bowlBatter →
rest 15 min
Make the nuoc cham
sauceStir the sugar into the warm water until dissolved, then mix in the fish sauce, lime juice, garlic and chilli. Taste — it should be tangy, salty and lightly sweet. Set aside for dipping.
In the bowlDipping sauce →
Cook the pork
porkHeat 1 tbsp oil in a non-stick frying pan over high heat. Fry the sliced pork until browned and cooked through, about 4-5 minutes. Remove and set aside.
In the panFilling →
high heat, 4-5 min
Fry the first crepe
crepeWipe the pan, add 1 tbsp oil over medium-high heat. Scatter in a few slices of onion, some pork and 4-5 prawns. When the prawns turn pink on one side, pour in a ladle of batter (about 150 ml) and swirl to coat the pan thinly. Add a handful of bean sprouts to one half.
In the panAssemble →
medium-high, swirl thin
Crisp and fold
crepeCover for 1 minute to steam the sprouts, then uncover and cook until the edges are lacy, golden and crisp, 2-3 minutes more. Fold the crepe in half over the sprouts and slide onto a plate. Repeat with remaining batter and filling to make 4 crepes.
Serve
serveServe each crepe hot with lettuce leaves and fresh herbs. Tear off pieces of crepe, wrap in lettuce with herbs, and dip into the nuoc cham.
At the tableTo serve →
Cook's noteKeep the batter runny — a thin swirl is what gives you the crisp, lacy edges. A well-seasoned non-stick pan is your best friend here. Cook one crepe at a time so you can give each your full attention.
Estimated per serve
935 kcal · 35 g protein · 81 g carbs · 52 g fatestimates, within ~10%
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