Sizzling Saigon Crepes—Banh Xeo
Hien Lu
Serves 6 as a main course Rice flour is available at some supermarkets, but can also be found in natural food stores; you cannot substitute regular flour or cornstarch for the rice flour. Make sure to stir the coconut milk thoroughly to combine before measuring out the desired amount. Although we prefer the richer, more complex flavor of regular coconut milk, light coconut milk can be substituted. Adjust the spiciness of this dish by including the minced ribs and seeds from the chiles. If you can’t find Thai basil leaves, substitute regular basil.
ingredients
- 1/3 cup fish sauce
- 1/4 cup warm water
- 3 tablespoons juice from 2 limes
- 2 tablespoons sugar
- 2 fresh Thai chiles , serrano, or jalapeno, seeds and ribs removed, chiles minced (see note)
- 1medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
- 2 heads red or green lettuce , washed and dried, leaves separated and left whole
- 1 cup loosely packed fresh Thai basil leaves (see note)
- 1 cup loosely packed fresh cilantro leaves
- Crêpes:
- 2 cups water
- 1 3/4 cups rice flour (see note)
- 1/2 cup coconut milk
- 4 medium scallions , sliced thin
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 5 tablespoons vegetable oil
- 1/2 pound ground pork
- 1 small onion , halved and sliced thin
- 1/2 pound medium shrimp (31 to 40 per pound), peeled, deveined, and sliced in half lengthwise
- 3 cups bean sprouts
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